- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Container of shredded lettuce did not have a lid to protect from contamination in-between uses.
Correction: Protect food from miscellaneous sources of contamination.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed a black mold-like substance along the ice panel inside the ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- 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: shelving for the reach-in type coolers and freezers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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01/14/2016 | Routine | |
* Discussed proper set-up of the 3 compartment sink, hand washing and glove use with ready-to-eat foods, and reheating methods/times/temperatures with PIC.
* Gave PIC information on upcoming food safety classes in the area. Advised PIC to have manager/asst. manager take the food safety managers class.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employee handling cut lettuce and sliced tomatoes with bare hands. Wash hands and put on gloves when handling ready-to-eat food items that do not have a cook step.
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: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: The homemade marinara sauce was not reheated to 165F within 2 hours to eliminate pathogenic bacteria. Marinara sauce is being reheated in the soup warmer. Discussed proper reheating methods and times. Sauce needs to be quickly reheated on the stove top to 165F and then placed into the soup warmer.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed sliced deli meats in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Screen door has gaps on the bottom and side to the outside. Advised getting a weather strip placed along the bottom and side of door to prevent the entry of pests.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable paper towels were provided at the hand washing sink in kitchen.
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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors underneath the cooking 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.
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07/01/2015 | Routine | |
Notes:
*VA. has updated the food code regulations and will require that someone on staff obtain the food safety manager certification through a health department accredited company such as ServSafe within the next few months if possible.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The marinara sauce and the chili were not reheated to 165F within 2 hours to eliminate pathogenic bacteria. Both items were taken to the stove top to quickly reheat to 168F (marinara sauce) and 191F (chili).
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours either on the stove top or in the microwave only. Do not place cold held soups or marinara sauce directly in the small hot holding unit or crockpot, items will not reheat to proper temperatures.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Marinara sauce, shredded cheese, diced ham, sausage, deli meat and Gyro meat were cold holding at improper temperatures in the pizza cold hold prep unit next to the pizza oven. Ambient air temperature of unit was 39F. Items placed in unit from reach-in cooler about 1.5 hours ago (RIC at 35F). Had PIC place items in individual ice baths to maintain 41F or below next to the hot pizza oven. PIC will be monitoring temperatures of items with thermometer checks.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Hood system, dry storage area, underneath and around the fryer, and the expediting shelf in the kitchen area noted in need of cleaning. Accumulations of grease and food debris.
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 - Conditions of Use* (corrected on site)
Observation: Observed a spray container of pesticide in the basement labeled as "Household/Residential Use Only". Pesticide was discarded. Discussed using only a proper pesticide application through a certified pest control applicator.
Correction: The household use only spray pesticide must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
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01/30/2015 | Routine | |
First operational inspection. Operator and manager are knowledgeable and responsive. Facility has abundant good refrigeration, and is well-stocked. Meats were being cooked to above required temperatures, but operator could not locate a proper cooking thermometer (only cook thermometer has coarse graduations and is designed for roasts for use during baking). Meat slicer and dough mixer are in an area not frequented by all staff---make a conscious effort for the user of this equipment to see that it is cleaned in a reasonable time. Clean 3CS after use---do not leave food residues in the drain. Finish installing pipe insulation on ice machine drain line. Get new test kit for sanitizer. Install coving along base of soda counter.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer had dried meat residues.
Correction: Clean and sanitize these surfaces for food contact.During use, unit must be washed/rinsed/sanitized at least once every 4 hours of use. Do not leave residues on equipment longer than necessary as it allows buildup of dried organics that are difficult to remove.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the bar food-prep area. The new track lighting is too dim (11FC detected) for a food-prep area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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06/26/2014 | Routine | |
All items from previous inspection have been corrected. It may be that more lighting will need to be added at the bar area for those hours after dark. Facility is set up and stocked and ready for operation. One final cleaning and sanitizing of the facility is planned, with opening on the 11th. Possibly in the works is a variance for the outdoor seating area to allow dogs to be tethered with their owners at the tables. Stephen Turner is obtaining guidance from Catherine Cummins on how to proceed.
No violation noted during this evaluation. | 06/10/2014 | Pre-Opening | |
TO CORRECT BEFORE PERMIT WILL BE ISSUED:
*mopsink - remove gang valve, cut hose to not reach flood rim OR install back flow device and remove spray nozzle
*relocate towel dispenser from mopsink to handsink
*ice machine drain line in basement has condensate drip. Clean pipe, disinfect (mold), dry, and wrap with insulation.
*3 compartment sink has an auto-mixing sanitizer dispenser which is either not adding sanitizer or has sanitizer that is no longer detectable. (Quats, measured zero on strip). Replace with fresh sanitizer
or remove system and use chlorine bleach dilution (manual). Get chlorine test kit (some strips provided by EHS).
*replace absorbent, acoustic ceiling tile near grill
*3 compartment sink has a rinse compartment hose which is not food grade (washing machine hose) and is using a pewter (non-food safe) spray nozzle. Replace with food-grade hose and nozzle or
eliminate nozzle. If hose will extend below flood rim, install back-flow device.
*repair lighting in kitchen and bar areas to provide 50 foot-candles of light over food prep areas and equipment stations, and 20 foot candles elsewhere.
*ice machine needs to be cleaned (mold) and sanitized. Once cleaned and sanitized, dump first load of ice.
*install covered trash can in ladies restroom
*no water is present at the 3-compartment sink and handsink at the bar. As this area will have food prep (milkshakes), and there is only one other handsink for the entire kitchen, these two sinks must be operational before permit will be issued.
*check grease trap (interior grease trap already present from previous facility)
*finish cleaning facility, to include grease on walls, soiled glass up front, & floors.
*add waterproof coving around base of soda fountain counter (base is raw wood and will absorb mop water and become a haven for microbes).
*ensure ladies' room is free of leak at the toilet supply line
*shift table 3' away from prep table---passage, access to refrigeration, and cleaning will be hampered if table is jammed 12" from prep table.
*wash/rinse/ sanitize food prep areas, equipment, and dining tables in preparation of opening.
*stock food and have all refrigeration units operational.
*small prep table next to grill is not cold-holding at 41F or less (50F even after turned down). Repair or trade off with prep table from waitstaff staging area.
*install mop hanging area
*obtain final approval from building inspector for facility, including the switch to natural gas.
No violation noted during this evaluation. | 06/09/2014 | Pre-Opening | |
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