All previous violations have been corrected since the last inspection.
No violation noted during this evaluation. | 10/14/2015 | Follow-up | |
All critical violations must be corrected within 10 days.
Relocate all TCS from units that are not supporting cold holding of 41 F or less and don't use it until repaired.
The follow-up inspection will occur on Oct 13, 2015.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Waitress observed handling ready-to-eat (RTE) food with her bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Stored in dirty standing water.
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*
Observation: All TCS foods in the walk-in cooler, in the refrigerated drawers and some items stored on ice cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the wait staff unit and refrigerated drawers.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the hot holding box is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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10/06/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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05/18/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses, stored in standing water at 85 degrees F.
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.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the bar area
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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02/02/2015 | Routine | |
Additional food temps: raw chicken 41
- Jewelry - Prohibition
Observation: Employee wearing wristwatch on arm while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Ice scoop for ice maker laying atop #10 can on can rack
Correction: Ice scoop in ice bin laying with handle directly in ice.
- Thawing (repeated violation)
Observation: Improper methods used to thaw pork ribs.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
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10/30/2014 | Routine | |
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Oil from the grease receptacle is spilling over onto the ground outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. Provided FYI to DEQ and city officials.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the hand sink at the newly designated hand sink in the bar area.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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07/25/2014 | Follow-up | |
Additional food temps: raw chicken 42-43
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils (ice scoops) improperly stored between use.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Quat sanitizer tested at a concentration less than 100 ppm
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Thawing
Observation: Improper methods used to thaw frozen shrimp.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS foods in left Delfied drawers are cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Left Delfield refrigerated drawers are incapable of safely cold holding TCS foods.
Correction: Adjust ro repair the refrigeration unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigeration unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Handwashing Lavatory*
Observation: There is no designated handwash lavatory at bar, preventing routine handwashing by food workers.
Correction: Desgnate and equip an installed sink at the bar as a handwash lavatory to allow convenient use by food workers.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Oil from the grease receptacle is spilling over onto the ground outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Refuse - Cleaning Receptacles
Observation: Outside dumpster and grease receptacle on premises are heavily soiled
Correction: Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the salad area
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the hand sink in the rear of the kitchen
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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07/14/2014 | Routine | |
Additional food temperatures: Brown gravy - 149, White gravy - 160, Diced tomato - 36, Fish - 182, Potato - 40, 40, White gravy (prepped four hours earlier) - 88-100, Milk - 34.
Operator provided adequate metal stem thermometer, quaternary ammonium test kit, and employee health policy.
Gasket on the walk-in freezer is in need of being replaced.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Cook handled raw steak, rinsed his hands (without using soap) in the food preparation sink, wiped his hands on his apron, and donned a new pair of gloves. Review proper hand washing procedures with all staff.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Waitstaff handling dirty dishes, prior to clean drink cups. Dishwasher handling dirty dishes, prior to handling clean dishes. Cook handling raw steak, prior to donning gloves, without properly washing hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Food Storage - Clean and Dry Location
Observation: Boxes of food observed being stored on the floor of the walk-in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: White gravy and macaroni and cheese noted not being adequately cooled to prevent the growth of harmful bacteria. Gravy made this morning, was reheated and is being cooled properly. Macaroni and cheese was voluntarily discarded.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill 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 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Items on the right side of the stem table hot holding at improper temperatures. Steam table was turned off. Foods were reheated.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: The temperature measuring device in the salad prep station and salad continental reach-in was not properly located in the warmest part of the unit. Bottom continental reach-in also in need of thermometer. Place all thermometers close to the door.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment and Utensils - Good Repair and Calibration
Observation: Thermometer for the rinse portion of the high temperature dish machine is not working properly. Rinse temperature registering at 0 F. Repair thermometer to properly register rinse temperature, for high temperature dish machine.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Kitchenware and Tableware (corrected on site)
Observation: Staff handling lip contact surface of silverware during the rolling process. Wear gloves during this process to prevent handling of lip contact surface.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
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03/18/2014 | Routine | |
Additional food temperatures: Burger (cooked) - 160, Chicken (cooked) - 186, Chicken - 40, Sliced tomato - 40, Chicken fried steak - 200+, Brown gravy (pulled from heat 1.5 hours Prior) - 134, ribs - 38, Noodles - 41-42, Green beans - 40, Rice (made 1.5 hours prior) - 70-92, Grits (made 2.5 hours prior) - 80, Trout (cooked) - 175
Trout, salmon and burgers are all cooked to approved cooking parameters set forth by Department of Health food regulations. Only asterisk menu items that are served raw/undercooked. This includes kids menu as well.
Reviewed cooling procedures with staff. Training materials provided.
New salad make table has been put in place of the old unit. Thermometer should be in the warmest part of the unit, not up against the fans.
Please contact inspector once insert has been changed.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed cook handling raw animal products (fish) prior to handling clean plates for customer food without washing hands in between.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Cooling* (corrected on site)
Observation: White gravy noted not being adequately cooled to prevent the growth of harmful bacteria. White gravy from the previous day observed at 77 F.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill 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 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pasta and cooked potatoes cold holding at improper temperatures. Do not store potentially hazardous foods on ice, next to steam table.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Marinated sirloin and cowboy ribeye on the lunch insert are not asterisked.
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 astricting (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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11/13/2013 | Routine | |
Foods in the walk-in were observed between 42-44 F.
Tension bar to ensure door closes was installed on the walk-in cooler door.
Cooler may need to be serviced. Please call once WIC has been serviced. This should be done ASAP!
Recommended setting cooler between 35-38 F.
Ensure exterior of sugar bin is kept clean.
Facility has been thoroughly cleaned!
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Several foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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08/01/2013 | Follow-up | |
Additional food temperatures: Raw chicken - 39-43, Tomato soup - 100, Gravy - 150, Mac & cheese - 175, Pinto beans - 178, Ribs - 43-44, Potato - 43, Chili - 41-42, Collards - 44, Pasta - 43, Ribs - 43-44.
Recommended placing an air curtain in the walk-in cooler to prevent cold air from escaping.
Asterisk each menu item that may be served raw/undercooked.
Will return on/about August 01, 2013.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. (bucket used to scoop ice from large container)
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 - Hot Holding* (corrected on site)
Observation: Rice & tomato soup hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Several foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Beef tips on the early bird menu is not asterisked denoting that it may be ordered raw or undercooked.
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 astricting (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Non-Food Contact Surfaces
Observation: Sides of fryers, shelving in the walk-in, and interior of the hot box for biscuits in need of being cleaned.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. (flies)
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/15/2013 | Routine | |
All other violations were corrected.
Potatoes are now being halved to cool.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Potatoes & pasta cold holding at improper temperatures. Several items were moved to the walk-in cooler. Do not stack foods to high. Foods were moved to the bottom of the make table.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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04/05/2013 | Follow-up | |
Additional food temperatures: Mashed potatoes - 155, Potato soup - 155, Chili - 150, Diced tomatoes - 48, 50-51, Shrimp skewer - 48, Prime rib - 47, Raw chicken - 41, 44, Steak - 46, Mashed potatoes - 150, Mac & cheese - 139, Sweet potato - 160, Baked potato - 165-175, White gravy (cooling 1 hour) - 115.
Do not stack portioned salads on top of lettuce.
Ice observed on the fans in the salad make table. All potentially hazardous foods were moved from this unit.
All ready-to-eat foods must be handled with some kind of barrier.
Ensure in use utensils on the cook line are changed between different tasks. Wash, rinse and sanitize at least every four hours if used for the same task.
A follow-up will occur on/about 04/04/13.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The waitress is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The waitress is eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Cook observed handling brownie for sundae and waitress handling toppings for food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Soiled or improperly cleaned equipment or utensils used during food preparation. Spatulas should be changed or washed, rinsed, and sanitized if they are used for anything other than food preparation.
Correction: Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
- Critical: Cooling*
Observation: Baked potato noted not being adequately cooled to prevent the growth of harmful bacteria. Baked potato made the previous evening was observed at 42-43 F.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: BBQ, diced tomatoes, corn on the cob, steak, raw chicken, prime rib, shrimp skewer and cubed potatoes cold holding at improper temperatures. Several items were moved to the walk-in cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: Drawer reach-in coolers need thermometers in the warmest part of the unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Soda gun holders at the bar are in need of being cleaned.
Correction: Clean the surface of soda gun holders at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Plumbing System Maintained in Good Repair
Observation: Leak observed at the three compartment sink. Work order has been put in for the hand sink next to the continental dessert cooler.
Correction: Repair and maintain all plumbing components and fixtures.
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03/25/2013 | Routine | |
All items that may be ordered raw/undercooked have now been asterisked on the dinner menu. Sirloin on the lunch menu is in the process of being asterisked.
No violation noted during this evaluation. | 12/18/2012 | Follow-up | |
Additional food temperatures: Mac & cheese - 164, Diced tomato - 48, Chicken - 174, Chicken strip - 178, Prime rib - 48, Shrimp - 41, Raw chicken - 43-44, Sliced tomato - 43, Sweet potato - 153, Baked potato - 151, Collards - 166, Baked potato - 42, Ribs - 40, Collards (cooling 1 hour) - 99, Tilapia - 152 Milk - 39, Green beans - 46, Country fried steak - 183.
Facility has adequate metal stem thermometer and quaternary ammonium test kit. Discussed and provided FDA form 1-B with operator.
Steaks on the menu are still not asterisked to signify that they may be served raw or undercooked. This must be done immediately. Have inspector review menu prior to being printed to ensure compliance.
A few items in the drawers and the walk-in cooler were above 41 F. Not sure if this was because of the door being opened for a long period of time. Ensure these items are held at 41 F or below.
Reviewed cooling methods with staff.
If hose with spray nozzle is going to be hooked up to the faucet at all times a back flow prevention device is needed.
Hand sink must be just for hand washing. No other purpose.
A follow-up inspection will occur on or about 12/17/2012.
Critical violations must be addressed with staff immediately. Consumer advisory needs to be corrected immediately.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee observed handling a bun for a sandwich with his bare hands. Ensure that waitstaff do not handle lemons for drinks with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Boxes of food observed being stored on the floor of the walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Several food items cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked steaks are provided on the menu without being asterisked.
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.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the bar is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of tide was not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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12/06/2012 | Routine | |
Restaurant representatives - add corrected or new information about Sagebrush Steakhouse & Saloon, 204 Southgate Square, Colonial Heights, VA 23834 »