Facility had a major 'cleanout' pest treatment on 2/21/16 and two additional follow-up treatments since then. The second follow-up was done yesterday, on 3/17/16.
The PIC has agreed to send in all of the pest control reports to the inspector to keep her informed with progress.
One major pocket is still under attack -- a hollow wall behind the kitchen hand sink.
A lot of unused equipment/supplies have been removed.
Cleaning is still being maintained. New dish racks have been purchased. A few old ones are still be used, and set to be discarded shortly. Cracks and crevices have been sealed up.
No violation noted during this evaluation. | 03/18/2016 | Follow-up | |
Notes:
1. Happened to meet pest controller on site and discussed treatment plan. A treatment was done on 2/14 as planned. A super intensive, top to bottom treatment is scheduled for 2/21, with a follow-up treatment being done 10-14 days later. Inspector will return after all of this has taken place to reassess the situation.
2. Owner as agreed to twice a month treatments for the next 3 months to get pest populations under control.
3. The MUT cooler went down on Tuesday night, and a new compressor is on order. Only iced product is being kept in the top wells until the repair is made.
4. The thermostat in the WIC has been lowered and so temperatures of product are at 41 F or less.
5. The entrance doors in front of the pool tables must still be sealed up, and a larger threshold is needed at the back door (by the rest rooms). The other entrances have all been sealed up and daylight is no longer visible.
6. Pest activity still noted behind the main bar, between the right bar chest cooler and the cabinet (where dish racks are stored on the floor). Pests are living inside of the cracks and crevices of the dish racks. The dish racks need to all be replaced since they are in poor repair, have pest pheromones all over them, and cannot be remedied. The same goes for the dish racks stored in the kitchen area. Pest controller stated that even if the racks are scrubbed down and soaked in bleach that the pheromones cannot be removed, meaning pests will return to these objects.
7. Areas to clean: bottoms of trash cans that are hidden by trash bags
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Adequate methods are not being used to control pests. Live roaches observed coming out of the lid of the chest freezer located to the left of the WIC. Observed roaches of all sizes coming out of it. Dead roaches also observed behind the Maytag RIC/RIF and around the mechanical components inside of the ice machine (where heat is produced).
Large roach observed on table in dining area as well.
Last invoice from the pest controller was dated 12/31/15.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. Monthly treatment is the minimum required, but when pest problems are present a more frequent treatment plan becomes necessary. That is clearly the case here.
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02/18/2016 | Follow-up | |
Notes:
1. Menu review showed that there is an * next to crap dip and crab balls. This is not necessary since the crab is pasteurized, and the crab balls are fried. An * needs to be placed next to the steak that is offered cooked to order. The burgers are marked correctly.
2. Pest control treatment must be increased! Cold weather has resulted in pests moving inside, and that is not where we want them. Seal up any and all gaps/cracks/crevices since these are the spaces pests seek.
3. Pest control must get into the lid of the chest freezer to treat the population. Once dead seal up all gaps along the seams.
4. Make sure the door to the WIC is not propped/left open. Beer was delivered this morning, and as cold as it is outside, product was found at 44-45 F inside of the unit. Air temperature measured at 39 F and so the unit is functioning properly. It would take a significant amount of time of the door being propped to cause food temperatures to jump up several degrees.
5. Purchase a new thermometer to place in the WIC. The one inside of it is broken and has been discarded.
6. Make sure slicer is closely detailed after each and ever use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All product in the WIC cold holding at improper temperatures. It is thought that the door got propped open during a morning beer delivery. All foods checked measured at 44-45 F.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Ponding water noted inside of the mechanical components area of the ice machine, as well as on the floor behind the ice machine. Tube was noted discharging from the ice machine into the mop sink, and so it is unclear where the extra water is coming from. A pan is located along the back left side of the unit to catch water, and so the problem is not brand new.
Correction: Repair the ice machine 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 ice machine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy. Off by 12 degrees.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: Black hose attached to the mop sink observed resting in the bottom of the mop sink. No air gap present. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Daylight visible along the front door entrance. All gaps/crevices must be tighly sealed up.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Signs were missing in all 4 rest rooms.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: All along the wall with the cooking equipment and fryers noted in need of cleaning. Build-ups and grease evident underneath the equipment, along the backsplash/wall, and on wall connections/pipes.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. Hoods have not been professionally cleaned since spring/early summer.
Correction: Maintain hood system vent filters in a clean condition.
- Critical: Pests-Controlling Pests*
Observation: Adequate methods are not being used to control pests. Live roaches observed coming out of the lid of the chest freezer located to the left of the WIC. Observed roaches of all sizes coming out of it. Dead roaches also observed behind the Maytag RIC/RIF and around the mechanical components inside of the ice machine (where heat is produced).
Large roach observed on table in dining area as well.
Last invoice from the pest controller was dated 12/31/15.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. Monthly treatment is the minimum required, but when pest problems are present a more frequent treatment plan becomes necessary. That is clearly the case here.
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01/21/2016 | Routine | |
Mrs. Pond took over the kitchen manager job one month ago.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in front of the walk in cooler 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
Observation: Floor underneath the frier noted in need of cleaning.
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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08/21/2015 | Routine | |
- 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 for the chemical dishmchine.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents (the side door to outside patio was observed open and spacing between the front entrance doors were noted during today's inspection).
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: Torn floor tiles/linoleum behind the bar and missing ceiling tiles on the cookline were observed
Correction: the physical structure is not maintained in good repair
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Oil accumulation was observed a the back of the cookline deep fryers
Correction: noted in need of cleaning.
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03/26/2015 | Follow-up | |
The operator provided a metal probe thermometer and quat test strips at this time. The operator also stated that Frontline is providing extermination servicing every 10 days with the last date of extermination of 3/9/15. no evidence of pest noted in the facility at this time.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in the 3 compartment sink, used for utensil washing ( the handsink was observed inoperable at this time)
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: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required ( packages of RET TCS food products were observed stored in a bus tub with pooled blood, in the walk-in cooler). The operator cleaned and estocked the food product
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Prepared marinara sauce and chili, inthe walk-in cooler and heavy cream int he front bar reach-in cooler were cold holding at improper temperatures ( marinara sauce-44F, chili-45F, heavy cream-44F). The operator rapidly cooled and refrigerated the products.
Correction: Cold hold potentially hazardous food 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 for the chemical dishmchine.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:exterior of the cookline oven and in the interior of the wait reach-in cooler, and on the side beverage area, in the kitchen.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Light Bulbs Protective Shielding
Observation: Light bulb over the warewashing area is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents(opening of the front entrance noted)
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees ( cookline and female restroom)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: Torn floor tiles/linoleum behind the bar and missing ceiling tiles on the cookline were observed
Correction: the physical structure is not maintained in good repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Oil accumulation was observed a the back of the cookline deep fryers
Correction: noted in need of cleaning.
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03/10/2015 | Routine | |
NOTES:
* The purpose of today's visit was to conduct a follow-up inspection in conjunction with a Risk Control Plan.
* The exterior outer openings shall be completely enclosed immediately to prevent potential entry from unwanted pests.
- Outer Openings - Protected (repeated violation)
Observation: The front door and rear door to the establishment is not completely enclosed to prevent potential entrance from pests.
Correction: Completely enclose all exterior outer openings to the establishment to prevent potential entrance from unwanted pests.
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11/03/2014 | Follow-up | |
NOTES:
* Critical violation shall be corrected immediately and no later than the time of the next inspection.
* Non-critical violation shall be corrected by 10-2-14 and no later than the time of the next inspection.
* A Risk Control Plan will be established and a follow-up inspection will take place on or around 10-3-14 in correspondence with the Risk Control Plan.
* Establishment is not being routinely inspected for evidence/presences of pests. Contact a certified pest controller to asses and treat the establishment.
* Email or fax documentation of certified pest controller treatment to (804)717-6106 or Brian.Flaherty@vdh.virginia.gov on or by 9-22-2014.
- Outer Openings - Protected (repeated violation)
Observation: The front door and rear door to the establishment is not completely enclosed to prevent potential entrance from pests.
Correction: Completely enclose all exterior outer openings to the establishment to prevent potential entrance from unwanted pests.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Observed methods are not being used to control pests: no documentation of pest control services, observed active cockroaches at the time of inspection.
Correction: Please email or fax verification of routine pest control services. The presence pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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09/19/2014 | Follow-up | |
NOTES:
* Fax or email verification of pest control service to (804)717-6106 or Brian.Flaherty@vdh.virginia.gov
* All non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
* All critical violations shall be corrected within 10 days and no later than the time of the next inspection.
* A follow-up inspection will take place on or around 9-12-14.
- 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) Mac Salad, Potato Salad, Hard-boiled Eggs, & Coleslaw in the WIC refrigerator, the food should have been discarded by the time of inspection.
Correction: DISCARDED. 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.
- Plumbing System Maintained in Good Repair
Observation: Ice machine water supply line is in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Outer Openings - Protected
Observation: The front door and rear door to the establishment is not completely enclosed to prevent potential entrance from pests.
Correction: Completely enclose all exterior outer openings to the establishment to prevent potential entrance from unwanted pests.
- Hand Drying Provision (corrected on site)
Observation: The bar sink was not supplied with paper towels at the time of inspection.
Correction: Ensure all hand-sinks are furnished with papaer towels for hand-drying.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: There was no sign informing employees to wash hands at the kitchen hand-sink.
Correction: All hand-sinks shall be furnished with signage informing employees to wash hands.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors, walls, and ceilings throughout the kitchen area (behind equipment) noted in need of cleaning.
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: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests: no documentation of pest control services, observed active cockroaches at the time of inspection.
Correction: Please email or fax verification of routine pest control services. The presence pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (corrected on site) (repeated violation)
Observation: Dead german cockroaches were observed stuck to old pest control devices at the time of inspection.
Correction: TRASH. Remove dead pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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09/02/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses (the ice scoop was observed stored on top of the kitchen ice machine).
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exterior and between the cookline oven and fryers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The chemical dishmachine measured at 0 ppm chlorine, when tested during today's inspection. The facility is to utilized the three compartment sink for warewashing and sanitization of utensils, equipment, flatware, dishware and glassware until the dishmachine is repaired.
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.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (repeated violation)
Observation: Several dead or trapped roaches were found in the control device in the kitchen ( by the entrance doorway into the kitchen and the chemical dishmachine).
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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05/30/2014 | Follow-up | |
The operator provided a metal probe thermometer and chlorine test strips
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands ( a male food worker was observed entering the food processing area, donning gloves and then conducting food processing operation without conducting handwashing at the designated handsink).
Correction: Instruct food employees to clean 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.
- Hands - Where to Wash
Observation: A male food employee was observed cleaning their hands in the three compartment warewashing sink.
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.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses (the ice scoop was observed stored on top of the kitchen ice machine).
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Chili prepared (5/14) and marinara sauce (prepared 5/15) in the walk-in cooler were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air) temperature measuring device (degrees F) located in the cookline Beverage Air Reach-in freezer not accurate ( True RIC reading 30 degrees F).
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the cookline maketable unit and wait True reach-in cooler.
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.
- Exceptions
Observation: An open door entering the rear bar area and rear smoking area was observed during today's inspection. Also noted the odor of smoke within the smoking and non-smoking areas.
Correction: A door that meets the requirements of the Uniform Statewide Building Code must be installed between the smoking area and non-smoking area of the restaurant and be kept closed during operating hours.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exterior and between the cookline equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The chemical warewashing machine tested at 0 ppm chlorine.
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.
- Water Pressure
Observation: Hot / Cold water under insufficient or inadequate pressure was found at the cookline handsink
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the cookline handsink immediately.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the cookline is being used as a dump station (pieces of broccoli florets were observed in the hand sink basin).
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities in Good Repair (repeated violation)
Observation: Holes were observed along the baseboard, under the metal shelving, in the rear storage area.
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: An accumulation of grease and food debris was observed behind the cookline 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.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead or trapped roaches were found in the control device in the kitchen.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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05/16/2014 | Routine | |
- Physical Facilities in Good Repair (repeated violation)
Observation: Detaching cove basing and exposed sheetrock was observed behind the storage area shelving unit
Correction: also missing ceiling tiles were noted over the cookline reach-in freezer unit
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01/03/2014 | Follow-up | |
Management stated that repairs to the kitchen handsink will be completed by 1/3/13 and structural repairs and cleaning frequency to be addressed by the next inspection.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The kitchen/foodservice handsink hot water faucet handle was observed stripped during today's inspection (running hot water was not available at the handsink at this time due to the hot water faucet handle had been removed).
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair (repeated violation)
Observation: Detaching cove basing and exposed sheetrock was observed behind the storage area shelving unit
Correction: also missing ceiling tiles were noted over the cookline reach-in freezer unit
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: A heavy accumulation of grease were observed on the metal piping in the hood system and behind the cookline equipment
Correction: the physical structure noted in need of cleaning.
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12/30/2013 | Follow-up | |
The operator provided a metal probe thermometer and chlorine test strips during today's inspection. A cleaning frequency for the chemical dishmachine was discussed due to minimal accumulation of grime with in the main compartment of the machine.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The chemical dishmachine when tested measured 0 ppm chlorine. The operator was instructed to utilized the three compartment sink for sanitization, until the chemical dishmachine is repaired/serviced.
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.
- Plumbing System Maintained in Good Repair
Observation: The kitchen/foodservice handsink hot water faucet handle was observed stripped during today's inspection (running hot water was not available at the handsink at this time).
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair
Observation: Detaching cove basing and exposed sheetrock was observed behind the storage area shelving unit
Correction: also missing ceiling tiles were noted over the cookline reach-in freezer unit
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: A heavy accumulation of grease were observed on the metal piping in the hood system and behind the cookline equipment
Correction: the physical structure noted in need of cleaning.
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: Containers of cleaning chemicals (Simple Green) were observed hanging from shelf above the plastic and aluminum wraps stored on the side storage shelving unit in the kitchen, hazardous chemicals were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaning chemicals (Simple Green) must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/17/2013 | Routine | |
Management stated that they have been serviced by the Pest Control Service Frontline and are scheduled for additional service on 9/17/13. Management was informed to review the facilities cleaning frequency, review and monitor product deliveries and monitor for pest activities within the facility for further servicing, if necessary. No pest activity was observed during today's compliance inspection. In addition, the cleaning of the heavily soiled dining carpeted areas and the removal of unused equipment, in the rear storage area also occurred at this time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Raw chicken stored in the bottom of the cookline reach-in cooler was observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: An accumulation of grease and old food debris was observed on the flooring under the cookline equipment
Correction: the physical structure noted in need of cleaning.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Spray bottles of "Simple Green" were observed stored at the wait expo area with single service forks and glass plates
Correction: hazardous products/cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
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09/11/2013 | Follow-up | |
The operator provided a metal probe thermometer and chlorine test strips during today's inspection. An Employee Health policy was issued and discussed with the new person-in-charge.
My contact information was given to the operator to provide documentation to the Chesterfield Health Dept. concerning pest control servicing and/or measures.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses (the ice scoop was observed stored on top of the food processing area ice machine).
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The black bean salsa and macaroni salad in the food processing area reach-in cooler were observed cold holding at improper temperatures ( black bean salsa measured 44F and macaroni salad measured 43 F).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the cookline equipment, exterior of the single service items and/or containers storage shelves has accumulations of grime and debris.
Correction: Clean 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: The chemical warewashing dishmachine tested at 0 ppm chlorine during today's inspection (the chlorine chemical sanitizer was observed empty).
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.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory at the bar.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: An accumulation of old food debris and grease was observed under the food processing area equipment
Correction: the physical structure noted in need of cleaning.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests
Correction: 2 live roaches were observed crawling on the wall and on an electrical box, on the cookline.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of "Simple Green" cleaner and a multipurpose cleaner was observed stored adjacent to food prep cutting boards on the metal food prep table
Correction: hazardous chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
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09/04/2013 | Routine | |
The facility has discontinued the service of the beef roast at this time. In addition, the menu is being updated to incorporate the Consumer Advisory for those additional food products that may be offered for sale/service raw and/or undercooked.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods (steaks and burgers) provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
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 astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the cookline maketable refrigerated unit and the kitchen Beverage Air reach-in freezer unit.
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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the cookline equipment (piping located on the rear of the cookline equipment and inside the interior cabinets of the cookline deep fryers) has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: An accumulation of food debris and grease was observed on the flooring underneath the cookline equipment
Correction: the physical structure noted in need of cleaning.
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05/14/2013 | Follow-up | |
FDA Form 1B Employee Health policy was discussed and issued to the kitchen manager. A metal probe thermometer was provided during today's inspection.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Male food worker was 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.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The whole beef or corned beef roast was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the roast in a preheated oven to the temperature specified for the roast's weight in the following chart and that is held at that temperature.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut tomatoes on the cookline maketable was observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods (steaks and burgers) provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
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 astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the cookline maketable refrigerated unit and the kitchen Beverage Air reach-in freezer unit.
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the cookline equipment (piping located on the rear of the cookline equipment and inside the interior cabinets of the cookline deep fryers) has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station along the cookline is being used to rinse foods Cooked noodles in a colander was observed being cooled under running water in the handsink basin).
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: An accumulation of food debris and grease was observed on the flooring underneath the cookline equipment
Correction: the physical structure noted in need of cleaning.
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05/02/2013 | Routine | |
Non-critical violations must be corrected within 30 days.
Floors in the storage (darts) area not being kept in the clean condition during long period of time. Room needs to get organized and get cleaned.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Good Repair and Proper Adjustment
Observation: True reach-in cooler internal temperature found at 50 F.
Correction: Adjust internal temperature to 41 F or less 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the reach-in cooler (darts area) has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in the storage area noted in need of cleaning.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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12/10/2012 | Routine | |
Additional food temperature: Crab dip - 41.
Check quaternary ammonium sanitizer in spray bottles on a daily basis to make sure that they are at a proper concentration of 200 ppm.
Adequate metal stem thermometers.
Operator is going to call health inspector once dish machine is reading between 50 - 100 ppm.
Non-critical violations must be corrected within 30 days.
Big improvement from previous inspection!
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the make-up table 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Sanitizer in dish machine was reading around 10 ppm.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the hand sink and the three compartment sink in the back bar has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing sink at the back bar area
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Behind grill noted in need of cleaning.
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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02/22/2011 | Routine | |
All critical violations from past inspection have been corrected.
Hands must be washed for at least 20 seconds with soap and hot water (110 Fahrenheit) in the designated hand sink.
Non-critical violation must be corrected within 20 days.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed cook removing his gloves, rinsing his hands with water, then donning a new pair of gloves.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Behind the grill noted in need of cleaning.
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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10/26/2010 | Follow-up | |
Restaurant representatives - add corrected or new information about Murphy's Law Billiards, 6411 Chesterfield Meadows Dr, Chesterfield, VA 23832 »