Food handler cards are not corrected. Facility has 2 weeks for all food handler cards to be valid.
No violation noted during this evaluation. | 01/07/2016 | Follow-up | |
Observed discrepancies must be corrected. Hair restraint observed.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Couple employees do not have valid food handler cards as required by city ordinance sec 49. Violation is a class1 misdemeanor.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before palcing gloves on hands and 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.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that various prepared foods in the walk in not covered so was not protected from BIOLOGICAL CROSS-CONTAMINATION and dust because it was not in packages, covered containers, or wrapped. And taco shells on shelve bear cook line was not covered.
Correction: Prevent BIOLOGICAL CROSS-CONTAMINATION by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. EHS observed bowls used as dispensing utensils in bulk containers. Also knife was stored between prep unit and counter
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.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. EHS observed bag onions on floor at back of kitchen and food on the floor in walk in refrigeration.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice (128 & 127F) hot holding at improper temperatures. Items either discarded or reheated to 165F based on the time product was cooked.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes, guac sauce, sour cream and lettuce (47 to 51F) cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Food items were discarded from the prep unit. PIC called for maintenance on unit during inspection. EHS advised to not have foods kept in the unit until repairs is made. Also use time and documentation for food held in top of unit.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) refried beans, sauces, shredded chicken 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: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the T-bone steaks 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 (repeated violation)
Observation: There was no temperature measuring device located in the bar chest and under beer tap where milk is held.
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: EHS observed microwave with a duct tap make shift handle was observed in a condition that prevents necessary maintenance and easy cleaning. Duct tap must be removed and surface smooth and easily cleanable.
Correction: Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the bar is being used as a dump station.
Correction: EHS observed drinks and ice being dumped in the handwashing sink. The handwash facility identified above is to be used for washing hands only to prevent cross contamination and to promote handwashing.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests. EHS observed black bugs flying in kitchen. Have licensed pest controller treat facility and facility must keep food covered and cleaned to get rid of pest.
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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12/23/2015 | Routine | |
NOTES:
- Reviewed Employee Health with operator.
- Reviewed cooling procedures for food prepared for next day service. Operator verbalized proper cooling methods to prevent possible food borne illness.
- Person in Charge (repeated violation)
Observation: Three (3) employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. 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 if they present a minimal risk of contaminating exposed food
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling plates that are plated with food without gloves on.
Correction: Provide single-use gloves to handle plated food dishes to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the lower portion on the prep unit.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the bar chest RIR and drink area RIR.
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the kitchen floor in the corners and under equipment 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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide chlorine at proper concentration of 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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08/07/2015 | Routine | |
NOTES:
- Discussed Employee Health and Allergen awareness flyer.
- All but one employee without District Food Handler card.
- Gave operator a hand washing sign for second hand washing sink in rear of kitchen.
- Review with staff on when to change gloves and wash hands.
- Critical: Hands - When to Wash* (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 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: In-use utensils improperly stored between use. Many cutting knives stored behind pipe on rear wall.
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.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep units (2) 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: cutting boards on prep units.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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04/08/2015 | Routine | |
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers as buckets of prepared salsa and sauces were observed.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) cheese sauce, dressing and salsa 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. Recommend educating all personnel on proper date marking and establish a date marking system.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwashing station at entrance of kitchen is being used for purposes other than washing hands. The waitress was observed dumping a large amount of ice from the dining area into the handwashing sink.
Correction: The handwash facility identified above is to be used for washing hands only in order to prevent cross contamination and to encourage handwashing.
- Refuse - Covering Receptacles (repeated violation)
Observation: Observed refuse containers stored in the food area establishment containing food residue wastes without lids.
Correction: Cover all waste containers when not in continuous use in order to prevent odors and pest and rodent harboring conditions.
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01/02/2015 | Follow-up | |
Restrooms and handwashing sinks were well stocked. Facility really needs to work on an employee health policy, eliminating bare hand contact with ready to eat foods,proper labeling and dating of food items, eliminating improper items used to hold food items.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the (a) food employee, (b) person in charge, and (c) regulatory authority. PIC didn't have a health policy in place.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Handout in Spanish was given to PIC.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. handouts were given to the PIC and the proper cooling process was explained. The importance of taking temperature and ensuring hat pans are shallow to cool food items in a timely manner (135F to 70Fwith in 2 hours and down to 41F with in 6 hours).
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.Food handlers certificates are not available for many food workers.
Correction: Train all employees in food safety as it relates to their assigned duties. The City of Suffolk Ordinance Sec 40 required all food workers to be food handler certified PRIOR to working with food. This is a misdemeanor according to City Ordinance. Ensure that all food workers obtained food handler cards with in 30 days of this inspection.
- Person in Charge
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF). Various containers of prepared food items were cooling in 5 gal buckets (cheese sauce, dressing).
Correction: Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. handouts in Spanish were given to the PIC indicating the use of shallow pains in cooling food items and to monitor temperatures.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by 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 if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus. A form 1B health policy was sent to the facility for suggested use. Recommend educating all food workers on proper reporting instructions on certain illnesses.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Kitchen worker was observed plating fajitas for a customer with 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. Recommend educating all persons on the proper handling of food items to prevent cross contamination and foodborne illnesses.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers as buckets of prepared salsa and sauces were observed.
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.
- Cooling Methods
Observation: The methods used for cooling were not adequate. large 5 gal buckets were observed being used for prepared cheese sauce and dressing.
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)
Observation: Prepared salsa cold holding at improper temperatures at 56F in the reach in refrigeration. Waitress states that salsa was placed on counter for a while and then placed in refrigeration. Also prepared dressing was placed on top of ice not in ice not allowing the ice to keep the container at proper temperature. Pica sauce in reach in refrigeration under prep area was at 49F.PIC states sauce was placed in reach in about 11:00AM. Temperature was observed at 02:45PM. PIC placeditem in walk-in to reduce temperature of food item and adjusted the refrigeration unit.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria if not below 41F more than 4 hours. Waitress states food items were out for about right before lunch which would be about 3 hours. Dressing container was rearranged to be placed in the ice with the ice surrounding the container and the waitress agreed to monitor the salsa to ensure temperature dropped to 41F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) cheese sauce, dressing and salsa 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. Recommend educating all personnel on proper date marking and establish a date marking system.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the 5 gallon buckets purchased from Lowes or Home Depot are not durable, non absorbent, easily cleanable, resistant to pitting. Several buckets from these locations were observed to store cheese sauce and other prepared food items in the walk-in.
Correction: Replace the non-food grade buckets to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy. PIC did not know when the thermometer was last calibrated. When asked how to demonstrate how to calibrate the thermometer the PIC started to place the probe thermometer in the ice in the ice machine.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy. PIC was shown how to properly calibrate the food thermometer. Please ensure that all personnel understand the importance of the thermometers to be properly calibrated and on hoe to calibrate them.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the Fryer, hood vents, and grill 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 - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwashing station at entrance of kitchen is being used for purposes other than washing hands. The waitress was observed dumping a large amount of ice from the dining area into the handwashing sink.
Correction: The handwash facility identified above is to be used for washing hands only in order to prevent cross contamination and to encourage handwashing.
- Refuse - Covering Receptacles
Observation: Observed refuse containers stored in the food area establishment containing food residue wastes without lids.
Correction: Cover all waste containers when not in continuous use in order to prevent odors and pest and rodent harboring conditions.
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12/12/2014 | Routine | |
everything well organized and maintained. No violations at time of inspection
No violation noted during this evaluation. | 07/16/2014 | Risk Factor | |
- Please be sure to properly air dry all utensils prior to stacking.
- Please make sure that refried beans are cooked properly and completely prior to placing in walk-in.
- Very clean and organized overall!
No violation noted during this evaluation. | 02/05/2014 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch:Knives.
Correction: Clean and sanitize these surfaces for food contact.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the handsink sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: rear door is not maintained in good repair, gaps between door and frame
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/17/2013 | Routine | |
Restaurant representatives - add corrected or new information about Santa Fe Grill, 1024 Centerbrooke Ln. H, Suffolk, VA 23434 »