- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site) (repeated violation)
Observation: Inadequate record keeping system for oyster tags when removed from their tagged or labeled container. Dates were not written on the tags.
Correction: Write the date on the tag when the last oyster from container is served/sold and maintain tags in chronological order by that date for 90 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed pico de gallo, cheese, and mixed vegetables on cold line
Correction: and cherries and juice in bar low boy cold holding at improper temperatures.
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02/02/2016 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: (REPEAT): Observed cheese, pico de gallo, diced tomatoes, crab, whipping cream, and potatoes in the prep unit, and half & half in the bar low boy refrigerator cold holding at improper temperatures.
Correction: Discard TCS food and repair both units. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in any of the refrigeration units.
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 - Cutting Surfaces (repeated violation)
Observation: The cutting boards in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
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11/05/2015 | Follow-up | |
Inspection for permit renewal.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: (REPEAT): Inadequate record keeping system of oyster tags. Tags were not kept in chronological order.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: (REPEAT): The date when the last shellstock from container was sold or served was not written on tags.
Correction: Write the date when last shellstock is sold/served on the shellstock tag.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Several of the tags for oysters are not available or are discarded immediately after the container is empty.
Correction: Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: (REPEAT): Observed cheese, pico de gallo, diced tomatoes, crab, whipping cream, and potatoes in the prep unit, and half & half in the bar low boy refrigerator cold holding at improper temperatures.
Correction: Discard TCS food and repair both units. 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: A review of the menu with the food service operator indicates that there is no consumer advisory for the eggs, oysters, hamburgers, steak, and caesar dressing that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in any of the refrigeration units.
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 - Cutting Surfaces (repeated violation)
Observation: The cutting boards in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
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10/06/2015 | Routine | |
Unable to inspect downstairs walk in cooler/freezer because stairwell was being welded.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system for shellstock when removed from their tagged or labeled container. No dates were written on tags to indicate the last day shellstock was served or sold. Shellstock tags were also not in chronological order.
Correction: Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. Write the date when last shellstock in container is sold or served on the tag and keep for 90 days. Maintain shellstock tags in chronological order correlated to the date that is recorded on the tag or label.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods were observed cold holding at improper temperatures: salsa, diced tomatoes, sliced roast beef, crab dip, pico de gallo, half & half, and butter.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below or use ice. Person in charge called refrigeration maintenance during inspection to fix coolers.
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03/10/2015 | Risk Factor | |
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the serving line kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the serving line where cutting board and serving line floor has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Hand Drying Provision (corrected on site)
Observation: No continuous towel system that supplies the user with a clean towel has been provided.
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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10/16/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: AN unauthorized person in the kitchen "hostess girl in kitchen area" found where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may preper there personal food 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.
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04/24/2014 | Risk Factor | |
- Clothing - Outer Clothing - Clean Condition
Observation: Food employees wearing soiled outer clothing.
Correction: Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of encrusted mold like on ice machinedeposits or other soil on the following food contact surfaces: Inside of and Ice
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Kitchen Stove observe with heavy accumulation of grime and Debris noted in need of professionally cleaning.
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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12/18/2013 | Routine | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the Vent Inside Serving line has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the Kitchen
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.
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07/18/2013 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The cook is drinking from an uncovered container in the food preparation area. observe 2 drinking containers uncover
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.
- Light Bulbs Protective Shielding
Observation: Light bulb in walking box not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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01/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about Sam Miller's, 1208-10 East Cary Street, Richmond, VA 23219 »