| No violation noted during this evaluation. | 03/02/2016 | Routine | |
| No violation noted during this evaluation. | 12/04/2015 | Routine | |
2:30 P.M.: PIC (Melvin) reports food in walk in measuring 39 degrees Fahrenheit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Marinated fish, shrimp and scallops stored in walk 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.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Walk in cold holding at @ 45 degrees Fahrenheit.
Correction: Lower temperature on walk in cooler so that foods cold held at 41 degrees Fahrenheit or lower. PIC to contact VDH when cooler cooling properly. Improper food storage temperatures are a major contributing factor to foodborne illness.
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06/02/2015 | Routine | |
PIC to fax invoice where dishmachine wash gauge has been ordered
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door to walk in cooler does not close properly and is in poor repair.
Correction: Repair the door seals so that unit door closes properly and unit is maintaining proper cold holding temperture.
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02/11/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potentially hazardous foods stored in walk in cooler at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: Walk in cooler cold holding at 44 degrees Fahrenheit.
Correction: Temperature lowered and unit cold holding at 41 degrees Fahrenheit at conclusion of inspection. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Good Repair and Proper Adjustment
Observation: The door to walk in cooler does not close properly and is in poor repair.
Correction: Repair the door seals so that unit door closes properly and unit is maintaining proper cold holding temperture.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
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02/04/2015 | Routine | |
Time used as a public health control for tomatoes.
No violation noted during this evaluation. | 10/14/2014 | Routine | |
Dishmachine temperature gauges are on order per PIC.
- Warewashing Machines, Manufacturers' Operating Instructions (repeated violation)
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
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04/02/2014 | Follow-up | |
Time used as a public health control for tomatoes in salad units
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at handsink near dishmachine was measured at a temperature less than 100°F.
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.
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03/26/2014 | Routine | |
| No violation noted during this evaluation. | 04/17/2013 | Routine | |
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