All violations still observed needing correction. Under Grill RIC observed not closing fully and therefore recommend strict Time Control Plan be used on all items . Written plan to be submitted along with stamping to be observed at follow up inspection. Time Control Plan to be used until fixed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: PHF cold holding at improper temperatures in under the grill RIC.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Discard all items of concern as out of temperaature > 4 hours and Recommend strict Time Control Plan
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quattenary ammonium 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 (repeated violation)
Observation: The door gasket to the sandwich prepr RIC is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the sandwich prep unit are heavily 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.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering throughout kitchen is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: the following physical structures noted in need of cleaning: floor/coving areas throughtout kitchen, floors under dishmachine, floors under 3 vat sink, floors under rolling equipment
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.
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03/21/2016 | Follow-up | |
Tuna = albacore saku as evidenced from PFG invoice. Ribeyes are whole muscle meat as evidenced by box. Oysters from PFG - Sea Mist VA 90SP. Recommend using time as control for items at/in sandwich prep unit until fully fixed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Multiple PHF cold holding at improper temperatures(corn, diced potatoes, salsa, diced tomatoes, cut cantalope
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.
- 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 quattenary ammonium 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 door gasket to the sandwich prepr RIC is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the sandwich prep unit are heavily 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.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering throughout kitchen is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: the following physical structures noted in need of cleaning: floor/coving areas throughtout kitchen, floors under dishmachine, floors under 3 vat sink, floors under rolling equipment
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals are not properly labeled.
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.
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02/29/2016 | Routine | |
Cutting boards have been ordered and invoice for new boards provided. PIC stated new light shields are being cut. Ceiling tiles have been replaced in several areas. Dishmachine has been checked by Auto Chlor. Gauge did reach 118 degrees and water in machine reached 117 degrees. A booster heater will be installed. Hood filters were replaced.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the grill/prep line are heavily 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.
- Warewashing Machines, Manufacturers' Operating Instructions (repeated violation)
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Observed temperature of water during wash and sanitizing cycle of chemical sanitizing dishmachine at 110 degrees. Data plate requires minimum of 125 degrees. Chlorine sanitizer at 100 ppm.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized. Recommend using 3 basin sink until machine is checked by service company.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Several sets of ceiling lights in kitchen are 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 (repeated violation)
Observation: The physical facility is not maintained in good repair in the following area:
1. several filters missing in ventilation hood above grill line
2. several light bulbs not working under ventilation hood above grill line
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following area observed in need of cleaning:
1. Floors, floor drain and walls under dishmachine
2. Drain pipes under dishmachine and 3 basin sink
3. Ceiling vents and tiles around vents in kitchen
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.
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03/10/2015 | Follow-up | |
Discussed cooling process. Tuna is Thunnus albacores. Salmon is farm raised. Oysters are from Cowart VA90SP, 1 gallon, shuck date 5043-19. Discussed training with staff. Discussed using 3 basin sink with staff. Employee health information in place.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed numerous foods cold holding at improper temperatures including sliced tomatoes, diced tomatoes, salsa, crabmeat, shredded cheese, blue cheese, cooked peppers, diced cook chicken. Foods were in the top section of the sandwich prep cooler across from grill and in bin with ice on prep table next to grill. Crabmeat had been in ice bath during lunch.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discussed either using time control for foods in prep unit or keeping lid closed and ensuring food stored in ice bath that is maintained to ensure foods stay at 41 or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked tuna is provided on the menu and is not annotated to the disclosure statement provided on the menu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Recommend using permanent marked to annotate tuna (Tempura Tuna) on every menu.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the grill/prep line are heavily 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.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Observed temperature of water during wash and sanitizing cycle of chemical sanitizing dishmachine at 110 degrees. Data plate requires minimum of 125 degrees. Chlorine sanitizer at 100 ppm.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized. Recommend using 3 basin sink until machine is checked by service company.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Observed no backflow device on mop sink faucet with Y connection.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Light Bulbs Protective Shielding
Observation: Several sets of ceiling lights in kitchen are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- 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. Observed no handwashing sign at handsink in kitchen.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. Handwash sign provided and placed at handsink.
- Physical Facilities in Good Repair
Observation: The physical facility is not maintained in good repair in the following area:
1. several filters missing in ventilation hood above grill line
2. several light bulbs not working under ventilation hood above grill line
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: The following area observed in need of cleaning:
1. Floors, floor drain and walls under dishmachine
2. Drain pipes under dishmachine and 3 basin sink
3. Ceiling vents and tiles around vents in kitchen
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.
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02/25/2015 | Routine | |
Standardization inspection with Nancy Diersen
No violation noted during this evaluation. | 12/11/2014 | Other | |
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Observed that floors in kitchen are not smooth and easily cleanable.
Correction: Recommend repairing or replacing floor or floor covering to make it smooth and easily cleanable.
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12/20/2013 | Follow-up | |
Quat sanitizer ~ 200 ppm. 3 compartment sink 125 degrees. Dish machine - wash 120 degrees, rinse 120 degrees, chlorine sanitizer 50 ppm. Form 1-B signed and in file. Items in prep unit were iced down. Unit was stocked at 2 pm according to the food establishment. Company was called to service the prep unit and the unit was turned down. PIC instructed employees not to leave food in unit overnight. Unit was reading at 50 degrees at the end of the inspection. EHS recommended that employees check temperatures periodically to ensure adequate holding.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed baked and mashed potatoes hot holding at improper temperatures (113°F and 109°F respectively).
Correction: Recommend rapidly reheating the food to 165°F and maintain at 135°F or above through the hot holding period. PIC elected to discard baked potatoes after 4 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed corn, chorizo and potatoes cold holding at improper temperatures (48°F, 45°F, 45°F).
Correction: Recommend discarding 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: Observed prepared ready-to-eat (RTE) food in the refrigeration unit not properly dated for disposition.
Correction: Recommend marking 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed prep unit not holding at a temperature of 41 degrees or below.
Correction: Recommend repairing 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Observed utensils stored with the food-contact surface facing upward.
Correction: Recommend storing equipment and utensils covered or inverted to prevent contamination while in storage.
- Floors, Walls, and Ceilings - Cleanability
Observation: Observed that floors in kitchen are not smooth and easily cleanable.
Correction: Recommend repairing or replacing floor or floor covering to make it smooth and easily cleanable.
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12/18/2013 | Routine | |
Dish machine 120 degrees wash temp, 50 ppm chlorine, gloves used. Form 1-B signed and on file. Quat wiping cloth bucket 0 ppm. 200 ppm once corrected. This inspection was conducted for risk factor violations only. The following recommendation is made: Replace or resurface cutting board.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed prepared ready-to-eat (RTE) deli meats in the refrigeration unit not properly dated for disposition.
Correction: Recommend marking 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.
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09/09/2013 | Risk Factor | |
Form 1-B on file, consumer advisory present on menu. New Item - raw shucked oysters, VA-90 SP 1543. Cowert Seafood Corp. Verified on FDA Interstate Certified Shellfish Shippers List. Discussed and verified with supplier that vacuum sealed tuna must be removed from package prior to thawing. One package that was improperly thawed was discarded. Dish machine Wash temperature 115 degrees, Chlorine sanitizer 75 ppm. Machine was refilled at 124 degrees but later dropped below 120 degrees. Dish machine has pattern of not meeting temperature requirements of 120 degrees. Recommend using 3 compartment sink until temperature can be constantly met. Recommend replacing cutting board. Recommend not storing in-use spoons on cloth towels between use but on clean dry surface or other approved method.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed cut cantaloupe and sliced tomatoes cold holding at improper temperatures
Correction: Recommend discarding 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.
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06/12/2013 | Risk Factor | |
Chlorine sanitizer ~ 50 ppm. Please correct 12 VAC 5-421-1660 by 5/18/13.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (repeated violation)
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 115ºF.
Correction: Recommend providing a minimum of 120ºF wash solution temperature at dish machine.
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03/19/2013 | Follow-up | |
Discussed cooling baked potatoes prior to wrapping due to risk of C. bot. Time control plan used for partially cooked burgers. PIC indicated that burgers are finished to full temperature. EHS reiterated necessary final cook temperature of 165 degrees for partial cooked burgers. Final cook temperature measured at 180 degrees. Person in charge stated that facility cooks medium and undercooked patties from raw patty. Consumer advisory in place and properly worded for new menu. Form 1-B signed. Clean and well run facility.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed in-use utensils improperly stored between use.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wiping cloths improperly stored between use.
Correction: Recommend ensuring wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed cantaloupe and pasteurized egg cold holding at improper temperatures.
Correction: Recommend relocating cantaloupe to area capable of maintaining food storage at 41°F or below and discarding pasteurized eggs.
- Temperature Measuring Devices
Observation: Observed no temperature measuring device located in the grill line low boy, bar low boy reach in and front beverage area low boy.
Correction: Recommend providing 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.
- Equipment - Cutting Surfaces
Observation: Observed cutting board along prep line heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Recommend resurfacing or discarding and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 111ºF.
Correction: Recommend providing a minimum of 120ºF wash solution temperature at dish machine.
- Non-Food Contact Surfaces
Observation: Observed non-food contact surface of the ice machine and dish machine sample port with accumulations of grime and debris.
Correction: Recommend cleaning the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed dish machine not sanitizing food contact equipment.
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. Sanitizer line was reattached to dish machine, primed and sanitizer read 50 - 75 ppm afterward. Dishes were rewashed to ensure sanitization.
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02/19/2013 | Routine | |
The following violations have been corrected since the last inspection
12 VAC 5-421-2190 Water temperature
12 VAC 5-421-Consumer advisory.
Premixed system has been switched to dispense quat sanitizer.
No violation noted during this evaluation. | 12/03/2012 | Follow-up | |
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