Food workers did well on food safety questions. Hair restraint in place minus one worker needs beard restraint hen working with food. Hair can be a direct and an indirect contaminate of foods. Make sure to check temperature of foods to ensure proper cold/hot holding and cook temperatures.Watch your cooling process. Food handler cards are current. Most hood vents are fine minus a couple on the right above grill. Clean when observed build up is present so food under hood is not contaminated.
- Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. EHS observed waitress cutting lemons with bare hands. EHS stopped waitress and instruction proper process and instructed worker to wash hands, then put on gloves and wash lemons before serving to customers.
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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. EHS observed very deep containers used to hold foods to cool in walk in (cooked potatoes, soups and BBQ). Use shallow pans and use 2 step process in cooling. Also deep containers do not transfer heat fro the food very well even in refrigeration. EHS provided cooling guidelines flyer for facility. PIC removed items and placed item in shallow pan to cool products
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Ensure written documentation is present for all items when using time (4hour rule).EHS observed buttermilk batter with no documentation.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the under the deep fryers, under the top Farland grill and grease/debris catch pans cook line back wall 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. These Garland create harboring conditions for pest and rodents.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located in the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Paint is coming off floor creating areas where bacteria can grow and be tracked through the facility.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen by the cook line.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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03/15/2016 | Routine | |
Good job of keeping proper food temperatures and date marking. Work on bare hand contact and food handler cards. Food handler cards must be completed in 2 weeks. All other discrepancies need correct in 30 days.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Approx. 9 employees with no food handler cards. Food handler cards are required per city ordinance and is a class 1 misdemeanor.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Person in Charge (corrected on site)
Observation: Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food. EHS asked employees questions in regard to cook temperatures and employees did not respond correctly.
Correction: Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures. Coached employee and will leave handout.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee observed touching cooked bread with bare hands. Bread discarded.
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. Bread discarded
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. Tongs stored on handle of oven.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Ice scoop stored handle down in ice at bar and wait station.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Thawing (corrected on site)
Observation: Improper methods used to thaw snap peas. EHS observed snap peas thawing in prep sink..
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the Hamburgers, salmon, tuna and prime rib that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the walk-in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces (corrected on site)
Observation: The cutting board(s) along the kitchen and bar are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. EHS observed cutting boards in kitchen prep counter and bar, that were heavily scratched and soiled.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. EHS coached PIC to use wax paper ubtil boards can be replaced/repaired.
- Non-Food Contact Surfaces
Observation: EHS observed The nonfood contact surface of the oven, grill, fryer, fire suppression piping and grease drains 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plates were observed stored with the food-contact surface facing upward. EHS observed plates not inverted on counter.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination Spoons stored lip contact upward.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination. Store utensils handle up in containers.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin. EHS observed hoses attached to mop and three compartment sink without backflow prevention.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry. EHS observed mops drying inside mop sink.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of sanitizer and windex are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. EHS observed sanitizer and windex hanging from handsink and stored on bar speedrail.
Correction: Containers of windex and sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items.
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11/05/2015 | Routine | |
Establishment is pro-active in addressing discrepancies. Food handler cards are current. No visible signs of pest/rodent concerns.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed dispensing utensils stored in flour, sugar bins with handles in food contaminating food. Items removed
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- 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: Hood Vent.
Correction: Maintain nonfood-contact surfaces of equipment clean. Grease from hood vent can drip and contamination food items. Ensure frequency of cleaning meets cooking demand.
- Kitchenware and Tableware
Observation: Tableware at cook line 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. Recommend cheap velcro and curtain to hang to cover tableware if inverting is not feasible.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Observed mops in bucket. Ensure mops are hung with head facing downward to prevent of contamination of handle and to allow proper air drying in preventing pathogen growth.
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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizing Solution of wiping bucket in bar being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed concentration well above 200ppm.. Solution was corrected to 200ppm (Chlorine)
Correction: Utilize only sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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05/06/2015 | Routine | |
Ensure all food workers have food handler cards prior to working as required by the Health Department. Fax invoices from the repair of the leaks to the Health Department as well as the corrected menu with the Consumer Advisory. Recommend that equipment as deep fryers and gas grills on casters have safety chains to prevent gas lines being pulled from the wall. Air gaps are in place as required. Thermometers in all refrigerations are in place. Ensure all toilet rooms and handwashing are fully supplied prior to opening. FDA from 1B provided for use for Health Policy for employees.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the foods that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Ensure menu is corrected and faxed to the office on one week of this inspection date.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean tableware were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Plumbing System Maintained in Good Repair
Observation: The handwashing by the 2 compartment sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair. Coorect leak prior to opening.
- Physical Facilities in Good Repair
Observation: Physical facility is not maintained in good repair. Observed water on kitchen floor from leak from ceiling/roof.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Coorect issue prior to opening.
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03/20/2015 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Wharf Hill Brewing Company, 25 E Main St., Smithfield, VA 23430 »