Good hand washing practices observed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ground beef patties 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.
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03/17/2016 | Routine | |
Good food handling and hand washing practices observed
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system of oyster tag (last purchased May 2015)
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served. Date of last sale or service must be entered on the tag, and then held for 90 days.
- Backflow Prevention Device, Design Standard
Observation: Spray hose extendsd below flood rim of manual washing sink, negating the air gap protecting potable water supply.
Correction: Shorten or suspend hose above flood rim to prevent contamination of the drinking water system.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of pink 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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11/18/2015 | Routine | |
The operator provided metal probe thermometers, quat & chlorine test strips and an Employee Health policy during today's inspection.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets to the cookline M3 maketable unit was observed torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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07/10/2015 | Routine | |
The operator provided a metal probe thermometers, chlorine and quat. test strips and an Employee Health policy during today's inspection.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the chest freezer and the cookline M3 sandwich maketable unit are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- 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: grease and food debris accumulation in the interior cabinet of the cookline deep fat fryers and between the cookline equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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01/30/2015 | Routine | |
Addl Temp: rest made pies-42F, milk-35F, hamburger patties-36F
The operator provided a metal probe thermometer, chlorine & quat test strips and an Employee Health policy during today's inspection. I discussed with management that for those seafood products that may be offered raw or under cooked a letter of parasite destruction from the supplier is necessary and to be maintained on-site.
- Records - Creation and Retention
Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form (portioned vacuum sealed Ahi Tuna served as a special).
Correction: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw fish, pork chops, and portioned Ahi tuna in the cookline small protein maketable unit were cold holding at improper temperatures. ( the operator removed the products to an operable unit and rapidly cooled the products held < 4 hours)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin of the mop sink, i the rear office area.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
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10/14/2014 | Routine | |
Addl Temp: raw chicken-41F, milk-36, shredded cheese-42
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy (FDA Form 1B) was provided at this time. The chemical dishmachine has been called-in for servicing and repairs
- Food Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation ( breading mixture and containers were observed stored directly in front of the cookline handwash sink)
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: A container of previously prepared mashed potatoes in the cookline maketable unit was observed cold holding at improper temperatures ( mashed potatoes- 55 degrees F). Operator voluntarily discarded the food product.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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07/09/2014 | Routine | |
The operator provided metal probe thermometers, chlorine and quaternary ammonium test strips during today's inspection.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The chemical dishmachine when operated tested at 0 ppm chlorine during today's 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.
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02/19/2014 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Mashed potatoes and grits in the tabletop hot holding unit were observed hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the chest floor freezer unit.
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.
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10/16/2013 | Routine | |
Add'l temps: milk-39F, raw chicken cooling-45F, raw bacon-37F, ham cooling-46F.
The operator provided a metal probe thermometer, quat and chlorine test strips during today's inspection.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the chest floor 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The flip-top door of the chest floor freezer was observed with areas of exposed insulation material
Correction: the chest floor freezer was observed in a state of disrepair and damaged.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: the kitchen slicer was observed with dried food debris and residue.
Correction: Clean and sanitize these surfaces for food contact.
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06/26/2013 | Routine | |
The operator is schedule to replace the chest floor freezer unit with a standing reach-in freezer in the future. In addition, the broke floor tiles are pending repair in the upcoming week. The operator currently monitors those food products stored within the small maketable to maintain TCS food product temperatures of 41 degrees F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Several food products cold holding at improper temperatures in the cookline small maketable.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The cookline chest floor freezer was observed in a state of disrepair.
Correction: Repair the cookline meat locker, under counter cooler and chest floor freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the cookline meat locker, under counter cooler, and chest floor freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Tiling in the bar area is not smooth and easily cleanable. (several broken tiles observed)
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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03/12/2013 | Follow-up | |
Additional food temperatures: green beans - 39, mashed potatoes - 39, Chicken salad - 43, Deli meat in delfield reach-in - 39, Milk - 38.
Steam table needs to be cleaned in the near future. Slicer should be cleaned every four hours if being used continuously or between different foods.
Cutting boards should be replaced or resurfaced in the near future.
Fax serv-safe certificate by tomorrow to inspector (804) 717 - 6106.
Ensure that all refrigeration units maintain TCS foods at 41 F or below.
A follow-up will occur on/about March 11, 2013.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Shrimp and grits 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Several food products cold holding at improper temperatures in the cookline small maketable and under counter meat locker.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement (Eggs, steak sandwich, steak salad, and a la carte where eggs are cooked to order).
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: Quaternary ammonium test kit needed for stearmine tablets used at the bar area.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The cookline meat locker, under counter cooler and chest floor freezer were observed in a state of disrepair and damaged.
Correction: Repair the cookline meat locker, under counter cooler and chest floor freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the cookline meat locker, under counter cooler, and chest floor freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet (sprayer hose) and the flood rim level three compartment sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Floors, Walls, and Ceilings - Cleanability
Observation: Tiling in the bar area is not smooth and easily cleanable. (several broken tiles observed)
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Small gap observed at the back door.
Correction: Protect the food establishment against the entry of insects and rodents by 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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02/28/2013 | Routine | |
*** Training inspection conducted by the district standardization officer with manager and candidate ***
No violation noted during this evaluation. | 02/01/2012 | Routine | |
All critical and non-critical violations had been corrected since the last inspection.
Sanitizing solution for food contact surfaces in use and at proper concentration.
No violation noted during this evaluation. | 02/17/2011 | Follow-up | |
All critical violations must be corrected immediately. Non -critical violations must be corrected within 30 (thirty) days.
Discussed the purpose of sanitizer solution in the buckets with employee.
The follow-up inspection required and will occur on or February 10, 2011.
- Critical: Reheating for Hot Holding*
Observation: The cream and vegetables soup was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Cream and vegetables soup hot holding at improper temperatures(found at 126 F)
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All PHFs in the sandwich cooler cold holding at improper temperatures( see above)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Cooling, Heating, and Holding Capacities
Observation: The sandwich unit near the metal reach-in cooler is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional cold holding unit necessary to maintain food items at 41 F or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Cutting Surfaces (repeated violation)
Observation: All cutting boards 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: plastic containers.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: A chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. When tested found at 0 ppm.
Correction: Utilize only a chlorine sanitizer that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces, at least at 50 ppm.
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01/26/2011 | Routine | |
All previous violations have been corrected.
No violation noted during this evaluation. | 11/16/2010 | Follow-up | |
All critical violations must be corrected immediately. Non-critical violations must be corrected within 30 (thirty) days.
The ventilation hood cleaning have been scheduled for the next week (first week of November.)
The follow-up inspection will occur on/or about November 12, 2010
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Chicken salad, white rice, sliced turkey, sliced tomatoes are 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) white rice and meatloaf in the refrigeration unit is 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed pastrami, chicken and pepperoni in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Equipment - Cutting Surfaces
Observation: All cutting boards along the kitchen area 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.
- 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: containers with potato chips and bread.
Correction: Clean and sanitize these surfaces for food contact.
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10/27/2010 | Routine | |
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