Make sure all prepared food is being dated and is marked with the correct date.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed cooked chicken stored on the top of the prep unit at 50 degrees.
Correction: Discard chicken. Do not stack food so high in the containers, because the food will not stay below 41 degrees.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed the cutting board on the prep unit is 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* (repeated violation)
Observation: Observed several clean dishes still soiled.
Correction: Make sure all dishes are cleaned thoroughly before putting them away.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Observed mold build-up on the inside of the ice machine and the soda guns.
Correction: Clean the soda guns and empty out the ice machine and clean/sanitize the inside of the machine.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the insides of the refrigeration units were in need of cleaning, wipe out the insides of the units.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Observed a leak in the pipe above the dish machine.
Correction: Have the leak repaired.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the floors in the bar (under equipment) and the ceiling lights and fans in the kitchen are also in need of cleaning.
Correction: Clean the facility regularly to prevent build up of food debris, grease, and dust.
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01/11/2016 | Routine | |
Discussed slitting open vacuum sealed bags of fish upon thawing. Symptoms associated with food borne illness were known by PIC. Ensure all workers know this. Do not reuse cardboard to store items in kitchen and do not reuse plastic food containers. Don't forget to date desserts upon opening. 7 day shelf life is required. TCS ready to eat foods kept for longer than 24 hours must have a date. Since you have a multi quat at your 3-c sink provide a multi-quat test kit.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Observed worker handle ready to eat foods with bare hands.
Correction: Utensils or gloves to be used when handling ready to eat foods.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw tuna stored above ready to eat foods in reach in.
Correction: Chef corrected.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked lamb, tuna is/are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of chemical was not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Sterno found stored with food processor blades.
Correction: Separate toxics from food equipment.
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06/10/2015 | Risk Factor | |
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Observed accumulation of mold in the ice machine.
Correction: Have ice machine cleaned/sanitized after being completely emptied. Have this done on a regular basis to prevent build up of mold.
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01/29/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Right prep unit was holding food above 41 degrees.
Correction: Discard food and move food that can be saved to another unit. Have unit serviced so that it can hold foods below 41 degrees.
- Equipment - Cutting Surfaces
Observation: Observed cutting boards were heavily scored on the prep units and the raw meat board.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Dish machine is not sanitizing dishes.
Correction: Have Ecolab service the machine. Discontinue use until it is fixed, dishes can be rinsed but must be sanitized in the 3 compartment sink.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed some dishes that were soiled.
Correction: Make sure dishes are cleaned thoroughly before putting them away.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the dish machine and in the microwave.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed accumulation of mold in the ice machine.
Correction: Have ice machine cleaned/sanitized after being completely emptied. Have this done on a regular basis to prevent build up of mold.
- Non-Food Contact Surfaces
Observation: The racks for storing dishes and the wires above the racks/ the right prep unit are soiled.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or prevent contamination of food.
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01/16/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed the Brie and lamb chops at 48-51 degrees F in the prep unit. Door was found open and had been open for several hours. Also, pork loins were found at 54 degrees F in the single door unit in the back room. This refrigerator has over stocked.
Correction: All items will be discarded by management.
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05/27/2014 | Risk Factor | |
An extra refrigerator was purchased. Permit Issued.
- Equipment and Utensils - Multiuse, Characteristics (repeated violation)
Observation: Observed the wooden bread boards cracked.
Correction: Replace.
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01/29/2014 | Follow-up | |
Refrigeration issue must be resolved before permit will be issued.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Observed bottles of wine stored in the ice used for customers ice.
Correction: Wine removed and iced removed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed meats on the bottom shelf of the refrigerator at 48-50 degrees F.
Correction: Must be 41 degrees. Discarded by management.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed the braised short ribs and bisque not date labeled.
Correction: Date label.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The lamb lollipops which can be ordered under cooked and the cold smoke salmon were not marked to indicate this on the menu.
Correction: Make these items for proper disclosure of risk.
- Equipment and Utensils - Multiuse, Characteristics
Observation: Observed the wooden bread boards cracked.
Correction: Replace.
- Handwashing Cleanser - Availability (corrected on site)
Observation: No soap at hand sink at bar.
Correction: Provided
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed grease on the walls and ceiling around the oven.
Correction: Clean.
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01/13/2014 | Routine | |
No violations observed.
No violation noted during this evaluation. | 09/19/2013 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed shrimp stored on the bottom shelf at temperatures 41-45 degrees.
Correction: Product discarded.
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05/01/2013 | Risk Factor | |
All violations have been corrected. Permit issued.
No violation noted during this evaluation. | 01/24/2013 | Follow-up | |
Email corrective actions to me. Permit expires on 1/31/13 and these items must be corrected.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed shrimp at 46 degrees and humus at 49 degrees in the bottom of the single door refrigerator.
Correction: Discarded.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Observed single door refrigerator overfilled not allowing proper air circulation.
Correction: Do not overfill.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: No sanitizer test strips.
Correction: Provide.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: No sanitizer detected in dishmachine.
Correction: Provide sanitizer.
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01/04/2013 | Follow-up | |
Call for follow up.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed shrimp at 53 degrees and chicken at 56 degrees in the bottom of the refrigerator.
Correction: Product was discarded.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The sanitizer alarm was not working.
Correction: Change battery.
- Cooling, Heating, and Holding Capacities
Observation: Observed single door refrigerator over filled not allowing proper air circulation. This was also observed on 7/14/2011, 11/30/201 and 1/13/2010.
Correction: An extra refrigerator is needed.
- Sanitizing Solutions, Testing Devices
Observation: No sanitizer test strips available.
Correction: Provide.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed food splatter in microwave.
Correction: Clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: No sanitizer detected in dishmachine. After priming still no sanitizer detected.
Correction: Do not use dishmachine till sanitizer is detected, use 3 compartment sink.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed grease build up on the wall and ceiling around oven.
Correction: Clean.
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12/11/2012 | Routine | |
Restaurant representatives - add corrected or new information about The Wine Loft, 4035 Whittall Way, Glen Allen, VA 23060 »