All food temperatures taken were internal unless otherwise noted.
- Critical: Reduced Oxygen Packaging - Criteria*
Observation: Missing ROP data for 9-16-15.
Correction: ROP data should be recorded, verified and maintained.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Door gasket to pasta refrigerator was torn.
Correction: Repair or replace door gasket in accordance with the manufacturer's specifications.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Handwashing sink near the service station was used to clean food equipment
Correction: The handwash facility identified above is to be used for washing hands only
|
01/22/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: (CORRECTED DURING INSPECTION) The following foods are cold holding at improper temperatures:
>>Mac and Cheese (53*F), Marinara (49*F), Alf Base (48-49*F) in the cold well at cookline double panned
>>Pepperoni (47*F) in the pizza prep cold well stacked sideways and over stacked
Correction: Discontinue double panning foods in the cold well unless there is an ice water slurry in the pan beneath the food. Discontinue stacking pepperoni sideways in the pan due to the top side not being able to keep cold, also ensure pepperoni is not over stacked in pan to help maintain proper cold holding temps.
- Critical: Reduced Oxygen Packaging - Criteria*
Observation: (CORRECTED DURING INSPECTION) ROP (Reduced Oxygen Packaging) records/HACCP plan is not being followed:
>> The ambient air temperature of the walk-in cooler where ROP foods are stored is not being monitored twice daily
>Minestrone soup cooled under ROP on 7/7/2015 had no temperatures recorded for cooling
>>Marinara cooled below 135*F before placing in bags to conduct ROP cooling.
Correction: Reduced Oxygen Packaging must be carried out in accordance with the facilities approved HACCP plan. All forms must be fully filled out daily, including 2 temperatures listed of the walk-in coolers ambient air temp and cooling temperatures for all foods. In accordance with HACCP for reduced oxygen packaging, foods placed in reduced oxygen packaging bags must not cool below 135*F before entering the bag to cool
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: The following equipment that comes in contact with non-potentially hazardous foods was observed soiled: top interior of ice machine has dark residue build up, bar beverage gun nozzle (corrected during inspection), coffee machine nozzles.
Correction: Clean these surface at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the back of the kitchen prep area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|
07/29/2015 | Risk Factor | |
all food temperatures observed are internal.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
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.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Steak (45*) and shrimp (45-46*) in the grill drawer were cold holding at improper temperatures.
Correction: Maintin these foods at or below 41*. Ice bags placed on top of product.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Multiple sinks and hand sinks are not sealed to the walls.
Correction: Seal the sinks to the walls since they are exposed to splash and seepage.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Multiple food pans/equipement 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 - Using a Handwashing Lavatory (corrected on site)
Observation: The cookline hand sink was blocked.
Correction: Corrected. Ensure the hand sink is accessible at all times during operation.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the employee restroom.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
|
01/29/2015 | Routine | |
All temperatures taken are internal unless otherwise noted.
- Person in Charge
Observation: Certified food manager certificates not registered with Hampton Health Department
Correction: Register Certified food managers certificates with Hampton Health Department at 1320 La salle Ave.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken in cookline drawer was cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the pasta refrigerator and bar refrigerator were torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Upper interior surfaces of the ice machine was soiled.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours,
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: This was a high temperature dish machine. The dish machine did not register at least 160*F. Staff needs to ensure the rinse temperature gauge is registering at least 180*F before sanitizing dishes.
Correction: Staff needs to ensure the rinse temperature gauge is registering at least 180*F before sanitizing dishes.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Wet food containers 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 - Using a Handwashing Lavatory
Observation: Observed employee using the handwashing station to dump beverages.
Correction: Discontinue use of handwash station for dumping beverages. This station must be used for handwashing only.
- Handwashing Signage/Handwashing Facilities
Observation: The sign that notifies food employees to wash their hands was not posted at the bar handsink.
Correction: Provide a sign/poster that is clearly visible to all employees
- Critical: Toxics - Conditions of Use*
Observation: Pesticides are not being applied by a certified applicator. Unapproved pesticide "Raid" used in facility
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
|
08/14/2014 | Routine | |
All food temperatures taken were internal.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A server failed to wash his or her hands after handling dirty dishes which may have contaminated his/her hands then continued to another section of the kitchen to handle clean dishes to plate bread sticks.
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.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: An open container of margarine was stored next to sink under paper towel dispenser in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken in refrigerated drawers cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the food prep lowboy refrigeration 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.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The following equipment is not sealed to adjoining equipment or walls:
>> The dishmachine counters are not sealed to wall on clean and dirty side
>> The sealant is cracked and deteriorating at the 4 handsinks in kitchen and no longer properly sealed to the wall
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The can opener blade is rusted and dull.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the reach in refrigerator on the line is loose and in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in poor repair:
>> Drain trays rusting at beverage machines in both service stations
>> The walk-in refrigeration unit shelving is rusting/corroding
>> The service stations single door reach-ins shelving is rusted/paint chipped
>> End caps to poles of storage shelving in the dry goods storage room
Correction: Repair or replace equipment in poor repair.
- Equipment and Utensils - Good Repair and Calibration
Observation: (CORRECTED DURING INSPECTION) The following utensils were observed in a state of repair and condition preventing effective maintenance and easy cleaning:
>>The food contact surface of many plastic spoons are burnt
>>The green rubber lining of 2 sets of tong handles is torn
>>The handle of the pizza cutter is burnt
Correction: Discard, replace or repair the utensils to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The temperature measuring device probe was not observed cleaned before use and/or storage. The cook used a temperature measuring device to take a temperature of cooked chicken. The thermometer was not sanitized after its last use on a undercooked product.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of equipment has accumulations of grime and debris:
>>Gaskets of refrigerators/freezers throughout facility
>>Shelving in walk-in refrigerator
>>Shelving in dry foods storage area
>>Can opener
>>Bulk food containers lids
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 (repeated violation)
Observation: 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Dishes on the clean side of bar three compartment sink are stored next to handsink.
Correction: Clean side dish storage at three compartment sink is being switched to the other side, where it is not exposed to splash from the handsink.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Spoons were found stored next to handsink.
Correction: Store spoons in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service bowls observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
>> Grout deteriorating under service station counter
>> Grout deteriorating by cookline
>> Grout deteriorating in between wall tiles under dishmachine counter to the left
>> Tile damaged around floor drain in front of bus station return dish counter
>> Tile damaged around floor drain in front of stove
>> Tile damaged in front of cookline
>> Tile damaged in dry foods store room
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: The following physical structures are in noted in need of cleaning:
>> Floors under both service station counters
>> Floors in dry goods storage area
>> Mop sink area
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: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: A bottle of degreaser stored on prep table beside food equipment.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
10/31/2013 | Routine | |
Phil /Sinclair with the addition of salmon on the menu please obtain a statement that the fish has been frozen to destroy parasites OR that is a farm raised vegetable pellet fed fish which will not have parasites
to go upright ref, 40 and to go HH Unit 160
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: personal beverage ( warm and light in color ) from last night located on surface over the work table - steamline at the cookline
Correction: thrown out at the time of inspection . Personal beverages are to be in non breakable - non spill out containers and located on a lower level only
- Food - Miscellaneous Sources of Contamination
Observation: observed employee who had rinsed whole tomatoes had placed the rinsed tomatoes back into the cardboard box they where shipped in
Correction: the shipping box may have contamination --- once the produce is rinsed it must be placed into a washable container which has been cleaned ans sanitized
- Critical: Reduced Oxygen Packaging - Criteria*
Observation: past 30 days of ROP logs showed that on several days the temperatures for cooling were not recorded in the log AND one date clearly did not record the required cooling rate of 135 tp 70 in 2 hours and from 70 to 41 in the following 4 hours . A few dates showed the 2 hour cooling rate which was correct and an end cooling rate but did not indicate the time of the final cool temperature .AND several dates did not clearly indicate that a cooling rate of < = 70 degrees in 2 hours from when it reached 135 , The recording of split times ( 1:15 / 2:07 ) makes it very difficult to track cooling rate of an hourly log chart
Correction: staff needs to work on record keeping AND managers before they sign off on the daily logs need to insure that they are correct in all forms of the requirements for the logs . Dates where the log form did not clearly meet requirements were pulled out of the binder for managerial staff to review and come up with corrective action plan.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: sealant split at the handsink by the dessert wait station
Correction: reseal sink with wall in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> multiple refrigeration door and drawers are split
>> vent filters are not properly aligned / positioned
>> 2 of 4 grease catch basins missing
>> hinge cover missing right side of prep refrigeration unit
Correction: >>observed container of gaskets in box in the storeroom -- -kitchen manager advised that they will be replacing the damaged gaskets once the Valentine day and weekend ( 15 & 16th ) are over
>> install vent filters so that they meet side to side and there is no gap between filters
>> restore grease catch basis to position
>> replace missing door hinge cover
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting boards are stained and scored
Correction: replace cutting boards OR plane down to smooth and clean surface
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: >> multiple plastic lids on the soups at the steamline were cracked
>> whisk missing end cap
>> plastic handles of pasta cooker and pasta chiller are melted / deteriorated
>> plastic grip on the water line over the rear cookline is melted
Correction: >> replace plastic lids
>> remove deteriorated plastic sections / pieces of the pasta cooker and chiller
>> replace damaged whisk or seal handle in an approved manner
>> replace plastic grip on water line at the rear cookline
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: several tongs hanging over the rear prep table are carbon encrusted
decorative metal handles of the kebob skewers are carbon encrusted
Correction: clean tongs and skewers throughly during the cleaning process to remove carbon encrustation from the char grill
- Non-Food Contact Surfaces
Observation: can opener dirty
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned metal pans observed stacked damp / wet
Correction: cleaned equipment is to be air dried prior to stacking
- Light Bulbs Protective Shielding
Observation: light cover over steamline / sautee line cookline is not flat with the ceiling ( it is bowed )
Correction: light cover / lens is to lay flat in the position of the ceiling
- Lighting, Intensity (repeated violation)
Observation: lighing under the vent hoods is less than 50 footcandles
Correction: in case of a remodel lighting under the vent hood is to be upgraded to 50 footcandles
- Physical Facilities in Good Repair
Observation: wall tile damaged at the divider wall by the pasta cooker / chiller
Correction: restore the wall surface to smooth - durable - non absorbant and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: floor dirty rear corner of the dry good storeroom under balsamic vinegar
floor dirty behind the soda multiplex unit
Correction: clean
|
02/12/2013 | Routine | |
white sauces on sautee line IT ranged from 35-40
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage - Clean and Dry Location (corrected on site)
Observation: flat bread container upon returing into kitchen had been moved to in front of cookline handsink basin where it could be subject to splash contamination
Correction: DO NOT PUT ANY ITEM --- ESPECIALLY A FOOD -- in front of a handsink due to potential of splash contamination
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: flat bread container at the start of inspection was observed uncovered on top of the speed rack at the cookline
Correction: flat bread cover should be covered or placed on a lower level of the speed rack under a tray above it
- Cooling Methods (corrected on site)
Observation: lasagnas which had been mistakenly reheated to > 100 degrees but not needed until 5 pm were placed ---tightly covered in the walk in refrigeration unit . At 10:40 am the internal temperature was 96 degrees ,
Correction: thick hot covered masses will not cool as required . Cooling is required to be from 135 to 70 in 2 hours and from 70 to 41 in the folling 4 hours . Advised to place into walk in freezer to achieve proper cooling . After 11: 45 returned to check on cooling .. Product had been placed on a box and still tightly wrapped --product still in the high 80's . Advise to take foil cover off and place on metal rack ( open ) shelving on the top surface in a single layer with space between the foil pans . At 12 : 45 product internal temperature was at 68 and 70 degrees with corners <50 .
- Critical: Time as a Public Health Control* (corrected on site)
Observation: diced tomatoes for which time rather than temperature is being used as a control was noted with a 4 hour time use of 11 am - 3 pm at the time of inspection at 10 :20 am
Correction: the 4 hour time (use perod ) is to be started from the time the tomatoes were diced which was about 10 am , The kitchen manager corrected the label to reflect a use period of 10 am - 2 pm
- Nonfood Contact Surfaces
Observation: lining bar liquor shelving with absorbant material
Correction: if a liner is desired use bar mesh mat or grid --- any absorbant material is not approved
- Temperature Measuring Devices (corrected on site)
Observation: thermometer broken in the to go refrigeration unit
Correction: replaced at the time of inspection
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: basin-counter top sealant in the ladies restroom is deteriorated ( no longer a smooth seal)
Correction: reseal basins to the countertops in a smoothly seamed manner ( also evaluate men
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: multiple refrigeration and freezer gaskets split ( to include but not limited to)
>> under counter freezer under convection oven )
>> 2 of 3 prep refrigeration gaskets
>> under counter refrigeration unit ( opposite pasta cooker / ice bath )
>> multiple refrigeration drawers at sautee line
>> refrigeration drawers under char grill
>> salad base gasket ( salad tower )
Correction: >> replace damaged / split gaskets
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: door liners damaged prep refrigeration unit
Correction: >> monitor prep refrigeration unit door liners -- if condition worsens will need to be replaced
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: vent filters over char grill - convection oven have spaces in between filters
Correction: >> vent filters are to be positioned with no gaps in between filters
- Equipment - Cutting Surfaces (repeated violation)
Observation: several cutting boards over the 3 compartment sink are stained / scored
Correction: replace damaged cutting boards or plane down to smooth and clean surface
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: >> multiple plastic coated tongs observed where the plastic is cracked / split
>> holder of the ice scoop in the bar is cracked
Correction: replace damaged food service equipment
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: tong handles encrusted ( one with food debris -- others with carbon
decoratively wand handles of kebab - skewer items is encrusted with carbon
Correction: completely clean / scour food service items
- Non-Food Contact Surfaces
Observation: tops of broiler / microwave dusty/ dirty
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned metal pans observed stacked wet/ damp shelving outside walk in refrigeration unit
Correction: cleaned equipment is to be air dried prior to stacking
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: handsink at the cookline was blocked by trash can and food product in front of basin from being easily accessible
Correction: remove all items from in front of any handsink . Handsinks must be easily accessible at all times
- Plumbing System Maintained in Good Repair
Observation: leak at gooseneck of the faucet at lower half of the dirty dish line ( for mop buckets/ wiping cloth buckets )
Correction: repair the leak
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: floor dirty in storeroom ( one bottle of steak sauce broken on floor and floor - wall junctures dirty in several areas )
Floor of soda syrup multiplex closet dirty ( leak )
Correction: clean
|
10/18/2012 | Routine | |
food manager certificate will expire October 2012 . Need to renew certificates by coming into office with present certificate and asking to be renewed . 10 door fee charged for each certificate . If certificate is allowed to be expired for > 6 months the candidate will need to retake food managers course
- Critical: Hands - When to Wash* (corrected on site)
Observation: observed staff persons who put on / ajusted beard net .& hair net with gloved hands then went on to handle food contact equipment
Correction: after sources of contamination ( touching / putting on beard and hair nets ) gloves are to be removed and hands washed and new gloves put on prior to conducting any food service task
Explained requirements to staff
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. Proper restraint explained
- Critical: Package Integrity* (corrected on site) (repeated violation)
Observation: observed multiple canned goods ( 4 ) that were dented on side seam
Correction: canned good may not be dented on / over the side seam .
Relocated to the designated dented can location at the tim of the inspection
- Critical: Reduced Oxygen Packaging - Criteria* (corrected on site)
Observation: in review of cooling logs for ROP product they were multiple dates where refrigeration temperatures not documented ( morning / afternoon or both and one date where cooling temperatures were not dated
Correction: the logs are to be dated with both am and pm refrigeration temperatures and the cooling of the product must be completed from time of removal from cookline to 2 hour temperature to insure < 70 ( if < 70 is not achieved rehteating and attempt to cool again must be documented ) and when product reaches < 41 ( which must be < 4 hours once product reaches 70 )
Emphasized to management importance of complete documentation
- Food Contact Surfaces - Cleanability*
Observation: ice transfer pails are cracked on base
plastic tongs over rear prep table are metled at food contact end
Correction: replace damaged equipment
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: >>handsink closest to the dessert upright refrigeration unit is not sealed well with the wall
>> dirty dish drainboard is not sealed with wall
>> dish machine scrap sink seam is seperated at right lower corner
Correction: seal / secure handsink and dirty dish drainboard with the adjacent walls
>> resolder / weld seam of scrap sink
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: multiple refrigeration door and drawer gaskets are split
under counter freezer at the cookline gasket is split
>> vent filter line over sautee line has gap -- damaged or improperly sized filter present
Correction: replace damaged gaskets
replace damaged / incorrectly sized vent filter. Vent filters are to be side by side without gaps
- Equipment - Cutting Surfaces
Observation: cutting boards stained / scored
Correction: replace or plane to smooth - clear level cutting boards
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: multiple tongs present with plastic coating cracked / split
pasta cooker basket handle plastic coating is melted
Correction: replace damaged tongs
remove plastic coating on pasta baskets
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >>wedger , chopper units dirty
>>grill tongs encrusted on scalloped edges
>>skewers for kebobs spiral handles are encrusted with carbon
>>2 cheese graters where not seperated prior to running through dish mahcine
Correction: clean equipment
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> trays in the hot hold unit by walk in freezer
>> walk in refrigeration cage shelving / frame
>> walk in compressor insulated lines
>> under side of scrap sink dish line
>> bar display refrigeration unit gaskets
>> faucet by the salad assembly line
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: observed wet stacked containers
Correction: once through dishwashing cleaned equipment is to be air dried prior to stacking
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: handsink at the prep line by storeroom doorway had trash can located in front of it
Correction: do not block access to handsink for any reason
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Toilet Tissue - Availability/Toilets and Urinals
Observation: Toilet tissue was not present in employee restroom
Correction: To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand
- Lighting, Intensity (repeated violation)
Observation: lighting insufficent in vent hoods
Correction: in the case of a change of owner or remodel upgrade lighting to be equal to 50 footcandles under the vent hood ( at a point of 30 inches over the cook equipment )
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: wall dirty under dish machine scrap sink
wall dirty under prep table closest to rear exit door
floor dirty under canned good palate in dry good storeroom
Correction: clean
|
07/02/2012 | Routine | |
- Critical: Package Integrity*
Observation: dented ( on side seam ) can marinara sauce observed dry good storage
Correction: dented cans may not be maintained in area of usable canned product . Can is to be thrown out OR removed to designated location until credit /removed from facility
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: 2 containers of dry good product were not labeled as to contents
Correction: label as to contents
- Utensils - In-Use - Between-Use Storage
Observation: use of souffle cup as a scoop in unlabeled dry good container
Correction: use only handled non breakable utensil as a scoop and maintain the handle upright out of contents
- Food - Miscellaneous Sources of Contamination
Observation: >>spicy breader not covered in dry good storeroom
>>dry good container ( not labeled ) uncovered in dry good storeroom
Correction: maintain dry good containers covered
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: >> caulk seperated / worn handsink wait line closest to office
>> handsink basins ladies restroom caulk is worn at the basin counter joint
Correction: >> reseal handsink with wall
>> reseal restroom basins with countertops
- Equipment - Good Repair and Proper Adjustment
Observation: >> vent filters not properly installed ( gaps between filters in 2 areas )
>> hinge covers missing under counter hot hold unit cookline
>> gaskets sautee drawer lower right is not in position
Correction: >> advised manager that vent filters are to be in contact with one another -- no gaps
>> replace missing hinge covers
>> replace / reset gasket sautee drawer
- Equipment and Utensils - Good Repair and Calibration
Observation: >> multiple levered food scoops had missing end caps or handles were melted and no longer cleanable
>> multiple plastic handled tongs the plastic handles are cracked - damaged
>> whisk hanging over 3 compartment sink the handle is cracked
Correction: >> replace damaged levered food scoops
.> replace damaged plastic handled tongs
>>replace damaged whisk
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: skewers for Kabobs have carbon encrustation
Correction: clean and scour the skewers ( handles and skewer )
- Non-Food Contact Surfaces (repeated violation)
Observation: >> plate storage top section dirty
>> shelf underside over sautee line is dirty / splattered
>> vent filters dirty ( char - fryer ) are dirty
>> bake trays in rear undercounter
Correction: clean
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: cleaned equipment observed stacked wet on shelf over rear prep table
Correction: cleaned equipment is to be air dried prior to stacking
- Light Bulbs Protective Shielding
Observation: light tubes at area of convection oven are not shielded
Correction: shield light tubes
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: multiple paper towel dispensers were lacking toweling
Correction: restocked at the time of the inspection
- Lighting, Intensity
Observation: lighting insufficent vent hood at cookline
Correction: in the case of a remodel or change of owner increase lighting to be equal to 50 footcandles
- Physical Facilities in Good Repair
Observation: >> air return over the sautee line is dirty / corroded
>> ceiling tiles soda syrup room ( 2 ) are moisture damaged / cracked
>> grout erroded cookline
Correction: >> replace air return
>> replace ceiling tiles
>> schedule time to regrout floor tiles cookline to eliminate areas where food debris and moisture are accumulating
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> wall under dirty dish drainboard is dirty
>> wall and ceiling tile soda syrup box room are dirt y( splattered >> floor dirty dry good storeroom under pasta - bread crums
>> air return / ceiling tiles and light lenes are dirty at area of prep ref,
Correction: clean
|
03/01/2012 | Routine | |
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (corrected on site)
Observation: non handled breakable cup observed in sugar on the cooklin to dispense
Correction: use only handled non breakable scoop to dispense product and maintain handle upright out of contents
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: sugar container cookline not labeled as to contents
Correction: label container as to contents
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: tomato sauce observed on steamline -=- internal temperature ranged from 97 -130 degrees
Correction: product placed on sautee line and reheated to > 170 degrees
- Food Contact Surfaces - Cleanability*
Observation: breading basket metal mesh seperating
crakced plastic containers / lids observed
Correction: replace damaged food contact equipment
- Nonfood Contact Surfaces
Observation: use of paper napkins to line sauce / syrup tray at wait alley by dessert upright ref
Correction: do not line plastic tray or any container with absorbant material
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: handsink for the prep area / dish person is seperated from the wall
Correction: seal handsink with wall in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> 2 of 3 gaskets prep refrigerator are split
>> door liner right door prep refrigeration unit is chipped / cracked
Correction: replace damaged components of the prep refrigeration unit
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: >> end caps missing multiple levered food scoops
>> plastic handles / grips damaged - melted pasta cooker basket
Correction: >> replace damaged food service equipment
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >> skewers dirty --- encrusted / carbon( tips and handles )
>> tongs dirty --encrusted / carbon at the scalloped edges
>>old labeling remaining on multiple plastic containers
Correction: >>clean / soak / scour skewers and tongs to remove debris
>> remove labels completely during wash phase of cleaning procedure
- Non-Food Contact Surfaces
Observation: upper plate of plate warmer over sautee line is dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: foil , plastic to go contaienrs incorrectly stored
Correction: store with food contact side down
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: use of the handsink in the bar to rinse citrus
Correction: handsink is to be used for one use only . .washing of hands. Use center basin in the 3 compartment sink in the bar OR the produce / prep sink in the main preparation line outside the walk in refrigerator to rinse produce
- Physical Facilities in Good Repair (repeated violation)
Observation: >> metal cove molding plate corroded badly corner and behind dry good barrels in storeroom
Correction: replace deteriorated ( numerous ragged metal areas) metal cove molding. THe wall - corner is to be restored to smooth -durable- non absorbant and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: >>ceiling tiles and air returns dirty at cookline
>> floor behind and corner of dry good barrels dry good storeroom wet
Correction: >> clean ceiling tiles and air returns at the cookline
>> dry / squeege floor at dry good barrels
|
11/09/2011 | Routine | |
compliment to staff on reduction of the volume of sauces in containers above the sautee station . The reduction of the volume in addition to a correctly set up ice bath was the result in having correct sauce temperatures on this line for the first time in many inspectiion
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: personal beverage , uncovered , .located on prep table where food was actively being prepared
Correction: personal beverages are to be in non breakable covered and stored only on a lower level
- Hair Restraints - Effectiveness
Observation: bartender's hair is not restrained
Correction: advised bar tender to restrain long hair so that it is completely restrained down the back of the body
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: observed trays of bread slicesstacked one on atop of another without food grade cover to seperate
Correction: do not stack container of food one on atop of another without food grade cover to seperate
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: both wait / alley under counter refrigeration units >41 ( thermometers ranged from 43-49. Half and half in both units were 46-47 degrees .
Correction: CFM / MOD called for service on both units at the time of the inspection . Half and half thrown out at the time of the inspection Do not restock with PHF until units serviced and holding < 41
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: one ice transfer bucket is cracked at the feet / base
Correction: replace damaged ice transfer bucket
- Temperature Measuring Devices (corrected on site)
Observation: multiple refrigeration thermometers were not accurate
Correction: replaced at the time of the inspection
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: entry ( either seperate entry doors or main entry door or the hostess station ) lacks signage identifying that the facility is non smoking
Correction: regulations require signage or the international non smoking symbol at each door of a seperate entry area or the main entry or at a central register area / hostess station where all guest will be present at
- Equipment - Good Repair and Proper Adjustment
Observation: >> gaskets split at the bar under counter refrigeration unit and the under counter freezer cookline
>> metal plate - front missing left of the refrigeration drawers
>> sautee line drip tray runner is missing and drip trays do not fit the runners of all 3 sautee stations
Correction: >> replace split gaskets
>> metal plate is on order
>> replace sautee burner drip trays with drip trays of the correct size and repair / refabricate missing runner of right sautee station
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: multiple plastic handles of spatulas are damaged and one plastic coated tong handle is badly split
.>> levered scoop end cap missing prep ref, line in the grapes
Correction: replaced at the time of the inspection ( deficient ones thrown out )
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> the handles of the skewers with the twisted handle are dirty with carbon encrusted
>> the front ledge of the sautee line
>> the interior ledges and the tops of the sautee line
>> ledge present left of the refrigeration drawers where metal plate missing
>> gaskets of mulitple refrigeration units ( wait under counter / bar display and under counter ,
>> the legs of the sautee line
>> the frame of the sautee line
>> the tops of the refrigeration drawers where sautee burner line is sitting
Correction: clean clean clean
- Precleaning
Observation: scalloped tongs are not being soak / pre soaked / scraped tp remove food debris --encrusted tongs observed at the time of the inspection
Correction: returned to the scullery to throughly clean .
- Equipment and Utensils, Air-Drying Required
Observation: cleaned lexan containers were not air dried prior to stacking
Correction: cleaned equipment is to be air dried prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: >> single service bowl bases were not stored correctly
>> boxed food service gloves stored within the splash are of the basin of the cookline handsink
Correction: >> single service containers are to be stored/ dispensed with food contact side down
>> food service gloves AND food items ( of which a dessert topping and spice shaker were also in the splash are ) cannot be in the basin splash area of the cookline handsink ( or any handsink )
- Refuse - Covering Receptacles
Observation: grease reclaimation unit lid open
Correction: maintain the lid closed
- Handwashing Cleanser - Availability (corrected on site)
Observation: soap dispenser jammed - not dispensing at the cookline handsink by the prep refrigeration unit
Correction: replaced dispenser at the time of the inspection
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: paper toweling out / jammed handsink closest to the dish line ( by ice machine )
Correction: restored at the time of the inspection
- Physical Facilities in Good Repair (repeated violation)
Observation: >> grout erroded cookline
>> base tile molding damaged corner by the tea brewer wait station closest to the dish room
>> ceiling tiles moisture stained soda syrup closet
Correction: >> regrout areas as needed to prevent mositure and food debris accumulating the recess in the floor
>> repair damaged base tile wait corner
>> replace stained ceiling tiles
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: ceiling tiles dirty soda syrup room and light lens in same room are dirty
>> ceiling tiles / air return and light lens dirty wait line over cheese graters
Correction: clean
|
08/11/2011 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: multiple sauces and diced tomatoes in ice bath over the sautee lines top half of product 45-54 degrees . Bottom level of pans <= 41
Correction: determined that the sauces are set up and that are not stirred until orders arrive and the heat of the sautee line/ cook line is heating the upper level of the sauces .
The sauces involved were removed from the cookline and placed in to bags and put in ice bath used for ROP .to cool to < 41 .
Working with the kitchen manager we discussed to prevent this from reoccurring to set up the sautee line sauces later in the morning just prior to doors opening OR to have staff every 15 minutes vigorously stir the sauces
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: facility does not have non smoking signage at the door or at the entry area in the vicinity of the hostess station
Correction: signage is required by the regulations to be located at the each vestibule entry door or at the main entry door OR at the hostess area just inside the entry door
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: >> the dirty dish drainboard at the dish machine is not sealed with the wall
>> the handsink closest to the ice machine is not sealed with wall
>> the divider at the handsink for the alley is not secure
Correction: >>dirty dish table / drainboard is to be secured with the wall and caulked / sealed in a smooth manner
>> handsink to be smoothly seamed with wall
>> divider of handsink is to be sealed with handsink basin in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: ++gaskets of multiple refrigeration and freezer units split :
>> the doors of the prep refrigeration unit
>> the drawers of the pasta drawers ( right of steamline )
>> the pasta drawer (Right ) of the sautee line
>> the under counter freezer
>> the breadstick hot hold drawer
++the paper toweling housing is missing handsink closest to the ice machines
Correction: >> per managers gaskets on order thoughout
>> replace the housing of the paper towel dispenser
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: >>plastic coat tongs handles split
>> whisk observed hanging over 3 compartment sink handle cracked
>> pasta cooker handles are melted
Correction: >> replace damaged plastic handled tongs and whisk and replace pasta cooker basket or reseal handles
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: scalloped tongs are dirty on edges / underside ( hanging over the 3 compartment sink _
Correction: clean and sanitize
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean :
.>> the surface under the sautee line
>> the legs and drip tray supports of the sautee line
>> the drawer frame and the interior drawer edge of the breadstick hot hold drawer
>> the interior ledges of the char grill frame
>> the interior ledges of the fryer
>> can opener blade
>> the back under counter hot hold unit bake trays
>>the gaskets which are split have food debris accumulating in them ( especially the prep ref, unit )
>>the dirty dish spray wand
Correction: clean
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: cookline handsink blocked
Correction: handsinks are to be easily accessible for use at all times .
Product removed from the handsink basin at the time of the inspection
- Physical Facilities in Good Repair (repeated violation)
Observation: >> small holes in the walls over the steamline / broiler and prep table
>> vent housing over the steamline is peeling / worn
>> floor tile grout erroded in small areas in multiple sections of the food service facility ( grout work has been done since the last inspection )
>> ceiling tiles in soda syrup closet are mositure damaged
Correction: >> seal holes in walls . Walls to be smooth - durable - non absorbant and easily cleanable
>> replace vent housing
>> regrout floor tiles as needed to prevent areas where food debris and moisture can accumulate
.>> replace the ceiling tiles in the soda syrup closet
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> floor dirty storeroom pasta storage corner
>> wall dirty behind cookline handsink and prep ref.
>> ceiling light lens dirty / splattered in soda syrup storage closet
Correction: Clean
|
04/15/2011 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: observed dish person going from dirty dishes -- removing gloves / putting on new gloves and putting away cleaned equipment
Correction: advised employee and manager that hands are to be washed in between handling dirty dishes and putting away cleaned ones out of the dish machine. Advised proper procedure is handle dirty dishes / remove gloves / wash hands / put on new gloves and put away cleaned dishes
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: personal beverage in glass container located on food service surface
Correction: personal beverages are to be in non breakable covered containers and stored on lower levels ( not on or over active food service surfaces )
- Food Storage Containers - Identified with Common Name of Food
Observation: dry good ( 2 inch pan with lid ) in storeroom is not labeled as to contents
Correction: label as to contents
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: handles of dry good scoops ( 2 of 5 ) laying on contents in storeroom
Correction: store handles upright out of contents
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: >> ice transfer buckets are busted out on the bases
>> the melted tips of plastic tongs observed ( hung over 3 comp. )
Correction: >> replace damaged equipment
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area. at the entry doors or at the hostess station at the entry
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: >>handsink by the dish machine/ 3 compartment sink is not sealed with wall
>> dish machine dirty drainboard and wall behind scrap sink are not sealed with the walls
>> 3 compartment sink and wall are not sealed with wall
Correction: smoothly seal equipment with the adjacent walls
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> 2 of 3 gaskets split ( modestly ) prep ref, cookline
>> under counter freezer cookline gasket badly split
>> bar upright display ref, gaskets split ( modestly )
Correction: replace damaged gaskets
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) hung at the 3 compartment sink are 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.
- Equipment and Utensils - Good Repair and Calibration
Observation: >>plastic handled tongs handles are splitting /melted
>> levered food scoops with end caps missing or handle melted
>> whisk handle cracked
>> pasta cooker baskets handles are melted
Correction: >> replace damaged equipment
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >> carbon encrusted bake trays observed ( lower level table outside walk in ref, door )
>> tongs hung over 3 compartment sink have carbon / debris in the scalloped edge
>> remnants and labels remaining on " cleaned ;" equipment
>> skewers for Mixed Grill have carbon encrustation on skewers ( tips ) and on the open weave handles
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean :
>> the vent filters over sautee line but especially over the char grill
>> the interior lower level and interior of door of the under counter HH unit
>> the underside of the sautee line were the runners are located for drip trays ( grease and debris encrustation )
>> the refrigeration drawer top / surface sautee line stored on
Correction: clean
- Handwashing Cleanser - Availability
Observation: soap out at the bar
Correction: restore soap to availabilty at the bar
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: paper toweling out at the handsink closest to the dish machine / 3 compartment sink
Correction: restored at the time of the inspection
- Physical Facilities in Good Repair (repeated violation)
Observation: >> wall panel / tile / corners divider wall cookline opposite storeroom door is not sealed at the junctures
>> grout erroded along the cookline ( main )
>> ceiling tiles moisture damaged in the closet with soda syrup
>> small holes in wall board cookline assembly / steamline where wall mounted equipment removed
Correction: seal wall panel surfaces divider wall opposite storeroom door
>> regrout floor cookline to eliminate areas where food debris and mositure are accumulating
>> replace damaged ceiling tiles closet with soda syrup boxes
>> seal small holes in wall cookline
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> wall with monitors between steamlines / microwaves are dirty
>> wall behind cookline handsink - prep ref, is dirty
>> ceiling light panel dirty closet with soda syrup boxes
Correction: clean
|
01/10/2011 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco*
Observation: personal beverages located on ./ over food service areas
( container above styrofoam cup with plastic lid cut out to sip)
Correction: personal beverages are to be in non breakable covered containers and stored on lower level ( bottom level of prep tables are ok)
- Food Storage - Clean and Dry Location
Observation: shaker toppings and sauce sqeeze bottles stored on the edge of the cookline handsink basin
Correction: food and food service equipment may not be stored in front or on the edge of any handsink basin
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: ice transfer containers are broken on the base
Correction: replace ice transfer containers
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs at entry doors or in the hostess area .
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >>all 3 door gaskets make / prep ref, line are split
>> the center bottom pasta drawer gasket is not installed correctly
>> spray wand base at the tilt kettle is not secured
Correction: >> replace damaged gaskets at the prep ref unit
>> secure in proper position the center lower drawer pasta ref, drawers
>> secure the spray wand base
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting boards along the make / prep ref, line are dirty . / stained
Correction: replace cutting boards
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: >> color coded tong ( green ) handles split over the salad station
>> levered food scoops and masher unit are missing end caps in the hollow handled equipment
Correction: replace damaged food service equipment
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >>cheese grater units are not cleaned ( where not sperated prior to placing into the dish machine )
>> scalloped tong edgs dirty ( many ) as observed hanging over 3 compartment sink
>> the bake trays have carbon buildup exterior rim
>> plastic stacked containers shelving over the prep sink are not well cleaned
Correction: >>seperate the grater from the base - handle and return to dish machine to be cleaned .
>> cleaned scalloped tongs
>> clean bake trays / scour back edges
>> return to be cleaned plastic containers over the prep sink
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean :
>> the interior cabinetry of the pasta ice bath
>> the interior ledges of the fryer cabinetry
>> the can opener
>> vent filters cookline -- especially over the char grill
Correction: clean
- Equipment and Utensils, Air-Drying Required
Observation: >>equipment stacked wet after cleaning
>>container of misc. equipment shelf under the clean drainboard had moisture in bottom of container
Correction: >> equipment is to be air dried prior to stacking or placing into a pan / bin
- Hand Drying Provision (repeated violation)
Observation: >>paper toweling out at the handsink by the dish room / ice machines
>> paper toweling out bar
Correction: have paper toweling present at each food service and restroom handsink
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: floor under fryer dirty ( modest accumulation )
Light lens dirty / splattered soda syrup closet
Correction: clean
|
10/20/2010 | Routine | |
>>new menu item of cappellini de mar features small clams in shell . Observed packaging which notes product arrives to facility cooked. Thus no need to maintain shellstock tags as specified in the regulations
>> per the datalogger print out the walk in refrigeration temperature exceeded 41 degrees for more than 10 hours on May 18 th starting at 3:20 pm / . Data ended at 1:24 am with temperature of 41.6 . No data observed from the remainder of 5 -19 to 6-3-10 Was the ROP product in the walk in continued to be used for the 3 day use period ?
There is to be on duty at all times a person who is knowledgeable of which products contain one or more of the 8 major allergens ( peanuts / tree nuts / shellfish ./ fish / milk / eggs / wheat and soy ) and the symptoms of anaphylaxis
- Person in Charge
Observation: City of Hampton food manager certificates are not posted in public view
Correction: Under City Code City of Hampton food manager certificates are to be posted in public view . They are posted in the employee only area of the restaurant .
Relocate to area in public view
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: staff chewing gum while in a food service area and while preforming food service functions
Correction: advised employee that chewing of gum is prohibited in a food service area
- Critical: Package Integrity* (corrected on site)
Observation: 2 dented cans on canned good palate with other canned goods
Correction: dented cans are to be removed from storage areas and located in specified location for returns / credits / damaged product until removed from premisis ( or thrown out )
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: white dry good ( under breadstick basting table ) not labeled as to contents
Correction: label as to contents
- Food - Washing Fruits and Vegetables (corrected on site)
Observation: tomtatoes being cored prior to rinsing
Correction: rinse tomatoes prior to being cored
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: scoop for italian breading buried in contents
Correction: handle to be upright out of contents
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: wiping cloth buckets on floor
Correction: store off floor ( hang on wall or store on wiping cloth bucket stands / roller containers )
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: sauces on the sautee line lower level pans 41 but upper portions of the products observed up to 50 degrees
Correction: sauces are to be placed immediatley into ice baths on the sautee line . They should not be " out " as was indicated by employee for awhile after leaving walk in ref,
Also pan the container 1/ 2 full and not 3 / 4 full .
ALSO _____ encourage the sauces to be treated like the diced tomatoes and have time as a control in place .. With each product timed for 4 hour use OR label for the entire sauce line used .. Advised manager to discard products after 2 pm
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: >>ice transfer buckets have cracked / busted out bases ( feet )
>> strainer basket metal mesh is seperated / loose
Correction: >> replace ice transfer containers
>> strainer replaced at the time of the inspection
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: dirty drainboard backsplash of dish machine is not seal with wall
Correction: seal drainboard backsplash with wall
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >>gaskets of the make / prep refrigeration doors ( center and right are split
>> refrigeration drawer gasket split/ not secured / loose
>> multiple wait serving trays worn ./ split
>> drip tray support ledge - frame is missing under the right portion of the sautee burners
Correction: >> replace damaged gaskets
>> replace worn server trays
>> restore drip tray support frame so drip tray will fit into place
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting boards at the make line are stained and scored
Correction: replace cutting boards
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: >> handle of strainer melted
>> multiple handles of color coded tongs the plastic is cracked / split
>> levered food scoop with end cap missing
>> lids of beverage spigoted containers are worn
Correction: replace damaged food service items
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: bake trays dirty / encrusted
>> scalloped edge tongs have food debris remaining on them
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> the interior of the cress cor unit closest to the ice machines
>> the walk in refrigerator shelving ( locked ) where the data logger is located
>> the can opener
>> vent filters and vent hood ( over char - grill / fryer and over sautee line )
>> top of the VULCAN broiler
>> the area under the sautee burners
>> the legs of the sautee burners
>> the sautee burners
>> concentrate pre soak container dirty ( exterior and base ) at the dish room scrap sink
Correction: clean
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site) (repeated violation)
Observation: handsink blocked at the rear prep line ( left of the prep table by tilt kettles )
Correction: do not block / impede access to handsinks
- Plumbing System Maintained in Good Repair
Observation: leak of dish machine spray wand ( water flowing under sink on side of hot water line
Correction: repair fixture so that it does not leak
- Hand Drying Provision (corrected on site)
Observation: paper toweling out at the handsink closest to the ice machines and in the employee restroom
Correction: restored at the time of the inspection
- Lighting, Intensity (repeated violation)
Observation: lighting under the cookline vent hoods is < 50 footcandles
Correction: in the event of a change of owner or remodel upgrade lighting to be equal to 50 footcandles
- Physical Facilities in Good Repair
Observation: >> wall has small holes at the exterior of the walk in ref, by the ROP table and behind the breadstick basting table
>> ceiling tiles over the scale - chopping table moisture stained ( by ECOLAB pest trap )
>> Ceiling tiles moisture damaged in soda syrup closet
>> air returns rusty / corroded over clean drainboard of the 3 compartment sink / main cookline and to left of rear cookline vent hood and in the dry good storeroom
>> ceiling tile damaged over the dish machine ( clean drainboard )
>> ceiling tile support framed rusty / corroded dish room
Correction: >> seal walls where small holes present
>> replace damaged ceiling tiles ( mositure damaged and peeling )
>> replace the rusty . / corroded air returns
>> replace or resurface the rusty ceiling tile support frames
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> ceiling tiles and air returns dirty rear cookline and alley
>> floor corners dirty dry good storeroom
>> light lens dirty soda syrup room
>> wall behind cookline handsink - make table and breadstick basting table are dirty
>> wall and floor under dish machine scrap sink are dirty ( wet and mildewed )
Correction: clean
|
07/13/2010 | Routine | |
Restaurant representatives - add corrected or new information about Olive Garden Italian Restaurant #1485, 1049 W Mercury Blvd., Hampton, VA 23666 »