Non-critical violations must be corrected within 30 days.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Bulk food near grill (white storage bins) unlabeled.
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.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the bar 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 cover preventing its use.
- Distressed Merchandise, Segregation and Location
Observation: Dented cans are not separated from other cans.
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
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03/09/2016 | Routine | |
- No food preparation at the time of inspection, facility is in off season
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) meat loaf, pulled pork, creamy peas 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Glass True RIC was observed in a condition that prevents necessary maintenance and easy cleaning. Water is dripping from vents.
Correction: Repair reach-in 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Dead oriental roaches observed throughout facility and inside glue traps.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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09/09/2015 | Routine | |
| No violation noted during this evaluation. | 02/13/2015 | Routine | |
| No violation noted during this evaluation. | 11/07/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensil (ice scoop) 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.
- Critical: Cooling* (corrected on site)
Observation: Leftover TCS foods from previous day 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals are not properly 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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07/18/2014 | Routine | |
No mice observed during todays inspection.
No violation noted during this evaluation. | 05/30/2014 | Follow-up | |
Dish machine has been converted to low temperature chlorine dish machine.
Three mice observed on glueboards. Facility is taking an active approach to eliminate mice problem. Pest report provided to inspector.
Will return on/about May 30, 2014 to check on mice situation.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Gaps observed at exterior doors. Pipe leading to outside observed open at the bottom of the stairwell. Seal all cracks and crevices in the building to prevent entry of pest.
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, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist. Several mice were observed on glue boards. Facility is being treated twice a month.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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05/02/2014 | Follow-up | |
Facility is scheduled to close next week for three weeks, before the next show starts. Operator plans to have facility bombed for pest.
Will return May 02, 2014 for follow-up inspection.
Thermometers are needed in the front of the waitstaff coolers.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Food and drinks observed on food preparation tables.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: High temperature dish machine is not reaching 160 F. Repair technician called during todays inspection and is coming tomorrow to serve machine.
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.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Gaps observed at exterior doors. Pipe leading to outside observed open at the bottom of the stairwell. Seal all cracks and crevices in the building to prevent entry of pest.
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, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Aids and Devices - Use Restrictions
Observation: Handwashing aids and devices have been installed at the food preparation sink down stairs.
Correction: Remove handwashing aids and devices from the food preparation sink
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Several mice were observed on glue boards. Facility is being treated twice a month.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (corrected on site)
Observation: Dead or trapped mice were found in the control device
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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04/10/2014 | Routine | |
Pre-set tableware should be protected.
Foods that are par cooked and reheated several hours later, should be placed in an ice bath to cool.
Check incoming shipments for dented cans.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (salad toppings) 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
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 and Utensils - Good Repair and Calibration
Observation: The water temperature gauge on the dish machine's sanitation step is not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the hand sink on the cook line is being used to rinse foods.
Correction: The handwash facility identified above is to be used for washing hands only
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. (Both front doors)
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, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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11/21/2013 | Routine | |
All previously cited violations have been corrected.
No violation noted during this evaluation. | 10/28/2013 | Follow-up | |
The facility was informed to contact Chesterfield HD for a Plan Review follow-up inspection.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The lower level 3 compartment warewashing sink was observed with spacing between the rear wall
Correction: the equipment is not installed with closely abutting surfaces to minimize the need for cleaning.
- Backflow Prevention Device, Design Standard
Observation: Indirect waste was not provided on the lower level bar 3 compartment warewashing sink
Correction: the warewashing sink is not identified as meeting standards set by the American Society of Sanitary Engineering.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stalls.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stalls.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in the lower level food processing area was observed not sealed (spacing was noted between the wall and the flooring).
Correction: Seal floor and wall juncture in rooms.
- Physical Facilities in Good Repair
Observation: Holes were observed in the walls and the flooring in the first floor food processing area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/25/2013 | Pre-Opening | |
Facility closed until October 2013 for renovations.
No violation noted during this evaluation. | 07/05/2013 | Routine | |
Gloves must be worn when rolling silverware, if utensils are stored with the lip contact portion upward.
- Non-Food Contact Surfaces
Observation: Far right compartment of the three compartment sink in the downstairs bar area is in need of being cleaned.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Leak observed at the sink, in the downstairs men's restroom.
Correction: Repair and maintain all plumbing components and fixtures.
- Floors, Walls, and Ceilings - Cleanability
Observation: Tiling in the downstairs women's restroom and underneath the bar down stairs is in need of being replaced.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Gaps observed at all doors leading into the dining area.
Correction: Protect the food establishment against the entry of insects and rodents by solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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03/18/2013 | Routine | |
No food preparation at time of inspection.
Dish machine rinse at 160+.
Ready-to-eat food items must be date marked within 24 hours.
Quaternary ammonium sanitizer must be set up once food preparation begins and must be changed at least every four hours or once water is no longer reading at a proper concentration of 200 ppm.
Posters provided include: proper food storage, proper set up for three compartment sink, and the importance of glove changes.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw eggs were observed being stored above dinner rolls and oranges.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) salmon filets, green beans, potato soup and cinnamon apples 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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12/09/2010 | Routine | |
Restaurant representatives - add corrected or new information about Swift Creek Mill Theatre Inc., 17401 Jefferson Davis Hwy, South Chesterfield, VA 23834 »