The purpose of this visit is to conduct a risk factor assessment. Provided information on cooling and recommend using a cooling wand.
Provide service report for the repair of the 4dr refrigerator via fax or email.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. BEVERAGE WAS DISCARDED.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: Chili cooling for 12 hours in the 2dr True door cooler observed at 55°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. CHILI WAS DISCARDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
4dr refrigerator: Pico de gallo 50F, Mashed Potatoes 45F, Raw beef 45F
True 2dr: Chili 55F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. PERSON IN CHARGE DISCARDED FOOD ITEMS.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
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12/14/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit are damaged: True 2dr reach in unit.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
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06/01/2015 | Routine | |
The purpose of today's visit was to conduct a complaint investigation in conjunction with the first risk factor assessment inspection. The complaint was received by the Health Department on July 24, 2014. The complainant alleges that they ordered a burger for lunch on July 22, 2014 around 2:30 pm and that when they lifted the burger two roaches scattered out. Complainant also alleges that they told the bartender and that the bartender shared that the exterminator would be coming. EHS discussed complaint with manager upon arrival. Manager was not aware of the complainant. EHS did not observe any evidence of cockroaches. Facility receives preventative pest control service every two weeks. Complainant cannot be confirmed.
No violation noted during this evaluation. | 07/28/2014 | Complaint | |
The purpose of today's visit was to conduct a risk factor assessment inspection. Observed the main menu missing the disclosure statement. EHS discussed with owner that during the next printing of the menus that the complete consumer advisory needs to be added to menu.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment observed in need of cleaning.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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07/28/2014 | Risk Factor | |
The purpose of today's visit was to conduct a follow-up inspection. Correct the remaining violations before your first routine inspection. Contact me if any questions arise.
- Equipment / Non Food / Design / Easy Clean (repeated violation)
Observation: Within the 4-door reach-in prep refrigerator, observed a piece missing from the floor of the unit, exposing a styrofoam interior which is not cleanable.
Correction: Add an additional patch/paint layer to cover gaps in which food may fall and is not easily cleanable.
- Floor and Wall Junctures/Coved/Sealed/No Water Flush Cleaning (repeated violation)
Observation: Observed coving tiles missing at the floor/wall juncture under the three-compartment sink.
Correction: Place coving tiles in this area for easy cleaning. NOTE: CFM is working with a contractor to have a custom coving piece created for this area of the kitchen.
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06/20/2014 | Follow-up | |
The purpose of today's visit was to conduct a follow-up inspection. Additional violations remain, for which another follow-up inspection will be conducted on June 20. Failure to correct remaining violations at this time may result in further enforcement action.
At the time of the follow-up inspection, or before via email, provide a copy of the menu for Health Department review. I advise against printing the menu before Health Department review as we may have additions or changes to include on your menu.
Non-critical handsink violations were not corrected during the inspection as the bar is under renovations.
- Equipment / Non Food / Design / Easy Clean (repeated violation)
Observation: Within the 4-door reach-in prep refrigerator, observed a piece missing from the floor of the unit, exposing a styrofoam interior which is not cleanable.
Correction: Add an additional patch/paint layer to cover gaps in which food may fall and is not easily cleanable.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: Observed the gaskets torn on the following refrigeration units:
1. 4-door reach-in prep refrigerator
2. Beverage Air 2-door reach-in prep refrigerator
3. True 2-door upright refrigerator
Correction: Replace the gaskets.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Observed the following plumbing fixtures in poor repair: upstairs bar handsink (on the dart side) which is slow to drain.
Correction: Repair the plumbing.
- Floor and Wall Junctures/Coved/Sealed/No Water Flush Cleaning (repeated violation)
Observation: Observed coving tiles missing at the floor/wall juncture under the three-compartment sink.
Correction: Place coving tiles in this area for easy cleaning.
- Handwashing Cleanser, Available at Handwashing Facilities (repeated violation)
Observation: Observed that hand soap was not provided at the upstairs bar handwashing sink near the darts.
Correction: Provide hand soap at each hand sink.
- Hand Drying Provision / Individual, Disposable Towels (repeated violation)
Observation: Observed that paper towels were not provided the handwashing sinks at the upstairs and downstairs bar.
Correction: Provide paper towels at each hand sink.
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
Observation: Observed no handwashing signs at the handsinks at the upstairs and downstairs bar handsinks.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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06/10/2014 | Follow-up | |
The purpose of today's visit was to conduct a complaint inspection regarding roaches. The PIC stated that they have not received any roach complaints other than the two anonymous complaints through the Health Department. During today's visit, dead roach bodies were observed in the corner near the Beverage Air prep refrigerator. No live activity was observed. The PIC stated that they were aware of mild roach activity in this area and have been obtaining pest control services every two weeks to address the issue. Receipts were provided for services obtained on 4/25, 5/14, and 5/19.
This complaint is confirmed due to the observation of 3 roach bodies, however I do not believe that an active infestation is present. Continue to obtain regular pest control services and remove dead roach bodies as you see them. Maintain an effective cleaning routine for the kitchen and address all physical facility issues outlined in today's change of ownership inspection to prevent pest entrance or infestation.
No violation noted during this evaluation. | 05/23/2014 | Complaint | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected at the time of your follow-up inspection on June 6. Equipment additions/replacement/changes are not allowed without Health Department approval.**
ALSO NEEDED:
*A copy of the menu with updated food items and consumer advisory information
* A statement of parasite destruction (or farm-raised and pellet fed) from your food supplier if you decide to offer undercooked salmon.
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
- Virginia Indoor Clean Air Act
Observation: The Person in Charge stated that smoking occurs in the downstairs pool area.
Correction: A door that meets the requirements of the Uniform Statewide Building Code must be installed between the smoking area and non-smoking area of the restaurant if the downstairs area is to be used for smoking. You must also demonstrate to the Health Department that the smoking area is on a separate ventilation system from the non-smoking area. These requirements must be met OR you must designate the area as non-smoking by posting signs and enforcing no smoking.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: Observed several surfaces throughout the facility lined with foil which is not cleanable.
Correction: Remove the foil lining.
- Critical: Equipment / Food-Contact / Design / Ease Clean
Observation: The cutting board holder on the Beverage Air 2-door reach-in prep refrigerator is not tightly sealed to the unit and has accumulated food debris.
Correction: Remove the cutitng board holder.
- Equipment / Non Food / Design / Easy Clean
Observation: Within the 4-door reach-in prep refrigerator, observed a piece missing from the floor of the unit, exposing a styrofoam interior which is not cleanable.
Correction: Cover the floor with a panel to make it smooth and easily cleanable.
- Equipment / Fixed / Space / Seal
Observation: Observed caulking needed at the hood/wall juncture beneath the hood.
Correction: Caulk these areas as discussed.
- Equipment / Good Repair / Operation
Observation: Observed rusted shelving in the True 2-door upright refrigerator at the end of the cookline.
Correction: Replace the shelving.
- Equipment / Good Repair / Components / Gaskets
Observation: Observed the gaskets torn on the following refrigeration units:
1. True 2-door upright freezer (middle)
2. 4-door reach-in prep refrigerator
3. Beverage Air 2-door reach-in prep refrigerator
4. True 2-door upright refrigerator
Correction: Replace the gaskets.
- Equipment / Non-food Contact / Visibly Clean
Observation: Observed the bottom on the Masterbilt 2-door upright refrigerator soiled with food debris.
Correction: Clean the inside of the Masterbilt 2-door upright refrigerator.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sinks at the upstairs bar was measured at a temperature less than 100°F (70F and 78F)
Correction: Fix the handsinks so that they provide hot water of at least 100F.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: Observed the pipe leading from the sanitize basin of the three-compartment sink to the floor drain in need of an air gap.
Correction: Provide an air gap of at least 1" between the pipe extending from the sanitize basin and the floor drain.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: Observed the spray arm next to the dishmachine extending below the flood rim level of the pre-wash sink.
Correction: Install a new spring on the spray arm so that it does not extend below the flood rim level of the pre-wash sink.
- Plumbing / Maintained in Good Repair
Observation: Observed the following plumbing fixtures in poor repair:
1. leaking pipe on the sanitize basin of the three-compartment sink.
2. downstairs bar handsink which is broken.
3. downstairs bar handsink which is slow to drain.
Correction: Repair the plumbing.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse containers in the ladies room stalls.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Floor and Wall Junctures/Coved/Sealed/No Water Flush Cleaning
Observation: Observed coving tiles missing at the floor/wall juncture under the three-compartment sink.
Correction: Place coving tiles in this area for easy cleaning.
- Light Bulbs / Locations where Shielding is Required
Observation: The light in the True 2-door upright freezer is not properly shielded.
Correction: Install a light shield over the light or provide a shatter proof light bulb.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at the upstairs and downstairs bar handwashing sinks.
Correction: Provide hand soap at each hand sink.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided the handwashing sinks at the upstairs and downstairs bar nor the handsink at the end of the cookline.
Correction: Provide paper towels at each hand sink.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed no handwashing signs at the handsinks at the upstairs and downstairs bar handsinks.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Physical Facilities Good Repair
Observation: The following aspects of the physical facilities are in poor repair:
1. The hole in the wall in the liquor room
2. The hole in the ceiling and the wall in the dry storage room.
3. The hole in the lid of the grease trap.
4. Holes in the wall near the handsink at the end of the cookline.
Correction: Repair the holes in the wall in the liquor room, at the end of the cookline and the dry storage room. If the access port in the ceiling of the dry storage room is not needed, seal the hole. Replace the lid to the grease trap.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: Observed dead roaches at the end of the cookline.
Correction: Remove the cockroach bodies by cleaning the area.
- Maintenance Tool Storage Cannot Contaminate
Observation: Observed maintenance tools stored amongst food and drink items in the dry storage area and the walk-in outdoor beer refrigerator.
Correction: Store all maintenance tools away from food and equipment and in a manner that prevents contamination of food and food-contact surfaces. I recommend storing the equipment in the downstairs cooler/shed.
- Cleaning Frequency for Physical Facilities
Observation: Observed the walls in the dry storage room with food debris splash.
Correction: Clean the walls in the dry storage room.
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05/23/2014 | Pre-Opening | |
The purpose of today's visit was to conduct a complaint investigation. A complaint was received by the Health Department on April 28, 2014. The complainant alleges that they went to the facility on April 24, 2014 and ordered chicken tenders. The complainant alleges that they ate the order the next day and was violently sick. The complainant alleges that they spoke to the cook about their concern and that the cook told them that the refrigerator was broken and that food is being kept on buckets of ice. In the web complaint, the complainant also entered under the description of where on the property the problem exists "kitchen and have lots of roaches behind the bar." EHS discussed complaint with manager upon arrival and learned that a change of ownership occured two weeks prior. The new owner shared that some staff did not remain on staff after the change and may have complained falsely. EHS observed that all refrigerators and freezers were working in good repair and that potentially hazardous foods in each unit was at 41F or below. No roaches observed in the facility. Complaint cannot be confirmed.
No violation noted during this evaluation. | 05/01/2014 | Complaint | |
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