| No violation noted during this evaluation. | 12/10/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods cold holding at improper temperatures in the kitchen prep ref unit..
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
Repair or replace unit so PHF can be maintained at 41 degrees F or below at all times.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site) (repeated violation)
Observation: Raw and/or undercooked steakes and eggs are provided on the menu, menu board, table tent or brochure without proper disclosure. These foods not marked with asterisk (*).
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and 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.
- Critical: Handwashing Lavatory*
Observation: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
Handwashing lavatory removed to move equipment.
Correction: Install additional lavatories 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. ( Re-install handwashing sink as soon as possible.)
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the dish room 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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12/08/2015 | Routine | |
Walk-in ref unit at 35 degrees F.
No violation noted during this evaluation. | 06/17/2015 | Follow-up | |
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw beef. Manager discarded food.
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 - Potentially Hazardous Food - Cold Holding*
Observation: Food cold holding at improper temperatures. Food discarded that is above temp.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and 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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
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06/15/2015 | Routine | |
| No violation noted during this evaluation. | 05/02/2014 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The kitchen employees were drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Thawing (corrected on site)
Observation: Improper methods used to thaw beef and ground beef.
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 - Potentially Hazardous Food - Cold Holding*
Observation: Food in bottom of food prep cold holding at improper temperatures. ( 43 F )
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. ( Unit thermostat turned down during inspection and is to be monitored until food in unit can be maintained at 41 F or below.)
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the dish washing room is blocked, preventing access by employees for easy handwashing. ( Stacked with dirty food containers.)
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the food containers preventing its use.
- Plumbing System Maintained in Good Repair
Observation: Plumbing leaking at ice machine, hot hot water heater and at water line at hot water heater..
Correction: Plumbing systems and components shall be maintained in good repair.
- Plumbing System Maintained in Good Repair
Observation: The floor drain at ice machine is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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04/29/2014 | Routine | |
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: The beans were not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. All other products on holding table were re-heated correctly except beans. Employee doing this was instructed to check the products with his thermomenter.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: Raw and/or undercooked foods is/are provided on the menu, menu board, table tent or brochure without proper disclosure. (Some menu are correct but some not complete.)
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and 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.
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02/25/2013 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Food moved to walk-in ref until unit repaired and maintaning 41 degrees F or below.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of liquid plumbe rwas not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of liquid plumber must be located in an area that is not above food, equipment, utensils, linens or single service items.
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09/22/2011 | Risk Factor Assessment | |
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