- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed several instances in which employee(s) were not being consistent about washing their hands before putting on clean gloves (did it on some occasions but not always).
Correction: Instruct food employees to clean their hands and exposed portions of their arms whenever they change gloves, before donning the clean gloves.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed several in-use, open, beverage containers in the food preparation area.
Correction: Employees may drink from a closed beverage container (with a straw), if the container is handled to prevent contamination of (1) the employee's hands, (2) the container, and (3) exposed food and/or clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Shellfish - Shucked - Packaging and Identification
Observation: Raw shucked oysters were removed from their original container and portioned into small bags. The bags were then placed in bulk pans, which were labeled with only a hand-written date. This type of handling does not include source identification labels that contain all the information specified by law for raw shucked shellfish, and does not ensure against co-mingling oysters from one source or harvest date with oysters from other sources or dates.
Correction: Keep oysters in packaging which bears a legible label that identifies the (1) Name, address, and certification number of the shucker-packer or repacker of the molluscan shellfish: and (2) The "sell by" date for packages with a capacity of less than one-half gallon (1.87L), or the date shucked for packages with capacity of 1/2 gallon/1.87 L or more. This practice will avoid pooling or co-mingling oysters and will help enable trace-back to origin, in the event of foodborne illness associated with oysters. It is acceptable to portion raw oysters into baggies for convenience in preparation, but their original container (tub and lid) must be cleaned and the bagged oysters must be returned into it.
- Shellfish - Molluscan - Original Container
Observation: Raw, shucked oysters were not restored to their original container after being portioned into bags.
Correction: After portioning the raw, shucked oysters into bags, return them to their cleaned, original container until preparation for service.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit (raw sausage over cooked mashed potatoes
Correction: raw beef over vegetables).
- 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 (raw animal-origin food with highest cook temperature -- chicken -- was stored above animal-origin food with lower cook temperature -- fish).
Correction: Store food with highest cook temperature (such as poultry, 165°F) on lowest shelves
- Food Storage - Clean and Dry Location
Observation: A sink in the food preparation area, not normally used for handwashing, was being used temporarily for that purpose while the handwashing lavatory was repaired. There was no splash guard for this temporary handwashing sink to protect food in the vicinity, or the food-contact surfaces (including a cutting board) beside the sink.
Correction: Store food where it is not exposed to splash
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Beef burger patties, partially pre-cooked (had cooked color and grill marks), were hot-holding at improper temperatures, while awaiting a customer's order before they would be finished on the grill.
Correction: To hot-hold food that requires Time or Temperature Control for food Safety ("TCS" food or PHF "potentially hazardous food"), first cook it to approved final cook temperature, which, for ground beef, is 165°F/15 seconds. Then hot-hold the cooked food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Fresh fluid milk products (milk), in refrigeration, were not properly dated for disposition after opening. Working containers of sliced meat for sandwiches were not dated.
Correction: Mark a "consume by" date on commercially processed fresh fluid milk products (milk
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working container of a cleaning product was not properly labeled as to its contents.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of hazardous products (Sterno chafing dish fuel
Correction: "Greased Lightning" liquid cleaner) were stored together with and above single-service serveware.
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03/08/2016 | Routine | |
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Several employees did not wash and dry hands after removing soiled gloves and before putting on clean gloves, or rinsed hands only (did not use soap).
Correction: Before putting on gloves, always properly wash (with soap) and dry hands (using paper towel, continuous towel, or air-drying device).
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed uncovered drinking containers in the back-room food preparation area.
Correction: Employees may drink from a CLOSED (lidded) beverage container with a straw, 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 - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin (raw turkeys thawing in the walk-in) holding in a manner that may cause cross contamination of ready-to-eat food (RTE) food (commercially pre-cooked turkey breast on the shelf below the raw whole birds) by dripping meltwater or other liquid.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Keep raw food beneath cooked food in storage.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Cornmeal (breading) and flour-based breading in open bags (in boxes beside door to seafood freezer).
Correction: Keep food ingredients covered to protect from possible contamination.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use (left on counters, not returned to sanitizer solution).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use, to prevent or minimize growth of pathogens when not in sanitizer.
- Cooling Methods (corrected on site)
Observation: Cooling methods for chicken did not allow for maximum heat transfer. Cooked pieces of chicken were allowed to cool only until they could be comfortably handled with gloved hands, then they were portioned into plastic bags. The bags were piled into a big plastic bin to be put directly into refrigeration.
Correction: Use cooling procedures that provide maximum heat transfer, such as single layers, small batches, ice baths, etc.. To facilitate heat transfer from the surface of the food during the cooling period, food may be loosely covered
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cooked chicken was being hot-held at improper temperatures (a) in shallow pans on shelf over the serving line and (b) in the Cres Cor hot cabinet where rolls are proofed.
Correction: (a) Discard food when unable to determine how long it has been at inadequate temperature (the chicken was discarded, thank you). (b) increase the temperature of the hot holding cabinet to keep chicken at 135°F. Alternatively, (c) implement a double-boiler system to hot-hold cooked chicken at the grill line.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the people in charge revealed that items which could be served raw or undercooked (raw oysters, rare burgers/steaks/chopped steak, some egg dishes) were not indicated (disclosed) by an asterisk in their menu listing. (The advisory statement itself is present on the menu.)
Correction: Reprint the menu to include asterisks by all items to which the Consumer Advisory would apply (all items that may be served raw or undercooked).
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Employee was cracking raw eggs into a bowl. Raw egg white dripped onto the work table beside the bowl. The employee did not clean (sanitize with wiping cloth) the work surface before leaving the area for another task.
Correction: Clean and sanitize surfaces for food contact.
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of insecticides (wasp spray, malathion) intended for outdoor use only were stored together with cleaners intended for food surface use.
Correction: Containers of this type of product must be stored outside the food preparation/storage/serving area. The kitchen manager removed the items to outdoor storage.
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12/10/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before putting on food service gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before putting on food service gloves.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Black-eyed peas cold-holding at improper temperature.
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* (corrected on site) (repeated violation)
Observation: Ready-to-eat (RTE) commercially-processed non-cultured liquid dairy products (milk, cream, half-&-half) in the refrigeration unit were not properly dated for disposition after opening.
Correction: Mark a "consume by" date on this type of commercially processed dairy products at the time the original container is opened. If the food is held at 41°F or below, the food shall be used or discareded within 7 calendar days, or by the manufacturer's "use-by" date, whichever is earlier. 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.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: No ambient-air temperature measuring device in several coolers (or if present, could not be located in the cooler).
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. Ensure that temperature measuring devices are properly located in the warmest part of refrigeration units where they are easily readable.
- Sanitizing Solutions, Testing Devices
Observation: A properly supplied test kit could not be located to monitor the sanitizer level at the pots/pans 3-vat sink
Correction: or, if present in the facility, the kit was not accessible to the staff (in a manager's office??).
- 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: various surfaces throughout the facility, especially shelving in coolers (rust, corrosion, food residue) and a panel or door normally housing the workings of a Henny Penny unit (heavy film apparently of cooking grease).
Correction: Maintain nonfood-contact surfaces of equipment clean.
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01/30/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in cold storage (corn on the cob
Correction: cooked chicken).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Uncooked liquid egg product cold holding at improper temperature (in new kitchen 4-door reach-in, with cleaned plates and pre-wrapped pound cake slices). Raw scallops cold-holding at improper temperature in bin with ice, at cook line.
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. Discontinue the practice of putting warm, clean plates into this cooler (wait until the plates have cooled) to avoid compromising the functioning of this cooler. Other food items were re-located to colder cold-holding units. Additional ice was put around the scallops' container to lower its temperature.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Some prepared ready-to-eat (RTE) food in refrigeration is not properly dated for disposition (cooked chicken
Correction: cooked BBQ pork
- Temperature Measuring Devices - Ambient Air and Water (corrected on site)
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the "Hoshizaki #3" 4-door reach-in cooler is not accurate (reads 10 degrees -- below freezing -- when external read-out on the refrigerator, and temperature of items inside, was above freezing).
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil such as rust or corrosion on the following food contact surfaces: shelving in the walk-in coolers.
Correction: Clean and sanitize these surfaces for food contact. Refinish rusty shelves or if unable to restore to a condition that is smooth, non-absorbent, and easily cleanable, replace the shelving.
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09/25/2014 | Routine | |
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the sandwich board and in several other refrigeration units (either built-in with external monitor, or placed within the unit).
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods, so that employees can routinely monitor the ambient air temperature.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the refrigeration equipment (such as door handles) has accumulations of grime and debris.
Correction: Clean these surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash stations at the service area (wait staff station) and in the grill area are being used for purposes other than washing hands, such as for emptying customer's used drinkware or for rinsing off food residue.
Correction: The handwash facilities identified above, and all other handwashing facilities in the establishment, are to be used for washing hands only.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the dry storage room and the walk-in cooler where shellstock oysters, etc. are stored. Light fixtures present but not functional.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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02/10/2014 | Follow-up | |
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the regulatory-required reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food. Management is not aware of regulatory-required reporting procedures and regulatory-required protocols for exclusion/restriction and reinstatement of affected employees.
Correction: Have the license holder require that employees or applicants report to the person in charge any information about their health (including symptoms and diagnoses of illness) and their activities, and about the health and activities of household contacts, as this information may relate to diseases that are transmissible through food. Have the license holder adhere to the regulatory-required protocols for excluding/restricting and reinstated affected employees. -- A copy of the Employee Health Policy brochure was given to the General Manager and discussed with her.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the dry storage room (no lid on bin of salt or sugar)
Correction: in the ice cream freezer (ice cream tubs without tops)
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the facility's various menus with the foodservice operator indicates that some menus entirely lack a Consumer Advisory (Disclosure, 12 VAC 5-421 930.B, plus Reminder, 12 VAC 5-421-930.C) for the items that may be served raw and/or undercooked. On other menus, the Advisory is incomplete. Relevant items are asterisked to a footnote (Disclosure 930.B is present)
Correction: however, either the footnote does not advise consumers that written information is available regarding the safety of such items (930.C.1 is absent), or, the footnote does not mention the increased risk of foodborne illnesses in undercooked animal foods (930.C.2 or 930.C.3 is absent).
- Temperature Measuring Devices - Ambient Air and Water (repeated violation)
Correction:
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the sandwich board and in several other refrigeration units (either built-in with external monitor, or placed within the unit).
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods, so that employees can routinely monitor the ambient air temperature.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the refrigeration equipment (such as door handles) has accumulations of grime and debris.
Correction: Clean these surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash stations at the service area (wait staff station) and in the grill area are being used for purposes other than washing hands, such as for emptying customer's used drinkware or for rinsing off food residue.
Correction: The handwash facilities identified above, and all other handwashing facilities in the establishment, are to be used for washing hands only.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the dry storage room and the walk-in cooler where shellstock oysters, etc. are stored. Light fixtures present but not functional.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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01/31/2014 | Routine | |
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (dual or degrees F) located in the sandwich prep station is not easily readable or was not present.
Correction: Provide a temperature measuring device in each cooler that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the grill area is being used for purposes other than washing hands
Correction: for example, to empty and refill sanitizer buckekt.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Double back door into kitchen observed to have gaps especially at bottom of door where metal threshold is not fastened down and weatherstripping may have come off.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the female employees' restroom.
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 drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor (example: in the dry storage 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.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employees are not using the dressing rooms, designated area or lockers provided: employees' personal effects (jackets) observed in food storage/food preparation areas.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room, designated area, or lockers provided.
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02/06/2013 | Routine | |
Restaurant representatives - add corrected or new information about Lowery's Seafood Restaurant, 528 S Church Ln., Tappahannock, VA 22572 »