The purpose of today's visit was to conduct a risk factor assessment. The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Provide disposable covered cups with straws for employee use while in kitchen. Create designated storage area for cups while working in food handling areas.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen. OBSERVED MULTIPLE EMPLOYEES DRINKING FROM UNCOVERED DISPOSABLE RED CUPS WHILE IN KITCHEN.
Correction: Food employees may drink only from a covered container using a straw. CUPS WERE DISCARDED.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (corrected on site)
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3). DINNER MENU- SALMON
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish. LETTER WAS SENT FROM SUPPLIER VIA EMAIL DURING INSPECTION.
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11/12/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine assessment. As previously mentioned in your last inspection report, please be sure to use hand washing sink for hand washing only. This will encourage employees to regularly wash hands rather than using sink for the storage of dishware. Also, please continue to educate and train your employees on food safety as your use of temperature logs for food and equipment help to ensure food safety standards are maintained.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. OBSERVED A RINSE CONCENTRATION OF 0 TO 10 PPM CHLORINE SOLUTION.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. SERVICE TECHNICIAN APPEARED ON SITE DURING INSPECTION. WHEN TESTED, TOTAL CHLORINE CONCENTRATION OF 50-100PPM WAS VERIFIED.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED BLACK AND PINK MOLD ACCUMULATION ON INTERIOR OF ICE BIN.
Correction: PLEASE WASH, RINSE, AND SANITIZE INTERIOR OF ICE BIN WEEKLY TO AVOID MOLD ACCUMULATION. Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink NEAR THE WALK-IN COOLER being used TO STORE PLASTIC CONTAINER AND ICE CREAM SCOOP.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. ITEMS REMOVED FROM HAND SINK.
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04/15/2015 | Routine | |
The purpose of this visit is to conduct a follow-up inspection. Certified Food Manager (CFM) has been using the cooling log provided to monitor all cooling procedures. CFM has placed potentially hazardous foods (PHF's) in ice bath along cook line and temperature of PHF's are being monitored. The menu has been corrected with a consumer advisory for the Local Farm Raised Cheddar Cheeseburger.
No violation noted during this evaluation. | 12/10/2014 | Follow-up | |
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours POTATO/ONION/EGG MIXTURE cooling for 4 hours in the 2 DOOR PREP COOLER AT COOKLINE observed at 62°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria.--CERTIFIED FOOD MANAGER(CFM) DISCARDED MIXTURE DURING TIME OF INSPECTION.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: MASHED POTATOES cooling OVERNIGHT in the WALK-IN COOLER observed at 51°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.--CERTIFIED FOOD MANAGER(CFM) DISCARDED MASHED POTATOES DURING TIME OF INSPECTION.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:--OBSERVED ON ICE: GROUND SAUSAGE AT 48F, COOKED PASTA SHELLS AT 50F, COOKED ONIONS AT 48F AND COOKED RED PEPPERS AT 50F. OBSERVED DICED TOMAOTES AT 50F, PATE AT 53F INSIDE THE 2 DOOR PREP COOLER AT COOKLINE.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.--THE ON ICE ITEMS WERE REMOVED FROM THE COOKLINE AND PLACED INTO THE WALK-IN COOLER. ENVIRONMENTAL HEALTH SPECIALIST (EHS) PROVIDED TRAINING ON USING AN ICE BATH AND SUBMERGING THE ITEMS TO ALLOW THE ENTIRE CONTAINER TO BE SURROUNDED BY ICE. TWO DOOR PREP COOLER AT COOKLINE WAS OPEN OFTEN RESULTING IN HIGH FOOD TEMPERATURES. THE UNIT WAS KEPT CLOSED FOR 20 MINUTES AND FOOD TEMPERATURES CAME DOWN. DICED TOMATOES AT 44F AND PATE AT 43F. EHS RECOMMENDS TURNING DOWN THE 2 DOOR PREP COOLER TO ACCOMODATE THE DOORS BEING OPENED FREQUENTLY.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:-- LOCAL FARM RAISED CHEDDAR CHEESEBURGER ON A TOASTED BRIOCHE ROLL
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the BAR DISH MACHINE with a concentration of 10 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.--CFM REPLACED CHLORINE SANITIZER BOTTLE. READING 50-200 PPM.
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11/26/2014 | Risk Factor | |
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: --OBSERVED BARE HAND CONTACT WITH ROAST BEEF SANDWICH AND LETTUCE FOR A SALAD.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.--EHS PROVIDED TRAINING ON GLOVE USE AND NO BARE HAND CONTACT.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the BACK OF THE KITCHEN being used TO STORE DIRTY DISHES.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.--OBSERVED MISSING SIGN AT WAIT STAFF HANDWASHING SINK AND BAR HANDWASHING SINK.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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11/05/2013 | Routine | |
PREOPERATIONAL FINAL INSPECTION
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as you permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 09/27/2013 | Pre-Opening | |
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