Notes:
Make -up table is only used to hold salad ingredients on ice. Add enough ice to cover containers and hold food at 41 F or less.
Reach-in refrigerator/freezer was adjusted to lower temperature during inspection. The data logger left overnight to monitor temperature of the unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Shredded cheese, cream, raw meats cold holding at improper temperatures in the Reach-in Cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of reach-in cooler and reach-in freezer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Spray bottles must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/26/2015 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled cut tomatoes not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink at rear of kitchen is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of Frigidaire freezer, grill and stovetop, and shelving under grill.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and walls 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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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06/18/2015 | Routine | |
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Hot shot ant and roach spray observed in kitchen.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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03/03/2015 | Routine | |
| No violation noted during this evaluation. | 11/20/2014 | Routine | |
Focus on frequent hand washing.
No violation noted during this evaluation. | 08/05/2014 | Routine | |
Focus on frequent hand washing.
Monitor TCS FOODS in make up cooler to assess adequacy of the unit.
No violation noted during this evaluation. | 05/05/2014 | Follow-up | |
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed. Wiped dry on a pocket towel after washing.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Dolmades and cut tomatoes in maker up cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Refrigeration unit temperature knob was adjusted and began rapidlly cooling.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure are not asterisked to the disclosure statement.
Correction: The Consumer Advisory shall include identification of the raw or undercooked animal-derived foods by astericking (*) them to the disclosure statement.
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04/15/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Employee observed eating in areas where food, clean equipment, utensils or other items needing protection may be contaminated..
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Several items cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked foods is/are provided on the menu without proper disclosure.
Correction: The Consumer Advisory shall include 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the True refrigerator racks, and surface under giassware and single-service items are not smooth, durable or cleanable.
Correction: Remove lining over racks (which are also diverting air circulation), and towels used for storage of glassware. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Refuse - Covering Receptacles (corrected on site) (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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01/13/2014 | Routine | |
Focus on frequency of hand washing.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu are not asteriscked to the disclosure statement.
Correction: The Consumer Advisory shall include identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Personal Care Items - Storage
Observation: Personal care items (body lotion and powder) stored in such a way that they could contaminate dry storage goods and single use articles.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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10/03/2013 | 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.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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03/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Venus De Milo, 3635 Boulevard A, Colonial Heights, VA 23834 »