Enure sufficient ice contact when ice is used as a coolant.Calibrate bayonet thermometers.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.(tapas )
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked and cured meats and raw bacon wrapped dates are held at room temperature. Assorted meats and cheeses are held for cold holding on ice 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 written tie control procedure.
- Temperature Measuring Devices
Observation: There were no temperature measuring device located in several refrigerators.Thermometers are on order.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions at the dish machine.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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04/25/2015 | Routine | |
Discussed outside cooking and service of food to table with umbrellas.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at one hand washing lavatory.
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 (corrected on site)
Observation: Less than 20 foot candles of light was noted in the dish cleaning area because the ceiling light fixture is not operational.
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
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01/23/2015 | Routine | |
New dish machine has been installed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken(42-43F)and cheeses(42-43F) are held in a cold holding unit at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities
Observation: Refrigeration unit does not appear to be capable of maintaining TCS foods at proper temperature.
Correction: Provide additional refrigeration necessary to maintain food items at 41 F or below.. 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.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory.
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 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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10/03/2014 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises-commercial dish machine..
Correction: Rrpair or remove any unused or non-functioning equipment from the premises.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at one hand washing lavatory.
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 - Storage of Toxic Containers* (corrected on site)
Observation: Containers of dish washing chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
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07/02/2014 | Routine | |
residential dish machine has been removed from premises. Issued permit.
No violation noted during this evaluation. | 05/16/2014 | Follow-up | |
Owner was not there and expected changes were not made to issue permit.
No violation noted during this evaluation. | 04/30/2014 | Other | |
Residential dish machine is still on premises.Commercial dish machine has not been leased. New refrigerator has not been installed. No food operations are occurring while person-in-charge is out of town for an emergency.Call for re-inspection for permit issuance.
No violation noted during this evaluation. | 04/30/2014 | Follow-up | |
New dish machine is to be leased. Covered waste can is on order.Re-inspection on 4-30-2014.
- Pressure Measuring Devices, Mechanical Warewashing Equipment (repeated violation)
Observation: The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not available.
Correction: Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
- Warewash Machine, Data Plate Operating Specifications (repeated violation)
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Warewash Machines, Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is not available.
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
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04/24/2014 | Follow-up | |
A residential dish machine is not approved for this restaurant operation and it should be removed from the premises.Commercial dish machine is not operational and due for repair next week. Go to manual dish washing operation in 3 vat sink. A new refrigerator/freezer is also to be installed next week. Establishment is only operating for paella and tapas on Saturdays from 1 pm-7 pm.
- Pressure Measuring Devices, Mechanical Warewashing Equipment
Observation: The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not available.
Correction: Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
- Warewash Machine, Data Plate Operating Specifications
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is not available.
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
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03/28/2014 | Routine | |
Monitor 2 door refrigeration unit across from oven to ensure cold holding of TCS foods at 41 F or below. No significant food preparation at the time of inspection. Food service is currently limited to visiting chefs for special events and sampling of commercial food products..
- Food Display (corrected on site)
Observation: The food on display is not protected from contamination.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises. Unecessary store items are accumulatingf in the kitchen.
Correction: Remove any unused, unnecessary or non-functioning equipment from the premises.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: food prepartion tables, under counters, storage shelves,bins for utensil/pan storage,3 c sink,refrigeration uints.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: stoves,oven
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors are noted in need of cleaning.
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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12/20/2013 | Routine | |
Correct general retail practice observations within 90 days
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potato omelet and raw chicken are held in a cold holding unit at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Thermostat was lowered on the unit.
- Equipment - Good Repair and Proper Adjustment
Observation: Dish machine was observed in a state of disrepair and damaged.
Correction: Repair the dish machine 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 dish machine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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 paella pan,meat slicer
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: sorage shelves,undercounters,interior of refrigeration unit
Correction: Maintain nonfood-contact surfaces of equipment clean.
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09/19/2013 | Routine | |
Roof is leaking in kitchen and rain water is dripping from the hood system. Chef has segregated the area and will not prepare food in compromised ovens. Repair the roof. Discussed outdoor cooking requirements. Kitchen should be organized to remove unnecessary items.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The outdoor refuse container is stored on absorbent material.
Correction: All refuse containers are to be stored on smooth, nonabsorbent and impervious material .
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: A working container of claener is 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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06/07/2013 | Routine | |
Limited food operation for special events planned in advance.No risk factor observations noted today. Residential dish machine can not be utilized for sanitizing.Another VDACS business operates here and prepares food for farmer's market.Issued permit.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quatenary ammonimum test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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05/08/2013 | Routine | |
Assessment for VDH permitting of a VDACS facility.There has been a change in operations as a restaurant- seating for 32 people and a bar have been added. Submit a plan review packet and a permit application.
No violation noted during this evaluation. | 04/29/2013 | Pre-Opening | |
Discussion on conversion form VDACS business to VDH permit due to seating for 32 people and a bar.
No violation noted during this evaluation. | 04/16/2013 | Pre-Opening | |
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