Non-critical violations must be corrected within 30 days.
- Food - Miscellaneous Sources of Contamination
Observation: Ice used for drinks in contact with soda gun hose in the bar.
Correction: Protect food from miscellaneous sources of contamination.
- Indoor Areas - Surface Characteristics
Observation: The wall behind dish machine does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent. Wall covered with mold.
Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Light Bulbs Protective Shielding
Observation: Light bulbs in the front grill area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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12/14/2015 | Routine | |
- Warewash Machine, Data Plate Operating Specifications
Observation: Data plate on the warewashing machine iw worn and unreadable.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Critical: Handwashing Lavatory*
Observation: There is no hand wash sink at the bar. (See 12 VAC5-421-2280)
Correction: Install additional lavatory to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
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08/05/2015 | Routine | |
Good hand washing practices observed
No violation noted during this evaluation. | 03/04/2015 | Routine | |
Better hand wash sink availability anticipated by mid-late 2015
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Prime Rib Roast hot holding at improper temperatures.
Correction: Hot hold roasts at 130°F or above to inhibit the growth of harmful bacteria.
- 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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11/17/2014 | Routine | |
Inadequate hand washing facility at bar area. Need plan to rectify within a reasonable period.
- Temperature Measuring Devices
Observation: There was no properly working temperature measuring device located in the Contniental reach-in coole .
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.
- 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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08/20/2014 | Routine | |
Ensure whole roasts are cooked and held at no less than 130 degrees per standards at 12 VAC 5-421-0700
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of degreaser 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.
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05/19/2014 | 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 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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
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02/03/2014 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature sliced 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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Roast hot holding at improper temperatures.
Correction: Hot hold roasts at 130°F or above to inhibit the growth of harmful bacteria.
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10/28/2013 | Routine | |
| No violation noted during this evaluation. | 07/10/2013 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. No sanitizer reading evident in solution
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Employee Accommodations, Designated Areas
Observation: Clothing is stored on racks with non-perishable foods in the dry storeroom.
Correction: Locate suitable facilities for clothing so that food, equipment, single-service and single-use articles are protected from contamination
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03/25/2013 | Routine | |
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