Permit reissued.Expires 2/2017. Restrooms,Dry Storage,Outside Patio and Dumpster area Ok.
- Hair Restraints - Effectiveness (corrected on site)
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.
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03/24/2016 | Routine | |
Permit expires 2/2016. Hood sticker needs new sticker with valid dates for cleaning.Bar area,dumpster, and restrooms ok. Temperature charts current.
- Utensils - In-Use; Between-Use Storage
Observation: Dispensing utensils improperly stored between.(Bowels used for dispensing product, without handles/scoop.).(Sugar,Salt etc).
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 and the container.
- Equipment - Good Repair and Proper Adjustment
Observation: Deep fryer machine was observed in a state of disrepair and damaged.(Leaking oil from thermostat).
Correction: Repair the deep fryer thermostat 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 unit/thermostat, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: Deep fryer baskets were observed in a state of disrepair and damaged and not clean.(Grease built up on food contact surfaces).
Correction: Repair/Replace the fryer baskets 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 baskets, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Wall and Ceiling Coverings and Coatings
Observation: Wall covering (FRP) in kitchen, above handsink by 2 dr Blue Air cooler, is not attached so it is easily cleanable and has holes.
Correction: Attach wall covering so it is easily cleanable.Seal holes in FRP wall covering.
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12/21/2015 | Routine | |
Permit expires 2/2016.Dry Storage,Restrooms & Dumpster area Ok.
- Food Storage Containers; Identified with Common Name of Food
Observation: Unlabeled food containers.(Inside of lowboy sandwich coolers).
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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Deep fryer basket was observed in a state of disrepair and damaged.(Wire mesh comimg apart)
Correction: Replace the deep fryer basket 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Condensate water was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.(Water pooling in bottom shelve area.).
Correction: Repair the cooler 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 issue, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting board located on the sauce lowboy cooler is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.Corners are in disrepair.
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, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: Inside bottom shelve area of reachin sandwich lowboy coolers.Not Clean.
Correction: Clean and sanitize these surfaces for food contact.
- Wall and Ceiling Coverings and Coatings
Observation: Wall Rack attached to wood are not sealed so it is easily cleanable.(Raw wood
Correction: Attach wall covering so it is easily cleanable.Wood sealant or paint the wood which is attached to wall/racks.
- Light Bulbs Protective Shielding
Observation: Light bulb's in dishwasher area ceiling not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
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08/12/2015 | Routine | |
Recertify by expiration date on certificate (CFM).Permit reissued,Expires 2/2016.Dry storage,Outside trash area ok. Restrooms/Bar area ok. Note: Required/records- parasite destruction letter to be on site/along with shellfish stock tags.
- Critical: Parasite Destruction*
Observation: Raw seafood/Fish for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.
Correction: Ensure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish for consumption is frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the cookline lowboy refrigerators..
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Deep fryer strainer baskets were observed in a state of disrepair and damaged.
Correction: Replace 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.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Pots/Pans/containers were found stacked 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.
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02/20/2015 | Routine | |
Restrooms ok,outside area/trash/dumpster area ok.Maintain temperature logs daily on all refrigeration units.Permit expires 2/2015.
- Equipment - Good Repair and Proper Adjustment
Observation: Automatic dishwasher rinse cycle (169*F) was observed in a state of repair/Adjustment Wash cycle 160*F/OK.
Correction: Adjust/Repair the unit 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair
Observation: Holes in wall next to dishwasher,mold on FRP wall covering at dishwasher area,lint on ceiling tile above prep table at dishwasher area.which is not maintained in good housekeeping/cleaning frequency.
Correction: Maintain physical facilities in good repair/cleaning Poor repair/cleaning and maintenance compromises the functionality of the physical facilities.
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10/22/2014 | Routine | |
Maintain 3 compartment sink as required 1.Wash,2.Rrinse, and 3.Sanitize.(Correct order).Permit expires 2/2015.All permits and CFM certificate posted.Outside trash area and restrooms clean.Bar Area clean and organized.All FHC's current.Shipper Tags on site.Seafood comes from Restaurant Depot,Gorman Shellfish, and Sam Rust Seafood.
- Critical: Food Contact with Equipment and Utensils*
Observation: Food in contact with water splash,soiled equipment or utensils.Water splash next to Expo station(Salad Prep).
Correction: Provide/Install splash guard between Expo station and Prep area refrigeratior.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use.(Sitting on counters)
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.Corrected.
- Equipment and Utensils, Air-Drying Required
Observation: Pots/Pans were found stacked 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.
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07/11/2014 | Routine | |
Note:New Permit reissued.Expires 2/2015.Hood system needs new cleaning sticker affixed to hood.(Last cleaned 3/24/2014).Brisket smoked in smoker at 181-183*F for 14 hours.90 day shell fish tags on site and current.Outside service area and restrooms clean.Mobile unit not on site.Maintain temperature charts on all refrigeration units daily(Open and close).Good Morning Brunch now being served on Saturday and Sunday 10.00-2:30 PM.
- Food Storage Containers; Identified with Common Name of Food
Observation: Unlabeled food containers.
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.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) food in the low boy refrigeration uni and walkin coolert is not properly dated for disposition.(Catfish).
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor area behind grill areas in the Main Kitchen is noted in need of cleaning.(Trash/food debis,utensils etc).
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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03/25/2014 | Routine | |
Maintain temperature charts/logs on all refrigeration units daily.(Not current).Hood due for cleaning 3/2014,
- Critical: Cooling*
Observation: Beef Brisket Chili was noted not being adequately cooled to prevent the growth of harmful bacteria.(69*F)
Correction: Cool potentially hazardous foods prepared from 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.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) Humusin the walkin refrigeration unit 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Prep Line refrigeration coolers.
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.(Temperature readings between 38-40).
- Equipment - Good Repair and Proper Adjustment
Observation: Automatic dishwasher was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.(Timing Mechanism/Flow valve).
Correction: Repair the automatic dish washer timing mechanism/Flow Valve 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 dishwasher, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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12/10/2013 | Routine | |
Vendor for Clams-Cherrystone Aqua Farms.90 Day Tags on site.Outside seating available.Dumpster area clean and restrooms.Permit expires 2/2014.Bar area Ok.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Qt test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in kitchen under kitchen equipment noted in need of cleaning.(Trash/Debris)
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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09/09/2013 | Routine | |
Note:Shellfish Vendor's are Shooting Point Seafood- Franktown,Va and Gorman Shellfish.Facility is a new operation.Very Neat and Organized.No Violations noted.Catering Service also.Permit posted and expires on 2/2014.Outdoor seating.
No violation noted during this evaluation. | 05/02/2013 | Routine | |
All previously noted violations corrected.
Facility recommended for permit.
No violation noted during this evaluation. | 02/15/2013 | Pre-Opening | |
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