Permit Issued.
- Lighting, Intensity (repeated violation)
Observation: Observed the lights intensity very low in the grill area.
Correction: Fix so that it can be at least 50 foot candles during cleaning and stocking.
|
01/28/2016 | Follow-up | |
- Utensils - In-Use - Between-Use Storage
Observation: Observed the ice scoop in the bar ice bin touching the ice. Also, found dirty utensils store in water on the cook line.
Correction: Keep handle out of ice. Do not store the utensils in standing room temperature water.
- Critical: Reduced Oxygen Packaging - Criteria*
Observation: Observed sous vide machine set up to be used
Correction: observed meats curing in the non working 2 door refrigerator in the back hall
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: No consumer advisory on the menu for the Caesar dressing which contains raw eggs.
Correction: Must provide.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Observed food particles in the grinder head in the freezer and on the slicer.
Correction: Clean and sanitize.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed the ice machine in need of cleaning.
Correction: Clean.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Observed the hand sink in the dish room not being used do to items being stored in it and hand sink was filthy.
Correction: Clean and use.
- Hand Drying Provision (repeated violation)
Observation: Hand towels not available at all the hand sinks.
Correction: Provide.
- Lighting, Intensity (repeated violation)
Observation: Observed the lights intensity very low in the grill area.
Correction: Fix so that it can be at least 50 foot candles during cleaning and stocking.
- Physical Facilities in Good Repair
Observation: Ceiling tile was missing.
Correction: Replace.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the floor under and behind the equipment dirty in the grill and BBQ area. Observed the toilets in all rest-rooms dirty. Also, the drain under the 3 compartment sink is in need of cleaning.
Correction: Clean.
|
01/13/2016 | Routine | |
Visit was to verify that the facility has ceased sous vide and ROP operations. Per the owner, the facility has stopped cooking using the sous vide method and is not vacuum packaging any items until the chef can submit the HACCP plan required for approval.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed above 41F: roasted tomato (48), caesar dressing (49) in top wells of salad prep
Correction: mushrooms (44) and rice (45) in far left refrigerated drawers at line.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: No consumer advisory on the menu for raw egg caesar dressing and "seared" salmon.
Correction: Add consumer advisory disclosure and reminder for raw egg caesar and salmon (if salmon is not cooked to a minimum temperature of 145F).
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Observed slicer in need of cleaning.
Correction: Clean and sanitize after each use.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Hand sink at dishmachine is not working.
Correction: Repair sink to working condition.
|
10/02/2015 | Follow-up | |
Note: Curing meats found in reach in cooler are not intended for service to the public. House made pickles in mason jars (jalapenos) made over a year ago are also intended for personal consumption. If house cured meats (cured for preservation and not flavor with a final cook step), and canned pickles are intended for public service, a variance will be required. Menu states salmon is "seared" - if salmon is served below an internal temperature of 145F, documentation that it has been treated or raised to eliminate the risk of pathogenic parasites must be provided. Employee drinks need a lid in addition to the straw.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed above 41F: roasted tomato (48), caesar dressing (49) in top wells of salad prep
Correction: mushrooms (44) and rice (45) in far left refrigerated drawers at line.
- Critical: Reduced Oxygen Packaging - Criteria*
Observation: Facility is using reduced oxygen packaging and sous vide without an approved HACCP plan. Cooked meats are being vacuum packaged after cooking and no variance has been granted.
Correction: Cease the service or sale of ROP food. An approved HACCP plan must be in place prior to packaging food using the ROP processing method.
The facility may vacuum package items where two barriers are in place to prevent c. botulinum (ex: product is raw and held under refrigeration). Cook chill or sous vide for service (served within 48 hours) may be allowed if a HACCP plan is submitted.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: No consumer advisory on the menu for raw egg caesar dressing and "seared" salmon.
Correction: Add consumer advisory disclosure and reminder for raw egg caesar and salmon (if salmon is not cooked to a minimum temperature of 145F).
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Observed slicer in need of cleaning.
Correction: Clean and sanitize after each use.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Hand sink at dishmachine is not working.
Correction: Repair sink to working condition.
- Hand Drying Provision (repeated violation)
Observation: No paper towels at front, pastry, and dishmachine hand sinks.
Correction: Provide paper towels at all hand sinks.
|
09/25/2015 | Risk Factor | |
NOTES: Facility is vacuum packaging items without a HACCP or variance needed for these products. Seafood may not be vacuum packaged unless it is frozen before, during, and after packaging. Chicken for fried chicken sandwiches is vacuum packaged raw, then brought to 150F before being chilled to be re-thermed at service. This is combining processes and would need a variance. If sous vide for service is conducted with the chicken, a HACCP plan is needed. Cooked BBQ and ribs are being sealed after cooking and chilling - if held for less than 48 hours, no variance is needed, if the hold time exceeds 48 hours, a variance will be required.
Ceiling over dish machine needs to be repaired. Drinks in food prep area must have a lid and straw.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee handle cell phone then return to work with food without washing hands.
Correction: Employees must wash hands after handling cell phones or changing tasks.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Open bags of flours and sugars stored in pastry area and auxillary kitchen area.
Correction: Store food in packages, covered containers, or wrappings.
- Critical: Reduced Oxygen Packaging - Criteria*
Observation: Fresh fish packaged using the reduced oxygen packaging (ROP) method.
Correction: Cease the service or sale of ROP fresh fish. ROP may only be used with fish that are frozen before, during, and after packaging.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: Hand sink in dish area is blocked for use with dishes.
Correction: Keep all hand sinks clear for use at all times.
- Handwashing Cleanser - Availability
Observation: No soap at auxillary kitchen area hand sink.
Correction: Provide soap at all hand sinks.
- Hand Drying Provision
Observation: No towels at pastry area, dish area, and auxillary area hand sinks.
Correction: Provide paper towels at all hand sinks.
- Handwashing Signage/Handwashing Facilities
Observation: No handwash sign posted at pastry area hand sink.
Correction: Post handwash signs at all hand sinks.
|
05/26/2015 | Risk Factor | |
Notes: 1. Caesar dressing and any other sauce or condiment made with raw egg must be added to consumer advisory disclosure and reminder. (Steaks are cut in-house from whole muscle beef and may be removed from the advisory). 2. Employee drinks in the kitchen must have a straw in addition to lids. 3. Remember to discard foods past the 7 day hold time. 4. Butter at cook line is considered a TCS food and should be either kept at <41F or put on a 4 hour hold time.
Permit issued - post in public view.
- Equipment Compartments, Drainage
Observation: No drain tubes on soda gun holsters at the bar.
Correction: Install drain tubes on soda gun holsters.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed slicer was in need of cleaning.
Correction: Clean and sanitize after each use.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: No hot water at front line hand sink.
Correction: Repair to provide hot water of at least 100F.
- Handwashing - Using a Handwashing Lavatory
Observation: Observed blocked for use: bar hand sink and dish machine area hand sink.
Correction: Keep all hand sinks clear and available for use at all times.
- Hand Drying Provision
Observation: No paper towels at front line or pastry area hand sinks.
Correction: Provide paper towels at all hand sinks.
- Lighting, Intensity
Observation: Inadequate light at front cook line (4 foot candles).
Correction: Provide 50 foot candles of light in food prep areas.
|
12/09/2014 | Routine | |
Repair damaged base cove/wall tiles. Repair hand sink at dish machine area. Install drain tubes for soda gun holsters. Front line is dark. Clean and sanitize all wares and equipment prior to opening. Post handwash signs and provide towels at all hand sinks. Ok to operate. Permit issued.
No violation noted during this evaluation. | 11/10/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Mccormack's Big Whisky Grill, 1420 North Parham Road, Henrico, VA 23229 »