Reviewed menu. Oysters (container),0304, Sea Farms VA 889SP. New menu will be printed in April. Salmon is cold smoked and used for catering menu items. Discussed consumer advisory for specials and catered events. All meats are whole muscle and cut in hours. Shellstock (oysters) are used for specials. Poached eggs on Easter menu will be annotated with a consumer advisory on buffet table during service. Discussed handwashing and glove use. Areas to work on:
1. Repair/replace gaskets on Continental prep unit and Continental reach in cooler
2. Clean gaskets on all refrigeration units
3. Replace cutting obaords on prep unit and large white cutting boards
4. Areas in need of cleaning:
- entire kitchen with emphasis on baseboard/coving
- floor drains
- ceiling tiles
- light covers
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed numerous foods in sandwich prep unit cold holding at improper temperatures including crab cakes, cooked beef, raw beff patties, gray, meatload for just 4 hours.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Recommend placing foods in walk in cooler to cool quickly. Prep unit was turned down and reached 40 degrees. Ice was also placed in unit. Discussed using time as a control for 10 a.m. to 2 p.m. (lunch service).
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03/16/2016 | Risk Factor | |
The roof of the walk in cooler has been repaired as needed and a sump pump installed in outside drainage area. Interior of the walk in cooler was observed free of water and clean. Overall improvement in cleaning observed. A regular cleaning schedule has been developed. Observed overall improvement/decrease in flies. PCO was at facility on 8/24/15 and will return this week. A copy of the PCO report was provided and is in file. Recommend regular cleaning of floor drains with sanitizer to prevent drain flies. Recommend hanging mops and brooms to dry when not in use.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The large white cutting boards are heavily scratched and scored. The 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.
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09/09/2015 | Follow-up | |
EHSS reviewed inspection report with PIC. Hood system was cleaned on 8/17/15. PIC stated that the roof of the walk in cooler has been repaired and a sump pump will be installed on the exterior wall.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed splashguard at handsink in the bar area in disrepari. Replace the one panel that is missing and repair the one panel that is in place.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The large white cutting boards and the cutting boards on the sandwich prep units are heavily scratched and scored. The 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: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. Observed the interior of all reach in coolers heavily soiled including shelving and gaskets.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the potato cutter and large can opener were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of this equipment at any time when contamination may have occurred, at least every 24 hours.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Observed a leak in the drain line of the 3 basin sink in the bar area.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structure is not maintained in good repair. Observed water on the floor of the walk in cooler. PIC stated rain water from an outside drain seeps into walk in cooler during rain events. This results in contaminated water leaking into the cooler.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This issue should be immediately addressed. Water should be removed from the floor and the floor sanitized.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physcial facility noted in need of cleaning including a detailed cleanning of the floors and walls throughtout the kitchen, especially in the dishwashing area. Additional storage space is needed to prevent the storage of boxes and equipment on the floor which prevents good cleaning practices.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Pests - Controlling Pests* (repeated violation)
Observation: Premises are not being routinely inspected for evidence of pests. Observed box of tomatoes with small flies. Observed several black flies in kitchen area. Fly lights are in place and working.
Correction: Inspect premises on routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. EHSS recommended that pest control service be called to address issue.
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08/25/2015 | Follow-up | |
Reviewed Consumer Advisory. Menu will be changing for fall/winter. EHSS reminded PIC that the Consumer Advisory must be carried over for those foods that will be offered raw, rare or undercooked. Discussed employee health information is posted and Form 1B is signed by employees. Discussed reheating methods, times and temperatures
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed no sanitizer in the wiping cloth bucket on the food preparation line. Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The broccoli and chedder soup and the she crab soup were reheating for 1.5 hours and would not have been reheated to a sufficient temperature within 2 hours time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours. Soups were reheated on stove to above 165 degrees.
- Critical: Cooling* (corrected on site)
Observation: Cooked rice noted not being adequately cooled to prevent the growth of harmful bacteria. Rice was cooked 8/11/15.
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. Rice was discarded. EHSS recommends that temperatures and time be monitored and that foods in the cooling stage should not be covered and stacked.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed splashguard at handsink in the bar area in disrepari. Replace the one panel that is missing and repair the one panel that is in place.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The large white cutting boards and the cutting boards on the sandwich prep units are heavily scratched and scored. The 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: Equipment - Food Contact Surfaces and Utensils
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. Observed the interior of all reach in coolers heavily soiled including shelving and gaskets.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the potato cutter and large can opener were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of this equipment at any time when contamination may have occurred, at least every 24 hours.
- Plumbing System Maintained in Good Repair
Observation: Observed a leak in the drain line of the 3 basin sink in the bar area.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair
Observation: The physical structure is not maintained in good repair. Observed water on the floor of the walk in cooler. PIC stated rain water from an outside drain seeps into walk in cooler during rain events. This results in contaminated water leaking into the cooler.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This issue should be immediately addressed. Water should be removed from the floor and the floor sanitized.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physcial facility noted in need of cleaning including a detailed cleanning of the floors and walls throughtout the kitchen, especially in the dishwashing area. Additional storage space is needed to prevent the storage of boxes and equipment on the floor which prevents good cleaning practices.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests. Observed box of tomatoes with small flies. Observed several black flies in kitchen area. Fly lights are in place and working.
Correction: Inspect premises on routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. EHSS recommended that pest control service be called to address issue.
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08/12/2015 | Routine | |
Standardization inspection with Nancy Diersen
No violation noted during this evaluation. | 12/11/2014 | Other | |
All deficiencies from the inspection report dated July 15, 2014 have been corrected. Thank you.
No violation noted during this evaluation. | 07/18/2014 | Follow-up | |
Abbreviations: WIC-walk-in cooler, RIC-reach-in cooler, WIF-walk-in freezer, PIC-person in charge
Discussed the following with the PIC:
1. Contact refrigeration service technician to inspect and service the walk-in cooler.
2. Provide a handwashing sign at the bar handsink. The handsink at the bar does not appear to be used as a handsink. A handwashing sign was given to the PIC.
3. Adjust the quat sanitizer dispenser at the 3 compartment sink to ensure that the sanitizer is dispensed at the proper concentration.
- Critical: Temperature*
Observation: Refrigerated foods, whipping cream, received at inadequate temperatures. The temperature upon arrival was 45°F. The driver stated that he had his door open for a prolonged period of time at his previous stop.
Correction: Discard or reject delivery of potentially hazardous food received above 41°F. Routinely inspect PHF upon receipt for evidence of current or previous temperature abuse.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following foods cold holding at improper temperatures: (Walk-in cooler): cooked potatoes-45°F, crab soup-45°f
Correction: (Cook's prep unit): roast beef-44°F, bearnaise sauce-45°F, raw steak-45°F. The PIC lowered the thermostat on both units and will contact the refrigeration service technician.
- 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 (1.5 mm or less) 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly workink chlorine test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solution in the dishwashing machine and maintain it at a safe and effective level.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration in the 3 compartment sink. The concentration was 400 ppm and according to the manufacturer the required concentration is 200 ppm. The PIC had not started cleaning and sanitizing equipment.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food debris or other soil on the following food contact surfaces: 1. can opener blade, 2. interior of the ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment have accumulation of food debris: 1. exterior of all bulk food storage containers, 2. exterior of the toaster and tabletop grill, 3. condenser fan covers in the walk-in cooler.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Insect Control Devices - Design and Installation (corrected on site)
Observation: Insect control device, fly tape, is located over the handsink and breading table in the kitchen where dead insects may be impelled or fall. The PIC removed the fly tape.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the bar.
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 (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the 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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical facilities are in need of cleaning due to excess dust buildup: 1. ceiling above the food prep table (across from mixer), 2. ceiling above the 3 compartment sink.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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07/15/2014 | Routine | |
chicken thigh and leg 45 degrees. cole slaw 40. Food on service line in dining room from special function. Left over foods to be discarded. Food source Headley Oysters Callao, VA. Dishmachine wash/rinse 105-118 degrees. Sanitizer 100 ppm chlorine. Recommend general cleaning be done in kitchen area to remove debris and grease from equipment, floors and storage units.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed foods in large prep cooler above 41 degrees.
Correction: Recommend foods be discarded which have been at 41 degrees or higher for more than 1 day. Corrected. Foods were discarded. Recommend unit be serviced/adjusted to insure food are held at less than 41 degrees.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Observed sanitizer level in 3 compartment sink at level above 400 ppm quaternary ammonium.
Correction: Recommend sanitizer level for the sanitization of dishes, utensils, glasses and pots/pans be 200-400 ppm quaternary ammonium. Corrected to 400 ppm.
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04/29/2014 | Risk Factor | |
broccoli soup 142, wrapped beef 40, whole turkey 42, ham 40, oysters 39. Lonnie (Lee) Tucker, manager. Shucked oysters Sea Farms, Hudgins, VA #889 SP.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed sanitizer level (chlorine) at greater than 200 ppm for wiping cloths.
Correction: Recommend wiping cloth sanitizer solution be 50-200 ppm.
- Equipment - Cutting Surfaces
Observation: Observed cutting boards deeply scored and dark in color.
Correction: Recommend scored and stained cutting boards be re-surfaced or replaced to prevent contamination.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Observed sanitizer level (Quat) in 3 basin sink above 400 ppm.
Correction: Recommend level of sanitizer be adjusted to 100-400 ppm. CORRECTED.
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01/28/2014 | Routine | |
crab bisque 170, tomato soup 172, oysters 39, raw chicken 37, milk, 39, crab dip 44 (WIC), meat loaf 44 (WIC) pumpkin spread 41 (WIC). Dishmachine: wash 100, rinse 118, sanitizer 50 ppm. Foods for lunch above 41, moved to cooler unit. Recommend foods be covered in walk-in freezer (green tomatoes).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed meat loaf at 44 degrees in walk-in cooler.
Correction: Recommend food be discarded since it is above 41 degrees for 1+ days. Food discarded.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Observed crab dip at 43 degrees beyond 7 days cold holding.
Correction: Recommend food be discarded due to being past 7 days date for use. Food discarded.
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10/23/2013 | Risk Factor | |
Violations corrected.
No violation noted during this evaluation. | 08/06/2013 | Follow-up | |
chicken thighs 40, quiche 40, chopped tomatoes 39, roast beef 41, chicken salad 41, crab cakes 40. Bath hand sink 115 degrees. Consumer advisory on menu. Checked thermometer calibration -.0.2 degrees. Dishwasher: wash 100 degrees, rinse 120 degrees, chlorine level sanitizer 50 ppm. Requested PIC to contact EHSS when cooling units have been serviced.
- Critical: Hands - When to Wash*
Observation: Observed hand washing not performed when returning from non-food handling duties to food handling.
Correction: Recommend hands be washed before beginning food handling duty after performing non-food handling.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Observed employee consuming drink in food prep area.
Correction: Recommend foods/drinks not be consumed in food prep areas.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed spray sanitizer containers not at sanitizing level of 50-200 ppm chlorine or 200-400 ppm for Quat.
Correction: Recommend spray sanitizer be at minimum levels to sanitize food and non-food contact surfaces. Recheck on fresh solution 200 ppm. CORRECTED.
- Food Storage - Clean and Dry Location
Observation: Observed boxes of food stored on floor in WIF.
Correction: Recommend foods be stored at a minimum of 6 inches from freezer floor.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed foods in Continental RIC and prep RIC above 41 degrees for foods stored in units more than 1 day.
Correction: Recommend foods be at 41 degrees or less. Recommend foods above 41 degrees be discarded. CORRECTED. Recommend cooling units be serviced to ensure temperatures of 41 degrees or less be maintained.
- Cast Iron - Use Limitation
Observation: Observed cast iron skillets stored in kitchen-PIC states skillets are not used for cooking.
Correction: Recommend skillets not be used or stored in kitchen.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Observed thermometers not in all cooling units to properly measure and ensure cooling units are 41 degrees or lower.
Correction: Recommend thermometers be available in all cooling units.
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07/18/2013 | Routine | |
soup cooling 45 degrees, salad potato cooling 48 degrees. Observed cutting boards on preparation counter deeply scored. Recommend cutting boards be re-surfaced or replaced. Observed food handlers not using hair restraints. Recommend all food handlers use hair restraints. Good date marking observed. Dish machine wash 122 degrees Rinse 125 degrees sanitizer 200 ppm chlorine. Oysters in container shucked: Coward Seafood Sea Mist Oysters Lottsburg VA 90 SP.
- Critical: Demonstration of Knowledge*
Observation: Observed Person in Charge not able to name Employee Health signs/symptoms and diseases. Policy not posted in kitchen.
Correction: Recommend PIC become knowledgeable of Employee Health symptoms/signs for food handlers not to work in food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed several foods in prep RIC above 41 degrees. PIC states food only in unit for lunch preparation.
Correction: Recommend foods out of temperature be cooled to less than 41 degrees in four hours. Foods moved to walk in cooler.
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04/18/2013 | Risk Factor | |
sliced turkey 38 degrees, hamburger raw 38 degrees. sliced green tomato 40 degrees. Observed silverware preset on dining room tables and uncovered. Observed before lunch meal- silverware rolled in napkins. Date marking observed. Discussed Employee Health policy. Information posted in kitchen. Employees received education upon hiring. Observed shuck date 323 (11/18/2012). Captain Founce Seafood Montross, VA. Recommend use by date be indicated/displayed on container of oysters. After checking with distributor decision was made to discard oysters. US Foods is purveyor.
- Critical: Cooling* (corrected on site)
Observation: Observed chicken salad in RIC at 57 degrees.
Correction: Recommend food be chilled to less than 41 degrees or discarded. CORRECTED.
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12/05/2012 | Risk Factor | |
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