A new water heater was installed to replace the second one that is on premises. A lot of repair work has been done. Permit issued.
- 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: can opener holder.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Fan grill inside beer walk in is dirty.
Correction: Clean.
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07/30/2015 | Follow-up | |
Do not allow bartenders to place cans in ice meant for consumption. Use a food grade lubricant for food equipment. Floor has been filled in with a clear substance. You may use mats to keep your floor from breaking down but mats must be cleaned regularly. A portable handsink has been installed at back bar. Permit expires 7/31/15 Call for reinspection.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. (drink mixes on bar floor);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Rice in Bev Air found above 41 F.
Correction: Rice was relocated. Clean dust from vent and ensure space is behind the refrigerator for proper breathing. Have serviced if necessary.
- Equipment - Good Repair and Proper Adjustment
Observation: Torn gasket on bar refrigerator. Duct tape on interior of freezer. Counter at wait area has loose laminate and surface is no longer smooth and cleanable.
Correction: Repair.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Potato cutter is dirty.
Correction: Clean and sanitize.
- 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: top of ice machine, can opener holder
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: No hot water at employees restrooms nor at main restrooms. Handsink faucet in back is loose. Leak at mop sink. It appears that toilet in employees restroom is leaking (towel around the base)
Correction: Check on hot water issue (is there another hot water heater?) and tighten faucet. Repair leak.
- Physical Facilities in Good Repair (repeated violation)
Observation: Coving is not maintained in good repair. Tile floor in poor repair in mop room. Holes in mop room wall. Wall surface near soap dispenser is in poor repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walk in freezer floor is dirty. Bar floors are dirty. Exterior of walk in doors are dirty. Fan grill in beer walk in is dirty. Floor drains in disharea are dirty. Mildew along dish room wall.
Correction: Clean thoroughly.
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07/09/2015 | Routine | |
Bar in smoke-free area does not have a handsink. PIC states that it was allowed that way at opening inspection.
Door to smoke-free area is to be kept closed to keep area smoke-free. Separate ventilation is required.
Floor in kitchen is in very poor condition. Plan to repair/refinish floor before current permit expires July 31, 2015.
Spicy Tuna Bites "Blackened tuna bites served with island rice ......" - if these are served at temp less than 145°F you need to have the Consumer Advisory disclosure and reminder on the menu and provide documentation of parasite control. Chef states that they are fully cooked and will check temp next time they are ordered.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Ice bin interior is not clean.
Correction: Employee cleaned interior of ice bin.
- Hand Drying Provision
Observation: No paper towels at bar handsink.
Correction: Provide paper towels at each handsink.
- Handwashing Signage/Handwashing Facilities
Observation: No handwash sign at bar handsinks.
Correction: Provide handwash signs at handsinks.
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03/16/2015 | Risk Factor | |
Items 24,25 & 27 should have been marked NA.
No violation noted during this evaluation. | 11/07/2014 | Risk Factor | |
No critical violations observed.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed knives improperly stored in crock between prep units.
Correction: Correct by properly storing.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed nonfood contact surfaces not in good repair (lid of ice maker).
Correction: Correct by removing tape residue and rust from area around lid opening.
- Non-Food Contact Surfaces
Observation: Observed nonfood contact surfaces not clean (shelving and exterior of containers).
Correction: Correct by cleaning.
- Lighting, Intensity
Observation: Observed light not at 20 foot candles: restrooms, bar handsinks and 3 compartment sinks, handsink in kitchen.
Correction: Correct by providing light at 20 foot candles.
- Physical Facilities in Good Repair
Observation: Observed broken floor tile (mop sink area, bar area).
Correction: Correct by repairing.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floor not clean - under equipment - bar, walk-in, wall not clean at mop sink.
Correction: Correct by cleaning.
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07/07/2014 | Routine | |
No critical violations. Gloves worn during prep. Dishmachine chlorine level is satisfactory.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed soda gun nozzle not clean - front two bars.
Correction: Correct by cleaning.
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03/20/2014 | Risk Factor | |
Follow up to check dishmachine. Machine was repaired. Checked chlorine level - satisfactory.
No violation noted during this evaluation. | 11/18/2013 | Follow-up | |
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Observed chlorine level in dishmachine less than 10 ppm.
Correction: Correct by contacting dishmachine company to repair (company contacted). Machine may be used to wash followed by sanitizing in 3 compartment sink until machine is corrected. Temporarily corrected.
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11/16/2013 | Risk Factor | |
No hot TCS foods. Dishmachine chlorine - 50-100 ppm. No critical violations observed.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed condensation in bottom of bottle cooler in Parrot bar.
Correction: Correct condition causing condensation.
- Non-Food Contact Surfaces (corrected on site)
Observation: Observed nonfood contact surfaces not clean (compressor).
Correction: Correct by cleaning.
- Toilet Rooms - Enclosed
Observation: Observed door to employee restroom not properly closing.
Correction: Correct by providing self closing door.
- Hand Drying Provision (corrected on site)
Observation: Observed no paper towels at handsink - fish bar.
Correction: Correct by providing towels.
- Lighting, Intensity
Observation: Observed light not at proper intensity at cutting board (38.45), cook line sink (2.49), fish bar handsink (7.8), Parrot bar handsink (7.1).
Correction: Correct by providing light at required intensity.
- Physical Facilities in Good Repair
Observation: Observed broken or missing floor tiles - mop sink area, Parrot bar.
Correction: Correct by repairing.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Observed wall not clean - mop sink area.
Correction: Corrected.
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07/30/2013 | Routine | |
Gloves worn. Dishmachine chlorine levels satisfactory.
- Critical: Cooling* (corrected on site)
Observation: Observed chili did not reach 41 degrees within required time.
Correction: Correct by discarding.
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05/22/2013 | Risk Factor | |
Dishmachine chlorine level satisfactory. Rice cooling to 66.4 degrees in one hour - good.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed TCS foods on prep unit held above 41 degrees (whipping cream, butter, cheese).
Correction: Correct by moving to other refrigeration. Adjust unit to colder temperature.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Observed TCS ready to eat food (bean and kielbasa soup) held 3 days past the allowed 7 days.
Correction: Correct by discarding.
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02/07/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about The Beach House, 4040-B Cox Road, Glen Allen, VA 23060 »