Correct GRPs as soon as possible or within 90 days. Add duck to reminder statement when you re-write the menu.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses in a chemical sanitizer.
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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Meat on sheet pans 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.
- Food Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation-two pans of seasonings too close to a hand sink.
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Critical: Cooling*
Observation: Pasta(47F) after 6 1/2 hours, Onion soup(47F), and Gazpacho(48F) are noted not being adequately cooled to prevent the growth of harmful bacteria.
Grits after 3 hours stored in a 10" lexan pans is 56 F and is too tightly packed to facilitate rapid cooling.;Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
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) (repeated violation)
Observation: Roasted chicken,bleurre blanc, cooked artichokes,wedge tomatoes for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Corrected by adding to written time control.
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09/03/2015 | Routine | |
Repair walk-in box so that it is capable of holding TCS foods at 41 F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: TCS foods are held in a cold holding, walk-in box at improper temperatures (42-45F)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: TCS foods in the walk-in box are held in cold holding at improper temperatures(42-44F).
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Repair the uint and use TCS foods within4 days.
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06/16/2015 | Follow-up | |
Correct item # 0820-2 as soon as possible or w/i 4 days. Add "duck" to the reminder statement on the consumer advisory.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sausage(123F) and quiche(122F) were held in hot holding under a heat lamp at improper temperatures.
Correction: TCS foods were placed on a TPHC policy.Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: TCS foods in the walk-in box are held in cold holding at improper temperatures(42-44F).
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Repair the uint and use TCS foods within4 days.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the saute station.
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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06/12/2015 | Risk Factor | |
The following risk factors were verified as being in compliance today: Hygienic practices,cold holding, hot holding,date-marking,TPHC, and ROP.
- Temperature Measuring Devices - Food (corrected on site)
Observation: The food temperature measuring device (degrees F) is not located in the Saute station refrigeration unit.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Temperature Measuring Devices - Food
Observation: The food temperature measuring device (degrees F) is notlocated in the Saute station refrigeration unit.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the Saute station
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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03/17/2015 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Employee is using a commontowel in lieu of hand washing.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employees directly contacting exposed non-ready-to-eat food in a manner that does not prevent potential contamination.(cutting bread)
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: TCS foods are hot holding at improper temperatures, because there is an insufficient heat source.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS foods underneath a saute station refrigeration unit are held 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 or establish a TPHC policy and discard by 2:30 PM. Repair or replace the unit Or establish written TPHC policy.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) deli meats,cooked vegetables cooked beef, and barbecue in the refrigeration unit are not properly dated for disposition.
Correction: A system appears to be in place, however, it is not consistently enforced with new employees. Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: TCS foods for which time rather than temperature is being used as a control were not cooked, served or discarded by the expiration time, because employees are preparing foods before the start time on the written policy and thus, exceeiding discard times.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
- Critical: Reduced Oxygen Packaging - Criteria* (corrected on site)
Observation: Insufficient controls exist in the final packaged form of reduced oxygen packaged food that is known to have a microbiological hazard Clostridium botulinum.Sous vide andVacuum packagec products are not labelled properly.
Correction: Provide at least two barriers to control the growth and toxin formation of Clostridium botulinum.
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03/09/2015 | Risk Factor | |
Recheck of the following:1.Hygienic practice-satisfactory .2.ROP- only braised beef,short ribs, and sirloin-satisfactory .3.Cold holding-satisfactory .4.Hot holding-Not occurring at this time,however, employee described acceptable methods for hot holding.5.TPHC policy- revise to include macaroni and cheese at the saute station if TPHC is utilized
No violation noted during this evaluation. | 11/21/2014 | Follow-up | |
Recheck of 3 drawer refrigeration unit-satisfactory.
No violation noted during this evaluation. | 08/28/2014 | Follow-up | |
Braised beef in a sous vide process was not being monitored by temperature logs as stated in their HACCP plan,however, bags are opened immediately after cooling in an ice bath and being placed in the walk-in box.(<48 hours) Correct above observations as soon as possible or within 90 days.
- Food Storage - Clean and Dry Location
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Scallops(44F) and black beans(45F) are held in cold holding drawers at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Repair or replace the unit.
- Cooling, Heating, and Holding Capacities
Observation: Three drawer refrigeration unit appears not to be capable of maintaining TCS foods at 41f 0r below
Correction: repair or provide additional refrigeration necessary to maintain food items. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Backflow Prevention Device, Design Standard
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory at the saute cooking 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
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working spray bottle containers of cleaners are 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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08/13/2014 | Routine | |
Recheck of:
1.Hot holding-satisfactory.
2.Cold holding-satisfactory.
3 TPHC policy-satisfactory.
4. HACCP plan for vacuum packaging of foie gras- VP discontinued.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the saute area.
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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06/18/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken stock(108F) and macaroni & cheese(100F) are held in hot holding at improper temperatures, because there is insufficient contact with the heat source.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk and 1/2 & 1/2 held in a cold holding unit at the bar is stored at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Assorted, sliced cheeses(at the grill station) for which time rather than temperature is being used as a control were returned to temperature control and were not cooked, served or discarded by the expiration time.TCS Foods for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time:
Saute Station: Ham
Pantry Station: diced/sliced eggs,caesar dressing
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Reduced Oxygen Packaging - Criteria* (corrected on site)
Observation: The establishment does not have an approved HACCP plan for the fois gras that is vacuum packaged using the reduced oxygen packaging (ROP) process.Insufficient controls exist in the final packaged form of reduced oxygen packaged food that is known to have a microbiological hazard Clostridium botulinum.
Correction: Cease the service or sale of ROP food. An approved HACCP plan must be in place prior to packaging food using the ROP processing method.Provide at least one barrier to control the growth and toxin formation of Clostridium botulinum and conduct vacuum packaging in accordance with approved HACCP plan.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the saute area.
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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06/03/2014 | Risk Factor | |
TPHC policies are in place.
No violation noted during this evaluation. | 03/14/2014 | Follow-up | |
The following food items should be added to TPHC policies
- Food Storage - Clean and Dry Location (repeated violation)
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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02/24/2014 | Follow-up | |
Correct above observations within 10 days.
- Food Storage - Clean and Dry Location (repeated violation)
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk in the bar cold holding unit is at improper temperatures.TCS foods not covered under the TPHC policy are held above 41 F today.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) vegetable pie,tomatoes, and cooked vegetables in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: TCS foods for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Remove TPHC poicy at the pastry line
Correction: it is not necesaary for non-TCS foods. Add boiled eggs(whole & chopped), salad dressings, smoked fish, and nicoise salad to TPHC policy at the pantry line. Add melon and liver mix to TPHC policy at the Saute line. Ensure all TCS foods from the previous day have been discarded within 4 hours.
- Critical: Variance Requirement*
Observation: Specialized processing method of food preservation is being used for vacuum packaging of cooked goat. There is only one barrier for bacterial growth and a variance request should be submitted. There is no HACCP plan available for vacuum packaging.
Correction: Discontinue vacuum packaging of any food without 2 barriers.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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working spray bottle containers of degreasor and sanitizer are 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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02/19/2014 | Routine | |
Assessment of sous vide process and records-satisfactory. correct above violations as soon as possible or w/i 90 days.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.
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.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
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.
- Critical: Cooling* (corrected on site)
Observation: TCS foods are noted not being adequately cooled to prevent the growth of harmful bacteria: black beans-51 F,4-20-2013
Correction: cooked beef-51F,4-20-2013
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
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) (repeated violation)
Observation: Complete written procedures for the use of time as a public health control with potentially hazardous foods at the breakfast line and the pantry line were not available. it appears that foods are discarded as required.
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.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the cloth liners on top of food is not designed or constructed to be easily cleanable,non-absorbent.
Correction: Alter or replace this item to provide a surface that is food grade.
- Backflow Prevention Device, Design Standard
Observation: The backflow or backsiphonage prevention device installed on the hose at the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
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11/21/2013 | Routine | |
Recheck of TPHC policy-satisfactory. Recheck of ROP-satisfactory. Issued permit.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
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.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk-in box.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods for breakfast service..
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.
- Critical: Reduced Oxygen Packaging - Criteria* (repeated violation)
Observation: Insufficient record keeping for controls in the final packaged form of reduced oxygen packaged food that is known to have a microbiological hazard Clostridium botulinum.
Correction: Records for temperature controls are to be maintained on premises for 6 months.
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08/21/2013 | Follow-up | |
TPHC policies should be available
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
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.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk-in box.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods for breakfast service..
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.
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08/16/2013 | Routine | |
Correct risk factor observations within 10 days
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system for mussels & clams when removed from their tagged or labeled container. There is no date for last used piece of shellfish.
Correction: Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer. Keep tags for 90 days.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk-in box.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Scallops(53F0, meat sandwiches(53-56F),and risotto(56F) are held in a cold holding unit at improper temperatures. TCS foods that are not specified on TPHC policy are held at improper temperature on top of the grill refrigeration unit-cheeses,meatloaf-53-56F.TCS foods that are not specified on TPHC policy are held at improper temperature on ice at the grill station and at the pantry station-tomato wedges,cooked potatoes-44-47F.TCS foods that are not specified on TPHC policy are held on top of the pantry refrigeration unit at improper temperature- cheeses, tuna, cooked chicken, boiled eggs-44-47F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below or discard if in danger zone greater than 4 hours.Refine TPHC policy or establish better temperature control.
- Critical: Time as a Public Health Control*
Observation: TCS foods for which time rather than temperature is being used as a control was not clearly identified and labeled or otherwise marked with a 4 hour cook, serve or discard by time.Staff does not appear to understand the procedure because it is vague in terms of specific foods under the TPHC policy.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.Establish a defined TPHC policy or maintain temperature controls.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the bar area.
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
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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06/24/2013 | Routine | |
Restaurant representatives - add corrected or new information about Blue Talon Bistro, 420 Prince George Street, Williamsburg, VA 23185 »