No violations noted. Bar area will be remodeled soon, PIC will contact health food inspector when it is completed.
No violation noted during this evaluation. | 01/04/2016 | Routine | |
Non-critical violations noted during inspection.
ServSafe flyer provided.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the bar counter is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Light Bulbs Protective Shielding
Observation: Light bulbs near refrigerators/freezers not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Fan above prep table 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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08/12/2015 | Routine | |
Suggested to cool TCS using ice water bath for quick results. Food must reach 41 F within 6 hours.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employees are eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Plate with food was removed and covered.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Cooling*
Observation: White gravy in the sandwich table made yesterday noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
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04/02/2015 | Routine | |
Notes:
Ensure proper sanitizing concentration in the wiping cloth bucket, use chemical test kit.
There are no violations observed during inspection.
No violation noted during this evaluation. | 11/20/2014 | Routine | |
Notes:
Discussed proper cooling methods (ice and water) for left over food.
All food in the refrigeration units found dated with 8 days sell or discard time, reviewed proper date marking, day that food was cooked is day one, plus 6 days.
White reach-in refrigerator (not commercial unit) found at 52 F during lunch rush, PIC stated that unit was used a lot. Unit must be adjusted to 41 F or less and support 41 F or less during busiest time of the day.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation 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.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Cooked rice on the steam table hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced deli meats and raw hamburgers in the white reach-in cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled or displayed so that the food- or lip-contact surfaces are protected from contamination. Utensils are hanging over hand washing sink, touching the inner surface of the sink.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
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08/12/2014 | Routine | |
Notes:
Walk-in cooler have been repaired and now supporting Cold holding temperature of 41 F.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The kitchen hand sink and 3 VAT sink are not sealed to adjoining equipment or walls.
Correction: Seal both sinks to walls since it is exposed to spillage or seepage.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor wall material located near left refrigerator does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent. There is a hole in the wall behind kitchen door.
Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
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05/20/2014 | Follow-up | |
Notes:
1) Cool food to 70 F within 2 hours while stirring and then place it under refrigeration, loosely covered to allow proper heat transfer.
2) A few items were marked with 8 instead of 7 days for sell or discard time. Ensure proper date marking counting day one the day food was cooked.
The follow-up inspection will occur on/about May 16, 2014.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. Food was not cooled enough (100 - 125 F) before placed in the refrigeration unit.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: All PHFs inside walk-in cooler cold holding at improper temperatures
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 - Fixed Equipment, Spacing or Sealing
Observation: The kitchen hand sink and 3 VAT sink are not sealed to adjoining equipment or walls.
Correction: Seal both sinks to walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in cooler found at 59 F.
Correction: Repair walk-in cooler 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair
Observation: Pipe coming from ice machine is in poor repair. If touched, leaking on the floor.
Correction: Repair and maintain all plumbing components and fixtures.
- Indoor Areas - Surface Characteristics
Observation: The indoor wall material located near left refrigerator does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent. There is a hole in the wall behind kitchen door.
Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
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05/12/2014 | Routine | |
Notes:
Discussed proper cooling methods for leftover food, ice bath was set up for proper cooling.
- All holes in the ceilings and walls must be sealed in order to protect facility from rodents and insects.
ServSafe app handed to PIC .
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
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02/04/2014 | Routine | |
All non-critical violations must be corrected within 30 days.
Notes:
Provide calibrated thermometer to ensure accuracy. When heating up ready-to eat food, do it within 2(two) hours to reach 165 F.
- Cooling Methods
Observation: The methods used for cooling sausage gravy were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- 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) chicken and tuna salad, gravy, cheese sauce in the refrigerator, the food should have been discarded 3 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3 VAT sink in the bar is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the refrigeration unit (the middle one) in the kitchen.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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10/31/2013 | Routine | |
Notes:
All PHFs inside sandwich make-up table stored on ice and found at proper cold holding temperature. New sandwich unit is in purchasing process.
Walk-in cooler is off, all food stored either in walk-in freezer or other reach-in coolers. New compressor is in order process.
- Physical Facilities in Good Repair (repeated violation)
Observation: Door to the lady's room is not maintained in good repair. Ceiling tile in the kitchen area is missing.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/29/2013 | Follow-up | |
The follow-up inspection will occur on July 29, 2013.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: All PHFs in the walk-in cooler and sandwich unit cold holding at improper temperatures. Discarded voluntarily.
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: Walk-in cooler and sandwich unit observed in a condition that prevents necessary maintenance. Walk-in cooler found at 51 F, sandwich unit found at 45 F.
Correction: Repair both refrigeration units 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair
Observation: Door to the lady's room is not maintained in good repair. Ceiling tile in the kitchen area is missing.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/24/2013 | Routine | |
Non-critical violations must be corrected within 30 days.
Notes:
The day food was cooked/ container, package opened is day 1 when marking food, food sold or discarded on the 7th day.
Mop/waste water must be dumped in the toilet, NEVER outside.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Equipment - Good Repair and Proper Adjustment
Observation: Outside reach-in freezer had heavy ice build-up. Observed condition prevents necessary maintenance and easy cleaning.
Correction: Defrost reach-in freezer 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.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Observations: hot water turned off.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors underneath equipment and specially around syrup shelf 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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04/25/2013 | Routine | |
Non-critical violations must be corrected within 30 days.
Attention staff: When wrapping silverware do not touch food contact surface with bare hands! Wear gloves.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand washing sink is not sealed to wall
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
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01/25/2013 | Routine | |
Additional Food Temperatures (degrees F.):
Cold Holding: Shell eggs -40, Pork BBQ - 39
No violations noted at time of inspection,
Noted that floor area behind the chest freezer and deep fryers has been cleaned and debris removed. Keep up on cleaning these hard to reach areas on a regular schedule to avoid build-up in the future.
No violation noted during this evaluation. | 02/02/2012 | Routine | |
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the Bar Soda Gun Dispenser was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime, bacteria, and mold.
Correction: Sodi Bar must replace the soda dispenser head (gun) with one that is easily disassembled for regular cleaning. Then regularly clean the surface of the Bar Soda Gun Dispenser 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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The back screen door has gaps at the top where flying insects will enter the building.
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 - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor and walls under and behind the equipment noted in need of cleaning. Heavy build-up of grease soaked dust on the wall behind the Bar. Floor under the front and back bars has an accumulation of grease, dirt, and 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.
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02/02/2011 | Routine | |
Additional Food Temperatures (degrees F.):
Bologna, sliced - 40, Ham, sliced - 41, Butter Beans, cold holding - 41, Baked Spaghetti, cold holding - 41, Ground Beef, raw - 40, Pork ribs, raw - 38
- 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) Tuna Salad in the refrigerator, the food should have been discarded 10 ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the bar soda dispenser nozzle and holder was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of soda dispenser nozzle and holder 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under the Bar and the bulk soda syrup storage area noted in need of cleaning. There is a build-up of dirt, grime and debris in both areas.
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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10/27/2010 | Routine | |
Restaurant representatives - add corrected or new information about Patrick's, 5100 Jefferson Davis Hwy, North Chesterfield, VA 23234 »