No food being prepared at time of inspection and majority of refrigeration units and storage was empty at time of inspection ,due to scheduled fogging of the facility on 3/22/16. Good equipment temps and good use of date marking observed.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Brunswick Stew and Crab 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. Food was discarded by PIC.
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03/21/2016 | Routine | |
Handsink stocked with soap/towels/sign. Employees are wearing gloves when handling ready to eat foods. PIC is knowledgeable with cooking and cooling temperatures and food safety techniques.
Discussed proper cooling temperatures and procedures with the PIC.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Lobster bisque cold holding at improper temperatures in unit K-16.
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.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site) (repeated violation)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165ºF for a stationary rack single temperature machine. The thermometer read 140.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Physical Facilities in Good Repair (repeated violation)
Observation: ceiling in dry storage room is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Pests-Controlling Pests*
Observation: Observed 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.
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12/21/2015 | Routine | |
Handsink stocked with soap/towels/sign. Employees are wearing gloves when handling ready to eat foods. PIC is knowledgeable with cooking and cooling temperatures and food safety techniques.
Discussed the need for the PIC to prepare a HACCP plan for their sous-vide process and submit it to VDH for immediate review.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Brunswick stew and turkey spaghetti noted not being adequately cooled to prevent the growth of harmful bacteria. (Product was disposed of due to cooling time exceeding 6 hrs).
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 - Cold Holding* (corrected on site) (repeated violation)
Observation: Food items (crab meat,sliced tomatoes) in the Trualsen 2 dr. unit along wall (next to K-6) were 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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) veal stock in the refrigeration unit (K-16) was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site) (repeated violation)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 140.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Prohibitions
Observation: Clean equipment/utensils were found stored in the Back storage room. The ceiling is leaking in this location and is missing ceiling tiles.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: plumbing over 3 compartment sink in butcher shop,plumbing leaking at cook station(water from spray down hose will not shut off), and plumbing connections at ware wash machine in rear of kitchen in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Physical Facilities in Good Repair (repeated violation)
Observation: ceiling in the back storage room is leaking and the ventillation vent for the warewash unit in the rear of the kitchen is leaking during rain events and is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/21/2015 | Routine | |
Handsink stocked with soap/towels/sign. Employee health policy available. Good refrigeration equipment temperatures observed.
Employees are washing hands and wearing gloves when handling ready to eat foods.
Observed good date marking and product labeling on all food items.
- Critical: Cooling* (corrected on site)
Observation: Gravy 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 - Cold Holding* (corrected on site)
Observation: shrimpin the K-30 unit and milk in the K-38 (walk-in unit) were 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.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site) (repeated violation)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read ,165
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:the drying racks and trays that cooking utensils are dried and stored on.
Correction: Clean and sanitize these surfaces for food contact.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the steam line are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling in Back Prep Kitchen area is not maintained in good repair and water is leaking water from the area above the ceiling into a food prep area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Move the food prep location until the leak is repaired.
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06/22/2015 | Routine | |
Handsink stocked with soap/towels/sign. Employee health policy available. Good refrigeration equipment temperatures observed. Employees are washing hands and wearing gloves when handling ready to eat foods. PIC is knowledgeable with cooking and cooling temperatures and food safety techniques. PIC is educating and reminding staff of food safety items and procedures by posting proper procedures throughout the facility and weekly meetings.
- Critical: Food Contact with Equipment and Utensils*
Observation: A potential cross contamination with the dishes from an environmental source exist in the warewash area, due to the accumulation of Black Mold on the ceiling and walls.
Correction: The mold needs to be removed from the walls and ceiling immediately if this area is to be used for warewashing.
- Equipment - Good Repair and Proper Adjustment
Observation: Unit K-6 was observed in a state of disrepair and damaged. The condenser line was leaking and a pan had been placed under it to prevent water dripping on food items located on shelving beneath the pan. Food items were removed from unit during inspection.
Correction: Repair the unit 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 equipment., replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Serving trays were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the steam table in the center of the kitchen is leaking. Water is ponding on the floor.
Correction: Plumbing systems and components shall be maintained in good repair.
- Ventilation - Mechanical Ventilation
Observation: Ventilation in the warewash area is not sufficient to keep rooms free of excessive steam, causing a build up of Black Mold on the walls and ceiling.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
- Physical Facilities in Good Repair
Observation: The ceiling in the warewashing area and the ceiling in the dry storage area are not maintained in good repair. Although not leaking at time of inspection, the ceiling in the dry storage area appears to be leaking (possibly at times that snow is accumulated on the roof). If the ceiling is leaking all food items should be removed and protected from splash.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/24/2015 | Routine | |
Handsink stocked with soap/towels/sign. Good refrigeration equipment temperatures observed. Employees are wearing gloves when handling ready to eat foods. Discussed proper cooling procedures and temps with the PIC.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
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.
- Pressure Measuring Devices, Mechanical Warewashing Equipment (repeated violation)
Observation: The pressure, was, & rinse gauges on the supply line for the hot water sanitizing rinse of the warewashing machine in the rear and the unit in the main dish wash station are not (accurate/properly scaled).
Correction: Alter or replace the gauges so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range. temperature readings should be wash - 150 degrees F. and rinse - 180 degrees F.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) 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.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site) (repeated violation)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine (@ rear of kitchen) was below the minimum allowable level of 180ºF. The thermometer read <180ºF.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
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12/23/2014 | Routine | |
Handsink stocked with soap/towels/sign. Employee health policy available. Good refrigeration equipment temperatures observed. Employees are washing hands and wearing gloves when handling ready to eat foods. Discussed proper cooling procedures and temps with the PIC.
- 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.
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.
- Food Storage - Clean and Dry Location
Observation: Food stored in the walk in unit (k6) in a location where it is subject to splash, dust or other contamination from the leaking condenser in the unit.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165ºF for a stationary rack single temperature machine. The thermometer read <165 on heat tape, wash/rinse/pressure gauges not working properly. (this is the unit in the back of the kitchen/cookware)
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer, prep table shelving, & the condenser fans in (k15).
Correction: Clean and sanitize these surfaces for food contact.
- 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: gaskets and shelving of the refrigeration and freezer units.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required
Observation: Cookware was found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the cooking kettles are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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08/07/2014 | Routine | |
All critical violations had been corrected.
- Pressure Measuring Devices, Mechanical Warewashing Equipment (repeated violation)
Observation: The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled).
Correction: Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the gaskets on the refrigeration units and under shelving/prep tables has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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04/15/2014 | Follow-up | |
Handsink stocked with soap/towels/sign. Employee health policy available. Good equipment temperatures observed. Employees are washing hands and wearing gloves when handling ready to eat foods. Discussed proper cooling procedures and temps with the PIC.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Cooling* (corrected on site)
Observation: Various food items 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.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: various prepared ready-to-eat (RTE) food items in the refrigeration unit are 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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Various prepared ready-to-eat (RTE) food items were not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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.
- Pressure Measuring Devices, Mechanical Warewashing Equipment
Observation: The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled).
Correction: Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer and food graters.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the gaskets on the refrigeration units and under shelving/prep tables has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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04/01/2014 | Routine | |
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