Most foods were found with a date. Don't forget coconut cream pie. Relabel flour bin. Permit issued.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw turkey burger stored on same tray as corned beef hash.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Melon mix found at 50 F on expo line. Other foods were found at proper temps.
Correction: Maintain at 41 F or below. PIC discarded.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the chemical closet shelf is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener holder and support, spray hose attachment, fryer cabinet doors
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Interior of ice machine and can opener found dirty.
Correction: Clean more frequently.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Shake cannisters were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Plumbing System Maintained in Good Repair
Observation: Leak under 3-c sink. Rags have been used in vent for dishmachine and a rag is hanging on garbage disposal
Correction: Rags are unacceptable. Repair plumbing issues.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor inside chemical closet is dirty. Light shield in dishroom is dusty.
Correction: Clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners not stored separately from insecticides or rodenticides. Raid found on a cleaning chemical shelf.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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01/12/2016 | Routine | |
Continue to use "Active managerial control". That means monitor temperatures. Workers on line to have ready access to a thermometer. PIC gave them each a thermometer today. Temps have improved. Temps to be good after lunch, as well.
No violation noted during this evaluation. | 09/17/2015 | Follow-up | |
The dishmachine to be corrected as soon as possible. It is unacceptable to allow water to drip from around the vent stack to the dishmachine. You should not have to place towels around the stack. It appears that water is spraying from several areas associated with the machine and possibly dripping from the ceiling. PIC to understand how machine works and how to prime the unit. I will follow up on the dishmachine and temperatures.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: The cook is drinking from a bottle without a lid or straw in the food preparation area.
Correction: Employees may drink from a closed beverage container with straw 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. Drink was discarded and discussed with worker.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw ground beef and raw sausage stored above bacon slices in walk in.
Correction: PIC relocated foods.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in pantry make table were found cold holding at improper temperatures. Liquid eggs and french toast mix were found above 41 F. Foods in drawers under flat grill were found above 41 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Ice bags were placed on food in pantry unit and in drawers. Ice and water was added to liquid eggs and french toast mix to surround the pan. Have units serviced.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Whipped butter for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Remaining whipped butter was discarded.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces were not observed sanitized. Dishmachine was not dispensing sanitizer.
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. Stop using the machine and use the 3-c sink until dishmachine is dispensing 50 ppm as per data plate. Sevice tech was called. I recommend someone in the facility know how to prime this unit.
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09/10/2015 | Risk Factor | |
Complaint on 05-Feb-2015 :
Menu includes proper disclosure and reminder for undercooked eggs.
No violation noted during this evaluation. | 02/06/2015 | Complaint | |
Do not reuse cardboard box for washed veggies. Prechill sliced tomatoes before placing in make table. I suggest a training inspection at my next visit. PIC agreed and will discuss with GM. I will call to set this up at next scheduled visit.
- Critical: Employee Health*
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 Training is necessary for all workers. Symptoms must be known. PIC will investigate a poster to cover this information.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed worker playing with his beard and proceed to the dining room. Observed worker bussing tables and placing fingers into cups to carry and proceed to dining room without washing hands.
Correction: PIC spoke with both workers.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: The wait staff is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container with a straw 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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw fish stored over cooked wings. Raw eggs stored over orange juice.
Correction: Corrected.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Roasted brussel sprouts found in stacked covered container in walk in cooling improperly.
Correction: PIC discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Milk stored in small reach in at wait station at 46 F.
Correction: Milk was discarded. PIC to ensure no TCS foods are stored inside this unit.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Fuel stored on food shelf.
Correction: Corrected.
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02/06/2015 | Risk Factor | |
Wheels of fryers to be cleaned. Area under front ice bins have debris. Clean thoroughly. Flat iron steaks are not mechanically tenderized per vendor. One cream pie did not have a date mark as to when it was made. Speak with prep person regarding this. To correct consumer advisory on blue plate menu you may use a sticker. Whipped butter was found at 46.9 F. Manager has placed this on time control but it was not being time tracked. If it does not reach 70 F you may hold for 6 hours. Observed good steps to ensure proper cooling of foods. Permit can be issued.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Eggs on blue plate menu does not have a consumer advisory.
Correction: Disclosure and reminder is needed.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Spray hose is dirty. Interior of fryer cabinet is dirty.
Correction: Clean.
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11/24/2014 | Follow-up | |
Follow up to previous violations: No personal drinks noticed. Lettuce spinner was cleaned. Dishmachine was serviced, is sanitizing at 50 ppm. Bain Marie was serviced. Water is 182.6 F. Dust cleaned from soda lines. Ice machine was cleaned. Cooling was improved on beets, squash, however rice was not completely cooled before bagging. Rice was found at 49 F. It had been made at 12:30 PM. PIC removed it to chill.
820 A2 Drawer for beets, squash was serviced. 35 F. Drawer under flat grills still had elevated temperatures. 45 F sausage, 42.5 F hash. Keep minimum amount in drawers until part is replaced.
Pancake gun 38.9 F Batters were 36 F, 38 F
Whipped butter 39 F
GE refrigerator not in use. Packs of cream cheese and butter still running high at 44 F. I recommend time control.
No violation noted during this evaluation. | 11/07/2014 | Other | |
Salmon is fed pellet food for aqua cultured or land based per document. Information needed on steaks (whether they are whole muscle). NOTE: Hand sanitizer located in facility at areas without handsinks. Hand sanitizers are to be used in addition to proper handwashing not in place of. Provide scoops with handles for foods such as sugar, choc. chips, toppings. Don't forget to date cream pies and quinoa. Permit expires 1/31/15. Reinspection needed.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Open glass, coffee cup without straw being used in kitchen.
Correction: Personal drinks to have lids and straws. These were discarded.
- Utensils - In-Use - Between-Use Storage
Observation: Utensils found in water.
Correction: Store clean and dry, change every 2 hours, or in 135 F water.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Oil on floor beside handsink.
Correction: This was relocated.
- Critical: Reheating for Hot Holding*
Observation: Bain marie temp was 149 F. This is not hot enough to heat bags of food to 135 f within 2 hours.
Correction: Have serviced.
- Critical: Cooling* (corrected on site)
Observation: Several foods found not cooling fast enough. 1. Waffle batter 62 F, pancake batter 47 F. These were prepped at 8 AM. 2. Roasted squash found in covered lexans in walk in stacked. Temps were 55 F. This was prepped at 10 AM.
Correction: 1. PIC discarded batters. 2. Squash was placed onto sheet trays and put into freezer.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: 1. Beets 52 F, squash 47 F on line. 2. Pancake gun 60 F. 3. Fish 47 F, bison mix 48 F in drawer. 4. Sausage in drawer 46 5. Milk in GE at 52 F. 6. Cream cheese 59, whipped butter 68 F.
Correction: 1,3,4) Drawer units to be serviced. 5)Milk was discarded, service unit. 6)PIC discarded cream cheese and butter and intends to keep in a reach in. 2) Pancake gun was found in a pan(extra layer), this was removed.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Eggs on blue plate menu does not have a consumer advisory.
Correction: Disclosure and reminder is needed.
- Temperature Measuring Devices
Observation: No thermometer inside GE or in Walk in.
Correction: Provide.
- Equipment - Good Repair and Proper Adjustment
Observation: Melted lexan lids, cracked lids, rag stuck in opening on side of vent stack to dishmachine.
Correction: Replace poor equipment, remove rag.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Lettuce spinner and food processor found dirty.
Correction: Clean and sanitize.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Spray hose is dirty. Interior of fryer cabinet is dirty.
Correction: Clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of ice machine is dirty.
Correction: Clean and sanitize.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Dishmachine not sanitizing properly.
Correction: Service tech was called. Worker stopped using machine.
- Equipment and Utensils, Air-Drying Required
Observation: Many containers were found stacked wet.
Correction: Air dry.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Knives wedged between refrigerator and trash can.
Correction: Corrected.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Coffee filters unprotected.
Correction: Keep covered.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Dust found on soda lines. Area under ice bin is dirty.
Correction: Clean.
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11/05/2014 | Routine | |
Gloves worn during prep. Dishmachine chlorine level satisfactory.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee chewing gum.
Correction: Correct by discarding and wash hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed cold TCS ready to eat foods held above 41 degrees (2 prep units).
Correction: Correct by moving to walk-in box - keep lid closed. Monitor temperatures on cold units.
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06/27/2014 | Risk Factor | |
Gloves worn during prep. Good label and dating of ready to eat foods.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed underside of mixer head not cleaned properly.
Correction: Correct by cleaning.
- Non-Food Contact Surfaces
Observation: Observed nonfood contact surface not clean - speed racks.
Correction: Correct by cleaning.
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01/28/2014 | Routine | |
Standardization training inspection.
No violation noted during this evaluation. | 11/19/2013 | Training | |
Gloves worn during prep. Dishmachine chlorine level satisfactory.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed cold TCS foods held above 41 degrees (stove top refrigerator - ham 51 degrees
Correction: side of grill refrigerator - liquid eggs 50 degrees).
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06/25/2013 | Risk Factor | |
Follow up to inspection of 1/28/13. Items 160, 1770A, 820A1, 550, 3260B, 1800 were corrected. Issued annual permit.
No violation noted during this evaluation. | 01/31/2013 | Follow-up | |
Gloves worn during prep.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed cook did not wash hands before putting on new gloves.
Correction: Correct by washing hands.
- Utensils - In-Use - Between-Use Storage
Observation: Observed ice buckets stored on floor while in use.
Correction: Correct by properly storing on shelving a minimum of 6" above floor.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed hot TCS food holding below 135 degrees in steam table (sausage gravy, Hollandaise sauce 120.2 degrees, brown gravy 122 degrees).
Correction: Correct by reheating to 165 degrees for 15 seconds or replace with commercial product reheated to 135 degrees (items were reheated above 165 degrees).
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed slicer and mixer not properly cleaned.
Correction: Correct by properly washing, rinsing, sanitizing each.
- Non-Food Contact Surfaces
Observation: Observed lexan containers with residue of date labels on exterior.
Correction: Correct by cleaning.
- Lighting, Intensity
Observation: Observed light not at proper intensity in slicer area.
Correction: Correct by providing light at minimum of 50 foot candles.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Observed employee clothing and personal items stored over food containers on shelving.
Correction: Correct by storing personal items and clothing in approved areas.
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01/28/2013 | Routine | |
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