Discussed Employee Health Policy.
No violation noted during this evaluation. | 03/16/2016 | Routine | |
The fire suppression for the hood system had been set off the previous day the facility is approved for operation today clean up was inspected today. Operator is using a vacuum packer for pasta in the bag for less than 2 days vacuum sealing raw meats and freezing thawing in refrigeration and cooking the same day under refrigeration. Operator is also vacuum sealing fish and shellfish but kept frozen before during and after vacuum sealing. Operator to contact the health department once the preparation unit is maintaining food temperatures at 41 or less.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Ambient temperature or pre-chilled Guspacho not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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. Operator agreed not to serve the soup to the public operator track the cooling process moving forward and ensure cold soups are cold to 41 or less with in 4 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in the center preparation unit cold holding at improper temperatures
Correction: Operator to adjust the unit, clean the condenser, and call refrigeration company. Operator agreed to discard products over two days old. The unit was operating at 45 with the food temperatures the same. Operator to track cold holding temperatures with food thermometer.
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08/19/2015 | Risk Factor | |
Leaving employee health information for chef.
- Food Storage - Prohibited Areas
Observation: Food stored under sewer lines. Dry goods down stairs stored under sewer line.
Correction: Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the upstairs preperation units.
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.
- Prohibitions
Observation: Clean equipment/utensils were found stored downstairs found stored under a sewer line.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the bar is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only. Operator removed the equipment during the inspection.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not tight fitting. and/or provided with a self- closing door. Down stairs employee bathroom.
Correction: Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the bathroom and at the downstairs preparation area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Operator provided during the inspection.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the pizza station, prep area down stairs, and the handwashing sink at the bathroom downstairs.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials. Operator provided paper towels during the inspection.
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04/23/2015 | Routine | |
- Critical: Food - Compliance with Food Law* (corrected on site) (repeated violation)
Observation: Food prepared in a private home is distributed or offered for sale to the public. Operator had vaccumed pack lamb packed at his home.
Correction: Cease use of food prepared in a private home. Food must be obtained from an approved governmentally inspected food preparation/processing facility. Operator discarded products during the inspection.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. Operator set up the sanitizer verified concentration during the inspection.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the upstairs kitchen and the down stairs.
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. Operator provided saop during the inspection.
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12/16/2014 | Risk Factor | |
Consumer advisory needs to have an * by the product that the advisory.
Verified cooling methods and reviewed cooling logs the operator used to track cooling methods.
Observed good glove use practices.
Thermometers in place.
Facility has discontinued Vacuum procedures and bringing things prepped from home.
No violation noted during this evaluation. | 07/24/2014 | Follow-up | |
Operator agreed to discontinue Vacuum Packing until an approved HACCP plan is in place. Health department will send a copy of the regulations to the operator. Operator to verify cooling methods with cooling logs provided. A follow up inspection will be conducted on or around 7-24-14 for the items found out above.
- Critical: Food - Compliance with Food Law* (corrected on site)
Observation: Food prepared in a private home is distributed or offered for sale to the public. Products were vaccumed sealed in a private residence for use in the facility.
Correction: Cease use of food prepared in a private home. Food must be obtained from an approved governmentally inspected food preparation/processing facility. Operator agreed to remove the product from the facility and not use for the public during the inspection.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Handling watermelon with 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. Staff complied when discussed. Request operator review glove use procedures with all staff.
- Critical: Cooling* (corrected on site)
Observation: Cooked potato from the previous night noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Operator voluntarily discarded the potatoes during the inspection. Discussed cooling methods. Operator agreed to track cooling methods with logs provided.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the aoli that contains raw egg that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Operator agreed to make the changes to the menu for the dinner service during the inspection.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the prepration units upstairs..
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.
- HACCP Plans - When a HACCP Plan is Required-Shall have HACCP (corrected on site)
Observation: The establishment does not have a properly prepared HACCP Plan for reduced oxygen packaging.
Correction: Cease in engaging in reduced oxygen packaging until a properly prepared HACCP Plan is submitted and approved by the Health Department. Operator agreed to stop the process during the inspection and agreed to not serve the vaccum packed product during the inspection.
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07/16/2014 | Routine | |
Facility is permitted as of today.
Leaving employee health information for the operator.
Things to complete before hard opening.
Self closure device installed on bathroom doors.
Trash can with a lid for the Women's Bathroom.
Raise the splash guards on the handsinks to effective stop handwashing splash.
Work with Ecolab to fix the backflow issue on the mop sink. Health Department has already discussed issue with Ecolab.
Operator can come by and pick up Health Department any time after 2:00pm today.
A routine inspection will be conducted on or around Tuesday July 1st.
No violation noted during this evaluation. | 06/16/2014 | Pre-Opening | |
Before a permit is issued facility to complete.
Bathrooms
Bar
All refrigerator 41 or below
Seal the bar wood blocks at the legs of the pizza oven
Handwashing signs up and soap and paper towels at all handsinks
Sealing and making plumbing penetrations smooth and easily cleanable
Plumbing connected at the dishmachine table drain plug connected
Detail clean
Pass thru in place between dinning room and kitchen
Self closure device on the bathroom doors
Splash guard in place at the handsink next to the food prep sink
Discussed approved sources with the operator. Operator to ensure food sources are approved
Discussed employee health and training all new staff
Discussed consumer advisory
Another inspection has been scheduled for Thursday 6-12-14 operator to call the health department is schedule changes leaving contact information..
No violation noted during this evaluation. | 06/10/2014 | Pre-Opening | |
This was a requested walk thru with the builder.
No violation noted during this evaluation. | 05/15/2014 | Pre-Opening | |
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