This visit was made to follow up to the risk based assessment conducted on February 2, 2016. The following corrective actions have been taken:
1. The dishwashing machine has been converted to a chemical dishwashing machine using chlorine and is functioning properly. The establishment is still looking for a long term solution to convert back to a high temp machine. When the permanent repairs are done to make the machine function as a high temp dishwasher, please call or e-mail me at (703) 746 4972, eric.spring@vdh.virginia.gov to schedule a visit.
Please ensure that irreversible registering temperature indicators are provided and readily accessible for measuring the utensil surface temperature. A log should be kept to monitor the machine with these labels
2. The undercounter refrigerator on the cookline is now functioning properly and maintaining temperatures of at least 41°F or below
Thank you for taking these actions.
Note: Time as a Public Health Control Procedure will not be used for the cut green leaves for salad on the cookline. These items will be held cold at 41°F or below
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (repeated violation)
Observation: Observed that the date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Spoke with Person in Charge about this and they will start to record the date the last shellstock was sold.
- Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: smoked salmon with poached eggs on brunch menu
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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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02/10/2016 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit. The following issues require attention:
1. The high temp dishwashing machine in the kitchen is not reaching sufficient temperatures to sanitize dishware. Please use the 3 compartment sink to wash, rinse and sanitize all dishes and have this unit repaired. A follow up visit will be conducted in approximately 3 business days to verify
2. The 2 door undercounter refrigerator by the saute station is not functioning properly and maintaining temperatures of 41°F or below. Have this unit serviced and a follow up visit will be conducted in approximately 3 business days to verify
3. Time/temperature control for safety foods must be held cold at 41°F or below. Time as a Public Health Control Procedure will be implemented for the cut green leaves on the cookline. The document and procedure were reviewed with the Person in Charge. Please ensure that all staff are aware of the proper procedure to follow.
Note: Discussed proper cooling methods with Person in Charge. Observed good use of the ice bath to cool foods down. Time/temperature control for safety foods (TCS) shall be properly cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Ensure the someone is actively stirring the food frequently to ensure that it is cooled to 70°F within 2 hours
*Repeat Observations are Subject to Civil Penalty
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed a food worker handle clean dishware after touching dirty dishware without first washing his hands.
Correction: All food employees shall be washing their hands often especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, before putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. Instructed food employee to wash his hands in between handling dirty dishes and touching clean dishes.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold
Observation: Observed that the date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Spoke with Person in Charge about this and they will start to record the date the last shellstock was sold.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: cooked pasta and sweet potatoes in the 3 door undercounter unit at the saute station were above 41°F. cut green leaves and salad in containers on the counter were at room temperature. Potatoes at pizza prep were at 41-46°F. Chicken salad on expo line was at 46°F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Facility will start to use Time as a Public Health Control Procedure for the cut green leaves on the counter. Documents and procedure were provided to Person in Charge. Items in 3 door unit were discarded. Please have this unit repaired. A follow up visit will be conducted in 3 business days to verify. Please ensure that sufficient ice is provided around items on the expo line.
- 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: smoked salmon with poached eggs on brunch menu
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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: Observed that the high temp dishwashing machine in the kitchen is not reaching sufficient temperatures to sanitize the dishes. The chemical dishwashing machine at the bar was not provided with sanitizing solution. A descaling solution had been connected to the machine instead of sanitizing solution.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. The sanitizing solution was connected to the bar dishwashing machine. Please ensure that all food workers are instructed on proper set up of the machine. The dishwashing machine in the kitchen needs to be serviced. A follow up visit will be conducted in approximately 3 business days. Use the 3 compartment sink to wash, rinse and sanitize all dishes until the machine is repaired.
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02/02/2016 | Risk Factor | |
This visit was made to conduct a follow-up inspection.
The one door reach-in refrigerator is now functioning to maintain a temperature of 36 degrees F. It is approved for use.
The person in charge provided a parasite destruction letter for the salmon from Congressional. Keep this on file until you change product or suppliers.
No violation noted during this evaluation. | 06/12/2015 | Follow-up | |
This visit was made to conduct a routine food safety evaluation.
A follow-up inspection will be conducted to check the 1 door reach-in. Do not use until it maintains a temperature of 41 degrees F or less.
Foods stored on ice need to be stored so that the ice is at the top level of the food in the container, the containers should be metal, the containers should not be overfilled with food above the level of the ice, and liquids should be stirred frequently. Try to only put out as much as you need for the shift, or even less so that food is rotated regularly. Also, make sure food is at or below 41 degreed F before putting it out on the line in ice. Cold holding was a repeat violation during this evaluation. If this continues to be an issues, a civil penalty may be issued for $100.
The parasite destruction letter from Congressional may be faxed or emailed to Lydia Zweimiller at 703-746-4919, lydia.zweimiller@vdh.virginia.gov within 10 days. Or, you can hand deliver is during my follow-up for the refrigerator.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: bottom shelf of walk-in refrigerator.
Correction: Foods shall remain covered at all times. (PIC provided lids for containers)
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: salmon
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: housemade pickles and cooked vegetables in the 1 door reach-in, and pulled pork and beef on ice on cook line.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (pulled pork and beef were discarded. The pickles and cooked veg were moved to the walk-in. Repair person was present during inspection to fix unit, but the condensor needed to thaw before it could work properly).
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06/10/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Use glove use poster to train staff on proper glove use and hand washing practices.
Hand sinks shall be accessible and stocked with soap and paper towels at all times.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. (Obseved that employee did not wash hands before putting on gloves to begin a new task)
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. (Employee washed hands and put on new gloves when asked)
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed open container on food prep tabel next to walk-in.
Correction: Employee beverages shall be kept ina container with a cover and a straw, and stored to prevent contamination of food. (PIC provided cover and straw)
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Food in walk-in (not cooling) was not covered including chicken stock, raw meats, and some prepared vegetables.
Correction: Foods shall remain covered at all times. (PIC provided covers)
- Food Contact Surface/Durable/Nonabsorbent (corrected on site)
Observation: The food-contact surfaces of the following equipment and/or utensils are not durable: (Spray bottle from target used for oil and plastic storage containers used for salad, but meant for home use)
Correction: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be durable, corrosion-resistant, and nonabsorbent. (Obtain food grade equipment and utensils)
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the bar is blocked by chemical containers, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. (PIC moved the containers)
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. ( No paper towels at either hand sink in the kitchen)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (PIC provided paper towels)
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02/04/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
A food safety information pack was given and discussed,
Obtain a parasite destruction letter for salmon within 10 days and fax or email to me at 703-746-4822 or lydia.zweimiller@vdh.virginia.gov.
Great improvement from last few evaluations. Keep up temperature cooling logs, and keep an eye on cold hold. Ice should be to top level of container in wells.
*repeat violations are subject to civil penalty*
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: salmon.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: Items in top of 3 door prep top including carrot hummus and pasta. (Inside temp was 40 degrees F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (more ice was added to well to bring it to top level of container. Foods will also be discarded after lunch service which is approximately 4 hours.)
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. (PIC moved collander and cup rack blocking it)
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. (Observed spray bottle of degreaser not labeled).
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. (PIC labeled with permanent marker)
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10/28/2014 | Risk Factor | |
This visit was made to conduct a follow-up.
- The dishmachine booster has been repaired. Thermolabel was trigerred properly during test of machine.
- The 2 prep units on the cook line have been repaired (temperatures noted above)
--- Facility must obtain and use thermolabels or high temp registering thermometer for their high temp dish machine.
note: new food code (2013) training slides provided to facility
No violation noted during this evaluation. | 07/22/2014 | Follow-up | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (did not use paper towel to turn off faucet after washing hands) corrected
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: cooked mushrooms (began cooling 10 am) discarded
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: placing hot foods directly in walk in above 135F, covering cooling foods in tight plastic containers
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: tomato confit
Correction: discarded
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: many items in low boy/prep units are not labeled or dated
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 7/1 they shall be date marked with a "use by" date not exceeding 7/7.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: 2 door low prep unit closest to pizza prep, 3 door prep unit (cook line). Do not use for storage of time/temp control for safety foods until repaired. All TCS foods in these units were discarded
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pota, pans, utensils, plates (thermolabel not triggered during final rinse)
Correction: use sanitize basin of 3 comparment sink until machine is repaired.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink (no soap at handsink near desserts station) corrected
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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07/21/2014 | Routine | |
This visit was made to conduct a follow-up. Bar dish machine has been repaired and chlorine reading today was 100 ppm. Chlorine strips are available at the to measures the concentration of the sanitizer. Some lights are still out in the kitchen but the manager has noted that there is a work order in and a contractor is working on replacing the burnt bulbs.
- Lighting Intensity/ Food Prep Area / 50 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the food preparation areas (multiple lights in kitchen are out, provide more ligthing at prep area where bar fruits are cut or use a different prep area.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
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04/18/2014 | Follow-up | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: lamb (reheated to proper temp)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: pasta, cooked mushrooms (placed on line less than 2 hours
Correction: pans were not fully inserted into ice)
- Sanitizer Test Kit Required (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions (need a test kit for bleach. Bleach is used at bar dish machine and sani buckets)
Correction: some strips provided
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: glassware at bar (discontinue use until repaired. All glassware must be washed in kitchen dishmachine until repaired)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (2 handsinks in kitchen) signs provided
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
- Lighting Intensity/ Food Prep Area / 50 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the food preparation areas (multiple lights in kitchen are out, provide more ligthing at prep area where bar fruits are cut or use a different prep area.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the vents in the kitchen are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: The concentration of the bleach solution was measured in excess of 200 ppm (sani buckets)
Correction: Maintain the concentration of the chlorine at 50-100 ppm.
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04/09/2014 | Routine | |
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: employees did not know all BIG 5 foodborne illnesses
Correction: Employee health material provided, review with all staff
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employee did not use paper towel to turn off faucet
Correction: employee wahsed hands with gloves on)
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands (dishwasher did not wash hands after handling dirty dishes and before handling clean dishes)
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- 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 working in the bar (uncovered cup with no straw)
Correction: Food employees may drink only from a covered container using a straw.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label. (no sale dates on past tags)
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: lemons at bar
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw burger patty over cooked beef
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw beef over raw salmon in prep unit
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: bowl with no handle used for rice, scoop in bulk flour buried in food.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: towels stored on top of prep areas and cutting boards
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Critical: Cooling Potentially Hazardous Foods (corrected on site) (repeated violation)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: marinara sauce
Correction: discarded
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 70°F to 41°F within 4 hours: not pre-pre chilling cut lettuce and sliced tomatoes in walk in before putting on prep line
Correction: not placing mashed potatoes in shallow container to cool
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer (carrot hummus placed in tighly covered containers to cool)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (no handwashing signs in both men's restrooms
Correction: handwashing signs provided)
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01/09/2014 | Routine | |
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: in the walk-in cooler, and the reach-in refrigerator at the line. Foods were covered during the inspection.
Correction: Foods shall remain covered at all times.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: the brisket cooked on 10/7/13 was 57°F. The brisket was discarded during the inspection.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Mechanical Warewashing Equipment, Hot Water Sanitize, Final Rinse Temp
Observation: The water temperature in the manifold servicing the high temperature warewashing machine was below the minimum allowable level of 165ºF for a stationary rack single temperature machine. The thermostat read less than 180ºF.
Correction: In a mechanical operation the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°For less than 165°F for a stationary rack, single temperature machine or for all other machines, 180°F.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: inside the ice machine is moldy.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Lighting Intensity/ Food Prep Area / 50 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the food preparation areas.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the ceiling in the kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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10/08/2013 | Routine | |
- Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: the refrigerators, the reach-in freezer and the cooking equipment.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Handwashing Sink / Used for Hand Wash Only (repeated violation)
Observation: The handwashing station at the bar is being used as a dump station.
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Hand Drying Provision / Individual, Disposable Towels (repeated violation)
Observation: Observed that paper towels were not provided at the bar handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Lighting Intensity/ Food Prep Area / 50 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the food preparation areas.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors in the kitchen and walk-in refrigerator are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/26/2013 | Follow-up | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employee's open drinking container was improperly placed on the prep cooler. The open container was discarded during the inspection.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints or a beard cover.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. 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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: the lettuce, mozzarella cheese, and the salad dressings (walk-inrefrigerator). The lettuce and cheese were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: the prep coolers at the cook line and the walk-in refrigerator.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: the refrigerators, the reach-in freezer and the cooking equipment.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Handwashing Sink / Used for Hand Wash Only
Observation: The handwashing station at the bar is being used as a dump station.
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at the bar handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors in the kitchen and walk-in refrigerator are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/25/2013 | Routine | |
A complaint was reported today regarding a heavily scored wooden plate for brunch. The CFM showed me the plate and the complaint is justified. The CFM stated that they will replaced it with ceramic plates starting this weekend.
No violation noted during this evaluation. | 03/19/2013 | Complaint | |
Designate one of the sink as a dump sink and order Chlorine test strips.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: corned beef at 47F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Sanitizing Solution Test Kit Accurate & Used (corrected on site)
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink. bar
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.bar
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
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03/19/2013 | Routine | |
FAX the repairs on the dishmachine and walk-in unit.
Take out and transfer all potentially hazardous foods in the walk-in such as mussels, meat(beef,chicken, pork, and eggs Discarded.
Set up the 3 compartment sink to wash, rinse, and sanitize.
Hood is severely encrusted with soots and grease(left end)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: Chickens in brine at 48F, Pork chops at 47F, Ground pork at 48
eggs, mussels.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: meat wrapped in plastic
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. walk-in unit at 53F.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): 2 door unit next to the pizza oven
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Mechanical Warewashing Equipment, Hot Water Sanitize, Wash Solution Temp per Unit Specifications
Observation: The wash temperature of the high temperature sanitizing warewashing machine is not meeting the manufacturer's specifications. The minimum temperature was @TEMPERATURE@ while the actual temperature was @TEMPERATURE@.
Correction: The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: 1) 165°F for a stationary rack, single temperature machine, 2) 150°F for a stationary rack, dual temperature machine, 3) 160°F for a single tank, conveyor, dual temperature machine, or 4) 150°Ffor a multitank, conveyor, multitemperature machine.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
- Lighting Intensity/ Food Prep Area / 50 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the food preparation areas.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
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12/27/2012 | Routine | |
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