Discussed glove usage, cleaning schedules, date marking, consumer advisory, and use of temperature logs. Overall, the temperature logs are being kept correctly.
- Critical: Cooling* (corrected on site)
Observation: Grits made the previous night noted not being adequately cooled to prevent the growth of harmful bacteria. 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the prep units are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: The cutting boards along the prep line 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash stations in the kitchen are being used for purposes other than washing hands (observed used utensils and food waste).
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The kitchen was noted in need of a deep cleaning schedule..
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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01/31/2016 | Routine | |
- Cooling, Heating, and Holding Capacities
Observation: Undercounter refrigerator at far end of cook line is not operational. It should be replaced with sandwich prep unit to ensure sufficient capacity in number or capacity to meet the food storage demands of the establishment during prep on the cook line..
Correction: Replace undercounter refrigerator that is not working on cook line. This is to ensure maintain food items at 41oF and to eliminate the need to use ice as a coolant on the prep line. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees--bar handsink
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. Also,make sure both hot and cold water turned on and available at all times.
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12/04/2014 | Routine | |
Good use of written food temperature logs throughout the flow of food and for line checks prior to opening each shift. Risk factors noted before had been corrected and appeared to be managed at time of this visit. Chlorine sanitizer at auto dishwashing machine at proper level of 50ppm and at auto dispenser at 3-compartment sink QT at 200ppm. Operator to add checks of these concentrations to line checks.
- Food - Storage or Display of Food in Contact with Water or Ice
Observation: Observed individually portioned crabmeat stored surrounded by ice. Ice was not self draining. Packaged food stored in direct contact with ice.
Correction: Store packaged food in drained ice to prevent the entry of water. Will use a container with holes that drains to another container below.
- Equipment - Good Repair and Proper Adjustment
Observation: Flat top refrigerator appears to be operating at slightly elevated temperatures. It was observed in a state of disrepair and damaged.
Correction: Repair the flat top refrigerator 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.
- Plumbing System Maintained in Good Repair
Observation: Open site drain under 3-compartment sink stopeed up and overflowing.
Correction: Corrected by plumber coming in and cleaning out drain. Repair and maintain all plumbing components ans fixtures. Operator to do ongoing monitoring to ensure full sinks can be drained without overflowing.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in under auto dishwashing machine is not sloped to drain and wasteater accumulates there. Also caulking around drains at doors to walk in cooler are not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable. Operator to provide schedule of repair/replacment of floor under dishwashing machine so it slopes to drain and repair of floor drains in front of walk in cooler so smooth and easy to clean within 10 days or by July 7, 2014. This can be emailed or faxed to the department.
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06/26/2014 | Routine | |
Note: A Risk Control Plan was reviewed and signed by the owner and managers on this date.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee observed handling raw meat(s) on preparation line and then did not wash hands after removing gloves.
Correction: Train employees to wash hands after disposable food service gloves are removed or when changing food preparation duties.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Employee was asked to notify health department representative when the chicken breast had been fully cooked. When the final cook temperature was taken, product measured 151 F (insufficient to kill Salmonella).
Correction: Manager took corrective action to verify 165 F final cook tempurature.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: Commercial dishmachine appeared not to be sanitizing. Management was made aware and asked to take corrective actions, to verify food contact surfaces are effectively being washed and sanitized. Management took corrective actions.
Correction:
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Line (cook line) employee observed rinsing a preparation knife at the employee hand sink. Hand sinks can only be used for hand washing. Recommendation: Supply enough knives so employees will not need to wash- or - train employees to use the three compartment sink to wash, rinse and sanitize. Manager took corrective actions. Situation was discussed with the line preparation employee
Correction: Corrected. Discussed proper cleaning and sanitizing methods.
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05/23/2014 | Other | |
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: The mashed potatoes with cream placed in upright hot holding unit had just been put out for service and had not been reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Operator was placing 4" deep containers of cream soup in walk in at 135oF-product was still steaming and heating up the unit.;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. Operator will set up a rolling rack across from walk in cooler and log to monitor cooling process more frequently for a variety of types of items such as cream soups, meats/stews, and cold mixtures such as chopped tomato mixtures and cream dressings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Food-tomato/herb mixture and butter overloaded above the chill line both cold holding at improper temperatures in sandwich prep unit in top.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Recommended to operator that he maintain and use written line check logs to ensure all foods at proper temperature when place in sandwich and salad prep units prior to start of each shift and take corrective actions if needed prior to serving food.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the third compartment of the 3 compartment sink. It appeared the dispenser was out of chemical solution at the time of the inspection.
Correction: Provide quaternary ammonia sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the dishwashinga 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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05/07/2014 | Routine | |
Operator agreed to submit plan of action with dates for: 1. Repair/replacement of floor drain area under dishwashing machine to ensure it self drains and is easily cleanable. 2.)Drains/flooring at front of walk in coolers 3.)Will install cold holding unit across from grill at SandAp area. 4.)Monitoring log for cooling, cold holding/loading, cooking, reheating, and hot holding. Operator further agreed to fax to health dept. completed logs every Friday for the week every week for 4 weeks.
- Cooling Methods
Observation: The methods used for cooling were not adequate.Does not appear cooling methods are working. It appears there are variations in cold holding temperatures in walk in cooler all prepared/cooled yesterday. Salad dressings stored in 18-24" deep containers and operator stated that maynaise was not pre-chilled prior to mixing. Operator willl develop and utilize cooling logs for all bulk foods prepared/cooled more that 4 hours before service such as soups and salad dressings containing buttermilk.;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: Salad dressings in squeeze bottles at salad and sandwich prep units, ingredients at grill stored in pans on top of ice, and sliced deli meat stacked above the chill line in top of sandwich prep refrigerators all cold holding at improper temperatures
Correction: Corrected by relocating food to a refrigeration unit that is capable of maintaining food storage at 41°F or below for those items out of temperture for less than 4 hours which included sliced deli meats. The clams and other ingredients on top of ice at grill area and cream salad dressings were corrected by discarding.
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03/05/2014 | Routine | |
Quaternary ammonia sanitizer at auto dispenser at 3-compartment sink at proper concentration of 200ppm. Operator submitted a Plan of Action to Health Dept. during this visit but it did not appear it was being used at the time of this visit. Follow up visit will be conducted on or about March 4-5, 2014 to ensure plan of action put in place and risk factors being monitored and managed.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Mashed potatoes, gravy, and crab soup observed in the upright hot holding unit was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. Person in charge stated that the process should be to reheat on the stove or grill, then place in hot holding unit for holding at proper temperature. He corrected by putting in convection oven to repaidly reheat and will work to retrain staff in proper procedures.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: In salad prep unit, using ice as a coolant and product not surrounded by ice only sitting on top of ice and stacked well above chill line. Observed ranch dressing with fresh cream, sliced tomatoes cold holding at improper temperatures in top of this unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Person in charge agreed to ensure product at proper temperature when put product in top of this unit, put out less product and surround it with ice
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Salad prep refrigerator was observed in a state of disrepair and damaged. Operator is using ice as a coolant in top of unit.
Correction: Repair the salad prep refrigerator 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 salad prep refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700) No residual chlorine sanitizer detected when tested at end of cycle.
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. Operator agreed to wash and rinse all food contact surfaces in the dishwashing machine and will sanitize in 3rd compartment of 3-compartment sink until unit repaired. Chemical dishwashing machine maintenance co. called to repair unit today.
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02/24/2014 | Routine | |
Quaternary ammonia sanitizer from dispenser at 200ppm. Good separation of raw meats vs. cooked at grill area and throughout storage areas. Operator agreed to develop plan of action with time schedue of corrective action for all of the items listed above and submit to Health Dept. for approval within 10 days or by 2/22/14.
- 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: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
Reviewed with operator, left handouts, manager stated that an employee training class would be given.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled portioned crabmeat and sliced tomatoes in expediter refrigerator and feta and blue cheese from walk in cooler as welll as blue cheese in deep container in walk in cooler.. None had been adequately cooled to prevent the growth of harmful bacteria prior to service and holding
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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. (Corrected by putting in shallow pans and placing in walkin to rapidly chill)
- Critical: Cooling* (corrected on site)
Observation: Mashed potatoes and she crab soup found at 90-110oF in walk in cooler heated over 1.5 hours ago and placed in walk in to cool were noted not being adequately cooled to prevent the growth of harmful bacteria.
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. Operator corrected by discarding these products. Operator further agreed to monitor the cooling process more frequently--left written food temperature logs for cooling and suggested the operator use them to ensure cooling times/temperatures are met to minimize risk of foodborne illness.
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: The food contact surface of the basket used to serve pita chips is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the baskets or use deli papers to line baskts to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris. Operator corrected by lining baskets with deli tissues.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the salad prep refrigerator and undercounter units across from grill area.
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 board(s) along the salad prep unit 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 - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700). No chlorine residual detected in final rinse
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. Operator corrected by priming the unit and retesting--chlorine at 150ppm. Operator will monitor more frequently.
- Plumbing System Maintained in Good Repair
Observation: Plumbing faucet at dishwashing area handsink is leaking, 3-compartment sink drains onto floor..
Correction: Plumbing systems and components shall be maintained in good repair. If operator is unable to ensure floor drain under three compartment sink cannot overflow when draining sink, operator will close up open site drain to prevent overflow onto floor.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor under dishwasher is not graded to drain.
Correction: Grade floors to drain where wastewater from dishwasher pools. Operator to provide plan of action on when this will be corrected within 6 months.
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02/12/2014 | Routine | |
Operator submitted written plan of action regarding repairing floor tiles in front of walk in coolers so easier to clean and resloping floor underneath dishwasher so it slopes to drain and wastewater does not pool there. Both of these corrective actions will occur within 6 months of facility opening. Meat grinder to be thoroughly cleaned and going forward will be washed, rinsed, sanitized daily. Operator to be issued permit when the above items are submitted to Health dept.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the sandwich and salad prep units as well as upright salad refrigerator and freezer in battering station are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. Operator will also provide the health dept. with a statement from refrigeration mechanic that all refrigeration will maintain air temperature of 37-38oF.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the salad prep and cooklne are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Operator had ordered new cutting boards. Will provide invoice to health dept. prior to opening of this order. Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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06/25/2013 | Routine | |
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
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 astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that @FOOD@ 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked hamburgers and fish are to be provided on the menu, menu board, table tent or brochure without proper disclosure.
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.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the cook line 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.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor under dishwashing machine is not graded to drain and waste water pools there..
Correction: Grade floors to drain where waste water drains and can collect. Operator to provide written plan for correction to ensure this floor slopes to drain. This repair/replacement is to be completed within 6 months of this report date.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the meat cutting walk in cooler
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: Horizonal floor drains in front of walk in cooler doors are not level, caulk is rough and broken and floor is not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Flush washing of floors is being done during periods in which food is exposed to contamination--pooled water on floor next to salad prep unit in cooks line area.
Correction: Clean during periods when the least amount of food is exposed such as after closing, dry mop after flush mopping floors.
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06/18/2013 | Pre-Opening | |
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