| No violation noted during this evaluation. | 02/02/2016 | Risk Factor | |
| No violation noted during this evaluation. | 11/13/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Peanut sauce observed hot holding at improper temperature on the steam table.
Correction: Reheat the food to 165 Degrees F. for 15 seconds, then place on steam table at 135°F or above to inhibit the growth of harmful bacteria.
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07/31/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw, Beef, Chicken and Pork observed cold holding at improper temperature in the food prep reach in refrigerator in the kitchen.
Correction: Place these items on ice and continually monitor them to ensure they are at 41 degrees F. or below. Repair the refrigerator and continually monitor the unit to ensure it maintains food storage at 41°F or below.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the wire shelves in the walk in refrigerator are not corrosion resistant, nonabsorbent, and/or smooth: shelves observed rusted.
Correction: Re-surface or replace the shelves. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: The Frigidaire upright freezer in the downstair storage room was observed in a condition that prevents necessary maintenance and easy cleaning: excess frost accumulation observed.
Correction: Defrost the freezer to restore the freezer to a condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulation grease on the exhaust hood and suppression system pipes. Note: This creates a Fire Hazard.
Correction: Maintain nonfood-contact surfaces of equipment clean. Wipe down obvious grease drippings daily and more often as needed in-between thorough contract cleaning.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- The bottom exterior surface of the stove.
- Door Gasket of the Kenmore and GE upright freezers in the storage room
- Bottom surface of the chest refrigerator in the bar area.
- Wire shelf on the prep line.
- Door gasket of upright freezer in the outside storage shed.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding
Observation: Florescent light tube in fixture in basement next to dry food storage is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in the kitchen, especially behind and under the fryer and grill, have an accumulation of greasy food debris.
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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05/15/2015 | Routine | |
| No violation noted during this evaluation. | 02/10/2015 | Risk Factor | |
| No violation noted during this evaluation. | 11/07/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shrimp and Chicken dumpling Mix observed cold holding at improper temperature in the walk in refrigerator.
Correction: Adjust the thermostat to ensure is maintained at 41°F or below during storage. .
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat dumplings in the glass door reach in refrigerator in the kitchen 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.
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07/23/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sauce, noodles and tofu observed cold holding at improper temperature in the walk in refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the wire shelves in the walk in refrigerator constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned: shelves are rusted.
Correction: Re-surface the shelves 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 build-up of food debris.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The ice bin in the service area is not sealed to the wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and debris:
- Wire shelves in the walk in refrigerator.
- Door gasket of reach in freezer I in Dry Storage Shed.
- Interior surfaces of reach in freezer II in Dry Storage Shed.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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04/30/2014 | Routine | |
| No violation noted during this evaluation. | 03/04/2014 | Risk Factor | |
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces. The the dishwasher service contractor has been contacted to ensure the final rinse temperature is between 180 and 195 degrees F. to achieve a surface temperature at the plate of 161 Degrees F.
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11/25/2013 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Uncovered spring rolls observed in the reach in freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: automatic dishwasher
Correction: Set up a sanitizer compartment of the 3 compartment sink to sanitizer equipment and utensils until dishwasher can be serviced. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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07/25/2013 | Risk Factor | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) lentil and noodle soup in the walk in refrigeration unit is not properly dated for disposition.
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has a accumulation of grime and debris:
- Top horizontal surfaces of the beverage dispenser.
- Door Gasket to the GE and Kenmore reach in freezers in the basement.
- Door Gasket to the reach in freezer in the dry storage shed.
- Filters for the exhaust hood.
- Top shelf and wire shelf above the food prep reach in refrigerator.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Wall at the back door of the facility is not maintained in good repair, many electrical conduit pipes and wires are exposed.
Correction: Repair and seal the wall to present a smooth, impervious and easily cleanable surface. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Hard to reach places of the floor (under and behind equipment and at floor/wall junctures) have an accumulation of grime and/or debris.
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment: nonfuctioning air conditioner unit.
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.
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04/22/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin (shelled eggs/ holding in a manner that may cause cross contamination of to ready-to-eat (RTE) food (broccoli). Uncovered fish observed in the reach in freezer (shed).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
Ensure all foods are properly wrapped to protect from contamination during storage.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Beef, pork and sliced tomatoes cold holding at improper temperature in the food prep reach in refrigerator.
Correction: Adjust the thermostat of food preparation refrigerator to ensure food is maintained at 41°F or below.
|
01/09/2013 | Risk Factor | |
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