All canned product - once opened must be transferred into a food grade container and properly date marked. Operator needs to focus on good detail cleaning of the food prep area to ensure proper sanitation. If the facility is not proper clean each day at opening time, then the PIC shall not open until the kitchen is properly cleaned.
- Equipment - Good Repair and Proper Adjustment
Observation: Continental Prep Unit was observed in a state of disrepair and damaged (water laying in bottom of unit).
Correction: Repair the Continental Prep 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 Continental Prep Unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: Food contact surfaces of the food prep areas and cutting boards used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Plumbing System Maintained in Good Repair
Observation: The drain lines under mechanical dish machine and soda dispensor in bad repair.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: Floor tile and coving is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor drains, under & behind kitchen equipment are noted in need of cleaning.
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items in the dumpster area to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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08/28/2015 | Follow-up | |
Please remove all plywood and cardboard lining shelving. Operator also needs to focus on proper organization and detail cleaning of the food establishment kitchen.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the Refrigerators and Freezers.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Product stored in Continental Prep Unit cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- 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.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the food prep areas and cutting boards used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
- Plumbing System Maintained in Good Repair
Observation: The floor drain under the mechanical dish machine is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Light Bulbs Protective Shielding
Observation: Light bulbs in kitchen and exhaust hood not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Insect Control Devices - Design and Installation
Observation: Insect control device does not retain the insects within the device (fly strips).
Correction: Provide an insect control device that retains the insects within the device. Improper design of the device and dead insect collection tray could allow dead insect parts and injured insects to escape, rendering the device itself a source of contamination.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room doors are being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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08/18/2015 | Routine | |
Operator has agreed to limit operation of facility to servicing only fresh made product until refrigeration issues are corrected. Service man from B Ventures has new compressor for walk-in cooler on ordered and scheduled to replace on 7/10/2014. At this time - door to walk-in freezer is being left open to help the walk-in cooler with cold holding issues.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: The kitchen staff observed eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Product held in Walk-In Cooler and Prep Table cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the grill area.
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.
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07/09/2014 | Follow-up | |
Refrigeration issues must be corrected within 24 hours.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The kitchen staff observed eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Product in Walk-In Cooler and Prep Table cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: cooking and eating utensils. Note: Mechanical low tempeature chemical dishmachine not operating properly.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing at 3-Bay Sink & Hand Sink in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
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07/08/2014 | Routine | |
Reminder - Packaging must be cut open in order to properly thaw commercially vacuum packed fish fillets.
- 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 Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the kitchen and grill area are being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3-Bay sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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07/10/2013 | Routine | |
Reminder: Hang mops to allow head to air day / paint paneling covering kitchen doors with white semi-gloss paint / obtain additional shelving to properly store dry product and cleaning supplies / obtain small refrigeration unit for the waitress area.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: Nachi Chip Storage Containers was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the Nacho Chip Storage Containers to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor area under and behind equipment noted in need of cleaning.
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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12/14/2011 | Follow-up | |
Please install kick plates on kitchen doors, obtain additional shelving to properly store dry products / cleaning supplies and obtain smaller cooler for waitress area for cold storage.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the Chest Freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Raw Chicken, Raw Shrimp and Raw Beef cold holding at improper temperatures in Continental Grill Cooler.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) product 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.
- 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 Chlorine and Quaternary Ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment and Utensils - Good Repair and Calibration
Observation: Nachi Chip Storage Containers was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the Nacho Chip Storage Containers to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- 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
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: Floor area under and behind equipment noted in need of cleaning.
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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11/30/2011 | Routine | |
Hand sink in dishwash area not yet installed. Ice maker: use method of storing ice scoop between uses that will not result in contamination of ice inside bin. Fire extinguishers, fire pull stations, hood suppression appear to be in order. No smoking signs on order. Bathrooms (male & female) look satisfactory. Service door needs adjustment in order to shut tight. Also, hole in door needs to be sealed shut. Will have wash, rinse, sanitize signs for 3 compartment sink for follow-up visit, if available. Restaurant Ok to open, pending approval from Building Dept. (occupancy certificate is issued).
No violation noted during this evaluation. | 07/25/2011 | Pre-Opening | |
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