Discussed cold holding temperature requirements for prep refrigerator on cook line (seafood). Facility appears to be well maintained, clean and in good repair. PIC and owner are scheduled to attend Serve Safe course for renewal of certificates.
- Gloves - Use Limitation (corrected on site)
Observation: Observed a staff member sorting flatware with gloved hands, when finished he moved to a meat prep table and began cutting meat while still wearing the same gloves.
Correction: Discussed with PIC and staff member proper glove use and required times to change and wash hands.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Handwashing sink adjacent to the bar is being used for other than handwashing
Correction: strainer and ice were present in sink.
- Hand Drying Provision (corrected on site)
Observation: One sink was out of hand/paper towels.
Correction: Replace hand/paper towels, and keep each sink stocked with all required handwashing items.
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05/20/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses.
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.
- Thawing
Observation: Improper methods used to thaw beef and chicken.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°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. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Brown rice 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk, beef and tofu cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Milk out of temperature more than four hours was voluntarily discarded. Food that was out of temperature less than four hours was relocated to a refrigerator that was capable of cold holding at 41 degrees or less.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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01/21/2014 | Routine | |
- Critical: Person in Charge - Assignment of Responsibility* (corrected on site)
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.
- Equipment and Utensils - Durability
Observation: Several untensils observed with duct tape wrapped around handles.
Correction: Remove these item from the facility and replace with an approved untensils as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ice scoop and ice scoop holder (ice machine in kitchen).
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors noted in need of cleaning. Observed a moderate amount of soil under equipment.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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09/25/2013 | Routine | |
Establishment has been closed for business since January 7, 2013 due to smoke intrusion (fire at neighboring building unit).
Since that time, facility has undergone professional cleaning.
HVAC system/ ducts, equipment filters--all been cleaned and or replaced. Also, all surfaces throughout building have been cleaned and sanitized.
Today, no particulate matter observed.
Establishment may resume normal operations as a VDH full-service food establishment.
No violation noted during this evaluation. | 01/16/2013 | Other | |
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