Frequent hand washing observed
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The kitchen hand sink is not sealed to adjoining wall.
Correction: Seal the unit to adjoining wall since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the kitchen hand sink are leaking, causing employee to wash hands in adjacent mop sink.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at hand sink at waitstaff beverage station.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted at the hand sink in waitstaff beverage station.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Mops - Drying Mops
Observation: Mops not hung up to air dry, and there is no means to do so.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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03/10/2016 | Routine | |
Consumer advisory, while correctly asterisking items to be served undercooked to the disclosure statement, becomes confused with a like asterisk for potato offerings.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Milk with Oct 24 expiration noted in True refrigerator.
Correction: Product was discarded. Ensure food is safe and unadulterated.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pork ribs hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the hand wash/production area
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of purple chemical 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.
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11/13/2015 | Routine | |
The operator provided a metal probe thermometer, quat & chlorine test strips and an Employee Health policy during today's inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit (Multiple flats of raw shelled eggs were observed stored above a partially open pan of cooked chicken pieces, in the walk-in cooler).
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken wings cold holding on the cookline maketable unit was cold holding at improper temperatures ( chicken wings measured 42F-46 degrees F, the product was held < 4 hrs and rapidly cooled and refrigerated by the operator)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the chest freezer units and standing Frigidaire reach-in freezer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Pests - Controlling Pests*
Observation: Harborage conditions exist ( a few flies were noted by in the warewashing area and by the rear exit door)
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/06/2015 | Routine | |
The operator provided metal probe thermometers, chlorine and quat test strips, and an Employee Health policy during today's inspection. Information and documents on time-in-lieu of temperature for holding of the containers of butter were issued at this time.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses ( ice scoop was observed stored on top of the wait drink station ice machine during today's inspection).
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Containers of butter was observed at ambient air, on the cookline. The containers of butter were cold holding at improper temperatures ( the butters measured 68 degrees F).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Physical Facilities in Good Repair (repeated violation)
Observation: Exposed uneven pressed wooden surface, on the wait drink counter station and hanging ceiling tile was observed above the warewashing sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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01/26/2015 | Routine | |
Addl Temp: pico- 40F, cut tomatoes-40F, potato salad mixture- 41F, honey butter (cooling < 30 min)- 73F
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the cookline Danby chest freezer and Frigidaire reach-in freezer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the kitchen/prep handsink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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10/10/2014 | Routine | |
Addl Temp: pulled pork-37F, brisket-41F, cooked chicken mixture-39F, cut tomatoes-41F, potato salad-46F (cooling-2 hrs prior)
The operator provided metal probe thermometers, chlorine and quaternary ammonium test strips and an Employee Health policy during today's inspection.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the chest freezer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Insect Control Devices - Design and Installation
Observation: Insect control device is located over the chest floor freezer in the food processing area where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: Open areas in the ceiling tiles, with exposed insulation, were observed in the warewashing and food processing areas.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests*
Observation: Several flies were observed by the warewashing/food prep area.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/09/2014 | Routine | |
Addl temps: wrapped ribs-36F, cooked shredded pork-36F, pico-36F, chicken salad-40F, cut tomatoes/cut grape tomatoes-40F/39F.
The operator provided metal probe thermometers, chlorine and quaternary ammonium test strips and an Employee Health policy during today's inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the walk-in cooler.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Bacon wrapped jalapenos in the cookie maketable unit were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the rear food prep/processing area and the front wait/beverage dispensing area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair (repeated violation)
Observation: Missing ceiling tile was observed by the food processing area smoker.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/19/2014 | Routine | |
Management provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor (two pans of brining raw chicken pieces were observed stored directly on the floor in the walk-in cooler).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring devices located in the small Haier chest floor freezer and the Frigidaire reach-in freezer units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- 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 (bar and sanitizing buckets utilized by the facility).
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Light Bulbs Protective Shielding (corrected on site)
Observation: Light bulb over the cookline stove was observed not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: Missing ceiling tile by the front cookline was observed missing
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/16/2013 | Routine | |
Additional temps: pulled pork- 39F, buffalo chicken dip- 42F, raw chicke-40F.
Critical violations observed are to corrected within 10 days and noncritical violations to be corrected within 30 days.
The facility provided a metal probe thermometer, quat and chlorine test strips during today's inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Prepared mac and cheese held in the front cookline hot box measured 129 degrees F
Correction: hot holding at improper temperatures.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut tomatoes and raw chicken on and in the front cookline maketable refrigerated unit were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the small chest floor freezer, in the rear prep area.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Physical Facilities in Good Repair
Observation: Holes along the baseboard of the wall in the front wait station area were observed during today's inspection.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/13/2013 | Routine | |
All violations from inspection have been corrected.
No violation noted during this evaluation. | 02/26/2013 | Follow-up | |
Additional food temperatures: BBQ - 36, 38, Potato - 35, Chili - 38, Potatoes - 36, Rib - 37, Chicken BBQ - 190, Chili - 176, Quartered tomatoes - 47, Pepperjack cheese - 57, potato salad - 41, Poppers - 41, Hot dog - 40, Mac & cheese - 151.
Provided operator with FDA form 1-B.
Will revisit facility on/about 02/25/2013 to check on dish machine. Machine should not be used for sanitization purposes until repaired.
- 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
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that several foods in the walk-in cooler were not protected because it was not in packages, covered containers, or wrapped.
Correction: Prevent potential cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses at the front bar beverage service station.
Correction: Ensure ice scoop is properly stored to prevent bare hand contact.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use in wiping cloth bucket had an improper quaternary concentration.when tested.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pico and halved grape tomatoes cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The low temperature dishmachine was not dispensing the proper chlorine residual. The operator called for service/repair during the inspection.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Light Bulbs Protective Shielding (corrected on site)
Observation: Light bulb above the cookline smoker unit was not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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02/15/2013 | Routine | |
Restaurant representatives - add corrected or new information about The Flyin Pig, 13560 Waterford Pkwy, Midlothian, VA 23112 »