- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the following food cold holding at improper temperatures:
-Tomato sauce, spinach dip, potato soup (meat walk in cooler)
--Mango salsa (cold line - ice)
-Ranch dressing, dill dressing (server station - ice)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Adjust the thermostat in walk in cooler. Put food containers deeper in ice and only fill food as high as the ice.
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02/01/2016 | Risk Factor | |
Received complaint that the dumpster lids are always open and complainant is worried this is an environmental hazard.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster lids were open.
Correction: Cover all waste containers when not in continuous use. Manager closed dumpster lids and assured me they would remain closed.
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12/15/2015 | Complaint | |
Inspection for permit renewal.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes & cheese in cold drawers
Correction: pico de gallo & cheese on cold line
- Temperature Measuring Devices
Observation: Thermometers were not provided in all refrigerators.
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 - Cutting Surfaces (repeated violation)
Observation: The cutting boards in kitchen are heavily scratched and scored. The food contact surfaces are 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 - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the interior of ice machine were observed soiled with accumulation of grime and debris.
Correction: Clean the surface of the interior of ice machine as often as necessary to prevent grime and debris accumulation.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Dishes being washed in the mechanical dish machine were not properly sanitized because hot water rinse was not hot enough.
Correction: Dish machine was repaired during inspection to maintain proper temperature during rinse cycle. Dish surfaces reached 180°F which is in compliance with food regulation.
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09/30/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Whole steaks, cut steak, pork loins and canned crab meat 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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06/22/2015 | Risk Factor | |
Additional Cold Holding Temperatures:
Traulsen Reach in Cooler: Sour Cream 37'F, Cream 39'F
Additional Equipment Temperatures
True Reach in Freezer, Basement: -1'F
2 Door Reach in Freezer, Basement:
Frigidaire Reach in freezer, Basement: -10'F
Club Reach in Cooler 1: 32'F
Club Reach in Cooler 2: 40'F
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the Ice Machines interior were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine interior at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment was not observed sanitized due to the dishmachine chlorine sanitizer concentration being less than 50ppm: Plates, bowls, cutting boards and cups.
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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10/06/2014 | Risk Factor | |
Additional Equipment Temperatures:
Oven, reach in Cooler, drawers: 40'F
True Reach in Freezer, Basement: 0'F
2 Door Reach in Freezer, Basement:
Frigidaire Reach in freezer, Basement: -10'F
Additional Cold Holding Temperatures:
Delivery: Pork Tenderloin 41'F
Herrick Reach in Cooler: Roast 41'F, Pork Tenderloin 38'F, Turkey 40'F
Ice cream chest Freezer: Ice Cream 22'F
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed ice cream scoop stored in sanitizer.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Parasite Destruction* (corrected on site)
Observation: Raw salmon for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.
Correction: Assure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish by freezing to one of the following time/temperature combinations:
1. Freeze at -4°F (-20°C) for 168 hours (7 days) in a freezer
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The Prepared Butter mix, Sour Cream, Caesar Dressing, Milk, Creamer, cheese and other items in the Traulsen Reach in cooler 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 commercially processed ready-to-eat (RTE) Milk in the refrigeration unit was not discarded by the ""consume by"" date. Observed 3 Containers of Milk with a use by date of July 3rd, July 3rd and June 26th in the reach in coolers.
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 - Good Repair and Proper Adjustment
Observation: The dishmachine was observed in a state of disrepair and damaged. Observed the dishmachine leaking water onto the floor.
Correction: Repair the Dishmachine 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 dishmachine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (corrected on site)
Observation: The cutting board(s) along the cooks line 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* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Ceramic bowls, cups and a metal container.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the basement and upstairs Ice Machine interior were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of Ice Machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drain line servicing the club Bar was emptying liquid waste directly onto the floor of the bar. Observed missing condensate drain lines for the soda gun drip catches.
Correction: Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps between the doors and door frames of the basement service doors.
Correction: Protect 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.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: The wall in the kitchen by the steamers is noted in need of cleaning. The floors under the bar equipment are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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07/10/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed Raw Shrimp, Sour Cream and Corn Beef 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: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Observed a Chlorine Bleach concentration of less than 10ppm in the dishmachine.
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. To minimize workload you can move to all single service utensils.
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03/21/2014 | Risk Factor | |
half-n-half in upstairs refrigerator, 40 degrees Fahrenheit
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the refrigerators around the salad prep area and box freezer in basement is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering and ceiling in the grill/stove area in the kitchen is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering (grill backsplash) and clean and/or repaint ceiling and painted walls in this area to make it smooth and easily cleanable.
- Light Bulbs Protective Shielding
Observation: Light bulb in dishwash room not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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10/29/2013 | Routine | |
half & half in 3rd floor refrigerator, 48 degrees Fahrenheit
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cole slaw, sliced tomatoes, half & half and creamy gorgonzola dressing cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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07/09/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about The Tobacco Company Restaurant, 1201 East Cary Street, Richmond, VA 23219 »