A complaint was received stating that the food ordered had hair in them. The cook was smoking and had long beard and no hair net. Also the bathroom floor was covered with urine and waste.
A complaint inspection was conducted. The person in charge was unaware of the complaint. During the inspection cook observed wearing hairnet, the bathroom floor was clean and no employee were smoking in food area. However, PIC remind to review to review with the employees proper employee hygiene and mandate wearing hairnet and beard net while handling food and no smoking in food prep/service area. Employees can smoke outside or in smoking area during the break and wash their hands properly before getting back to handling food. The restrooms must be maintained clean and in good sanitary condition.
Complaint addressed.
No violation noted during this evaluation. | 03/09/2016 | Complaint | |
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The ice used for consumption by the customers was unsound in that the water observed dripping on said ice from inner panel of the ice machine with heavy accumulation of mildew.
Correction: Operator voluntarily cleaned said panel and discarded said ice.
- Equipment - Cutting Surfaces
Observation: The cutting board in kitchen observed 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.
- Water Pressure
Observation: Handwashing facility in kitchen and bar area observed without cold running water.
Correction: Handwashing facilities must be provided with hot and cold running water at all times.
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12/30/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Beef chilli and chicken noodle soup registered at 90-105 degrees F in hot holding unit. Said unit was not heated to required temperature.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Operator voluntarily increased the temperature of said unit.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Inner panel of ice machine observed dirty.
Correction: Operator instructed to clean said machine.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Cutting board on top of two door low boy refrigerator observed worn out and discolored.
Correction: Clean and sanitize these surfaces for food contact or replace said cutting board.
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02/18/2015 | Routine | |
Note:
Discoloration of cutting boards. Cutting boards must be cleaned and sanitized.
Ice scoop observed stored in ice in ice machine. Ice scoop handle must always be outside ice to prevent bare hand contact to ice used for consumption.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked @FOODS@ is/are provided on the menu, menu board, table tent or brochure without proper disclosure.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Hot water not provided in hand washing facility in bar area.
Correction: Handwashing facility must be provided with hot and cold running water.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The only handwash station at the bar is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only.
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04/30/2014 | Risk Factor | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands in that operator observed using bare hands to prepare ready to eat sandwich.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) in that raw ham burger patties observed stored above RTE pickles.
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. Operator voluntarily moved said food to lower shelf.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the burgers and steaks that may be served raw and/or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
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11/14/2013 | Risk Factor | |
No food cooking in facility. Cold hold temperatures are adequate. Use first in, first out method for items in walkin. Walkin freezer is so overstocked was not able to get inside to inspect. Clean, organize and remove items from floor.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Do not store food on floor in walkin.
Correction: Store food in packages, covered containers, or wrappings.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Correction: Mark 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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04/26/2013 | Risk Factor | |
Sauces are being heated, no food cooking at this time. Shipment of dry goods arrived.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the cooler.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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01/15/2013 | Routine | |
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