All violations were corrected since the last inspection.
Data logger was placed in the right make-up table to monitor internal temperature for 24 hours.
No violation noted during this evaluation. | 03/23/2016 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Garlic butter hot holding at improper temperatures at the grill.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All TCS food items in the Walk-in cooler and all TCS items in the top portions of all three (3) make-up tables cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the microwave oven is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Replace the microwave oven to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the vegetable wash.
Correction: Obtain a 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: The middle make-up table was observed in a condition that prevents necessary maintenance and easy cleaning. Water condensation on the floor.
Correction: Repair make -up 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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: warming drawers.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station near right make-up table is being used for purposes other than washing hands. Food debris observed in the basin.
Correction: The handwash facility identified above is to be used for washing hands only
- Wall and Ceiling Coverings and Coatings
Observation: Metal covering inside Walk-in Cooler not finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Correction: Finish and seal floor metal covering to provide a smooth, nonabsorbent, easily cleanable surface.
- Wall and Ceiling Coverings and Coatings
Observation: Wall covering inside Walk-inCooler not attached so it is easily cleanable.
Correction: Attach wall covering so it is easily cleanable.
- Light Bulbs Protective Shielding
Observation: Light bulb (ceiling) near fryers not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: The paper towel dispenser in lady's room is broken.
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: Kitchen floors behind make-up refrigerators 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing sinks in the kitchen unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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03/15/2016 | Routine | |
Violations cited at 12 VAC 5-421-820A1 and A2 (Hot and Cold Holding of TCS foods) have also been corrected.
No violation noted during this evaluation. | 07/22/2015 | Follow-up | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.
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.
- Records - Creation and Retention
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasides infective to the aquacultured fish.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Gravy and mashed potatoes hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pico de gallo, cheese, rice, ground beef patties and beef steak cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Small make up cooler on right of prep line is incapable of safely cold holding TCS foods.
Correction: Adjust or repair the cooler 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.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a quat chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Prohibitions (corrected on site)
Observation: Clean equipment (slicer and blade cutter) were found stored on soiled and dirty sheet pans under the food prep table
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling above dish washing machine is damaged and no longer smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not available at the hand washing lavatory near the ware washing 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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07/09/2015 | Routine | |
- Cooling Methods
Observation: The methods used for cooling were not adequate. Hot chili was placed in 4 inch third pan filled to the top and covered in the walk-in refrigerator.
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)
Observation: Diced tomatoes and pico de gallo are 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.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the rinse tank of the warewashing machine is missing the indicator face for the gauge.
Correction: Provide a functioning temperature measuring device at the rinse compartment so employees can routinely monitor the water temperature.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. It took five passes for effective sanitization temperature to be achieved.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Light Bulbs Protective Shielding
Observation: Light bulbs over the salad make uip cooler in the waitstaff area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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03/13/2015 | Routine | |
Cease double-panning of TCS foods on make-up production cooler, which insulates them from the refrigeration.
- Warewashing Equipment, Cleaning Frequency (corrected on site)
Observation: The wash water in the mechanical dish machine is heavily soiled.
Correction: Clean the sink compartment(s) (1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the bar is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine solution being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Manufacture instructions call for mixing 1oz product with 2.5 gallons water to result in 100 ppm, but pre-packaged product is in 1.25 oz portions, and sink is filled with +/- 1.5 gallons. Concentration registed over 200 ppm.
Correction: Utilize only chlorine solution that meets the requirements of 40 CFR 180.940 when applying to food contact surfaces
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12/09/2014 | Routine | |
Additional food temp: ground beef 35
NOTE: Produce walk-in ambient air temp is barely adequate for cold holding, and is not capable of supporting rapid cooling of hot foods within required time and temperature parameters.
- Critical: Cooling*
Observation: Chili from previoous day not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the ice bucket is not smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the bucket 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in one kitchen location
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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08/28/2014 | Routine | |
Additional food temperatures: cut tomatoes 41
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking container stored in a manner that may contaminate food, food contact surfaces or utensils.
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 - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pico de gallo and buffalo sauce (made with butter) cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: toppings cooler at end of production line has water flooding issue in bottom of unit.
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
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05/27/2014 | Routine | |
raw chicken 39
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Brown gravy hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Cutting Surfaces
Observation: The table cutting board(s) at rear of kitchen are 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.
- Walls and Roofs - Exterior Walls and Roofs - Protective Barrier
Observation: Exterior roof of the food establishment is not protecting the establishment from the weather. Many dining room ceiling tiles warped or showing evidence of water damage, with water leak into bucket on floor at entrance.
Correction: Repair roof of the food establishment so as to protect against weather. Walls and roofs provide a barrier to protect the interior and foods from the weather, windblown dirt and debris, and flying insects.
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02/14/2014 | Routine | |
Additional food temps: fried chicken 37
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS foods in True RIC and double-panned in True make up cooler cold holding at improper temperatures. items either discarded or moved to other refrigeration as appropriate.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Cease double panning of TCS foods which cuts them off from refrigeration.
- Equipment - Good Repair and Proper Adjustment
Observation: rue reach-in cooler aside production line is not capable of holding TCS foods at safe temperature
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 the refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair
Observation: Hand sink at rear of kitchen is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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11/13/2013 | Routine | |
Additional food temps: beef patties 34
No violation noted during this evaluation. | 07/31/2013 | Routine | |
Discussed priority of storage for different species of raw meat to preclude cross contamination.
- Food Storage - Prohibited Areas
Observation: Open pitchers of ice water are stage at hand wash sink where potential contamination exists from dripping hands reaching for paper towels.
Correction: Relocate pitchers to eliminate or remove potential for contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Salmon and beef steaks cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration at the bar area.
Correction: Use a @SANITIZING AGENT@ chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: An air gap between the water supply outlet and the flood rim level of the mop sink is not observed
Correction: attached hose extends below the flood rim. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
- Physical Facilities in Good Repair
Observation: Broken/missing ceiling tiles observed in dry goods storeroom.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/30/2013 | Routine | |
Additional food temps: raw chicken 25
- Food Storage - Prohibited Areas (corrected on site)
Observation: Unprotected raw shrimp and salmon is stored under dripping condensation.
Correction: Relocate food storage to an approved area or shield the lines to intercept potential drips.
- Cooling Methods
Observation: More agressive action should be taken to remove heat from thick products before refrigeration. Cooked chili in walk in cooler stored in 4 inch plastic third pan lexan with lid registered 128 degrees F.
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.
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01/29/2013 | Routine | |
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