Reveiwed menu. Raw frozen and raw fresh products used. Discussed cooking temperatures of raw products. Consumer Advisory on menu for tuna, hamburgers and steak. Seafood source for oysters and scallops checked. Tuna is yellowfin. Some items cooked, cooled and reheated. Discussed cooling methods and temperatures. Good handwashing and glove use observed. Fire suppression checked May 2015. Recommend additional measure for fly control. Discussed Employee Health. Form 1B observed signed by all employees. Recommend annual training. Good Retail Practice citations will be checked at next inspection for correction.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep cooler 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipement has accumulations of grime and debris: grill vents, ice machine, convection oven sides and front, exterior of dishmachine, walk in freezer with frost build up and boxes on the floor
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Indoor Areas - Surface Characteristics
Observation: The following indoor surfaces do not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent: shelving in dry storage, back wall in storage area
Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures in the noted in need of cleaning: floors/walls under dishmachine and 3 vat sink, wall behind oven
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of sanitizer are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
09/24/2015 | Routine | |
Indoor walk in cooler floor had been resurfaced. No raw shellstock is served. Sirloin steaks, prime rib and beef tenderloin are whole muscle and cut in house. Discussed thawing vacuumed packaged fish. Ribs are precooked, commercial product. Oysters from supplier, Sea Farms, VA889 SP, 5/13, 1 gallon. Scallops from supplier, Wanchese, VA 1006 RP.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. All menus, including breakfast menu, did not have a correct consumer advisory to include the disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Observed no test strips to measure chlorine used in spray bottle to wipe surfaces and the cutting boards.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. PIC called Ecolab to bring chlorine test strips when they come to check sanitizer dispenser at 3 basin sink.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Observed quaternary ammonium from automatic dispenser at 3 basin sink at greater than 400 ppm. Instructions recommend use at between 150 - 400 ppm. Sink was not in use at time of inspection.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. PIC called Ecolab to service the system and to provide test strips for chloring sanitizer.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structure in the following locations is noted in need of cleaning:
- ceiling vents
- hood/filters
- wall to right of ice machine
- wall behind grill line 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.
|
05/16/2014 | Routine | |
Discussed employee health. OEHS Guide to Employee Health available and Form 1B signed by employees. Steak is whole muscle meat cut in house. Tuna is wild caught Yellowfin, individually packaged and frozen. Scallops VA 1006 RR, Wanchese Fish Co., Suffolk. Oysters are VA 889 SP, shucked 9/19, Sea Farm, Hudgins, 1 gal. Soups and vegetables will be cooled and reheated. Discussed cooling times and temperatures and thawing methods for vacuum packaged fish. Specials will include soft shell crabs and Mahi Mahi which is not offered rare or raw.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed numerous containers of milk, cheese, cheese cakes and buttermilk cold holding at improper temperatures in milk cooler
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: The raw and/or undercooked foods provided on take out menu do not include a disclosure statement. Lunch and dinner are correctly annotated with disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. PIC stated that takeout menus will not be used.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket on the Delfield reach in cooler are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: Observed cutting boards 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.
- Physical Facilities in Good Repair
Observation: Observed floor in walk in cooler and walk in freezer not maintained in good repair. Floor is no longer smooth and easily cleanable
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Observed pipes and floor drain under dump sink in kitchen and floor, pipes and ice chest in bar area 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.
- Critical: Pests-Controlling Pests*
Observation: Observed flies in food prep area. Methods are not being used to control pests
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning chemicals are not stored separately from insecticides or rodenticides under the bar area sink.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
|
09/26/2013 | Routine | |
Restaurant representatives - add corrected or new information about The Blue Heron Restaurant, 9100 Wilcox Neck Road, Charles City, VA 23030 »