There are no violations noted during inspection.
Excellent food handling practices observed.
No violation noted during this evaluation. | 12/18/2015 | Routine | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. The dish machine reached an adequate hot sanitizing temperature. Adequate employee health policy in place. Health permit posted & visible.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
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.
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08/05/2015 | Routine | |
Fax parasite letter (salmon) to Dennis O'Connor at 804-520-9222
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. Provided copy of FDA Form 1b
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Hair Restraints - Effectiveness
Observation: Employee 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
- Records - Creation and Retention
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasides infective to the aquacultured fish. Although salmon is asterisked to consumer advisory on menu indicating it may be served undercooked, statement on Reliant Fish Co., invoice states "all seafood must be fully cooked. ;Provide written agreements or statements from the supplier or aquaculturist that fish were raised and fed formulated feed, such as pellets, that contain no live parasites infective to aquacultured fish.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) mole, soup, and tamales in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean pans, bowls, and ice bucket were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage and to self-drain.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The kitchen handwash station is being used for purposes other than washing hands. Strainer stored on basin.
Correction: The handwash facility identified above is to be used for washing hands only
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01/21/2015 | Routine | |
Notes:
Do not mix bleach solution with soap in the sanitizing buckets. Use test kit to ensure proper concentration. Last test strip was used during inspection, please purchase some more.
All cracks in the walls and around door must be sealed to protect facility against insects and rodents entry.
No violation noted during this evaluation. | 09/23/2014 | Routine | |
Adequate thermometer, chlorine sanitizer buckets (re-mixed upon request), hi-temperature dish machine, and test kit. Reviewed employee health.
Hoods are scheduled to be professionally cleaned on 4/28/14.
Parts have been ordered for the left MUT cooler and should arrive this week. Product normally kept in the cooler is stored elsewhere and kept on ice for lunch and dinner period. Lunch is 2.5 hours, and then product returns to refrigeration for 3 hours, before being brought out for dinner. Product had just been pulled and put on ice when the inspector arrived today.
Suggest cleaning the ice machine at least once a month to prevent mold build-ups.
Utilize the chlorine test kit when mixing up sanitizer water to ensure the proper concentration.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Sliced lemons for drinks handled with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Interior surfaces of the ice machine had accumulations of black and pink mold.
Correction: Clean the interior of the ice machine at a frequency necessary to prevent mold build-ups or per manufacturer specifications.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Bleach water being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (200 ppm+)
Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (50-100 ppm).
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04/23/2014 | Routine | |
Additional temperatures taken:
36-40 raw proteins in 4-door Traulsen
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of the ice machine had some mold present.
Correction: Clean the ice machine at a frequency necessary to prevent mold build-ups, or per manufacturer specifications.
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11/25/2013 | Routine | |
Adequate thermometer, chlorine sanitizer buckets, hi-temp dish machine, and test kit. Reviewed employee health.
Hoods are scheduled to be cleaned towards the end of the month.
Continue with increased measures to help control fly activity. Minimize any moisture/standing water in the facility, and keep the back door closed as much as possible.
Consider icing proteins for safer cold holding temperatures as warm weather increases. Keeping smaller portions out in high traffic units will also help minimize temperature fluctuations.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Steaks (overstocked/large portion) and bagged/portioned pork BBQ cold holding at improper temperatures
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: Build-ups noted under cook line equipment and along walls.
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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06/12/2013 | Routine | |
Adequate thermometer, hi-temp dish machine, bleach sanitizer (re-mixed upon request), and test kit. Reviewed employee health.
Hoods are scheduled to be professionally cleaned on Monday.
Dumpster and cardboard receptacles are shared and pick-up delayed due to holiday. Make sure staff close the lids on the dumpster whenever they take out any trash from the facility.
Consumer advisory statements and asterisks on all items are up to date.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Bleach water being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (tested at 200 ppm+)
Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (50-100 ppm).
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02/19/2013 | Routine | |
There are no violations noted during todays inspection.
Reach-in cooler's gasket got to the point where it needs to be replaced.
The facility is clean and well maintained.
No violation noted during this evaluation. | 12/07/2010 | Routine | |
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