No risk factors viewed out of compliance. Operator discussed remodeling and moving equipment let him know plan review would be required. Person in charge answered questions correctly concerning employee health, reheating, hot holding, and cooking.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Ice scoop stored with the handles down in the ice.
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.
- 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 quantinary ammonia test strips test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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06/24/2015 | Routine | |
The kitchen was shut down today for deep cleaning and the downstairs were making improvements to the bar facility only open for a limited menu soups, salads, and sandwiches upstairs.
No violation noted during this evaluation. | 02/26/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pico de giao, and all potentially hazardous foods in the preperation unit at the grill line cold holding at improper temperatures
Correction: Products found out of temperature were voluntarily discarded during the inspection. Operator voluntarily closed the kitchen until food temepratures could be maintained at 41 or less. Facility had good temperature logs from two days ago no logs were being kept from the last two days. Operator to continue taking temperatures temperature logs are to be submitted to the health department for the next week.
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10/30/2014 | Risk Factor Assessment | |
Operator to email temperatures and corrective action to the health department by 6-27-14. Leaving temperature logs for the operator.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food cold holding at improper temperatures in the sandwich preparation unit and the walk in cooler cold holding at improper temperatures
Correction: Refrigeration specialist was called during the inspection door of the walk in was observed open and a shipment of produce had just been delivered. The prep cooler was freezing up so the operator adjusted the unit up from the this mourning the unit was turned down during the inspection. Discussed checking temperatures at 3:00 if food temperatures of the prep are 41 or below the product is to discarded operator agreed. Operator to come back eat 4:00 to verify food temperatures are at 41 or lees. The walk in had a bag blocking the compressor that was removed during the inspection. Refrigeration specialist onsite during the inspection.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the kitchen is being used for purposes other than washing hands. Storing empty food containers in the handsink.
Correction: The handwash facility identified above is to be used for washing hands only. Operator removed the equipment during the inspection.
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06/26/2014 | Risk Factor | |
Operator to put another handwashing sign up at the handsink in the kitchen.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The cook is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. Drink was removed during the inspection.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the meat slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of meat slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces. Operator instructed employees to wash, rinse, and sanitize the slicer during the inspection. Insturct all staff to wash, rinse, and sanitize after use.
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03/27/2014 | Risk Factor | |
Operator had all items corrected still working on the condensate leaking from the hot water heater.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the three compartment sink in the kitchen are leaking, Leaks are coming from the 3rd floor to the second floor storage area, and water is leking from the vent on the hotwater heater. The plumbing from the grease trap to the floor drain is dumping water onto the floor before it goes in the drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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02/20/2014 | Follow-up | |
Operator to wash, rinse and sanitize all food contact surfaces that had been dripped on and keep equipment from being contaminated by leaky plumbing. A follow up inspection will be conducted on or around 2-20-14.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Preparing salads with 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. Discussed glove use with staff and staff complied with gloves immediately. Operator to review glove use and handwashing practices with all staff.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Doo in the salad preparation unit cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Foods in the bottom discarded if in the unit over night. Food in the toop of the unit 43-44 stocked from the Walk-in today. Refrigeration specialist on-site by the end of the inspection to repair.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) cooked chicken wings, chili, and the prepared foods in the bottom of salad preparation unit 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. Operator dated the wings and chili during the inspection products in the bottom of the preparation unit were discarded due to temperature and time. Operator to ensure all staff are properly dating all prepared foods held for longer than 24 hours.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) gravy and pimento cheese in the refrigerator, the food should have been discarded 3-4 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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. Operator voluntarily discarded the products during the inspection. Train all staff on date marking and discarding practices.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the chef's box at the grill.
Correction: Provide 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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the three compartment sink in the kitchen are leaking, Leaks are coming from the 3rd floor to the second floor storage area, and water is leking from the vent on the hotwater heater. The plumbing from the grease trap to the floor drain is dumping water onto the floor before it goes in the drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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02/11/2014 | Routine | |
All violations have been addressed from the previous inspection.
No violation noted during this evaluation. | 10/31/2013 | Follow-up | |
A follow up inspection will be conducted on or around October the 31st for the above risk factors viewed out of compliance.
- Gloves - Use Limitation (corrected on site)
Observation: Soiled single-use gloves still in use. Observed employee cough into gloved hand and did not change gloves.
Correction: Discard gloves once soiled. Discussed the issue with the employee stopped took off gloves and washed hands.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Grits, red suace, and soup hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Verified during the inspection that the product was reheated to above 165. Have staff monitore the hot holding temperature of the hot wells no water was found in the hot holding unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Galic and oil mixture holding out at room temperature cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Operator relocated to refrigeration and agreed to hold in the prep unit and maintain at 41 or less. Discussed time as a control incase refrigeration would not work with the product.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: of the food contact surfaces washed rinsed and sanitized in the dishmachine..
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. Operator corrected the dishmachine during the inspection. Operator stated that a new machine has been ordered and would be installed with in a few weeks. Discussed verifying daily that the machine is working first run and when chemical is changed out.
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10/21/2013 | Risk Factor | |
Asking the operator to contact the Health Department when the preparation unit is repaired. Operator was taken corrective action with the prep unit by removing food besides cheese, tomato and sauces. Asking the operator to come up with a back up plan when they run out of date marking stickers. Observed very good glove use and handwashing procedures during the inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomato, cheese, and sour cream sauce cold holding at improper temperatures
Correction: Operator to use time as a control agreed to discard at 4:00pm temperatures were measured below 41 at 12:00 pm. Box was unplugged to defrost allowed temperatures to rise when the box was defrosting operator did remove most items and placed in the walk-in cooler. Operator stated that box needs a new thermostat asking the operator to contact the Health Department when repaired.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) sliced deli meats and other prepared and ready to eat foods 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. Operator has date marking stickers on order discussed having a system when the facility runs out.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
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. Operator corrected during the inspection. Verify sanitizer level daily and when chemical is changed out.
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06/20/2013 | Risk Factor | |
This was a meeting and investigation involving a complaint on the facility. Facility LPCO met with us concerning what is being done to control pests in the facility. Did not see any access into the walk-in cooler and all food was covered inside. Discussed with the operator about refrigerated foods being left out by delivery personnel and not being put up for and hour or so the operator stated that the issue had been taken care of and that staff are there for deliveries and put food in refrigeration at the time of delivery. Cleaning had improved from the previous months inspection.
No violation noted during this evaluation. | 03/12/2013 | Complaint | |
Records provided today of pest control and report from there work.
No violation noted during this evaluation. | 02/26/2013 | Follow-up | |
Reviewed employee health with the staff during the inspection. For the next inspection have documentation form pest control company showing they are working with you on pest issues.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food 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.Stopped the employee and asked them to put gloves on during the inspection the employee complied.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Red beans and creole sauce noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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. Operator voluntarily discarded products found out of temperature that were not cooled properly.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Operator cooling hot soup in th ewalkin cooler in a covered containes 6 inches deep.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Had the staff make an ice bath for the product staff have 1 hour to get the product down to 70 degrees or lees if not reheat to above 165 and start the process over or discard.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Beans hot holding at improper temperatures. Operator added cold product to the hat product in the steam well.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Product was rapidly reheated on the stove to above 165 during the inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Hot dogs sausage and sliced tomato cold holding at improper temperatures in the preperation unit at the grill.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Food was relocated during the inspection.
- Critical: Animals - Prohibiting Animals*
Observation: A rat was noted in the establishment
Correction: Prohibit all live animals on the premises of the food establishment. Animals carry disease-causing organisms and can transmit pathogens to humans through direct and/or indirect contamination of food and food-contact surfaces. Animals shed hair continuously and may deposit liquid or fecal waste, creating the need for vigilance and more frequent and rigorous cleaning effort.
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02/19/2013 | Routine | |
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