| No violation noted during this evaluation. | 02/08/2016 | Routine | |
| No violation noted during this evaluation. | 03/02/2015 | Routine | |
| No violation noted during this evaluation. | 11/14/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Prep line reach in cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Unit was adjusted so that temperature was lowered to within standard limit.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash stations at the bar are being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
|
06/26/2014 | Follow-up | |
Suggested a revision of menu advisory to indicate items under advisement with an asterisk. Violation not cited, due to original menu review and approval.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees (Kitchen & Prep staff) observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Dairy Products in prep area reach in are cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
- Kitchenware and Tableware (corrected on site)
Observation: Tableware were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Store tableware with food or lip-contact surface facing downward to prevent contamination prior to use.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level (mop sink) is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the warewashing area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the bar is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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06/17/2014 | Routine | |
Prior to opening: Install all paper towel holders in convienient/accessable locations to promote proper drying of hands, post handwash signs at all handsinks, label all spray bottles/containers of toxics or chemicals if not in original working container, obtain test strips to test and monitor proper concentration of sanitizer in dish machine/3 vat sink/wipe cloth buckets.
No violation noted during this evaluation. | 08/30/2013 | Pre-Opening | |
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