Discussed with the Person-in Charge:
ServSafe Handout provided
Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) grilled chicken and hard boiled eggs in the RIC in the refrigeration unit near the stove were not properly dated for disposition. PIC disposed of both items.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: rack of baking trays near the pizza oven. PIC removed the trays to the warewashing area.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the upsplash of the coffee machine and soda gun nozzle in the upstairs bar were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing sinks located at the downstairs and upstairs bars are blocked by a sanitizer bucket and bar equipment. PIC removed all items from both handsinks.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working container of spray degreaser near the grill are not properly labeled. PIC disposed of the degreaser.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed a container of Raid being stored in the downstairs bar area. PIC removed the can of Raid to his office.
Correction: Containers of Raid must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray container of degreaser was observed stored under the small prep tabled next too the wing sauces. PIC disposed of the degreaser spray bottle.
Correction: Containers of degreaser must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/04/2016 | Risk Factor | |
Discussed the following items with the Person in Charge:
1. Cooling procedures.
2. Equipment cleaning frequency.
- Food Storage Containers - Identified with Common Name of Food
Observation: Observed unlabeled containers: 1. sauces on the flat top grill 2. spice shakers by grill 3. container holding flour by pizza prep.
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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed an open container of commercially processed garlic butter spread on top of the pizza oven. Person in charge removed the container to be thrown away.
Correction: Ensure all food in containers are covered.
- Sanitizing Solutions, Testing Devices
Observation: There is no chlorine test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions in the 3 compartment sink.
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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 1. 3 compartment sink 2. prep sink 3. hand sinks in the kitchen 4. mop sink are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Mechanically vented hood filters were observed to have gaps in between filters. Person in charge moved hood filters to be tight fitting.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the prep unit 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 - Good Repair and Calibration
Observation: The fryer scoop and bread knife were observed in a state of repair and condition preventing the equipment to be used as designed. Person in charge threw bread knife away and indicated he would purchase a new fry scoop.
Correction: Discard, replace or repair the fryer scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per 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: 1. pizza holding pans by oven 2. vegetable dicer 3. tongs, burger press and spatulas by flat-top grill. Person in charge removed all utensils to be cleaned during inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the soda nozzles in the front area and soda guns in the bars were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris. Person in charge removed all soda nozzles to be cleaned during inspection or replaced with new soda nozzles.
Correction: Clean the soda nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled. Observed the pizza oven to have food debris.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the 1. inside the pizza prep unit 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean paper plates and single service paper boats were observed stored with the food-contact surface facing upward. Person in charge flipped the paper plates and food boats.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Critical: Handwashing Lavatory*
Observation: There are not an adequate number of handwash lavatories on site. Observed no hand sink in the downstairs bar area. (See 12 VAC5-421-2280)
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.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the upstairs bar area.
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.
- Physical Facilities in Good Repair
Observation: The floor tiles in the upstairs bar area were observed to be broken.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors, walls and ceiling in the facility are 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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08/28/2015 | Routine | |
Discussed with the person in charge:
1. hot holding of chili
2. gaskets are on order
3. treatment of small flies
The above items are repeats hazards that were noted on February 25, 2015.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Observed single service portioning cup laying in the bulk container of salt. Dispensing utensils improperly stored between uses.
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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Observed uncovered foods in the reach in freezer. Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the ice machine that is in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Observed stainless steel pans found stored on the floor beside the reach in freezer.
Correction: Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
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03/25/2015 | Follow-up | |
Discussed with the person in charge:
1. the person in charge has attended the Food Handlers Training on 12/3/14
2. calibration of thermometers
No food preparation was observed during this inspection.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: EHS found green beans inside the steamer that appeared to be molded. The product was discarded.
Correction: Ensure food is safe and unadulterated.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed single service portioning cups stored directly in the spices. Dispensing utensils improperly stored between uses.
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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Oserved foods in the reach in freezer that were uncovered. Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Observed that the chili sitting in the small crock pot measured 100'F - classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding. Chili was discarded.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) cubed tomatoes and chicken breast in the walk in cooler are 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the reach in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed that the knives on the metal knife rack are soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The following surfaces that are in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris: ice machine in the kitchen, can opener, microwave
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the cabinet under the fryers have 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Observed the stainless steel pans stored on the floor.
Correction: Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the upstairs 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 (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the upstairs 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 (repeated violation)
Observation: The following physical structures are noted in need of cleaning: air vent covers in the walk in cooler, light shields throughout the kitchen, and the wall behind the pizza oven.
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: Observed small flies in both bar area. Harborage conditions exist.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed chemical spray bottle in the lower bar that was not 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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02/25/2015 | Routine | |
Discussed the following with the Persons in Charge:
1. Risk of using reduced oxygen packaging for certain types of foods.
2. Use of time as a control on the prep line. Currently, facility is using ice pans for sandwich toppings during busy periods. Ice pans in the prep cooler were not set up during today's inspection.
3. No food preparation was observed during today's inspection. Ensure hands are washed thoroughly and frequently when working with food.
4. Provided upcoming class information to the Persons in Charge.
- Critical: Reduced Oxygen Packaging - Criteria* (corrected on site)
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the reduced oxygen packaging (ROP) process. Observed sliced deli meats in vaccum packaging in the walk in cooler. Deli meat was discarded voluntarily by the Person in Charge.
Correction: Cease the service or sale of ROP food. An approved HACCP plan must be in place prior to packaging food using the ROP processing method.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cardboard lining the prep area near the grill is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Cutting Surfaces
Observation: The cutting boards along the food prep areas of the facility 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the top of the dish machine has an accumulation 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.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the upstairs 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 (repeated violation)
Observation: The floor under the fryers and behind the pizza oven 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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Observed significant amounts of soda and liquor spillage in the upstairs bar, as well as beer bottle caps and other debris on the floor. Several fruit flies observed in the bar areas of the facility.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of disinfectant spray and degreaser observed stored on shelving unit next to single service packages of ketchup, salt and pepper and single service utensils such as spoons.
Correction: Containers of cleaning chemicals and sprays must be located in an area that is not above or immediately adjacent to food, equipment, utensils, linens or single service items.
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12/05/2013 | Routine | |
Site visit made to check status of hot water. Hot water has been restored in the facility. Hot water at handsinks throughout the facility measured at 101'F - 120'F.
Also checked on consumer advisory notification on menu boards. PIC has correctly identified and marked with an asterisk (*) those items may be ordered raw or undercooked. The consumer advisory statement on the menu board is also marked with the same asterisk (*).
Review routine inspection report dated 12/11/12.
No violation noted during this evaluation. | 12/12/2012 | Follow-up | |
Foods from approved source.
No food prep observed during this inspection.
Dish Machine - 200 ppm chlorine
Discussed:
1. SP unit on cook's line is currently not working and not being used.
2. No hot water was available at any of the handwashing or prep sinks in the facility. Temporary handwashing stations have been set up using hot water from 3-compartment sink. Plumber has been called and should arrive within 2 hours. Fax copy of invoice once work is completed.
3. Recommend covering customer self service utensils when not busy.
4. Ensure that all utensils are displayed with the handles facing the same way to avoid bare hand contact with the food contact portion.
5. Ensure that once commercially processed RTE foods are opened they are dated.
6. Ensure that when reheating PHF for hot holding, the food reaches a minimum internal temperature of 165'F within 2 hours. Hot hold foods at 135'F or higher.
7. Ensure food boxes are kept off the floor in the freezer.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chili - 117'F - hot holding at improper temperatures in crock pot. PIC voluntarily discarded food.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed deli meat in the refrigeration unit was not properly dated for disposition after opening. PIC voluntarily discarded the food.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) hotdogs (dated 11/6), and pork BBQ (dated 11/15) in the refrigerator on the cook's line, the food should have been discarded 34 and 24 days ago, respectively. The butter garlic spread in the pizza prep unit, dated 9/17 should have been discarded 3 months ago. PIC voluntarily discarded 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked meat and eggs are provided on the menu, menu board, table tent or brochure without proper disclosure.
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.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The prep table next to the pizza prep unit and the drainboard on the clean side of the dish machine are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the RIC on the cook's line and the deep chest freezer by the pizza prep area are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The deep chest freezer in the pizza prep area was observed in a condition that prevents necessary maintenance and easy cleaning. A heavy accumulation of ice is noted.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade, tongs on prep table, tongs in utensil bucket, pizza crust roller, soda nozzle in upstairs bar area, tray in the hot holding unit, bowl sitting on stove, inside of olive container in the pizza prep unit, onion slicer.. PIC place items to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following equipment nonfood contact surfaces have accumulations of grime and debris: 1.exterior of the dish machine, 2. interior of the oven, 3. handles of ovens and refrigeration units, 4.sides and wheels of grill and fryers, 5. non food contact surface of the slicer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of equipment were not observed sanitized. There was no chemical sanitizer dispensing in the dish machine. Container was empty. PIC replaced container of sanitizer.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Linens - Storage of Soiled Linens
Observation: Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces. Several soiled wiping cloths observed on prep surfaces in the kitchen and in the front serving area.
Correction: Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
- Equipment and Utensils, Air-Drying Required
Observation: Stainless steel bowls on grill 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.
- Kitchenware and Tableware (corrected on site) (repeated violation)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Plates in the comedy club area were observed stored with the food contact surface facing upward. Plastic utensils in the comedy club were observed uncovered.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from all the handwashing sinks in the facility (including in the restrooms, bar area, front service area, and kitchen prep area) measured at a temperature less than 100°F. Water measured at 67'F. Temporary handwashing stations were set-up using hot water from 3-compartment sink. Plumber has been called.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the dish washing area of the kitchen. PIC refilled paper towel dispenser.
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 on the cook's line. 30 foot candles of light measured. 2 light bulbs in hood were out.
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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: 1. the floors under and around all equipment on the cook's line, 2. the walls by the mop sink and dishwashing area, 3. the floor in the walk in freezer.
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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12/11/2012 | Routine | |
Foods from approved Source,
No food prep observed during inspection
Dish Machine: 200ppm Chlorine
Discussed with person in Charge:
1. Sandwich prep not working on prep line
2. Hand washing sinks had no hot water, PIC called Plumber to repair and set up a Temporary Hand Sink with hot water as per conversation with EHS Supervisor. Will Fax work order to Health Department when repaired.
3. Recommend covering single service utensils for customers when not being used.
4. Employee Health Policy
5. Ensure boxes are kept off the floor in the WIF
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chili hot holding at improper temperatures. Observed Chili being hot held at 116'F in a crock-pot.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Observed PIC voluntarily discard chili.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed Sliced Turkey and Sliced Ham in the refrigeration unit by the cook's line, was 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. PIC voluntarily discarded items.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) hot-dogs (date 11/6), and pork BBQ (dated 11/15) in the refrigerator by the cook line, the food should have been discarded 34 and 24 days ago. The butter garlic spread in the pizza prep unit, dated 9/17 should have been discarded 3 months ago.
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. Observed PIC voluntarily discard items.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked Eggs is/are provided on the menu, menu board, table tent or brochure without proper disclosure.
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.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The Ware Washing drainboard table is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Deep chest freezer in the pizza prep area was observed in a state of disrepair and damaged. Observed a heavy accumilation of ice.
Correction: Repair the deep chest freezer 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 deep chest freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the Reach in Cooler and the Reach in Freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Onion slicer, deli slicer, Can Opener Blade, Metal Tongs, Metal Bowls, Metal Trays, Soda Nozzles.
Correction: Clean and sanitize these surfaces for food contact. Observed PIC placing soiled items in dishwashing area to be cleaned.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the Fryers Exterior, Ovens Exterior, Hot Holding Oven Doors and Reach in Cooler Doors have 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment were not observed sanitized. Observed empty container of sanitizer.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Observed PIC replace sanitizer container. Measured reading of 200ppm
- Linens - Storage of Soiled Linens
Observation: Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces. Observed several soiled linens on several food contact surfaces.
Correction: Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
- Equipment and Utensils, Air-Drying Required
Observation: Metal bowls on the grill 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.
- Kitchenware and Tableware (corrected on site) (repeated violation)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed plates and utensils in the Comedy Area not protected from contamination.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination. Observed PIC covering utensils and turning down the food contact surfaces of all plates.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sinks at the upstairs bar, kitchen, washing area and front area were measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. Observed PIC placing temporary handwashing station and a plumber was called.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the dishwashing 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. Observed PIC replacing paper towels at the hand washing area.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted on the Cooks Line. Observed only 30 foot candles of light.
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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under the Fryers and Walk in Freezer 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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12/11/2012 | Training | |
Restaurant representatives - add corrected or new information about Liberty Center, 5801 Southpoint Center Blvd, Fredericksburg, VA 22407 »