Maintain the corrected items as corrected. Continue to work with staff on cooling. Review with staff - personal food and beverages below and away from customer food in correct vessel. Shellstock tags - scallops without tag - discarded by PIC - review 440 with staff. Staff now required to record time/temperature while cooling - great!
Reviewed 320 Wild Mushrooms with PIC.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Ground meat above intact meat.
Correction: Store ground meat below and intact meat.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the date mark the food should have been previously discarded.
Correction: Promptly discard foods at the end of the seven day cold holding period.
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03/16/2016 | Follow-up | |
Correct the remaining items today. Replace test strips. Review 220 with staff.
- Person in Charge
Observation: The Person in Charge is not ensuring that employees are monitoring the temperatures of incoming shipments.
Correction: Train staff and assign responsibility to monitor temperatures of incoming shipments.
- Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Bare hand contact with ready to eat foods.
Correction: Instruct staff to use gloves or other suitable utensils to handle ready to eat foods.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw animal food stored with produce, ready to eat food below raw animal food.
Correction: Store raw animal food below and away from ready to eat food.
- Critical: Cooling*
Observation: Inadequate cooling - two step.
Correction: Cool hot foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four additional hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the date mark the food should have been previously discarded.
Correction: Promptly discard foods at the end of the seven day cold holding period.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Wares cycled through the three compartment sinks are not being sanitized.
Correction: Sanitize all food contact surfaces before use after cleaning.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not available at multiple handsinks.
Correction: Provide paper towels at each handsink at all times.
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03/09/2016 | Routine | |
Observed bare hand contact with ready to eat foods. Observed bug spray not labeled for use in food service facilities above clean items in the hostess closet.
Discussed correction of both items with PIC.
Provided PIM 07-02 12-02, 12 VAC 5-421-860, 12 VAC 5-421-860, 12 VAC 5-421-870, 12 VAC 5-421-3620 and 12 VAC 5-421-3630 to PIC as handouts and discussed. Correct the above items today and maintain as corrected.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Employee beverages improperly stored.
Correction: Instruct staff to drink only form closed containers such as a cup with a lid and straw, handled and located to prevent contamination of hands, food and clean equipment.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw animal food improperly stored.
Correction: Store raw animal food with higher cook temperatures below and away from raw animal foods with lower cook temperatures.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
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08/11/2015 | Follow-up | |
LEx #892214
A complaint was received that stated that two members of a party ordered specially prepared burgers cooked medium and became ill. Complaint indicated that the restaurant was contacted. Management was not aware of the complaint. When asked Management was not able to locate a check that fit the description of the complaint. Sales records indicate that 37 burgers were sold on July 29. Ground beef present at time of complainant meal 80# received on July 27 and 60# received on July 29/300 burgers - all product sold through per PIC. Employee health policy was posted and a senior employee was aware of the location. According to PIC no back of house staff have been out sick within the past two weeks. The consumer advisory is correctly posted on the dinner menu. Contact EHS without delay if any other complaints are received.
No violation noted during this evaluation. | 08/04/2015 | Complaint | |
Correct the above prior to the follow-up. Ice machine noted in need of cleaning prior to next use.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: Employee beverages improperly stored.
Correction: Instruct staff to drink only form closed containers such as a cup with a lid and straw, handled and located to prevent contamination of hands, food and clean equipment.
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: Last date of sale or service recorded on the shellstock tags.
Correction: Record the last date of sale or service on each tag prior to storing in chronological order for 90 days from the date recorded.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw animal food stored above ready to eat food.
Correction: Store raw animal foods below and away from ready to eat foods.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Foods hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Consumer advisory is not intact on the brunch menu.
Correction: Correctly post the consumer advisory or fully cook the raw animal food.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: Wares cycled through the bar dishmachine are not being sanitized.
Correction: Discontinue use of the machine until it has been repaired or adjusted as needed to provide 50-100 ppm chlorine.
- Personal Care Items - Storage (corrected on site)
Observation: Employee supplement stored above prep area.
Correction: Instruct staff to properly store personal items.
- HACCP Plans - When a HACCP Plan is Required-Shall have HACCP
Observation: HACCP plan not submitted for approval prior to engaging in activity that requires one.
Correction: Submit a properly prepared HACCP plan for approval prior to continuing this activity.
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08/04/2015 | Routine | |
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: Last date of sale or service is not recorded on the tags, tags not stored in order - PIC not able to locate tag from previous bag.
Correction: Record the last date of sale or service on the tags and store in chronological order AND retain for 90 days from the last date of sale or service.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw sausage stored above raw meat.
Correction: Store raw ground sausage below raw meat.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Food cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below.
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03/09/2015 | Follow-up | |
LEX 748360
A complaint was received that stated two customers consumed ice cream for dessert at this restaurant and became ill. Sales data for Feb 20, 2015 was pulled. Fifty desserts containing ice cream were sold that day. The ice cream is a major brand and is purchased from a major food service firm. According to the Kitchen Manager no employees have called out sick on the two weeks leading up to the 20th or on that day. Both dish machines in the facility were sanitizing during the inspection. The coolers and freezers at the dessert station were holding at proper temperatures. A good supply of gloves were observed at this station. Both the dipper well and handsink were set up correctly and working during the inspection. The consumer advisory was correctly posted on the dessert menu.
The Kitchen Manager was not aware of the complaint. The Health Department has not received any other complaints at this time. If any Complainants contact the restaurant contact EHS right away.
No violation noted during this evaluation. | 03/02/2015 | Complaint | |
Correct the remaining items within 24 hours, maintain the corrected items as corrected.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Improper drink containers.
Correction: Instruct staff to drink only from closed containers such as a cup with a lid and straw.
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: Last date of sale or service is not recorded on the tags, tags not stored on order.
Correction: Record the last date of sale or service on the tags and store in chronological order.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Bare hand contact with ready to eat food - roll for sandwich.
Correction: Instruct staff to handle ready to eat foods with gloves or other utensils.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Ground beef stored above seafood.
Correction: Store raw animal food with higher cook temperatures below raw animal food with lower cook temperatures.
- Critical: Temperature, Cooking - Raw Animal Foods*
Observation: Inadequately cooked chicken.
Correction: Continue cooking the chicken to heat all parts of the food to 165°F or above for 15 seconds.
- Critical: Cooling* (repeated violation)
Observation: Improper cooling - one step.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ambient temperature ingredients to 41°F within 4 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the upper cooler to the left of the grill and the pizza cooler (left side top) cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
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03/02/2015 | Routine | |
Maintain the corrected items as corrected - correct the remaining item this week.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw animal food stored above ready to eat food, raw animal food with higher cook temperatures stored above raw animal food with lower cook temperatures.
Correction: Store raw animal food below ready to eat food, store raw animal food with higher cook temperatures below ready to eat food with lower cook temperatures.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Consumer advisory not intact - disclose.
Correction: Correctly post the disclose in conjunction with raw/undercooked animal foods. Note: PIC stated that corrected menus are on order and should arrive on Friday.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Consumer advisory not intact - disclose.
Correction: Correctly post the disclose in conjunction with raw/undercooked animal foods.
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12/03/2014 | Follow-up | |
Correct the remaining items today, maintain the corrected items as corrected.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Open drink containers in various locations.
Correction: Instruct staff to drink only from closed containers such as a cup with a lid and straw.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: The date of last sale or service is not recorded on shellfish tags. Tags not stored in order.
Correction: Mark the last date of sale or service on the tags and retain for 90 days from the date recorded and store the tags in chronological order.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw animal food stored above ready to eat food, raw animal food with higher cook temperatures above raw animal food with lower cook temperatures.
Correction: Store raw animal food below ready to eat food, store raw animal food higher cook temperatures below raw animal food with lower cook temperatures -> this includes ingredients/components.
- Critical: Cooling* (corrected on site)
Observation: Improperly cooled foods.
Correction: Cool hot foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 more hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Some cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Consumer advisory not intact - disclose.
Correction: Correctly post the disclose in conjunction with raw/undercooked animal foods.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Wares bring cycled through the bar dishmachine are not being sanitized.
Correction: Discontinue use of the machine until it is providing 50-100 ppm cl for sanitizing.
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11/20/2014 | Routine | |
Correct the remaining item today. Facility now keeping cooling logs - great!
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: The date of last sale or service is not recorded on the tags.
Correction: Record the last date of sale or service on the tags and store in chronological order (retain for 90 days from the date recorded).
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The bar dish machine is not sanitizing.
Correction: Adjust the machine as needed to provide 50-100 ppm chlorine for sanitizing.
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12/02/2013 | Follow-up | |
Maintain the corrected items a s corrected, correct the remaining items within 24 hours. Reviewed employee health and cooling with PIC.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Open drink container in multiple locations.
Correction: Instruct all food service workers to drink only from closed containers such as a cup with a lid and straw, handled and located to prevent contamination of hands, food and clean equipment.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: The shellfish tags are not stored in chronological order, the date of last sale or service is not recorded.
Correction: Store tags in chronological order and record the last date of sale or service on each tag.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Bare hand contact with ready to eat food.
Correction: Instruct all food service workers to contact ready to eat foods with gloves, tongs, spatulas or other utensils.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw animal food stored above ready to eat foods, raw sausage stored above ground beef, raw chicken stored above raw fish.
Correction: Store raw animal foods below ready to eat foods. Store raw sausage below raw beef. Store raw chicken below raw fish.
- Critical: Cooling* (repeated violation)
Observation: Improperly cooled foods.
Correction: Cool cooked potentially hazardous foods from 135°F to 70°F within two hours and from 70°F to 41°F within four additional hours.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the date marks multiple items should have been previously discarded.
Correction: Promptly discard foods at the end of the seven day holding period.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Wares cycled through the kitchen and bar dish machines are not being sanitized.
Correction: Discontinue use of the machine until the chlorine machine is providing 50-100 ppm cl and the high temperature machine is providing a rack level temperature of 160°F or greater at 15-20 psi.
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11/21/2013 | Risk Factor | |
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