All violations cited during previous inspection have been corrected.
Facility in good condition.
No violation noted during this evaluation. | 03/25/2016 | Follow-up | |
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use in that in use utensils observed stored in dipper well with heavy accumulation of mildew.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potentially hazardous food registered at 50-51 degrees F in top section of low boy refrigerator. Said unit not holding food at less than 41 degrees F.
Correction: Operator voluntarily discarded said food. Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor in the kitchen and prep area close to the walk in beer cooler observed with heavy accumulation of water and debris.
Correction: Must be maintained clean and in good sanitary condition.
- Physical Facilities in Good Repair
Observation: Handwashing sink is not maintained in good repair in that the cold water faucet does not close completely.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/17/2016 | Routine | |
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The meatballs and meat sauce taken from walk in refrigerator were not reheated to 165 degrees F prior to hot holding.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The prepared ready-to-eat (RTE) food in the walk in refrigeration unit is not properly dated for disposition.
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in the food prep and food storage area observed with standing water. Keep the floor dry and clean and maintain in good sanitary condition.
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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04/03/2015 | Routine | |
Two dead roaches observed in dishwashing area. Cracks between the tiles and wall and some broken tiles noticed. Grout seal the tiles and repair/replace the broken tiles.
Observed one compartment of the three compartment sink being used for sanitizing as the chemical dishwasher was not sanitizing adequately. Continue using sink for sanitizing clean dishes.
Maintain the establishment clean and eliminate existence of pest in the establishment. Continue with pest control treatment and regular cleaning. Pest control service report provided.
No violation noted during this evaluation. | 11/12/2014 | Follow-up | |
Two live roaches and five dead roaches observed in dry storage area, dishwashing area and behind the ice machine. Eliminate pests and conditions conducive to harborage of pests.
Standing water observed in several areas throughout the kitchen (in dishwashing area, front salad prep area, next to the beer cooler). Such conditions are conducive to harborage of pest and hence must be eliminated.
All other previously cited violations were corrected.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (repeated violation)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. Operator voluntarily changed said dishwasher to high temperature sanitizing mode.
- Critical: Animals - Prohibiting Animals* (repeated violation)
Observation: Three live roaches were noted in dishwashing area and several dead roaches were observed on floor in dry goods storage room in the establishment
Correction: Prohibit all live animals on the premises of the food establishment. Animals carry disease-causing organisms and can transmit pathogens to humans through direct and/or indirect contamination of food and food-contact surfaces. Animals shed hair continuously and may deposit liquid or fecal waste, creating the need for vigilance and more frequent and rigorous cleaning effort.
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11/05/2014 | Follow-up | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) beef lasagna and pasta in the 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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. Operator voluntarily changed said dishwasher to high temperature sanitizing mode.
- Critical: Water Capacity*
Observation: Water heater observed turned off or not set at the proper temperature in that handwashing facilities in restrooms were observed without hot water.
Correction: Ensure that water heater is turned on and set at proper operating temperature.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the dishwashing area is being used to clean equipment and utensils in that said sink observed with dirty dishes placed in it.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities in Good Repair
Observation: Floor drains in rear food prep area next to the cooler and in front kitchen next to oven is not maintained in good repair in that standing water observed on floor in said areas and said floor drain observed clogged.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Animals - Prohibiting Animals*
Observation: Three live roaches were noted in dishwashing area and several dead roaches were observed on floor in dry goods storage room in the establishment
Correction: Prohibit all live animals on the premises of the food establishment. Animals carry disease-causing organisms and can transmit pathogens to humans through direct and/or indirect contamination of food and food-contact surfaces. Animals shed hair continuously and may deposit liquid or fecal waste, creating the need for vigilance and more frequent and rigorous cleaning effort.
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10/27/2014 | Routine | |
Facility in excellent condition.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding potentially hazardous food at improper temperatures in that mussels tested at 50 degrees F in top section of low boy refrigerator. Said food has been in said location for one hour and was placed there from walk in refrigerator.
Correction: Operator voluntarily relocated food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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03/28/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw chicken cold holding at improper temperatures at 47-55 degrees F on top open section of low boy refrigerator in front food prep area.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Operator placed ice bags on top of said food items.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the rear food prep area (cooking, prep, dishwashing area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Pests - Controlling Pests*
Observation: Evidence of pests observed in that one live roach observed on counter in bar area.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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09/27/2013 | Routine | |
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