Follow up inspection. Observed walk in freezer repaired so it no longer leaks/ drips water inside. PIC stated unit was repaired by Island Refrigeration
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Observed the person in charge fail to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Correction: Recommend ensuring that 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 conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
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01/21/2016 | Follow-up | |
Follow up inspection. Observed hot water at all sinks and at dish machine. PIC stated hot water heater was adjusted warmer. PIC stated a technician is coming Thursday, 1/7, to look at the walk in freezer (WIF) and the drainage line from the beer cooler
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Observed the person in charge fail to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Correction: Recommend ensuring that 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 conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the walk in freezer (WIF) in a state of disrepair and damaged and in a condition that prevents necessary maintenance and easy cleaning. Observed severe ice build up in the WIF appeared to be caused from a leak. Food in unit observed frozen solid.
Observed the True reach in cooler at the bar draining into a bucket. Unit observed properly cold holding (drinks only).
Correction: Recommend repairing the units 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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01/06/2016 | Follow-up | |
Food suppliers are US Foods, Restaurant Depot (goat), Laxmi and Bhavani Indian Grocery (spices). Per PIC, all food is served fully cooked. Discussed employee health
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Observed the person in charge fail to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Correction: Recommend ensuring that 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 conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Cooling Methods (corrected on site)
Observation: Observed food containers for cooling food arranged so as not allow for maximum heat transfer. Observed two deep, tightly covered containers of chickpeas and lentils in the walk in freezer.
Correction: Recommend arranging the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. PIC placed cooling food in thinner, more shallow pans and loosely covered.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the walk in freezer (WIF) in a state of disrepair and damaged and in a condition that prevents necessary maintenance and easy cleaning. Observed severe ice build up in the WIF appeared to be caused from a leak. Food in unit observed frozen solid.
Observed the True reach in cooler at the bar draining into a bucket. Unit observed properly cold holding (drinks only).
Correction: Recommend repairing the units 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Observed the food-contact surfaces of the following equipment not sanitized: mixing bowl, baking sheet, and plates. Observed staff wash the dishes with water and place on drying rack for use without sanitizing. Observed the quaternary ammonium sanitizer in the 3 basin sink at the bar at a concentration too low
Correction: observed at 50 ppm.
- Tableware - Preset Tableware
Observation: Preset tableware was observed unprotected from contamination. Observed unwrapped spoons and drinking cups, not inverted, preset on each table.
Correction: Recommend discontinuing the practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
- Critical: Water Capacity*
Observation: Observed hot water < 110 F at the 3 basin sink, < 120 F at the dish machine and < 100 F at the hand sink in the rear kitchen. Observed water in the rear kitchen at 80 F. PIC believed the water heater was not set hot enough and/or could not keep up with demand due to cold weather outside. Hot water observed at 110 F in the front kitchen and bar. Water in rear kitchen observed at 107 F at end of inspection.
Correction: Discussed with supervisor. PIC boiled water (140 F) for ware washing and to use hand sanitizer in addition to hand washing in the rear kitchen. PIC to contact plumber immediately for service to determine issue. EHS to follow up prior to facility opening next day.
- Hand Drying Provision (corrected on site)
Observation: Observed no disposable towels provided at the hand washing lavatory at the bar and in the rear kitchen.
Correction: Recommend that 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, 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed working containers of bleach and oven/grill cleaner in the rear kitchen not properly labeled.
Correction: Recommend that working containers of toxic items are 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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01/05/2016 | Routine | |
Follow up inspection. EHS provided and discussed OEHS Employee Health Guidelines. PIC presented Food Safety Manager certification for individual that provided in-house training to staff
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Observed the person in charge (PIC) fail to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Recommend ensuring that 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 conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Recommend obtaining food safety training.
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11/16/2015 | Follow-up | |
PIC stated she will send copy of employee's ServSafe certification to EHS. PIC stated she is scheduled to take the food safety certification test within the next month. PIC to send EHS copy of certificate once completed. Recommend new door gasket for walk in freezer. Walk in cooler and walk in freezer were serviced on 11/11/15 by Island Refrigeration
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Observed the person in charge (PIC) fail to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Recommend ensuring that 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 conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Recommend obtaining food safety training.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Observed plumbing connections under the 3 basin sink are leaking.
Correction: Recommend repairing. Plumbing systems and components shall be maintained in good repair.
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11/12/2015 | Follow-up | |
Ownership will be changing
- Critical: Demonstration of Knowledge*
Observation: Observed the person in charge (PIC) fail to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Recommend ensuring that 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 conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Recommend obtaining food safety training.
- Person in Charge
Observation: Observed food employees not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: Recommend that the PIC advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. EHS provided Form 1B and OEHS Employee Health Guidelines.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a food employee fail to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed employee not wash hands before donning gloves.
Correction: Recommend instructing food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed potatoes and onions stored on the ground near dish machine. Food stored on the floor or food stored less than 6" above the floor.;Recommend elevating food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling* (corrected on site)
Observation: Observed mixed vegetables and lentils not being adequately cooled to prevent the growth of harmful bacteria. Observed pots of these foods on top of stove under no temperature control
Correction: cooked mixed vegetables observed at 93 F and lentils observed at 95 F. PIC stated these were cooked at 11:30am and had been cooling for 1.5 hrs. PIC stated these are back ups for the lunch rush and will be reheated if needed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed yogurt, on top of the prep unit, cold holding at improper temperatures
Correction: observed at 59 F. PIC stated this had been out of refrigeration for 1 hour.
- Responsibilities of Owner or Proprietor (corrected on site)
Observation: Observed ash trays and/or smoking paraphernalia present in non-smoking area (bar).
Correction: Recommend removing ash trays or smoking paraphernalia from non-smoking area.
- Sanitizing Solutions, Testing Devices
Observation: Observed no properly working quaternary ammonium test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Recommend obtaining a quaternary ammonium test kit for the bar area 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: Ice machine, walk in cooler, and walk in freezer were observed in a state of disrepair and damaged. Observed ice machine leaking and dripping water inside and outside machine. Observed condensation/ leak dripping in the walk in cooler into a catch basin and observed significant ice build up in the walk in freezer. Walk in cooler and freezer observed properly cold holding food.
Correction: Recommend repairing the units 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Single-service items were observed reused for the storage of food. Observed single use disposable aluminium pans in the dish machine being cleaned for reuse.
Correction: Recommend discontinuing the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. PIC discarded pans.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed the food-contact surfaces of the following equipment were not observed sanitized: dishes and equipment in dish machine. Observed no chlorine sanitizer hooked up to chemical dish machine.
Correction: Recommend after cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. PIC setup 3 basin sink with chlorine sanitizer
- Equipment and Utensils, Air-Drying Required
Observation: Observed cups at bar stacked while wet after cleaning and chemical sanitization.
Correction: Recommend items 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. Recommend additional shelving/ storage in rear kitchen to air dishes.
- Plumbing System Maintained in Good Repair
Observation: Observed plumbing connections under the 3 basin sink are leaking.
Correction: Recommend repairing. Plumbing systems and components shall be maintained in good repair.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in front kitchen, front hall storage area, and parts of rear kitchen not smooth and easily cleanable. Observed laminate floor covering in the front kitchen peeling and observed chipped paint on the floor in the front hall storage closet and parts of the rear kitchen.
Correction: Recommend repairing or replacing 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. Observed door left open to front kitchen. Observed screen on back door in rear kitchen not attached to door.
Correction: Recommend protecting 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.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Observed soap not provided at the hand washing lavatory in the bar area.
Correction: Recommend that hand soap 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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11/03/2015 | Routine | |
Restaurant representatives - add corrected or new information about The Hub Grill And Tiki Bar, 12859 Broad Street Road, Richmond, VA 23233 »