Critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Food Storage - Clean and Dry Location
Observation: Bread in contact with maintenance tools near mop sink.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Soups hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Good Repair and Proper Adjustment
Observation: Water wells (dispensing equipment) were observed in a condition that prevents necessary maintenance and working condition. No running water at constant pressure observed.
Correction: Repair water wells 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, 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: Plumbing connections under the 3 VAT sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
|
12/22/2015 | Routine | |
Risk Control Plan required
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The food-contact surfaces of equipment and utensils run through the dish machine were not sanitized. Chlorine sanitizer is not cycling.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working container of a green chemical is 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.
|
06/24/2015 | Follow-up | |
Consumer advisory disclosure is in some cases asterisked to the end of various proprietary egg meals rather than to eggs noted in the meal itself. However, all eggs in use (both liquid and shell) are pasteurized products.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Utensils were stored in standing water at ambient temperature.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Breaded chicken breasts were hot holding at improper temperatures.
Correction: Discard the food
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Food-contact surfaces of equipment and utensils were not being sanitized in the mechanical dish machine. Chlorine sanitizer was not connected to the machine during 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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located behind the griddles is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash can and glove boxes preventing its use.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Multiple working containers of chemicals in spray bottles 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.
|
06/12/2015 | Routine | |
1. Construction, materials, and equipment meet standards. OK for permit.
2. Lighting intensity adequate in all areas.
3. Water heater: A.O. Smith BTH 199 200 natural gas 100 gal capacity
No violation noted during this evaluation. | 04/30/2015 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Steak N Shake, 425 Charles Dimmock Pkwy, Colonial Heights, VA 23834 »