Eetz 98, 10222 Kings Dominion Blvd., Doswell, VA 23047 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Eetz 98
Address: 10222 Kings Dominion Blvd., Doswell, VA 23047
Type: Full Service Restaurant
Total inspections: 3
Last inspection: 03/09/2016

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Inspection findings	Inspection date	Type
Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: The prepared ready-to-eat (RTE) meatloaf, chicken pot pie and spareribs in the refrigeration unit are not properly dated for disposition. The PIC date marked the chicken pot pie and discarded the meatloaf and spareribs. 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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation) Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) corned beef hash and beans in the reach-in refrigerator, the food should have been discarded nine days ago. These foods were marked with a preparation date of 2/23/16. The person in charge discarded the food. 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.	03/09/2016	Risk Factor
The purpose of this visit was to conduct a 30 day routine inspection. The food supplier is Sysco. Observed good datemarking and overall clean facility. EHSS discussed the following with the person in charge (PIC): 1. Employee health, Form 1B is used and reviewed by employees. 2. Ensure all food items are stored at least 6 inches off the floor. 3. Equipment not being used shall either be repaired or removed from facility within 90 days. 4. The reach in freezer (RIF) on the cookline has been repaired. Food Storage Containers - Identified with Common Name of Food (corrected on site) Observation: Unlabeled food containers of flour and sugar. 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. Critical: Cooling* (corrected on site) Observation: Ambient temperature or pre-chilled sliced tomatoes observed not being adequately cooled to prevent the growth of harmful bacteria. Observed at 52°, after being silced 4 hours prior. 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. PIC discarded tomatoes. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Sausage (77°) hot holding at improper temperatures above the grill. Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. PIC discarded sausage. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Ham (47°), turkey (47°), butter (48°), provolone (48°), mozarella (52°), and milk (47°) cold holding at improper temperatures in the prep unit. Pancake batter observed at 80° on counter. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Per the PIC, the prep unit was open for an hour. Items were relocated to the walk in cooler. Pancake batter was discarded. Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) Chicken, Pot Roast, Ribs, and BBQ in the refrigerator, the food should have been discarded 2-4 days ago. Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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. PIC discarded food items. Equipment - Cutting Surfaces Observation: The cutting board(s) along the prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. Equipment and Utensils, Air-Drying Required (corrected on site) Observation: Multiple cups were found stacked while wet after cleaning and chemical sanitization. Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth. Plumbing System Maintained in Good Repair Observation: Employee restroom toilet in poor repair. Correction: Repair and maintain all plumbing components ans fixtures. Floor and Wall Junctures, Coved, and Enclosed or Sealed Observation: Floor wall juncture by and under the walk in cooler is not coved and closed to no larger than 1/32 inch space. Observed wall under walk in cooler in poor repair and without coving. Correction: Cove floor wall juncture to no larger than a 1/32 inch space.	12/02/2015	Routine
All issues noted in previous pre-opening inspection have been addressed. The following were discussed: 1. The victory reach in freezer (RIF) shall be in working order within 30 days. Manager/owner shall send a timeline for when and how this equipment will be repaired. The unit shall be maintained in clean and sanitary condition until unit has been repaired. 2. The consumer advisory on the children's menu shall be removed within 24 hours. 3. Manager provided EHSS with temperature log ensuring pork roast will meet the temperature parameters as stated in the Virginia Food Regulations 12 VAC 5-421-700. Facility has been approved by the Health Department. No violation noted during this evaluation.	11/02/2015	Follow-up

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