- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Tags missing from the Mussels containers.
Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the left prep top, drawers and lowboy.
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 - Good Repair and Proper Adjustment
Observation: The door gasket to the freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) in the kitchen 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the prep top bottom shelf 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the gun holster at bar 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: slicer and panini press.
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.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture by the W.I.C. is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under equipment is in need of more frequent cleaning and the wall by the grill is 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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03/02/2016 | Routine | |
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Large gap observed under back exterior door.
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.
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02/26/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Beef over eggs.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Temperature Measuring Devices
Observation: No working temperature measuring device in the drawers and the prep top.
Correction: Provide working temperature measuring devices for the drawers and the prep top.
- 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.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F. Person in charge agreed to use three compartment sink until sanitizer solution is at acceptable concentration.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the gun holster 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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03/12/2014 | Routine | |
Temperatures observed to be within appropriate ranges.
Chlorine sanitizer in dish machine tested at an acceptable concentration of 50 ppm
Facility was found to be in compliance with Virginia food regulations this date.
No violation noted during this evaluation. | 05/31/2013 | Risk Factor | |
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