Discussed employee health today, ROP, and special processes .
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked meat 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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quantinary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- HACCP Plans - When a HACCP Plan is Required-Shall have HACCP (corrected on site) (repeated violation)
Observation: The establishment does not have a properly prepared HACCP Plan. Facility still has voccum packed cooked mushrooms in the walk-in.
Correction: Cease in engaging in vaccum packing until a properly prepared HACCP Plan is submitted and approved by the Health Department. Discussed when a HACCP if the product is held in refrigeration after vaccum packing for longer than 48 hours. Staff agreed to open the bags thet have been bagged for less than 48 hours and not serve to the public products that have been held under refrigeration for longer than 48 hours. Discussed fish has to be frozen before during and after packaging during the inspection. Request operator call the Health department concerning special process. Operator agreed not to use the product during the inspection. Operator has ceased vaccum packing at this time.
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03/23/2016 | Follow-up | |
Operator to call the health department to discuss special processes observed in the facility. Facility is permitted for a total of 80 seats inside and outside.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) rabbit pate in the refrigerator, the food should have been discarded over 10 days ago ago.
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. Staff agreed not to serve the product to the public during the inspection.
- Critical: Variance Requirement* (corrected on site)
Observation: Specialized processing method of food preservation used for meats duck.
Correction: Obtain a variance from the regulatory authority as specified in 12 VAC 5-421-3570 and 12 VAC 5-421-3580 of this chapter. Specific food processes that require a variance have historically resulted in more foodborne illness than standard process. The variance requirement is designed to ensure that the proposed method of operation is carried out safely. Operator agreed not to serve the product during the inspection.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked meat 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quantinary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- HACCP Plans - When a HACCP Plan is Required-Shall have HACCP
Observation: The establishment does not have a properly prepared HACCP Plan
Correction: Cease in engaging in vaccum packing until a properly prepared HACCP Plan is submitted and approved by the Health Department. Discussed when a HACCP if the product is held in refrigeration after vaccum packing for longer than 48 hours. Staff agreed to open the bags thet have been bagged for less than 48 hours and not serve to the public products that have been held under refrigeration for longer than 48 hours. Discussed fish has to be frozen before during and after packaging during the inspection. Request operator call the Health department concerning special process.
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03/15/2016 | Routine | |
Observed good temperatures throughout inspection. Facility seemed to be well-maintained and clean.
No violation noted during this evaluation. | 09/12/2014 | Risk Factor | |
Limited food preparation occurring at time of inspection.
Temperature and sanitary controls in place.
No violation noted during this evaluation. | 05/19/2014 | Risk Factor | |
No food preparation or service occurring at time of inspection.
Temperature and sanitary controls in place.
No violation noted during this evaluation. | 01/16/2014 | Routine | |
Limited food preparation occurring at time of inspection.
Temperature and sanitary controls in place.
No violation noted during this evaluation. | 09/16/2013 | Critical Procedures | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walk-in fan covers 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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04/02/2013 | Routine | |
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