Cook and hot hold temperatures were satisfactory. Sanitizer ok 50+ ppm chlorine at dishmachine, 200 ppm QAC bucket. Good glove use. Good label/date practices. Ok to issue permit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Found tilapia in prep refrigerator at 45 degrees
Correction: tilapia was stacked above safe level, lid was open, opposite range.
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10/16/2015 | Routine | |
We discussed cooling of rice and salsa, recommend logging temperatures. Good glove use observed. Good label and date practices. Good consumer advisory and allergen awareness. Note: found few molded, discarded jalapenos - discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: TCS foods (scallops, guacamole) held in manner to exceed 41 degrees.
Correction: Modify holding practices (eg, pan in pan, or not in ice, overfilled) to assure 41 degrees or below.
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06/18/2015 | Risk Factor | |
Facility is planning renovations to kitchen to improve flow and accommodate operation of a mobile food truck. Plan will be submitted.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Food employee failed to wash their hands after handling cell phone and when changing gloves between tasks before engaging in food preparation.
Correction: Train food employees to wash their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Discussed with PIC and employees who then washed hands.
- Critical: Cooling* (corrected on site)
Observation: Salsa cooked yesterday and cooling for more than 6 hours was still 47°F.
Correction: Cool potentially hazardous foods from 135°F to 41°F within 6 hours and from 135°F to 70°F within the first 2 hours. 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. PIC discarded the salsa.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: White rice and seasoned rice (back-up) hot holding at improper temperatures on shelf in kitchen.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. PIC stated that back-up quantities of rice are discarded at the end of lunch if not served and agreed to implement a time control policy for these products. Long term plan is to install a hot hold unit.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Bar hand sink has items in it that prevent good employee handwashing.
Correction: Keep hand sink accessible for employee handwashing.
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01/15/2015 | Risk Factor | |
For fish that is offered undercooked: Salmon, offered undercooked, is farm raised. Need documentation that it is farm raised and fed a diet free of parasites infective to the fish. Sea Bass is purchased frozen. Need to verify that it is frozen to specifications necessary to destroy parasites. Need to provide documentation of species name of Tuna.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before putting on gloves and engaging in food preparation.
Correction: PIC instructed employee to clean their hands and exposed portions of their arms immediately before putting on gloves and engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hands - Where to Wash (corrected on site)
Observation: An employee was observed cleaning their hands in a sink used for a food preparation and utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food, lettuce, with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Employee put on gloves.
- Food - Washing Fruits and Vegetables (corrected on site)
Observation: Lettuce was not washed before being offered for sale or service.
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form. Employee washed lettuce at my request.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: Brunch menu doesn't have consumer advisory on it for eggs that are cooked to order.
Correction: Identify menu items that contain raw or undercooked eggs or are "cooked to order" by the customer AND remind customers of the increased risk of getting a foodborne illness when foods of animal origin (eggs) are consumed undercooked. PIC will correct these menus before the next brunch (Sundays only).
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Wood block used under dish table leg and raw wood shelves used for storage behind bar.
Correction: Remove wood block (use nonabsorbent material) and seal shelves.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs.
Correction: Post no-smoking signs or international no-smoking signs in facility These can be found online at www.vdh.virginia.gov/breatheeasy
- 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.
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10/14/2014 | Routine | |
Discussed cooling of freshly prepared roasted corn, etc. Cerviche made from frozen fish. Dishmachine chlorine level satisfactory.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed hands not washed before putting on clean gloves after discarding soiled gloves.
Correction: Correct by washing hands.
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07/10/2014 | Risk Factor | |
Discussed cooling techniques used to cool salsa. Dishmachine chlorine concentration satisfactory.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed gloves used to pick up raw chicken were removed. New gloves put on without washing hands.
Correction: Correct by washing hands.
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02/25/2014 | Risk Factor | |
Dishmachine 100 ppm chlorine. Gloves worn.
- Food Storage - Clean and Dry Location
Observation: Observed containers and bottles stored on bottom of 3 door reach-in box in condensation water (bar).
Correction: Correct by storing on clean dry surface and clean bottom of unit.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Observed rice not heated to 165 degrees before being held on steam table.
Correction: Correct by reheating to 165 degrees (reheated - over 170 degrees).
- Non-Food Contact Surfaces
Observation: Observed gasket not clean on 3 door reach-in box in bar, also bottom (interior) of unit not clean.
Correction: Correct by cleaning.
- Lighting, Intensity
Observation: Observed light not at 20 foot candles at bar handsink and 3 compartment sink.
Correction: Correct by providing light at 20 foot candles.
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10/11/2013 | Routine | |
Video - Food Safety is in Your Hands. In English to 5. Discussed employee health, illness symptoms and reporting, handwashing, glove use.
No violation noted during this evaluation. | 06/21/2013 | Training | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed hands not washed before putting on gloves.
Correction: Correct by washing hands.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Observed cook pull chicken breast from grill prepared to serve before chicken reached minimum cook temperature of 165 degrees.
Correction: Correct by returning to grill (cooked to 167+ degrees).
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Observed dishmachine had chlorine concentration less than 10 ppm.
Correction: Correct by changing sanitizer container.
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03/05/2013 | Risk Factor | |
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