Quiche was found at 124 F but it is on time control. Please track the time for these foods on time control. Kitchen workers to get better at cooling the foods they are responsible for. Do not reuse deli containers, these are considered single use.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Observed employees directly contacting exposed non-ready-to-eat food in a manner that does not prevent potential contamination. Bread and fresh lemons were handled without gloves.
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Both workers were told to put on gloves.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Brisket and corn 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. Both foods were placed into walk in.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Pork loin on hot bar holding less than 135 F. Fried chicken holding at 121-145 on hot bar.
Correction: Monitor food temps more closely. Add foods to time control that may struggle to maintain 135 F or higher. Track the time. To correct today limit the time of these two foods to 4 hours and then discard.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pulled pork bbq in drawer at 49 F while other foods in same unit were found below 41 F.
Correction: BBQ was placed on flat tray into walk in.
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09/21/2015 | Risk Factor | |
Previous violations have been corrected. Permit issued.
- Lighting, Intensity (repeated violation)
Observation: A few lights burned out under hoods.
Correction: Replace bulbs.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of cleaner 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container of cleaner was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items.
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07/08/2015 | Follow-up | |
Follow up on critical violations. Permit reinspection is still needed. Call me when ready.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the bar holding dairy products.
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 - 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: vent for saute 2, fryer cabinets, chemical cabinet at bar.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination. (coffee filters)
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Lighting, Intensity (repeated violation)
Observation: A few lights burned out under hoods.
Correction: Replace bulbs.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Wall in dishroom has mildew. Caulking has mildewed.
Correction: Clean thoroughly.
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05/22/2015 | Follow-up | |
Permit was not posted. Post in public view. Servers are not required to wear hair restraints unless it is an issue. I observed waiter touch his hair on his way back into the kitchen. Please review proper hygienic practices with wait staff. Permit expires 7/31/15. Correct the criticals as soon as possible. Call me for a reinspection.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Bartender drinking from a cup without a straw.
Correction: Personal drinks are to have lids and straws. This was discarded.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.(sugar?)
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.
- Records - Creation and Retention
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasides infective to the aquacultured fish.
- Critical: Cooling* (corrected on site)
Observation: Chicken volute (gravy) found at 98 F in a large covered tub. This had been made prior to lunch and exceeded the two hours to reach 70 F. Egg salad found at 54 F on line. (Apparently this was prepared and placed directly onto make table line.)
Correction: Chef discarded both.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) duck(5/4), cucumber ranch dressing(5/5), blue cheese dressing(5/4), boursin cheese mix(4/30) was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all prepared or commercially processed RTE foods are served, sold or discarded by the "consume by" date marked on the food container. 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 (repeated violation)
Observation: Raw and/or undercooked burgers, eggs, pork, salmon are 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.
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: Cutting boards at bar are no longer smooth and easily cleanable.
Correction: These were discarded.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the bar holding dairy products.
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.
- Responsibilities of Owner or Proprietor (repeated violation)
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
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solution for the bar dishmachine.
Correction: Obtain a chemical test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: vent for saute 2, fryer cabinets, chemical cabinet at bar.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Bar dishmachine was not sanitizing. Bartender could not answer questions about concentration or where strips were located. FOH manager could not answer questions about dishmachine operation.
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. Do not use this machine until the company responsible for it provides training on this equipment. Workers to test daily and know requirements for the proper running of the dishmachine. Know how to change jugs of chemicals and how to prime them.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. (coffee filters)
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Lighting, Intensity
Observation: A few lights burned out under hoods.
Correction: Replace bulbs.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall in dishroom has mildew. Caulking has mildewed.
Correction: Clean thoroughly.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of degreaser were 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. Bottles were discarded.
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05/12/2015 | Routine | |
Post a NO SMOKING sign in a conspicuous location. Time logs are provided for foods held hot but there is no written policy that states what these foods are or what the procedure is. Please write a policy to include all of those foods that you keep on time control such as onion rings, french toast mix, used breading, chef's hot bar, quiche. Dishwasher at bar should not exceed 194 F final rinse temperature. Do not use cloth to cover produce. Workers to know how long it takes to cool foods under their control. Use thermometers to verify your procedures. Chef makes a mixture of fruit, sugar and wine and then places into sealed glass jars to store. I will inquire about this procedure. Salmon is farm raised but is it pellet fed? You must have this information.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Personal drinks found without lids and straws.
Correction: PIC removed them. Lids and straws are required.
- Critical: Cooling* (corrected on site)
Observation: Pancake batter was made in 5 gallon buckets without taking steps to cool.
Correction: Cool to 41 F within 4 hours. An ice wand was placed into buckets.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) pork belly (12/30), boiled eggs (12/30), corn mix (12/29) in the refrigeration unit was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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. These were discarded.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked eggs, salmon is/are 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaners were 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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01/09/2015 | Risk Factor | |
Smoked salmon is labeled as Farm-Raised. Please verify and keep documentation at facility that this salmon is fed a diet that is free of pathogenic parasites.
No violation noted during this evaluation. | 09/23/2014 | Follow-up | |
Time control policies have been implemented for hot and cold TCS foods at cooking stations.
PIC requested information on requirements to vacuum package cooked pork barbecue.
- Critical: Parasite Destruction* (repeated violation)
Observation: No documentation from purveyor that Salmon offered undercooked is raised or frozen in manner to eliminate pathogenic parasites.
Correction: Provide required documentation. PIC states that salmon is farm raised. Need documentation that farm raised salmon is fed diet that is free of pathogenic parasites. Also need documentation that Tuna served undercooked is one of the species identified in VA Food regs as exempt from the parasite destruction requirements or provide parasite destruction info. Good tag retention for Oysters (VA1120SP and VA891SP).
08-28-2014 - Tuna is no longer on the menu. Still need documentation for Atlantic Salmon offered undercooked.
- Critical: Cooling* (corrected on site)
Observation: Chicken Salad made here yesterday is still 49°F in the center more than 6 hours later. The outer area of the Chicken Salad is 43°F. This product is in a 22 qt plastic container in the walk-in cooler. Meatloaf removed from the hot bar last night is still 50°F more than 6 hours after removed from hot hold unit. Meatloaf is in 4" stainless steel pan in walk in cooler. It is on top of a plastic container of food.;PIC agreed to discard the TCS foods that did not cool from 135°F to 41°F within 6 hours. PIC to implement Risk Control Plan for cooling and will record cooling information on log. A data logger will be left with the PIC to use for additional monitoring of cooling temps.
- Cooling Methods (repeated violation)
Observation: Chicken Salad cooling in 22 qt container with lid on. Meatloaf pan (cooling) sitting on top of plastic container.
Correction: Use small/shallow containers to cool TCS foods rapidly and place on wire shelf where air can circulate around the food. Use thermometers to verify cooling temps. Must cool from 135°F to 41°F or less within 6 hours and from 135°F to 70°F or less within the first 2 hours. Recommend blast chiller for cooling large quantities of TCS foods. Risk control plan implemented to monitor cooling processes.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Inadequate consumer advisory on breakfast menu. Smoked salmon is not fully cooked and must be identified as undercooked. Sunny side up eggs in the Huevos Rancheros item are not identified as undercooked
Correction: Raw animal products that are served undercooked or raw must be identifed as undercooked, raw or "cooked to order" and a statement advising the consumer of the risk of consuming raw or undercooked animal products must be on the menu as prescribed by the regulations. PIC agreed to correct menu before breakfast tomorrow (service is over today).
08-28-2014 - PIC requested corporate vp make the menu correction.
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08/28/2014 | Follow-up | |
Discussed packages of vacuum packaged smoked salmon stored in walk-in cooler at 43°F. The package states that the fish must be held at 38°F or less - there is a risk that C botulism organism can grow in fish at temps >38°F.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee observed eating while working.
Correction: PIC discussed with employee who stopped eating and washed his hands.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed many employees handling ready-to-eat food with bare hands. Employee taking roasted corn off cob for uncooked sauce, employee putting roasted veggies on sandwich, employee holding toasted bread while making sandwich, employee moving bun from grill to plate and again after putting sandwich together.
Correction: Employees must avoid bare hand contact with ready-to-eat food by using utensil, deli papers, single-use gloves or other means. Discussed requirement with employees in each situation. PIC will train and enforce this requirement.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: No sanitizer detected in sani buckets at start of inspection.
Correction: Buckets had been filled at 3 part sink (out of sanitizer). Buckets were refilled after sanitizer was restored to sink. Check sanitizer concentration periodically.
- Critical: Parasite Destruction*
Observation: No documentation from purveyor that Salmon offered undercooked is raised or frozen in manner to eliminate pathogenic parasites.
Correction: Provide required documentation. PIC states that salmon is farm raised. Need documentation that farm raised salmon is fed diet that is free of pathogenic parasites .Also need documentation that Tuna served undercooked if one of the six species identified in VA Food regs as exempt from the parasite destruction requirements or provide parasite destruction info. Good tag retention for Oysters (VA1120SP and VA891SP).
- Cooling Methods (corrected on site)
Observation: Observed warm (63°F) tomatoes in top of prep unit, hot cooked potatoes placed under chicken salad (55°F) in walk-in cooler, 3 gallon container of chicken salad just prepared at 70°F.
Correction: Use methods that will facilitate cooling of TCS foods without warming other TCS foods around them. PIC placed tomatoes on time control - recommend cooling all foods to <42°F before placing them in the top part of prep units, moved hot potatoes and discarded chicken salad that had been heated up by the potatoes, and placed the chicken salad into 2 in pans.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: TCS food in hot hold unit on line (Sausage links) were <135°F.
Correction: PIC agreed to discard remaining links.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold TCS foods >41°F at cook line. Found container of eggs on counter at 53°F, Chorizo Sausage 50°F
Correction: PIC agreed to use time control and discard these items at end of lunch (<4 hours total time).
- Food - Honestly Presented
Observation: Observed salmon used for fish tacos labeled as "Rockfish" tacos on menu.
Correction: If you specify "Rockfish" on menu, you must use Rockfish for the tacos.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Inadequate consumer advisory on breakfast menu. Smoked salmon is not fully cooked and must be identified as undercooked. Sunny side up eggs in the Huevos Rancheros item are not identified as undercooked
Correction: Raw animal products that are served undercooked or raw must be identifed as undercooked, raw or "cooked to order" and a statement advising the consumer of the risk of consuming raw or undercooked animal products must be on the menu as prescribed by the regulations. PIC agreed to correct menu before breakfast tomorrow (service is over today).
- 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 - Good Repair and Proper Adjustment
Observation: Gasket damaged at bottom of middle door of upright 3 door reach in cooler unit.
Correction: Replace damaged gasket.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Wares washed at 3 part sink were not being sanitized. No sanitizer detected in sanitizing solution.
Correction: PIC replaced empty sanitizer container and refilled sink to provide 200 ppm Quat sanitizer.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean wares stored uncovered. under paper towel dispenser at servers station. Water from hands drips onto wares.
Correction: Relocate wares to prevent contamination.
- Hand Drying Provision
Observation: No paper towels at one handsink in kitchen (by saute 3 grill).
Correction: Provide paper towels at each employee handsink.
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08/11/2014 | Routine | |
The following items need correction:
Sanitary way to hold pastry water dispensing hose/faucet off the floor,
Faucet with hose under pressure has an atmospheric back flow prevention device on it - either remove nozzle from hose (after each use) or install back flow prevention device designed for use under constant pressure,
Seal soda line chase,
Half walls in bar and coffee areas are not sealed to floor - finish this seam to preclude water intrusions and make the area easily cleanable,
Completely remove all labels from new wares and clean and sanitize wares before use,
Insufficient light intensity at stove and prep areas in cooking area - increase light intensity to 50 foot candles in prep areas,
Find out how you can verify adequate chemical sanitizer in dishmachine that has post sanitizing rinse, and
Finish cleaning construction debris and sanitize all food contact surfaces before beginning prep.
Train employees on Employee Health reporting requirements and food safety requirements related to their job duties.
Verify cooling procedures for TCS foods meet regulation parameters. (recommend keeping cooling log)
Salmon offered undercooked - must get documentation from supplier that fish is free of parasites - either farm raised and fed feed that is parasite free or frozen to specific parameters to kill parasites. Provide consumer advisory on menu - need disclosure, "cooked to order" in menu item description, or similar and reminder "consuming raw or undercooked fish may increase your risk of foodborne illness" or similar.
Steak is whole muscle - get documentation.
Burger, Poached Eggs, Eggs Any Style also served "cooked to order" need consumer advisory - disclosure and reminder.
No violation noted during this evaluation. | 07/11/2014 | Pre-Opening | |
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