Service call placed for dish machine during inspection.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was above the maximum allowable level of 194ºF.
Correction: 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.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: The pressure gauge for the high temperature warewash machine was above 30 psi
Correction: Discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 5 and 30 PSI. 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.
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06/04/2015 | Routine | |
All violations were discussed and corrected during inspection.
- Warewashing Machines, Flow Pressure Device
Observation: The pressure gauge for the high temperature final rinse warewash machine is improperly installed. High pressure gauge.
Correction: The pressure gauge for the high temperature final rinse warewash machine is to be installed upstream from the hot water sanitizing rinse control valve. The device must be mounted in a .25 inch Iron Pipe Size valve. Relocate the gauge.
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01/09/2015 | Routine | |
Observations discussed with the manager. ROP in process. Rapid chill 33 degrees.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that food in the hot holder was not covered or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in all refrigerators.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Salad bowls are stacked too high next to the handsink.
Correction: Store salad bowls below the handsink barrier in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (corrected on site)
Observation: Observed excessive refuse on the floor of the in the kitchen.
Correction: Increase the number of approved refuse containers in the kitchen to prevent the accumulation of debris on the floor.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor is dirty in the bar service 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.
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08/27/2014 | Routine | |
Service call placed for dishwasher during inspection. 3 comp sink must and is now being used to sanitize until dishwasher is repaired or replaced. Please call once repaired.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor: potatoes in storage.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Cooling, Heating, and Holding Capacities (corrected on site) (repeated violation)
Observation: Ice bath is not maintaining potentially hazardous foods 41°F or below.
Correction: Provide enough ice and arrange to ensure food items are held at the proper cold holding temperature of 41°F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
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04/07/2014 | Routine | |
Observations discussed.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- 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: Thermometers in various refrigeration units.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Soap dispenser at the bar handwashing facility is not properly maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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12/20/2013 | Routine | |
- Temperature Measuring Devices
Observation: There was no working temperature measuring device located in the side grill lowboy.
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.
- Cooling, Heating, and Holding Capacities (corrected on site) (repeated violation)
Observation: Ice bath is not maintaining potentially hazardous foods 41°F or below: over filled.
Correction: Repair or replace the method to ensure food items are held at the proper cold holding temperature of 41°F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Mechanically vented hood filters have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
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08/12/2013 | Routine | |
Employee illness reporting form discussed. Restaurant in very good sanitary condition! Salmon must be included in consumer advisory if served undercooked.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Employee Health* (corrected on site)
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: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to 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 any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
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.
- Warewash Machine, Data Plate Operating Specifications
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
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03/12/2013 | Routine | |
Restaurant representatives - add corrected or new information about Olive Garden Italian Restaurant #1185 (01-0762), 683 Lynnhaven Parkway, Virginia Beach, VA 23452 »