One side of the restaurant not used, blanket used to partition in the kitchen.
Menu consumer advisory to be clarified.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pot roast (52F), macaroni and cheese (52F), green beans (53F) cold holding at improper temperatures
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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02/01/2016 | Routine | |
All items corrected. Back door needs smooth, easily cleanable surface. Time control plan still in use as observed on write/on off board
No violation noted during this evaluation. | 09/14/2015 | Follow-up | |
Some corrections made. EHS to follow up on additional corrections within a week.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The sink basin in the women's bathroom is slow to drain. Mop sink observed not working.
Correction: Plumbing systems and components shall be maintained in good repair.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor floor material located in the Walk in Cooler does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
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08/31/2015 | Follow-up | |
| No violation noted during this evaluation. | 07/31/2015 | Complaint | |
Complaint inspection completed as well as Routine inspection. Nature of complaint discussed. Reviewed menu. Consumer Advisory observed. Reviewed Employee Health. Form 1B observed for all employees. Good use of handwashing and glove use. Multiple items cooled. Discussed cooling methods and temperatures. PIC indicates temperatures are taken at time of Cooling and four times throughout day. Recommend to record on log. Discussed no bare hand contact. Discussed procedure for items cooked in roaster oven : pulled pork, pot roast, and turkey. No food additives used. Pork and pot roast are cooked at 25 0 - 300 degrees for 12 hours, cooled, cold held and then reheated . This is done for one 24 hour period. Two RIC not observed any longer as were not cold holding properly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Vegetable beef soup cold holding at improper temperatures (observed at 46.5)
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: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Food for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. (gravy)
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. (facility to use 2 hour time)
- Equipment - Good Repair and Proper Adjustment
Observation: Equipment was observed in a state of disrepair and damaged: Fire suppression system observed not being maintained. Tag observed from August 2013
Correction: door jam to WIC
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice machine
Correction: Clean and sanitize these surfaces for food contact.
- Plumbing System Maintained in Good Repair
Observation: The sink basin in the women's bathroom is slow to drain. Mop sink observed not working.
Correction: Plumbing systems and components shall be maintained in good repair.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located in the Walk in Cooler does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizing agent being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (bleach in sani bucket observed > 200ppm)
Correction: Utilize only sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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07/31/2015 | Routine | |
Discussed cooling methods and temperatures. Recommend visually checking equipment temperatures daily. good use of handwashing and date marking. Time as Public Health Control will be used on gravies/sauces held on stove. 4 hour discard.
- Critical: Cooling* (corrected on site)
Observation: Beef soup noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: gravies on stove hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. (Time control plan started for these items)
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: RTE items in Sandwich Prep unit cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Items greater than 45 degrees were discarded and items between 41-45 degrees will be used within 4 days
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Bleach sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (observed > 200ppm)
Correction: Utilize only sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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06/08/2015 | Risk Factor | |
Observed good handwashing, date marking, and glove usage during inspection.
Form 1-B on file.
Sandwich prep unit not currently working and not being used.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored above raw beef roasts in walk in refrigerator. Foods were rearranged.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. Observed hush puppy batter stored in ice machine. Removed.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Kitchenware and Tableware (corrected on site)
Observation: Plates and bowls were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Store tableware with food or lip-contact surface facing downward to prevent contamination prior to use.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the front handsink sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Floor Carpeting, Restrictions and Installation
Observation: Observed carpeting used as floor covering in dishwashing area and in the women's restroom.
Correction: Remove carpeting and replace with approved floor material.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back screen door is not tight fitting.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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08/18/2014 | Routine | |
Three compartment sink temperature 120 degrees. Form 1-B signed and in file. Good hand washing observed. No cooking or hot holding being conducted during inspection.
- Critical: Cooling* (corrected on site)
Observation: Observed cabbage not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Recommend cooling potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Food was discarded by PIC.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed ham (55°F) and chopped tomato (57°F) cold holding at improper temperatures.
Correction: Recommend discarding the food and ensuring that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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02/04/2014 | Risk Factor | |
PIC stated she is still waiting for Plumber to schedule repair service for handsink. Food menu was updated with proper asterisking to note food items that may be cooked to order to be served raw, undercooked, or may contain raw or undercooked ingredients.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Observed the handsink overflowing with water.
Correction: Plumbing systems and components shall be maintained in good repair.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Observed flies in the kitchen area and mop sink area.
Correction: Recommend pest control measures by a Licensed Pest Control Operator to minimize the presence of flies.
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11/12/2013 | Follow-up | |
Sanitizer ~ 50 ppm. Approved Food sources: Sams Club, US Foods, and Buffa Bakery.
- Person in Charge
Observation: PIC did not have any evidence that all employees are properly trained in food as it relates to their assigned duties and their responsibility as it applies to their health as it relates to diseases transmissible through food.
Correction: Recommend all employees to be trained about Employee Health.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before donning hand gloves.
Correction: Recommend all food employees to wash their hands before donning hand gloves on.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed Raw/Ready to Eat food items improperly stored in the refrigerator that may cross contaminate foods.
Correction: Recommend storing foods in the order of cook temperature to prevent Biological contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) greens peas, baked beans, macaroni cheese, barbeque pork chops, and chicken noodle soup in the walk-in cooler were 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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Observed grilled potatoes, grilled onions, and grilled green peppers stored without temperature control not under formal or written time control plan and not marked for time for discard.
Correction: Discard food item (fried potatoes) due to being out of temperature for 6 hours. Recommend labeling grilled onions and grilled green peppers because they had been out of temperature for 30 mins.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed silver ware stored improperly in the kitchen area and wait station
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Plumbing System Maintained in Good Repair
Observation: Observed the handsink overflowing with water.
Correction: Plumbing systems and components shall be maintained in good repair.
- Critical: Pests-Controlling Pests*
Observation: Observed flies in the kitchen area and mop sink area.
Correction: Recommend pest control measures by a Licensed Pest Control Operator to minimize the presence of flies.
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11/04/2013 | Routine | |
The following items have been corrected since the last inspection:
1) Consumer advisory corrected.
2) Prep unit reading 38 degrees F.
3) Covered trash receptacle provided in bathroom.
Permit issued. First inspection in ~ 30 days. Regulations found at www.vdh.state.va.us
No violation noted during this evaluation. | 08/21/2013 | Pre-Opening | |
Discussed 5 risk factors, employee health and date marking. Form 1-B given. Will e-mail additional food safety information. Sources: Lovings produce, sam's club, US foods. Air break provided at 3 compartment sink and ice machine drain line. Bathrooms, storage room and walk in cooler coved.
1) Recommend providing covered trash can in women's bathroom (provided during inspection).
2) Recommend providing temperature of 41 degrees or below at prep sink.
3) Recommend providing *'s on menu to denote items that are undercooked.
No violation noted during this evaluation. | 08/21/2013 | Pre-Opening | |
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