All violations were corrected. Permit issued today.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tomato, ham, turkey, chicken salad cold holding at improper temperatures in prep table, (43-45°F)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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11/12/2015 | Routine | |
All violations shall be corrected within 30 days.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the 3-c sink area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the 3c sink.
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
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06/25/2015 | Risk Factor | |
Violations were corrected, Permit issued,.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed hot dogs 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.
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12/12/2014 | Routine | |
All violations shall be corrected within 30 days. All food handlers need to have a food handlers card from local HD, or other approved training from VDH.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness. Also did not know how or when to Date mark foods.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize that TCS RTE foods held for longer then 24 hours need to be date marked for 7 day shelf life.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) ham, turkey, hot dogs, and BBQ 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Walls, floors, and shelves in WI cooler dirty and moldy..
Correction: Maintain nonfood-contact surfaces of equipment clean.
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07/17/2014 | Routine | |
All violations shall be corrected within 30 days. Permit expires December 31. Need new application and fee before new permit can be issued.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) beans in the refrigerator, the food should have been discarded 11 ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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 - 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: Fryers, flat top gril, and under the cooking equipment
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the back kitchen area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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11/20/2013 | Routine | |
ll violations shall be corrected within 30 days.
- 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.
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.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (men's restroom)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: The bleach is not being used in accordance with law or the manufacturer's use directions (above 200ppm concentrations).
Correction: The bleach must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
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08/02/2013 | Routine | |
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