Discussed supplier of crabs with CFM. Will verify VMRC licence. Discussed prepping of crab cake mixture / time in temperature danger zone. Crab cakes frozen after prep. Discussed sanitizing methods for food contact surfaces. Left re-cert schedule with CFM. Recommended for Permit renewal.
- Critical: Hands - Where to Wash (corrected on site) (repeated violation)
Observation: A food employee was observed cleaning their hands at the 3 compartment sink. Discussed proper methods for handwashing.
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.
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03/07/2016 | Routine | |
Employee was unable to pass the on-line FHC so asked to attend the classroom class on 10/7/15
No violation noted during this evaluation. | 10/01/2015 | Follow-up | |
Discussed violations with the CFM. Will conduct follow-up inspection.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
CFM is using a small bucket for his sanitizer solution and not the compartment of the 3 compartment sink. The set up has been demonstrated to him and it has been explained that the small bucket is not big enough to sanitize all the containers and utensils that are in contact with the food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: 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.
- Critical: Preventing Contamination from Hands (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (cooked crabmeat) with their bare hands.
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 - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered food in the glass reach-in fridge unit.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food Contact with Equipment and Utensils*
Observation: Food in contact with soiled food containers and soiled utensils.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Food Preparation
Observation: Food is subject to environmental sources of contamination during preparation. Picking of crab meat in middle of kitchen, on top of a trash bucket. Discussed using clean and sanitized area.
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Deviled crab inside homestyle unit were cold holding at improper temperatures. Informed CFM he must discard this product as it had been > 41F for more than 4 hours. Unit observed at 45F. No TCS foods to be stored in this unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) deviled crabs 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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09/23/2015 | Routine | |
Discussed menu items that are made daily - no need for date marking as CFM stated they are used within 24 hours. Reviewed food handler cards. Discussed employee health policy. Discussed correct chemical strength of sanitizer. Permit issued.
- 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: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located to the right of the stove/ fryers 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 @EQUIPMENT@ preventing its use.
- Outer Openings; Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Screen door on back door has a gap across the top allowing flies into the facility.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
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04/13/2015 | Routine | |
Discussed violations above with CFM and the importance of sanitizing all food contact surfaces. Reviewed food handler cards.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the 2 dr reach-in..
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) deviled crab (in foil containers) 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: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Food contact items (bowls, dishes and utensils) being washed at the 3 compartment sink were not observed sanitized.
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.
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01/15/2015 | Routine | |
Permit renewal issued.
No violation noted during this evaluation. | 03/31/2014 | Follow-up | |
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Single-service french fry shipping bags were observed reused to absorb excess grease from deep fried foods.
Correction: Discontinue the reuse of french fry shipping bags for grease absorption. Provide single-use paper towels for this task.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: exterior surfaces of the chest freezers, wall-mounted fan guard, walk-in cooler shelves, all facility light switch plates, dry goods shelves, shelf located over the kitchen handsink, bench located in front of the kitchen handsink, and the ice machine compartment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The walk-in cooler door and walls need cleaning.
Correction: Keep the door and walls clean.
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03/24/2014 | Routine | |
Reviewed cleaning exterior surfaces of the chest freezers, refrigeration door handles, ice machine compartment, and kitchen shelving. Also reviewed date labeling the crab cake batches if stored in the refrigerator > 2 days since the turnover appears to be within 2 days on a consistent basis. Employees need to renew their food handler cards.
No violation noted during this evaluation. | 10/23/2013 | Risk Factor | |
Permit renewal issued
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
Observation: Employee working without possessing a valid food handler's card.
Correction: (Employee will take the approved on-line food handler's class) Employees with the exception of the Certified Food Manager are required to possess valid food handler's cards.
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04/16/2013 | Follow-up | |
Reviewed with the owner the employee health policy and the crab suppliers for the establishment.
- 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: Demonstration of Knowledge* (corrected on site)
Observation: Employee working without possessing a valid food handler's card.
Correction: (A copy of the class schedule was given to the person-in-charge) Employees with the exception of the Certified Food Manager are required to possess valid food handler's cards.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employee observed working in the food service area without a proper hair restraint.
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.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: A box of commercially processed crab meat, box of unpasturized raw eggs in shell, carton of raw unpasturized eggs in shell, and a container of raw fish filets were cold holding at improper temperatures.
Correction: According to the owner, the box of crab meat and box of raw eggs were delivered the morning of this inspection. Unable to verify delivery with receipts. These foods were relocated to a refrigeration unit that is capable of maintaining food storage at 41°F or below. A carton of raw eggs stored in the refrigerator for more than 4 hours were voluntarily discarded by the owner.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in refrigeration is maintaining a cold-holding temperature above 41 degrees Fahrenheit. The cold-holding temperature was observed to be 47 degrees Fahrenheit.
Correction: (Refrigeration technician was notified during this inspection) Maintain the internal cold-holding temperature below 41 degrees Fahrenheit for foods stored in the refrigerator > 4 hours.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer French fry shipper bags constructed of paper were observed being reused to absorb excess grease from deep fried foods.
Correction: Discontinue the reuse of single-use paper shipper bags as grease absorption surfaces. Use single-use paper towels for this purpose.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice machine chute & dispensing plate, counter-mounted can opener blade, stainless steel counter top, shelf surfaces under the cardboard liners, and the exterior tops of the chest freezers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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04/15/2013 | Routine | |
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
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.
- Food Storage Containers; Identified with Common Name of Food (repeated violation)
Observation: Unlabeled containers of salt, sugar, and mushroom powder.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer french fry bags were observed reused to line food pans for the purpose of grease absorption from deep fried foods.
Correction: Discontinue the reuse of these single-use paper bags. Use single-use paper towels for absorbing grease from deep fried foods. Provide approved reusable food storage containers designed for your food storage needs.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Lining storage shelves with cardboard.
Correction: Discontinue lining shelves with cardboard. Keep the original shelf surface clean.
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01/15/2013 | Routine | |
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