Establishment with an adequate metal food stem thermometer, chlorine & quaternary test kit. The dish machine had an adequate chlorine concentration in the sanitizing cycle when tested. The wiping cloth/sanitizer set-ups were adequate. Adequate employee health policy in place. Health permit posted & visible. Note: A couple of refrigerators were above proper holding temperatures due to heavy usage.
No violation noted during this evaluation. | 03/10/2016 | Routine | |
Establishment with an adequate metal food stem thermometer, quaternary & chlorine test kit. The wiping cloth set-ups were adequate. The dish machine had an adequate chlorine concentration in the sanitizing cycle when tested. Adequate employee health policy in place. Health permit posted & visible.
- Non-Food Contact Surfaces
Observation: Debris build-up on the non-food contact surfaces of equipment.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
|
11/03/2015 | Routine | |
Parasite control statement was provided for fresh salmon(aquaculture) procure from United Shellfish.Meat is also procure fresh , operator cuts his own ribeye steaks and prime rib is cook to an internal temperature of 135 degrees. Operator was informed to monitor the temperature that the grill cook is getting when receiving orders for steaks. Also, to monitor the procedures for making the ice bath were the half and half and milk is place to ensure it cools the whole product. Elevated temperatures were found for portion cups of butter, that were overstock in a 1/6 pan in the fryer-breading MUT. OPerator is going to continue working with fly issue, by controlling time door is open during delivery times. Consider hanging fly strips in non-food/prep areas under the supervision of Ecolab.
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Hair Restraints - Effectiveness
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
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Scoop used by servers was store in water with a temperature of 85 degrees.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Drawers under the grill had the following items with elevated temperatures: shrimp,salmon,lobster,burgers,steak,cooked ribs. Delfield right side draw had potion rice and diced tomatoes with elevated 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean ice buckets were not observed stored in a position to allow air-drying.
Correction: Store ice buckets in a self-draining position that allows air-drying.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Clean behind dishwashing machine area to prevent build-up.
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 facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Pesticides are not being applied by a certified applicator. A can of Raid pesticide was found store with cleaning supplies.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
|
07/08/2015 | Routine | |
NOTES:
* All violations corrected at the time of inspection.
* Monitor cooling procedures of Prime Rib Roast to ensure cooling from 135-70 degrees within 2 hours, and if that is achieved from 70-41 degrees within an additional 4 hours (6 total).
- Critical: Cooling* (corrected on site)
Observation: Prime Rib in Walk-in Cooler observed with an internal food temperature of 56 degrees at the time of inspection.
Correction: DISCARDED. Monitor cooling procedures to ensure foods are cooled from 135-70 degrees within 2 hours, and from 70-41 degrees or below within 4 hours (6 total).
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The ambient air temperature of the Delfield 2DR Prep Cooler was observed at 48 degrees at the time of inspection.
Correction: DISCONTINUE THE USE OF THE DELFIELD 2DR PREP COOLER UNTIL AMBIENT AIR TEMPERATURE IS MAINTAINED AT 41 DEGREES OR LESS. Cold-holding equipment shall maintain an ambient air temperature of maintaining internal food temperatures of 41 degrees or less.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Chlorine sanitizing dish machine concentration registered at 0 ppm at the time of inspection.
Correction: DISCONTINUE THE USE OF CHLORINE SANITIZING DISH MACHINE. Monitor chlorine sanitizing dish machine to ensure safe and effective concentration of sanitizer.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: No hand-washing sign informing employees to wash hands located in the men's restroom.
Correction: All hand-washing sinks shall be accompanied with signage informing employees to wash hands prior to returning to work.
|
12/05/2014 | Routine | |
NOTES:
* Violations corrected at the time of inspection.
* Observed good hand washing practices, calibrated food probe thermometer, sanitizer test kits, sanitizer dish machine, sanitizer concentrations, and Form 1-B given to PIC.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Cookline employee observed handling ready-to-eat food (baked potatoes & cheeses) with bare hands.
Correction: DISCARDED. No bare hand contact with ready-to-eats foods. Utilize gloves, utensils, or physical barriers such as deli paper when handling a ready-to-eat food(s).
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: An air gap between the water supply outlet and the flood rim level mop sink hose(s) is not observed. 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.
Correction: DISCONNECTED. Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
|
08/07/2014 | Routine | |
Establishment with an adequate metal food stem thermometer, chlorine & quaternary test kit. The dish machine had an adequate chlorine concentration in the sanitizing cycle when tested. Adequate employee policy in place. Health permit posted & visible.
Additional food temperatures (degree Fahrenheit) shrimp 34, 40, 41, 34, 33, shrimp kabobs 34, 34, 35, 34, 35, 36, 35, 34, roasted sirloin 36, rice 35, 36, lobster 34, 34, 33, 33, 35, prime rib 38, diced tomatoes 39, 38, 38, pork chops 36, 37, 37, 36, 33, 34, 33, 34, porterhouse steak 38, 37, 37, 38, hot dogs 38, 34, 33, sirloin 38, 37, 38, 38, tenderloin filet 38, 38, 37, 38, beef strips 37, 37, 36, 36, 37, ground beef 36, 37, salmon 32, 31, 33, 33, 33, lake trout 34, 35, 35, 34, lamb chops 31, 30, 31, 31, 30, beef filet 30, 31, 31, 31, bacon wrapped sirloin 31, 32, 31, 30, flatiron steak 30, chicken 33, 33, 32, 34, 33, sliced tomato 41, 42, 41, outlaw rib-eye steak 31, 30, t-bone steak 31, 30, 30.
No violation noted during this evaluation. | 04/24/2014 | Routine | |
Additional food temperatures: beef steaks 39
- 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.
- Backflow Prevention Device, Design Standard (corrected on site)
Observation: Hose from faucet of service sink extends below the flood rim of the curbed drain.
Correction: Maintain installed air gap protecting the water supply from backflow by keeping hose above flood rim.
|
01/02/2014 | Routine | |
Additional Food Temperatures:
Milk(CH)- 39, Raw Shell Egg(CH)- 34, Chicken Fire Wraps(CH)- 36, Raw Chicken, Steak, Salmon, Shrimp, & Trout (CH)- 34-41
NOTES:
* Violation corrected at the time of inspection.
- Critical: Cooling* (corrected on site)
Observation: Pork Ribs noted 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.
|
09/04/2013 | Routine | |
NOTES:
* Violation corrected at time of inspection.
* Form 1-B given to PIC.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: utensils, dishware, and food contact surfaces.
Correction: Clean and sanitize these surfaces for food contact.
|
04/25/2013 | Routine | |
NOTES:
* Verified employee health policy, sanitizer concentration, and food thermometers.
* All non-critical violations must be corrected within 30 days.
- 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 quatnary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
|
12/18/2012 | Routine | |
All critical violations were corrected on the spot. There are no non-critical violations noted during todays inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked rice was found cold holding at improper temperatures (see above)
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: 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: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75°F.
|
02/23/2011 | Routine | |
Non-critical violation must be corrected within 30 ( thirty) days.
- Handwashing Signage/Handwashing Facilities
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.
|
11/16/2010 | Routine | |
Restaurant representatives - add corrected or new information about Longhorn Steakhouse #5342, 14500 Hancock Village St, Chesterfield, VA 23832 »