This visit was made to conduct a routine evaluation.
Note: When cooling items prepared at room temperature, leave the container uncovered until it has reached 41 degrees F.
*Repeat violations are subject to civil penalty*
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. (Chemicals had incorrect labels on them. Glass cleaner was labeled as degreaser and visa versa)
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. (PIC marked all bottled with the correct chemical name)
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08/20/2015 | Risk Factor | |
- Critical: Food Contact with Equipment & Utensils That Are Cleaned & Sanitized or with Single-Service/Single-Use Articles (corrected on site)
Observation: The following food item(s) were found stored in contact with soiled equipment or utensils: gun holster for drinks at bar heavily soiled (removed for cleaning during inspection)
Correction: Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized or the food shall be in contact with only single-service items, or linens and napkins as specified in 3-304.13.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: cut cabbage/ cole slaw (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less (2 door sliding glass refrigerator
Correction: time/temp control for safety food in the unit was discarded)
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the cook line near walk in is blocked, preventing access by employees for easy handwashing (steamer an microwave blocking sink, items moved again during inspection) REPEAT VIOLATION
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.(bathrooms used by both employees and staff
Correction: signs provided)
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03/03/2015 | Routine | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed employee eating a chicken wing over the fry line while cooking (employee stopped and immediately washed his hands properly)
Correction: An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment, utensils and linens, unwrapped single-service and single use articles or other items needing protection cannot result.
- Critical: Cooling PHF(TCS) Prepared from Ingredients at Room Temperature
Correction:
- Critical: Cooling PHF(TCS) Prepared from Ingredients at Room Temperature (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: pico, shredded lettuce, BBQ sauce (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna).
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the cook line near walk in is blocked, preventing access by employees for easy handwashing (steamer and microwave blocking sink, items were moved)
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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11/24/2014 | Risk Factor | |
This visit was made to conduct a follow-up. The dishmachine has been repaired and chlorine reading today was 100 ppm.
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions (repeated violation)
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions (purses stored on top shelves along cook line)
Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
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08/18/2014 | Follow-up | |
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: employees did not know all reportable symptoms or all BIG 5 illnesses. Another employee health poster was given to facility and reviewed during inspection
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (an employee did not use paper towel to turn off faucet after washing hands)
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Jewelry Prohibition (corrected on site) (repeated violation)
Observation: Employees observed wearing jewelry on their arms and hands while preparing food (employee wearing bracelet while prepping food)
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Critical: Cooling Potentially Hazardous Foods (corrected on site) (repeated violation)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: soup (prepared yesterday) discarded
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Critical: Cooling PHF(TCS) Prepared from Ingredients at Room Temperature (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: pico, shredded lettuce (prepared yesterday) discarded
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna).
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: trays, pans, utensils (chlorine reading in machine 10 ppm) Use sanitize basin of 3 comp. sink until machine is repaired.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions (purses stored on top shelves along cook line)
Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
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08/15/2014 | Routine | |
This visit was made to conduct a routine inspection. The following item requires attention:
Improper cooling of temperature controlled for safety foods. Foods shall be uncovered while cooling. Cool foods in small batches, in shallow pans. Use freezer if necessary. Foods are to be left on counter until foods reach 135F (that is when cooling time clock starts). Foods are to be cooled from 135F to 70F within 2 hours, then further cool from 70F to 41F within 4 hours. The entire cooling process shall take no more than 6 hours.
Repeat violations shall be subject to civil penalty.
- Jewelry Prohibition (corrected on site)
Observation: Employees observed wearing jewelry on their arms and hands while preparing food. (employees wearing watches and bracelets/wrist bands)
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Critical: Cooling Potentially Hazardous Foods (corrected on site) (repeated violation)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: stuffed chicken breast, collard greens, BBQ sauce.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
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04/24/2014 | Routine | |
This visit was made to conduct a follow-up inspection. I visited the facility to drop off a risk control plan for cooling which the facility had agreed to do during the routine inspection. Today the chef said that they had someone come out and repair the walk in refrigerator. An invoice for repair was provided. Chef does not agree to do the risk control plan and stated that he would rather be issued a ticket. Walk in refrigerator temperature today varied from 42F-44F (different areas). Temperatures taken today for refried beands were 39F, salsa 37.8F. Baked chicken was at 45F and 46F. Ambient temperature for walk in refrigerator was cited at 41F on 10/31. Observed potentially hazardous not being adequately cooled. This is a violation of section 3-501.14 (A). A $50.00 civil penalty (ticket F-14-04150) has been issued for this violation. Repeat violations within a twelve month period incur increased penalties.
No violation noted during this evaluation. | 11/01/2013 | Other | |
This visit was made to conduct a routine inspection. The following items need correction:
- Potentially Hazardous Foods (PHFs) shall be properly cooled from 135F to 70F within 2 hours and from 135F to 41F within a total of 6 hours to prevent the growth of harmful bacteria. Cool PHFs using the following methods:
a. placing foods in shallow pans
b. separating the food into smaller thinner portions
c. using rapid cooling equipment such as a walk-in cooler
d. keep food uncovered until properly cooled to 41F
e. using containers that facilitate heat transfer
- Potentially hazardous foods prepared from ambient temperature must be cooled from 70F to 41F within 4 hours
- Vent (near dry storage room) over prep area and steam table leaking onto surfaces
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: clean utensils must be stored handle up in order to avoid contamination with food contact surfaces.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Food Storage / Exposed to Splash, Dust, etc.
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: vent over prep area and steam table leaking onto surfaces
Correction: (refrain from using this area for preparation of food or food/ utensil storage until repaired)
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: pulled chicken, beans and pork, chicken breast, refried beans, cooked fish, chicken breast
Correction: discarded
- Critical: Cooling PHF(TCS) Prepared from Ingredients at Room Temperature (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: crab salad, salsa
Correction: discarded
- Physical Facilities Good Repair
Observation: Observed hole in wall near baseboard in dry storage room
Correction: not maintained in good repair.
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10/31/2013 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: ribs @ 53F, chicken @ 50F, chicken @ 60F, mahi mahi @ 53F. (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. 3 door under counter refrigeration unit and 2 door under counter not holding foods @ 41F or below. Do not use until repaired.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
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07/11/2013 | Routine | |
Establishment was closed on April 1 & 2 due to no scheduled shows. Visited the facility and spoke with the Certified Food Manager on April 3, 2013 regarding a 2 part complaint. Complainant smelled smoke residue in the women's bathroom near the music hall on 2 separate occasions and witnessed a server grabbing and eating tortilla chips from a container behind the bar. The Certified Food Manager will put "No Smoking" signs in the bathrooms and he will speak with the servers regarding eating while on duty. A copy of the restaurant smoking ban" Health Department Enforcement Procedures and a copy of Chapter 28.2, Virginia Indoor Clean Air Act was faxed to The Birchmere on March 4, 2013. There was no evidence of smoking during my investigation. Complainant to be notified of the results and cc to other city agencies.
No violation noted during this evaluation. | 04/03/2013 | Complaint | |
Complaint received regarding a smoking odor in women's bathroom during a show in March. Also server munching on chips in a tray at the bar. Facility closed on Monday and Tuesday, April 1, and April 2, 2013. Will revisit on April 3.
No violation noted during this evaluation. | 04/01/2013 | Complaint | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures:numerous foods in the walk-in unit at improper cold hold temperature including turkies @ 47F, chicken @ 49F, ground beef @ 47F and grits @ 51F. (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. True under counter unit @ 42F, True sliding door unit @ 50F Walk-in refrigerator @ 45F. Do not use refrigeration units until capable of holding foods @ 41F or below.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Good Repair / Components / Gaskets
Observation: True sliding glass fron door refrigeration unit door is not closing properly.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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03/01/2013 | Routine | |
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