Follow up inspection
No violation noted during this evaluation. | 03/07/2016 | Follow-up | |
Food suppliers have not changed since last inspection. Flatbread pizza has been added to the menu
- Person in Charge
Observation: Observed no means to verify that food employees are informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: Recommend that the PIC advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed the prepared and commercially processed ready-to-eat (RTE) chicken salad, baked potatoes, deli ham, Italian sausage, and guacamole in the refrigeration units not properly dated for disposition.
Correction: Recommend marking the name and "consume by" date on the container of RTE foods at the time of preparation, or when the commercial package is opened, 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: Observed no temperature measuring device located in the two grill prep units, Haier chest freezer, pizza prep unit, and reach in coolers in the middle kitchen.
Correction: Recommend providing 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 - Cutting Surfaces (repeated violation)
Observation: Observed the cutting board(s) along the grill prep units, salad prep unit, in the middle kitchen above the reach in cooler, and in storage (middle kitchen) heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Recommend resurfacing or discarding and replacing the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Observed no soap provided at the hand washing lavatory in the front kitchen.
Correction: Recommend that hand soap 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the walls and floors in need of cleaning, specifically at the cook lines in the front and middle kitchen.
Correction: Recommend cleaning. 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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02/08/2016 | Routine | |
Food suppliers are PFG, US Foods, PT Hastings (seafood), and Loving's Produce. Tuna, burgers, steaks can be ordered undercooked. Consumer advisory on menu
- Critical: Cooling* (corrected on site)
Observation: Observed cheese sauce in the walk in cooler (WIC) not being adequately cooled to prevent the growth of harmful bacteria. Observed cheese sauce at 46 F. PIC stated this had been cooling since last night.
Correction: Recommend discarding the cheese sauce improperly cooled. 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. PIC discarded food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed TCS (time temperature controlled for safety) foods cold holding at improper temperatures. Observed diced chicken in the saute prep at 45 F
Correction: observed dish placed on top of pans in top portion of prep unit. Observed TCS foods in the Pepsi reach in cooler cold holding > 41 F
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Observed the chlorine sanitizing solution in the dish machine not at an acceptable concentration
Correction: observed < 10 ppm.
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09/30/2015 | Risk Factor | |
Follow up inspection. Observed all violations corrected. Discussed that cleaning will be on-going. Observed new tile floors in middle and rear kitchen. Permit renewed and issued to PIC.
No violation noted during this evaluation. | 06/30/2015 | Follow-up | |
Observed signed copies of Form 1B for all employees. Observed consumer advisory correct on menu and applicable items marked (*). PIC to contact EHS for follow up when remaining violations are corrected.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed the cutting board(s) along the grill prep unit, saute prep unit, salad prep unit and near the slicer in the middle kitchen heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Recommend resurfacing or discarding and replacing the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Observe the indoor floor material located at middle kitchen and rear kitchen/ dishwasher area not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Observed paint chipping and unsealed concrete floors.
Correction: Recommend refinishing or replacing the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed walls throughout kitchen in need of cleaning. Specifically, observed wall near Alto Sham hot hold unit and at backsplash behind the cooking equipment in need of cleaning.
Correction: Recommend cleaning. 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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05/14/2015 | Follow-up | |
Food suppliers are PT Hastings (Seafood), PFG, US Foods, and Rhinehart. Scallops are received frozen and shucked, oysters are received shucked (VA303SP), and clams are received in shell (VA-1517-SS)
- Critical: Employee Health*
Observation: Observed no employee health policy. Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Recommend having the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. EHS provided Form 1B and FDA employee health hand book.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed the cutting board(s) along the grill prep unit, saute prep unit, salad prep unit and near the slicer in the middle kitchen heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Recommend resurfacing or discarding and replacing the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Observed the rear handwash station being used for purposes other than washing hands. Observed rear hand sink being used for food prep
Correction: observed shrimp thawing in the handsink.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: Observe the indoor floor material located at middle kitchen and rear kitchen/ dishwasher area not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. Observed paint chipping and unsealed concrete floors.
Correction: Recommend refinishing or replacing the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed walls throughout kitchen in need of cleaning. Specifically, observed wall near Alto Sham hot hold unit and at backsplash behind the cooking equipment in need of cleaning.
Correction: Recommend cleaning. 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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05/05/2015 | Routine | |
Food suppliers are PT Hastings (Seafood), PFG, US Foods and Rhinehart. Scallops are received frozen and shucked, clams are received fresh in shell (VA-1517-SS) and oysters are received shucked (VA-303-SP). Observed consumer advisory correct on lunch menu. Observed consumer advisory on main menu
- Records - Creation and Retention
Observation: Observed no written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasites infective to the aquacultured fish.
- Records - Creation and Retention
Observation: Observed no record identifying the genus and species of parasite-destruction exempt tuna species (e.g. Thunnus albacares, Thunnus atlanticus, Thunnus alalunga, Thunnus maccoyii, Thunnus obesus, or Thunnus thynnus)
Correction: Recommend providing the genus and species of tuna served raw, marinated, raw-marinated, partially cooked or marinated partially-cooked fish to verify that they do not need to be frozen for parasite destruction because they are exempt.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed marinara sauce in the walk in cooler cold holding at improper temperatures
Correction: observed at 59 F. Sauce was dated 2/5/15 and PIC stated that the marinara was prepared that day. PIC was not sure why or how long marinara had been cold holding > 41 F. Also discussed cooling methods.
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02/09/2015 | Risk Factor | |
All corrections made. Sewer smell observed when entering the facility. PIC indicated that toilets had been stopping up so new larger pipe for public sewer was put in and sewer connection was re routed to be more direct vs around the back and through drainfield. No back up osbserved. Back unisex bathroom always in working condition.
No violation noted during this evaluation. | 06/30/2014 | Follow-up | |
Discussed cook, cool, and reheat and the need for cooling temps. From temps taken and discussion it appears items are being cooled properly. Reviewed Employee Health. Need form 1B. Consumer Advisory observed.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the Salad Box and Grill box are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located at Prep and dish area does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Physical structures noted in need of cleaning: wall by ice machine, under 3 vat sink, shelf near salad box
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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06/04/2014 | Routine | |
All corrections made with exception of cutting boards. They have been ordered and will be delivered and installed on 7/16/13.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the equipment at front of the house 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.
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07/12/2013 | Follow-up | |
Discusse menu: items received raw = seafood. Most items received frozen. Discussed items cooked, cooled, and reheated. Discussed cooling and thawing methods. Good use of date marking and glove use. Discussed Employee Health with Chef. EHS to follow up in 3 weeks for corrections.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: PHF food cold holding at improper temperatures: hard boiled eggs
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the equipment at front of the house 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following Physical structures noted in need of cleaning: area behind 3 vat sink, shelf at bread area, behind all equipment under salad/service area, wall under dishmachine, wall at handsink, wall at back door.
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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06/19/2013 | Routine | |
No critical violations. Discussed menu. Discussed cooling, and thawing methods. Recommend taking cooling temps before leaving for the night to make sure less than 70 degrees (chili, soup, marinara, lasagna and prime rib) Reviewed Duties of Person in Charge with PIC and handout given. Facility uses shucked oysters from Bevan Va 303SP. Most items received raw frozen and then thaw. Handsink in front - need to make decision on use. Reminder no bare hand contact. Discussed items needed for correction before next inspection.
No violation noted during this evaluation. | 01/24/2013 | Risk Factor | |
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