- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw steak stored over onions and red peppers in downstairs walk-in, and raw chorizo stored over open container of diced pineapple in TurboCool upright refrigerator.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use (knife wedged between downstairs prep unit and wall).
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chroizo and diced ham cold holding at improper temperatures in TurboCool upright refigerator ( both 47°F).
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) (repeated violation)
Observation: The grated cheese 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.
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03/23/2016 | Routine | |
Old standing refrigerator and preparation refrigerator and service steam table have all be replaced with new equipment since last inspection. Thank you.
Warewasher is still not functional in kitchen, but since use 3-compartment sink for washing and cleaning, this is not a public health issue.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Tortia bowls, bulk rice and bulk flour stored where not covered or protected in kitchen.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. Put in covered containers.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) ground beef, cooked chicken, egg plant, etc. in the walk-in 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: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration for the waitress dishwasher (warewasher) = 10 ppm.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75°F.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Leaking 3-compartment sink drain and scapping tower hose.
Correction: Repair leaks for 3-compartment drain pipes and scrapping tower hose.
- Plumbing System Maintained in Good Repair
Observation: Downstairs women's toliet clogged and consequently bathroom closed.
Correction: Unclog toilet.
- Outer Openings - Protected
Observation: The double-door service entry doors to the kitchen do not fully close.
Correction: Need to adjust doors so properly close and keep out vermin.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the dishwashing area in the kitchen.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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12/08/2015 | Routine | |
Preparation refrigerator have metal pans with ice water within to keep potentially hazardous foods at 41°F or below and change out food every 2 hrs. Also standing refrigerator as enter kitchen has been disconnected and is no longer in use. Plan to replace preparation refrigerator with new larger unit.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Plate used for dispensing rice on stove.
Correction: Use utensil with handle, so to not contaminate rice.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Scrapping tower hose in poor repair (leaking)
Correction: Repair and maintain all plumbing components ans fixtures.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the dishwashing area and adjacent preparation table.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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08/11/2015 | Follow-up | |
Kitchen warewasher is not working and all dishes, etc. are being washed in the 3-compartment sink properly.
Hood filters are missing from main above main cooking line. This allows grease to enter exhaust ducks and one spark could start a chimney fire.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Plate used for dispensing rice on stove.
Correction: Use utensil with handle, so to not contaminate rice.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use in basement preparation areas.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food - Miscellaneous Sources of Contamination
Observation: Fly strips and pealing paint over food preparation tables.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Cooling* (corrected on site)
Observation: White sauce (51°F) noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes (50°F), in top of preparation refrigerator, cold holding at improper temperatures. Also, cooked egg plant and cooked beef (50-53°F).
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The refrigerator as you enter the kitchen is not able to maintain potentially hazardous foods (PHF) at 41°F or below. Measured internal temperature was 50-60°F.
Correction: Discontinue use of this refrigerator until can maintain PHF foods at 41°F or below.
- Equipment and Utensils - Good Repair and Calibration
Observation: The exterior thermometer was constantly reading 39°F, on the refrigerator as enter kitchen, even when the door was left open and internal temperatures were 50-60°F.
Correction: Recalibrate/repair thermometer.
- Plumbing System Maintained in Good Repair
Observation: Scrapping tower hose in poor repair (leaking)
Correction: Repair and maintain all plumbing components ans fixtures.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the dishwashing area and adjacent preparation table.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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08/04/2015 | Routine | |
Pipe broken in recent past, behind downstairs warewasher. All cleaning of dishes, etc. in kitchen is being done in the 3-compartment sink until the plumbing is fixed for the warewasher downstairs.
Wiping clothes in chlorine sanitizer = 150 ppm - ok --upstairs waitress area.
Suggest remove rubberized containers for holding foods in preparation refrigerator across from cooking line. Either get hangers so can get direct cold air flow against metal containers of food or get metal container to hold other food containers in for better conveyance of cold to foods.
- Utensils - In-Use - Between-Use Storage
Observation: Bulk rice dispensing container does not have a handle.
Correction: Use dispensing utensil with handle to avoid contamination of rice.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Large kitchen knives in holder at preparation table in kitchen.
Correction: Clean and sanitize these surfaces for food contact.
- 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: Inside and outside of kitchen knife holder.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in refrigerator.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. Use higher wattage bulbs or incandescent type light bulbs.
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04/03/2015 | Routine | |
Wiping clothes in waitress upstairs area - in Chlorine solution = 100 ppm - ok
Since not longer use or need sink as enter kitchen for hand washing, should put sign above sink stating not for hand washing. Could then use for a dump sink or a sink for filling pitchers or other use.
Make sure to have all ready to eat foods (potentially hazardous) in walk-in refrigerator that are not going to be used with-in 24 hr. a label with date, so that you will know when the food is 7 days old and needs to be disposed of. At present you have some potentially hazardous foods marked and some not. Make sure all potentially hazardous foods are marked.
Facility looks in very clean and organized condition and food safety practices are being followed. Thank you!
- Equipment and Utensils, Air-Drying Required
Observation: Plastic drink cups were found stacked while wet after cleaning and chemical sanitization. Found in upstairs waitress area.
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.
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12/31/2014 | Routine | |
Also corrected 0820 A2 - Food - Potentially Hazardous Food - Cold Holding
- Outer Openings - Protected (repeated violation)
Observation: Exterior double doors for kitchen do not close fully.
Correction: Readjust doors so fully close when not in use.
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10/10/2014 | Follow-up | |
Chlorine sanitizer in upper dishwasher/warewasher = 75-10 ppm and basement dishwasher/warewasher = 50-75 ppm and in 3-compartment sink = 50-75 ppm - All ok.
- Critical: Hands - When to Wash* (repeated violation)
Observation: Waitress handles soiled glasses and plates and then prepared ready-to-eat food to be taken out of establishment. Cook has common cloth towel that he wipes his gloved hands on.
Correction: All staff need to wash hands with when soiled and then handling food or food-contact surfaces. All staff should NOT wear a cloth towel at their waist that they use wipe their gloved or ungloved hands. Soiled ungloved and gloved hands should be cleaned before handling food-contact surfaces for food.
- Gloves - Use Limitation
Observation: Soiled gloves being wiped on cloth towel at waste.
Correction: Discard gloves once soiled and wash hands.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cut tomaotes (49°F) and pulled pork (52°F), in kitchen entry refrigerator, cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Move to walk-in all potentially hazardous foods from the refrigerator in question and into walk-in refrigerator.
- Outer Openings - Protected (repeated violation)
Observation: Exterior double doors for kitchen do not close fully.
Correction: Readjust doors so fully close when not in use.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory at the entry to the kitchen and in the upstairs preparation 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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10/03/2014 | Follow-up | |
Clean exhaust fans in bathrooms so that they continue to work.
Wiping clothes stored in 200 ppm chlorine solution - ok
- Critical: Demonstration of Knowledge*
Observation: Staff use gloves for multiple uses without changing them or washing their hands. Soil gloves and then handle raw and/or ready-to-eat food containers. Dishes and utensils and pans are being washed and rinsed but not being sanitized.
Correction: Need to change gloves between uses, when get soiled or handling raw potentially hazardous foods. Also, need to clean hands when change gloves. Need to sanitize dishes, pans and utensils after wash and rinse.
- Critical: Hands - When to Wash* (repeated violation)
Observation: Hands not being washed when changing gloves or otherwise.
Correction: Need to wash hands when change gloves and/or soil hands.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Ice scoop laying on ice.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: In the food with their handles above the top of the food and the container. .
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Walk-in refrigerator and freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling*
Observation: Potentially foods prepared 9/29/14 - in walk-in refrigerator, in bulk amounts - cooked chicken in sauce (56°F), ground beef (45-47°F), refried beans (43-47°F) noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes (46°F), cooked egg plant (46°F), milk (44°F) in kitchen entry refrigerator cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. None used at 3-compartment sink and at either dishwasher.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50-100 parts per million when the pH is at 10 or less and the water temperature is 100°F. SET UP SANITIZER IN 3RD SINK OF 3-COMPARTMENT SINK BEFORE LEAVE.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Napkins and drinking staws store with leaf blower and gas can.
Correction: Store leaf blower and gas can away from single service items to avoid contamination.
- Outer Openings - Protected
Observation: Exterior double doors for kitchen do not close fully.
Correction: Readjust doors so fully close when not in use.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the kitchen entry, employee women's bathroom and upstairs preparation area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory at the entry to the kitchen.
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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09/30/2014 | Routine | |
Also corrected alleged violations 0160 Hands - When to Wash and 220 - Eating, drinking, or use of tobacco, since last inspection 7/1/14.
- Equipment - Good Repair and Proper Adjustment
Observation: Downstairs dishwasher/warewasher does not dispense sanitizer at present. Waiting for maintenance company to provide needed tubing parts
Correction: Continue to only wash and rinse in dishwasher/warewasher and use adjacent 3-compartment sink to sanitize in min. 50 ppm Chlorine solution.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen dishwashing and prep. area downstairs. Did correct lighting issues in upstairs prep. area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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07/10/2014 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands before putting on clean gloves or washing hands before begin food preparation.
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. Also clean hands when change gloves.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The cook is 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. Cup has lid and straw.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cut tomatoes prep. refrigerator (43-48°F), cut tomatoes upstairs (45°F) and white sauce in upstairs preparation unit (45°F) cold holding at improper temperatures
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*
Observation: The prepared ready-to-eat (RTE) Cut cooked chicken, cooked chicken wings, cooked ground beef and refried beans in the walk-in 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Wiping cloth used under cutting board to keep from moving.
Correction: Cloth towel is soiled and can cause cross contamination when used under a cutting board. Obtain a non-absorbent rubber mat or equivalent to hold the cutting board.
- Equipment - Cutting Surfaces
Observation: The cutting board (blue) in the kitchen is 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. 0 ppm (downstairs)
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen and pick up area and in mens downstairs bathroom
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the mens and womens bathrooms downstairs.
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
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen dishwashing and prep. area. Also in upstairs preparation area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Toxics - Separation of Toxics (corrected on site)
Observation: Gas can and leaf blower stored in the preparation area upstairs.
Correction: Move to storage room where away from food or single-service items.
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07/01/2014 | Routine | |
1 light bulb out in walk-in cooler.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food container of sugar upstairs prep. area.
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: Bulk container of pork (81°F) put in walk-in cooler longer than 2 hr. ago noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: 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. WHEN COOK LARGE QUANITIES OF POTENTIALLY HAZARDOUS FOOD PLACE FOOD IN SHALLOW PANS UNCOVERED IN FRONT OF COOLER FAN. Allow food to cool to about 135°F before place in refrigeration so to not put too much stress on refrigerator(s).
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Downstairs dishwasher = 0 ppm
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75°F. Changed out empty sanitizer container.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the exhaust fans in bathrooms have accumulations of grime and debris.
Correction: Clean the at a frequency necessary to preclude accumulation of soil residues that will stop operation of fans.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the container of water preventing its use.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the Bar and one sink as leave kitchen
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
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the prep. area upstairs.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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04/03/2014 | Routine | |
chlorine sanitizer for dishwasher/washer = 50 ppm and for wiping clothes = 200 ppm - both ok.
If have common cloth towel stored at waist, then do not use it for wiping soiled hands, so not to contaminate hands from soiled towel.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Refried beans on steam table were 128°F after previous reheating
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut tomatoes (45-50°F) cold holding (on top of ice - upstairs) at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cloth towel under cutting board in kitchen
Correction: Use non-absorbent rubber or equivalent to keep cutting board from slipping.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the cardboard and aluminum foil shelf liners had 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. DO NOT USE CARDBOARD OR FOIL FOR SHELF COVERINGS - just keep shelves clean.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic 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.
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01/02/2014 | Routine | |
Corrected all alleged violations from previous inspection 9/19/2013: Section 0060 - Demonstration of Knowledge
No violation noted during this evaluation. | 09/24/2013 | Follow-up | |
- Critical: Demonstration of Knowledge*
Observation: Neither dishwasher is functional, in that neither has any Chorine sanitizer in the final rinse water.
Correction: Make sure dishwashers have adequate sanitizer solution in order to sanitize food-contact equipment with adequate strength of sanitizer.
- Critical: Demonstration of Knowledge*
Observation: Labeling missing from several spray bottles with toxic substances within.
Correction: Label all containers that contain toxic chemicals properly, so to avoid contamination.
- Critical: Demonstration of Knowledge*
Observation: Proper hand washing technique and need of papertowels does not seem to be understoo.
Correction: Need to demonstrate proper hand washing of hands by drying hands with disposable paper towels and not on clothes or towels.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Washing hands, but then drying on clothes or waist towel.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. Then dry hands with disposable paper towels or equivalent.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. In solution of 50 PPM Chlorine solution.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Should be 100-200 ppm.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) refried beans, chicken & vegetables and cooked chicken legs 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: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Several microwaves and other Non-food contact equipment stored on floor in storeroom
Correction: Store mircowaves and other equipment off floor.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Boxes of single-service cups, bowls and napkins stored on floor in storeroom.
Correction: Boxes of single-service containers and napkins need to be stored at least 6 inches off floor.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen, upstairs preparation room and bar.
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
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the reach-in refrigerator upstairs (Coke)
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in refrigerator.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of various chemicals are not properly labeled. In spray bottles in downstairs dishwashing area, kitchen table and in bar.
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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09/19/2013 | Routine | |
First Floor Dish Machine Sanitizer 100 ppm - Okay
Wipe Cloths Sanitizer 200 ppm - Okay
3 Compartment Sink Sanitizer 100 ppm - Okay
Downstairs Dish Machine 100 ppm - Okay
- Food Storage - Clean and Dry Location
Observation: Observed boxes of bread, lemons, and chips stored on the floor or food stored less than 6" above the floor in the walk-in refrigerator upstairs and the dry storage area downstairs.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory on the first floor dish machine 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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06/11/2013 | Routine | |
No problems noted. Need to wash and sanitize all food-contact surfaces and equipment before open.
Routine operational inspection will be made with-in 30 days of this date.
No violation noted during this evaluation. | 04/22/2013 | Pre-Opening | |
NEED TO COMPLETE BEFORE OPEN:
Change light bulbs for behind bar to white, so that have adequate light to clean.
Remove rust interior bottle beer coolers and shelves in walk-in refrigerator.
Readjust spray tower hose in upstairs preparation area so that nozzle does not fall below flood plane of sink below.
Increase lighting in dry storage room so that min. of 10 ft. candles.
Hole in exterior (near ceiling) in dry storage room - need fill in.
Need put hand wash sign at hand wash sink, downstairs near door to upstairs.
Suggest talk to Fire Marshal about testing fire suppression system in hoods.
Need make sure have all 3 stoppers for sinks.
Suggest change piping under 3-compartment sink so that flow of water better contained when draining.
Repair broken tile covebase at corners of kitchen.
Scrape ceiling in kitchen and repaint where paint pealing.
No violation noted during this evaluation. | 04/11/2013 | Pre-Opening | |
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