Food thermometer observed. Freezer observed repaired. Restrooms still observed in need of gender differentiation. Discussed with PIC that catch trays need to be cleaned daily and the duct tape needs to be removed from the wall (2 locations).
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Employee Health
Observation: Facility does not have an Employee Health Policy.
Correction: Implement an Employee Health Policy consistent with the Employee Health Policy of Form 1 B of the 2013 FDA Model Code and its 2015 Supplement.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Ice well behind the bar area is observed without proper coverage.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site) (repeated violation)
Observation: According to the "made on" date (2/21/2016) on the prepared ready-to-eat (RTE) boiled eggs in the refrigerator, the food should have been discarded 2 days ago. Chicken was observed made on (2/22/2016) and should have been discarded 1 day ago.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed beer coolers in need of proper grill covers.
Correction: Install new grill covers.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean utensils were not observed stored with the food-contact surface facing downward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Outer Openings; Protected (corrected on site) (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed front door propped open. Weather stripping needed for in between the 2 doors for side entrance.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Hand Drying Provision (repeated violation)
Observation: Current paper towel supply is observed stored above the prep table, above cleans utensils.
Correction: Relocate paper towels to appropriate handsink as the current location could potentially cross contaminate utensils stored below.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing station in the back 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling observed exposed above the black cabinet in pool room and is not maintained in good repair. 1 hole needs sealing in dishwasher area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Premises - Maintaining Premises; Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Prep unit not in use behind bar needs to be removed from facility.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Mops - Drying Mops (repeated violation)
Observation: Mops and brooms not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Toilet Rooms - Closing Toilet Room Doors (repeated violation)
Observation: Self closure needed for left restroom door.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs and cooling charts are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs and cooling charts are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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02/29/2016 | Routine | |
Observed food handler cards and employee health policy. Did not observe temperature charts or cooling charts. Secure cutting board to cookline prep unit surface. Restrooms need a male and female designation.
- Critical: Eating; Drinking; or Using Tobacco* (corrected on site)
Observation: Employees are drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Ice bin behind the bar area is observed in need of proper covering.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units are 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.
- Food Contact Surfaces; Cleanability*
Observation: The food contact surface of the several dishware is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Cardboard observed used as shelf liner.
Correction: Repair or replace the damaged dishes 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 buildup of food debris.
Remove cardboard.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: Handsink in the right side restroom was observed in a state of disrepair and damaged.
Correction: Repair the handsink 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 handsink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed beer coolers in need of proper grill covers.
Correction: Install new grill covers.
- Equipment - Good Repair and Proper Adjustment
Observation: Reach in Freezer was observed in a state of disrepair and damaged. Freezer is observed not maintaining freezing temperatures.
Correction: Repair the freezer 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 freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the keg refrigerator is damaged.
Correction: Repair or replace the refrigerator door gasket in accordance with the manufacturer's specifications.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 111'F.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Equipment and Utensils - Good Repair and Calibration
Observation: The ambient air thermometer in the prep unit is not in good repair and/ or not accurate in the range of use. Thermometer is observed damaged.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: Ice bin observed with mold accumulations.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: catch trays for grill and oven units..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Outer Openings; Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed the main entrance left door in need of a new door sweep, game room entrance door in need of a door sweep, and the right side door of the side entrance door to the dining facilty. Weather stripping is also required in between the 2 doors at the side entrance.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing station 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
- Physical Facilities in Good Repair (repeated violation)
Observation: Several locations of the facility are not maintained in good repair. Observed hole in the wall/coving behind the door in the rightside restroom, hole in the wall above the black cabinet near the pool table, hole to the right at the stairway entrance to the kitchen, and a total of 6 holes on the wall near the 3 compartment sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed inoperable prep unit located behind the bar that is no longer in use.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. Remove unused prep unit.
- Mops - Drying Mops (repeated violation)
Observation: Mops and brooms not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Toilet Rooms - Closing Toilet Room Doors (repeated violation)
Observation: Self closure observed needed on the left hand side restroom door.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed sanitizer bucket stored on the floor.
Correction: Containers of sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: QAC being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Correction: Utilize only QAC that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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01/12/2016 | Routine | |
Instructed CFM to remove duct tape from plastic and walls for "sealing method" on wall to the left of the dishwasher. Did not observe cleaning schedule for BOH. Recommended increasing height of lowest shelf for storage of cooking equipment. Contact hood cleaning company for the month of October. All previous violations addressed. Approved for permit!
No violation noted during this evaluation. | 10/01/2015 | Follow-up | |
Discussed maintaining product storage below the container line for food items in the upper level of the cookline prep unit.
- Thawing (repeated violation)
Observation: Improper methods used to thaw cryovac tuna. Did not observe cut/opening in package before thawing under refrigeration.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Crab dip, BBQ, and Corn beef were observed cold holding at improper temperatures. Observed food products stored above container line.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site) (repeated violation)
Observation: According to the "prepped on" date on the prepared ready-to-eat (RTE) Bruschetta sauce (9/15/2015) in the refrigerator, the food should have been discarded 2 days ago. Also observed "prepped on" date of Salsa (9/16/2015) and should have been discarded 1 day ago. Crab dip observed "prepped on" (9/16/2015) and should have been discarded 1 day ago.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: Ice bin
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: all equipment on the cookline.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided a the hand washing station at the BOH handsink.
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
- Physical Facilities in Good Repair
Observation: Observed light bulb out under the ventilation hood system. Light structure in BOH observed in need of cover replacement.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities in Good Repair (repeated violation)
Observation: The wall to the left of the dishwasher is not maintained in good repair. Observed gaps on the wall to the left of the dishwasher that are in need of sealing.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops
Observation: Mops and brooms not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizer levels in bucket (QAC) and levels in the sanitizer spray bottle (Bleach) observed being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Observed levels too high.
Correction: Utilize sanitizer that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
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09/23/2015 | Routine | |
Reiterated the need for 3 CFMs total for facility. Observed 2 employees registered thus far. Discussed proper cooling procedures due to improper cooling observed in kitchen during inspection. Prep unit is still observed in disrepair. Not approved for permit.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate. Observed food products not completely submerged and surrounded by ice bath.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Several hand soap dispensers were observed in a state of disrepair and damaged.
Correction: Repair the dispensers 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 dispensers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Smaller prep unit in the kitchen was observed in a state of disrepair and damaged. Unit is observed not maintaining adequate temperatures. Lift top is in need of replacement. Observed stainless steel basin being used at top.
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.
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08/28/2015 | Follow-up | |
Observed food handler cards, temperature charts, cooling charts, dishwasher charts, and employee health policy. Did not observe PHF/TCS foods in prep unit. CFM stated a new lid will be fabricated by company. Discussed if lid is unable to be developed with proper sealant, it is recommended to be replaced. Repairs and/or replacement of unit needs to be completed on/by follow up date. Permit will be granted upon unit maintaining proper cold holding temperatures at <38'F.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Smaller prep unit in the kitchen was observed in a state of disrepair and damaged. Unit is observed not maintaining adequate temperatures. Lift top is in need of replacement. Observed stainless steel basin being used at top.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Several hand soap dispensers were observed in a state of disrepair and damaged.
Correction: Repair the dispensers 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 dispensers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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08/25/2015 | Follow-up | |
Did not observe all food handler cards or employee health policy. CFM certificate is not observed renewed. Observed registration for new CFM. Temperature charts were not valid and accurate. Did not observe cooling charts or dishwasher charts. Employees who arrive for a "cooking interview" must have acquired food handler card before accessing the kitchen -- otherwise, they are unauthorized personnel. Observed work order for salad prep unit, but unit is still not observed with proper top and sealant to maintain proper cold holding temperatures. Informed CFM to not store PHF/TCS foods in the unit until repaired and health department approval for use is granted. All PHF/TCS foods observed in unit were time and temperature abused -- voluntarily discarded. All previous violations addressed. Not approved for permit.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Employee Health (repeated violation)
Observation: Facility does not have an Employee Health Policy.
Correction: Implement an Employee Health Policy consistent with the Employee Health Policy of Form 1 B of the 2013 FDA Model Code and its 2015 Supplement.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints and proper beard guards (snoods).
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Several hand soap dispensers were observed in a state of disrepair and damaged.
Correction: Repair the dispensers 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 dispensers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Smaller prep unit in the kitchen was observed in a state of disrepair and damaged. Unit is observed not maintaining adequate temperatures. Lift top is in need of replacement. Observed stainless steel basin being used at top.
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 Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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08/24/2015 | Follow-up | |
Did not observe food handler cards, employee health policy, or temperature charts. Current CFM certificate observed expired. Additional CFMs needed for facility. Provided temperature charts, cooling charts, food handler class schedule, dishwasher temperature charts, and health policy. Instructed CFM to not use the smaller prep unit (below) and the larger beer cooler behind the bar for PHF/TCS food storage until repaired.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Employee Health (repeated violation)
Observation: Facility does not have an Employee Health Policy.
Correction: Implement an Employee Health Policy consistent with the Employee Health Policy of Form 1 B of the 2013 FDA Model Code and its 2015 Supplement.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints and proper beard guards (snoods).
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.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed handsink behind the bar in need of a splash guard to protect ice bin located to the left of the 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.
- Thawing
Observation: Improper methods used to thaw cryogenic meat products.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process 4. All frozen cryovac meat products need to be cut during the thawing process.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Observed improper cooling of chili product in the sliding glass door reach in refrigerator.
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: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods 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.
- Food Labels (repeated violation)
Observation: Foods not properly labelled.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Food Contact Surfaces; Cleanability* (repeated violation)
Observation: The food contact surface of the equipment on the cookline is not smooth, contains cracks, chips, or pits and can not be easily cleaned due to tinfoil coverage.
Correction: Remove the tinfoil 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 buildup of food debris.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QAC and Bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Smaller prep unit in the kitchen was observed in a state of disrepair and damaged. Unit is observed not maintaining adequate temperatures. Lift top is in need of replacement. Observed cutting board being used at top over cold holding products.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Observe larger beer cooler in a state of disrepair. Unit is observed not maintaining proper temperatures.
Correction: Repair equipment to meet the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: Several hand soap dispensers were observed in a state of disrepair and damaged.
Correction: Repair the dispensers 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 dispensers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: Observed employees using the automated handwashing station in a manner that was not approved by the manufacturer. Observed handsink behind the bar in use as a dump sink.
Correction: Discontinue to use the automated handwash station for use as a dump sink. This station must be used in accordance with the manufacturers operating procedures. Handsinks are for handwashing only.
- Floors, Walls, and Celings - Cleanability
Observation: Wall or wall covering inside and outside the walk in keg cooler in the kitchen is not smooth and easily cleanable. Observed 3 holes on the inside and outside frame needs repairs.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Outer Openings; Protected (repeated violation)
Observation: Outer opening screen mesh is more than 16 to 1 inches. Observed damaged screen door with large holes on the back door.
Correction: Provide outer opening screen with a mesh that 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Toilet Rooms - Closing Toilet Room Doors (repeated violation)
Observation: Toilet room doors are being kept open. Observed damaged self closure on the left restroom facility.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items. Must also be located >6'' above the floor.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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08/10/2015 | Routine | |
Did not observe employee health policy or food handler cards. Discussed the need for additional CFM. Maintain temperature charts. All violations must be corrected for permit renewal in July.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Employee - Responsibility of a Food Employee or an Applicant to Report to the Person in Charge* (repeated violation)
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 spp., Escherichia colo 0157:H7, Hepatitis A virus or Norovirus.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints and snoods (beard guards).
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.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (repeated violation)
Observation: According to the ""prepped on"" date on the prepared ready-to-eat (RTE) foods in the refrigerator, the following foods did not adhere to the 7 days of shelf life:
Italian Island Dressing: 4/14/2015
Chipotle BBQ Sauce: 4/27/2015
Bloody Mary Mix: 4/20/2015
All items were voluntarily discarded.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date of 7 days after the "prepped on" 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.
- Food Labels (repeated violation)
Observation: Foods not properly labelled.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Food Contact Surfaces; Cleanability* (repeated violation)
Observation: Tinfoil is observed on the prep table and various other area and is not considered smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Remove the tinfoil 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 buildup of food debris.
- Food Contact Surfaces; Cleanability* (repeated violation)
Observation: Tinfoil observed on prep table is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Remove the tinfoil 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 buildup of food debris.
- Equipment - Good Repair and Proper Adjustment
Observation: Overhead light fixture near cookline is observed in need of a cover.
Correction: Replace the necessary light fixture cover for tubed lightbulbs.
- Equipment - Good Repair and Proper Adjustment
Observation: 2 filter covers are needed for the ventilation systems located in each restroom facility.
Correction: Replace the necessary filter covers in the restroom facilities.
- Equipment - Good Repair and Proper Adjustment
Observation: 2 grill covers are observed needed on the beer and bar coolers.
Correction: Replace the grill covers 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 replace the grill covers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Sliding glass door reach in refrigerator, sides of the cookline equipment
Correction: Maintain nonfood-contact surfaces of equipment clean.
- 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)
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair (repeated violation)
Observation: The waste storage container is observed with damaged door and in disrepair preventing proper closure of the waste unit.
Correction: Replace the damaged door with a new door in good working condition.
- Refuse - Covering Receptacles
Observation: Outside refuse container was observed with open side door.
Correction: Cover all waste containers when not in continuous use.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the unisex restrooms.
Correction: Install a covered refuse container for the disposal of feminine napkins in the unisex restrooms.
- 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
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity (repeated violation)
Observation: Observed 1 lightbulb out underneath the ventilation hood system.
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
- Ventilation - Mechanical Ventilation
Observation: Ventilation is not sufficient to keep rooms free of excessive obnoxious odors in the restroom facilities.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
- Physical Facilities in Good Repair
Observation: 1. Floor tiles in the left side restroom is not maintained in good repair. 2. Observed holes in the wall surrounding the piping system for the 3 compartment sink and mechanical dishwasher. 3. Electrical outlet cover needed above the 3 compartment sink. 4. Foam around keg door perimeter is not a smooth, durable, easily cleanable surface.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Toilet Rooms - Closing Toilet Room Doors (corrected on site)
Observation: Toilet room doors are being kept open.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Buckets of sanitizer and sanitizer spray bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed sanitizer bucket on the floor and the spray bottle hanging near glassware.
Correction: Sanitizer chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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05/07/2015 | Routine | |
Light bulb under hood system still in need of new lightbulb. CFM stated it needs a new shield. Reach in produce refrigerator needs temperature chart. Weather stripping needed for door frame where new screen door was installed. All employees (BOH & FOH) need food handler cards and signed employee health policy. Provided new Norfolk online class and temperature charts. All other previous violations addressed. Additional CFM (A.M.) certificate due to expire on 10/8/2014. Approved for permit.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Employee Health (repeated violation)
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 virusor Norovirus.
- Outer Openings; Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed back door of the kitchen open to the outside without a screen door with 16 holes per square inch.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the cook area. Replace lightbulb that is currently out.
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
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07/17/2014 | Follow-up | |
Did not observe employee health policy, temperature charts, or food handler cards. Provided food handler class schedule.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Employee Health (repeated violation)
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 virusor Norovirus.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: Several prepared ready-to-eat (RTE) foods 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.
- Food Labels (repeated violation)
Observation: Foods not properly labelled.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Food Contact Surfaces; Cleanability* (repeated violation)
Observation: Observed tinfoil as shelf liners on the bottoms shelves of the prep tables.
Correction: Remove the tinfoil to easily access the nonfood contact surface below for proper cleaning and sanitizing procedures.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The fryer was observed damaged due to a grease leak coming from the bottom right hand corner..
Correction: Repair the fryer 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 fryer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces (repeated violation)
Observation: Ice machine observed with accumulations of grime and debris.
Correction: Maintain food contact surfaces free of debris accumulations through routine cleaning practices.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Plates and serving dishes were found not observed inverted to prevent contamination.
Correction: Store plates, dishes, and other serving surfaces inverted for protection from contamination.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: Handsink to the right of the ice machine observed with shirmp tails in the drain.
Correction: Handsinks are for handwashing operations only.
- Light Bulbs Protective Shielding
Observation: Light bulbs in the ceiling above/near the ice machine is observed not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
- Outer Openings; Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed back door of the kitchen open to the outside without a screen door with 16 holes per square inch.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the cook area. Replace lightbulb that is currently out.
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 - Cleaning Frequency and Restrictions
Observation: The wall to the left of the fryer is observed noted in need of cleaning.
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.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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07/10/2014 | Routine | |
All previous violations addressed. Sanitation inspector will follow up with outside refuse container violations. Approved for permit.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair (repeated violation)
Observation: The outdoor waste storage container observed with a broken door that prevents proper closure.
Correction: Replace the broken door for the waste storage container.
- Refuse, Recyclables, and Returnables - Outdoor Enclosure (repeated violation)
Observation: Outside refuse area not observed with appropriate enclosure.
Correction: Refuse area needs the proper enclosure to shield refuse container from public view.
- Refuse Outside Receptacles (repeated violation)
Observation: Observed doors open on the outside refuse container.
Correction: Keep doors closed on refuse containers to prevent the attraction and entry of pests.
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03/07/2014 | Follow-up | |
The Edesa Prep Unit is being replaced. The condenser is not properly holding freon levels. Provided application, temperature charts, new employee health policy, food handler class schedule, CFM class schedule, and effective changes to the 2013 FDA Food Code.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The Certified Food Manager was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Employee Health
Observation: Employees or applicants failed to report information about their health and activities as they relate to diseases that are transmissible through food, including: (1) the date of onset of jaundice (2) an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus (3) symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Ensure employees or a person who applies for a job, as a food employee report to the person in charge the information specified under 2-201.11. Ensure compliance with exclusions and restrictions that are specified under 2-201.12 if necessary.
- 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.
- Utensils - In-Use; Between-Use Storage
Observation: Observed single use serving containers inappropriately used as scoops in food product.
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 and the container.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: Observed several prepared ready-to-eat (RTE) foods 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: Ready-to-Eat; Potentially Hazardous Food; Disposition*
Observation: The prepared ready-to-eat (RTE) potatoes and preserved lemon slices in the refrigeration unit was not discarded 7 days after the "prepared on" date.
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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.
- Food Labels
Observation: Foods not properly labelled.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Food Contact Surfaces; Cleanability*
Observation: Observed tinfoil on the lower shelving units in the kitchen facilities.
Correction: Remove the tinfoil to expose the surface below that is smooth, easily cleanable, and durable.
- Nonfood Contact Surfaces
Observation: Observed accumulations of grime and debris on the inner non food contact surfaces of the microwave, the lightbulb shields under the ventilation hood, and the mechanical dishwasher.
Correction: Maintain all nonfood contact surfaces on a regular cleaning schedule.
- Sanitizing Solutions, Testing Devices
Observation: There are no test kits located in the facility for monitoring the concentration of the chemical sanitizing solutions for the sanitizer buckets, 3 compartment sink, and mechanical dishwasher.
Correction: Obtain a QAC and bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Sliding Door Reach In Refrigerator observed with missing grill cover.
Correction: Replace or install a grill cover for the Sliding Door Reach In Refrigerator.
- Equipment - Good Repair and Proper Adjustment
Observation: Edesa prep unit was observed in a state of disrepair and damaged.
Correction: Repair the Edesa prep unit 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 Edesa prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the Delfield 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.
- Equipment - Food Contact Surfaces
Observation: Observed severe accumulations of grime and debris in the ice stored in the ice machine.
Correction: Maintain a regular cleaning schedule for the ice machine equipment.
- Critical: Handwashing - Using a Handwashing Lavatory*
Observation: Did not observe wastebasket supplied for the kitchen handsink.
Correction: Provide wastebasket at the kitchen handsink.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: The outdoor waste storage container observed with a broken door that prevents proper closure.
Correction: Replace the broken door for the waste storage container.
- Refuse, Recyclables, and Returnables - Outdoor Enclosure
Observation: Outside refuse area not observed with appropriate enclosure.
Correction: Refuse area needs the proper enclosure to shield refuse container from public view.
- Refuse Outside Receptacles
Observation: Observed doors open on the outside refuse container.
Correction: Keep doors closed on refuse containers to prevent the attraction and entry of pests.
- Outer Openings; Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed the back door to the kitchen facility in need of new weatherstripping around the door perimeter.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Mops - Drying Mops
Observation: Mops and brooms not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Sanitizer; Criteria/Chemicals for food contact*
Observation: QAC sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Maintain sanitizing concentration levels between 200-400 ppm.
Correction: Utilize only QAC that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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02/24/2014 | Routine | |
Restaurant representatives - add corrected or new information about Taphouse Grill In Ghent, 931 21st St., Norfolk, VA 23517-1535 »