Overall very good sanitation. Observed good handwashing after entering kitchen and after handling raw chicken, good employee health knowledge, good food temperatures, labeling and storage. Kitchen with most unneeded items removed and good organization. Storerooms with additional organization needed - and removal of unneeded items. Handling ready to eat foods requiring glove use not seen - gloves present. Good utensil use to prevent bare hand contact. Sanitizer present at 100 ppm Cl and used.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the refrigerator shelving is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Replace shelving. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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03/04/2016 | Routine | |
EHS to facility for follow up status Walk in Refrigerator. Repairman present and just finishing maintenance during visit. Unit with Freon replaced and now cold holding with a unit temperature of 39 F. Other issues not addressed today and will be checked during next routine inspection in 3-4 months.
- Person in Charge (repeated violation)
Observation: Some staff without district food handler cards (district method to ensure all staff have basic food safety training and knowledge).
Correction: Ensure all staff obtain current district food handler cards right away.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Walk in refrigerator cold holding foods from 44-49 F. Several food just purchased and stocked. Foods cold holding > 41 as follows:
-Cookie dough x 2 hrs, surface temp 45 F
-Shredded cheese - just out and x 2 hrs - 46 F stem temp
-New box of shell eggs - 44 surface temp x 2 hrs
-Milk 44 x 2 hrs
-Whipped cream in cans - 49 surface temp
-Tubs of cheese dips x 2, 45-46 surface temps x 2 hrs
-Block and 2 bars of cheese - 49 F x 3 x 1 wk - *taking home with owner -
-Small creams 1/3 box > 4 hrs, > 41 F
-1 tray shell eggs x 1 wk - 49 surface temp
-Cream cheese x 46 F
Box of raw chicken with ice- 34 F
Correction: Move all items present < 4 hrs to cooks box - remove items in that do not require refrigeration to make room for foods from walk in refrigerator, keep chicken iced until ready to prepare, discard all foods in unit for 4 hours or more, *Cheese block and bars to be taken home by owner - tag today to ensure foods are not used and remove from facility to avoid using in food for the public. Contact EHS when WIR is repaired, repair as soon as possible to ensure adequate refrigeration space is available for facility.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Kitchen and back storage areas crowded, making cleaning difficult.
Correction: Sort through supplies on hand and remove items not needed for facility operation.
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10/16/2015 | Follow-up | |
Overall very good sanitation. Noted good handwashing, good no bare hand contact, excellent labeling and storage with mixed food temperatures with walk in refrigerator cold holding above temperature. 1/3 of food stored in unit for quality - refrigeration not needed, and 2/3 of remaining food just bought and placed in unit 2 hours ago, so can be moved and saved. Have maintenance done and contact EHS. Good employee health knowledge and sanitizer present at 200 ppm Cl and used. Leak noted in waitress drink station - per owner soda service being removed.
- Person in Charge (repeated violation)
Observation: Some staff without district food handler cards (district method to ensure all staff have basic food safety training and knowledge).
Correction: Ensure all staff obtain current district food handler cards right away.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Walk in refrigerator cold holding foods from 44-49 F. Several food just purchased and stocked. Foods cold holding > 41 as follows:
-Cookie dough x 2 hrs, surface temp 45 F
-Shredded cheese - just out and x 2 hrs - 46 F stem temp
-New box of shell eggs - 44 surface temp x 2 hrs
-Milk 44 x 2 hrs
-Whipped cream in cans - 49 surface temp
-Tubs of cheese dips x 2, 45-46 surface temps x 2 hrs
-Block and 2 bars of cheese - 49 F x 3 x 1 wk - *taking home with owner -
-Small creams 1/3 box > 4 hrs, > 41 F
-1 tray shell eggs x 1 wk - 49 surface temp
-Cream cheese x 46 F
Box of raw chicken with ice- 34 F
Correction: Move all items present < 4 hrs to cooks box - remove items in that do not require refrigeration to make room for foods from walk in refrigerator, keep chicken iced until ready to prepare, discard all foods in unit for 4 hours or more, *Cheese block and bars to be taken home by owner - tag today to ensure foods are not used and remove from facility to avoid using in food for the public. Contact EHS when WIR is repaired, repair as soon as possible to ensure adequate refrigeration space is available for facility.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Kitchen and back storage areas crowded, making cleaning difficult.
Correction: Sort through supplies on hand and remove items not needed for facility operation.
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10/09/2015 | Routine | |
Follow up for critical issues. Leftover labeling done. Walk in refrigerator roof unable to be repaired due to rain, however, pan put under drip, food moved from area around drip. Discussed with owner, contact EHS when unit is repaired. Some organizing done and cleaning improved, however, non-critical issues not checked for correction.
- Person in Charge (repeated violation)
Observation: No staff with current district food handlers cards.
Correction: Obtain right away
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following equipment in poor repair: Gasket on walk-in, and condensation line in poor repair (leaking).
Correction: Repair right away, call when repaired.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted deposits or other soil on the following food contact surfaces: For example Inside ice machine, Ice scoop stored on soda dispenser drip tray, ottom shelving , wall behind food prep sink
Correction: Clean and sanitize these surfaces for food contact.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Excessive items noticed in dry storage room.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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06/04/2015 | Follow-up | |
Overall sanitation is mixed. Good handwashing and food temperatures. Areas of concern, food (box of butter) contaminated by drip in outside walk-in refrigerator, cheese packaging and product with spoilage and damp wiping cloths left on counters and not stored in sanitizer between use.
- Person in Charge
Observation: No staff with current district food handlers cards.
Correction: Obtain right away
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Box of butter and mexican cheese is unsound or adulterated.
Correction: Ensure food is safe and unadulterated.
Food voluntarily discarded.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Mixed leftover labeling. Some labels not removed and new date labels not placed.
Correction: Ensure leftovers are date labeled with the date prepared or opened and if not used within 7 days are discarded.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following equipment in poor repair: Gasket on walk-in, and condensation line in poor repair (leaking).
Correction: Repair right away, call when repaired.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted deposits or other soil on the following food contact surfaces: For example Inside ice machine, Ice scoop stored on soda dispenser drip tray, ottom shelving , wall behind food prep sink
Correction: Clean and sanitize these surfaces for food contact.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Excessive items noticed in dry storage room.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Several chemical containers stored with food spices and above food contact surfaces. CLR and degreaser stored next to open spice containers. Chemical spray bottle stored directly above prep sink.
Correction: Seperate chemicals away from foods and food contact surfaces.
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05/21/2015 | Routine | |
Overall excellent sanitation. Observed good handwashing, sanitizer in place at 200 ppm Cl and used, good dishwashing, good food temperatures, storage and labeling. Good employee health knowledge, flyer left. New staff at facility need current district food handler cards. Ensure all staff have current district food handler cards within 2 weeks. Discussed eight major allergens, flyer left. Discussed upcoming requirement to post a statement that sanitation inspection reports can be found on Virginia Department of Health website under Environmental Health, restaurant inspections. Thin tipped fast reading food thermometer needed. Noted items present that are not necessary for facility function. Suggest remove unneeded items.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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01/15/2015 | Risk Factor | |
Overall excellent sanitation. Good food temperatures and storage, leftover labels needed. Good handwashing, and no bare hand contact. Sanitizer in place at 200 ppm Cl and used. Several new staff, some need current district food handler cards. Please ensure all staff have current district food handler cards within the month.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigerators 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 - Good Repair and Proper Adjustment
Observation: Seam in walk in refrigerator ceiling with caulking missing.
Correction: Repair.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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07/30/2014 | Routine | |
Call received from owner, dish machine repair done and sanitizing correctly.
No violation noted during this evaluation. | 03/07/2014 | Other | |
Overall very good sanitation, good handwashing, good glove use, good food temperatures good sanitizing food prep surfaces with 50 ppm Cl, good storage to prevent cross contamination. One item not hot enough when put in hot holding, reheated for hot holding. Noted dishmachine with no residual sanitizer. Suggest testing dish surface at least for the first batch of dishes of the day and anytime containers of chemical are changed. Leftover labels essential to be certain food is not kept for too long. Good cooling technique with greens in walk in unit cooled last night.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat foods in the refrigerators 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Dishmachine with full container of chemical sanitizer present, but no sanitizer going into machine, no residual.
Correction: Sanitize tableware in 3 vat sink. Call for machine repair.
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02/27/2014 | Risk Factor | |
Overall excellent. Good handwashing, good no bare hand contact, good food temperatures, good storage to prevent cross contamination, sanitizer in place at 100 ppm Cl and used. Discussed cooling using walk in refrigerator / loosely covered containers. Noted handwashing sink faucet is loose, please repair.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the cooks box refrigeration unit is 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 - Good Repair and Proper Adjustment
Observation: Walk in refrigerator ceiling dripping from the middle seam, no food stored under dripping area. All food in walk in refrigerator packaged or unwashed vegetables.
Correction: Ensure unit is repaired.
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06/27/2013 | Routine | |
Overall sanitation very good. Noted good handwashing, good glove and utensil use for no bare hand contact, good sanitizing with sanitizer in place at 200 ppm Cl and used, good storage to prevent cross contamination. Facility just reopened after closure for holidays, so no leftover labels present.
**Cooling done, but not checked by food thermometer to ensure good temperatures within correct time frames. Reviewed cooling, beans down from 65 to 61, and 65 to 55 in 15 minutes, after placing in ice bath, and then placed in walk in refrigerator in ice bath for more rapid cooling.
**Spay hose for dish sink below flood rim. Owner states work has been done to tighten hose. Due to limited space, suggest in line backflow prevention to remove need for air gap.
No violation noted during this evaluation. | 01/09/2013 | Risk Factor | |
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