All food temperatures taken were internal.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system of shellfish tags, the dates of when the shellfish were sold are not being recorded.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served. Dates of when the shellfish were served should be written on the tag, or in a log.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the bare wooden liquor shelves at the bar are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Seal all bare wood. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment and Utensils - Good Repair and Calibration
Observation: The following equipment was observed in a state of repair and condition preventing effective maintenance and easy cleaning: some pizza paddles have a wooden surface that is cracked or worn (fraying), spatula is cracked, yellow cutting board is heavily scored.
Correction: Discard, replace or repair to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: sides of cooking equipment at cookline, ventilation hood over oven, dishmachine dish rack (for soiled dishes), the front of microwave, some doors and door handles to equipment (and actual doors), lower prep table shelf in back of kitchen and under bar counter wooden shelves that hold liquor.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food containers were found stacked while 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the front of the kitchen is being used for purposes other than washing hands. A container of sanitizer and a spatula was found in the sink, blocking it from being used to wash hands.
Correction: The handwash facility identified above is to be used for washing hands only. Store sanitizer on a crate, or another surface where it can't contaminate food or food equipment/utensils.
- Plumbing System Maintained in Good Repair
Observation: The spray hose at dishmachine is leaking from the fixture and in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Lighting, Intensity
Observation: Some light bulb fixtures are burnt out or not in place, so there is inadequate lighting in the back room of kitchen.
Correction: Provide 50 foot candles of light in food prep areas.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: floor grout deteriorating in between tiles at the dishmachine and by the back handsink, some floor tiles are cracking in restrooms, walk-in cooler concrete step is heavily pitted, ceiling tile not in place over kitchen prep area, ceiling has been removed and not repaired in back prep room of kitchen
Correction: dishmachine, some handsinks and three compartment sink caulking is damaged, no longer sealing the equipment to the wall.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning: ceilings in kitchen dusty, food debris and containers on floor under equipment in kitchen, brick dust on water pipes behind rack at the end of bar.
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.
|
03/30/2016 | Routine | |
- Records - Creation and Retention (corrected on site)
Observation: 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: Provide 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.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: The ice machines inner shoot divider was observed with film build-up.
Correction: Clean the surface at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
|
10/21/2015 | Risk Factor | |
All food temperatures taken were internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The milk in the bar cooler was 7 days past it's expiration date and soured.
Correction: Ensure food is safe and unadulterated.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: The tags for the mussels are not available or are discarded immediately after the container is empty.
Correction: Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied. Keep tag or identifying information with mussels at all times, do not commingle different lots of mussels. Pull tag once mussels are empty and write the date on tag of when the mussels were last sold.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: An employee dipped their finger into butter hot holding.
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 - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Tater tots were left out during lunch rush and cold holding at 46-54*F.
Correction: Cold hold foods at 41*F or lower. If foods need to be left out during lunch rush use a working portion and place on a 4 hr time control where any leftovers are discarded at the end of the 4 hrs. Time must be tracked.
- Equipment and Utensils - Multiuse, Characteristics (repeated violation)
Observation: The following food contact surfaces being used do not have multiuse characteristics:
-The single use plastic food containers are being reused/ refilled more that one time and washed in the dishmachine and used to reheat foods in. The plastic single service containers say they are microwave reheatable only, but are placed in very hot water on the stove top to re-heat foods in and are hot holding in that water. *Corrected During Inspection by Discarding Wood*
Correction: Use multi-use containers to store foods in and containers that are meant to be reheated on the stove (such as metal containers).
- Equipment and Utensils - Multiuse, Characteristics (repeated violation)
Observation: The following food contact surfaces being used do not have multiuse characteristics:
-The food contact surface of the cheese/sausage wood blocks used to serve food on is not durable, nonabsorbent, easily cleanable, resistant to pitting. There are cracks in the wood and the wood is not smooth in some areas.
Correction: The wooden blocks were discarded.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the wood and metal paint brushes used as butter basters are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the paint brushes with an approved brush to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- 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 precision chlorine and quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The following equipment is not sealed to adjoining equipment or walls: dishmachine drainboards, three compartment sinks, some handsinks.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) used for prep 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: various prep utensils in container and the cutting boards had a film of food particles and debris built up on surface (corrected by scrubing cutting board and sanitizing afterward).
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: 3 tier dish rack by dishmachine, doors to kitchen, dry food storage shelves in the back.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic containers and cups were found stacked while 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service straws on the bar and to go cups on couter observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. The straws can go into a straw dispenser if set out on the bar or wrapped straws can be purchased. Store plasctic containers inverted.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: concrete in font of walk-in cooler, some tile grout beginning to deteriorate, some floor tiles cracked in men's restroom, some ceiling tiles are damaged or missing (back of kitchen and in restroom), some tile coving is not sealed to the wall in kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 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 the curing of salmon to render the product non-potentially hazardous in its raw, ready-to-eat form.
Correction: Cease in engaging in curing until a properly prepared HACCP Plan is submitted and approved by the Health Department, or you can still cure as long as the salmon has a consumer advisory on the menu and is kept at proper cold holding temperatures until served. The salmon was verified to be sushi grade. The operator said that the salmon will be added to the consumer advisory on the menu.
|
06/04/2015 | Routine | |
All food temperatures taken were internal. Do not contact unwrapped straws with bare hands
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers once foods are removed from their bulk containers into smaller working containers (salt, sugar, oils etc.).
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.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The single use plastic food containers are being reused/ refilled more that one time and washed in the dishmachine and used to reheat foods in. This plastic single service containers say they are microwave reheatable only, but are placed in very hot water on the stove top to re-heat foods in (some plastic containers were warping from the heat). The bare wood sausage boards have gaps in the wooden surface from where the wood has split.
Correction: Replace with multi use containers to prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. Repair or replace wooden sausage boards so that the surface is smooth (free of cracks), non-absorbent (bare wood sealed), and easily cleanable (rough edges sanded/smoothed out).
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: make table gaskets are torn, some metal racks are beginning to rust in WI, and painted food storage shelves are worn and outer boards are broken.
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: cutting boards along make tables had residue built up on surface.
Correction: Clean and sanitize these surfaces for food contact. This may require a hard scrub with a bristle brush with some degreasing soap and a heavy bleaching afterwards
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The bar beverage gun for dispensing beverages interior nozzle had debris built up on it.
Correction: Clean the surface at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic containers and other pans were found stacked while 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean bowls, plates, sausage and cheese wooden blocks and straws (unwrapped) were observed stored with the food-contact surface facing upward and in areas where they are not protected from the public at kitchen window and on bar counter. Pans were stored on a lower shelf at the entrance into kitchen and this shelf was on the floor.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage. Store straws in a covered container or straw dispenser if kept on bar counter. Store pans 6 in above the floor.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Many light bulbs in kitchen are not shielded, coated, or otherwise shatter-resistant. Pot light in food storage room not shielded.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: grout deteriorating by dishmachine, some ceiling tiles stained and missing, some coving is loose or in poor repair in kitchen, floor paint peeling where used, some floor tiles are damaged throughout facility.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
01/28/2015 | Routine | |
All food temperatures taken were internal. Reduced Oxygen Packaging was discussed. The facility has ceased doing ROP, but may restart.
Contact inspector with further questions, or before conducting ROP. This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation.
- Records - Creation and Retention
Observation: 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: Provide 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 - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu and brunch menu do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. A statement should be added before the advisory that states the following above stared items may be cooked to order (or to customer specification), or you could list each menu item at the bottom and say that those items are cooked to order. Also asterick all foods undercooked in the menu.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes in dishmachine. The sanitizer line will not stay connected to pump.
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. Dishes will be washed manually in the three compartment sink until dishmachine is repaired.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the bar is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the men's restroom.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of windex is 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of dishmachine sanitizer, detergent and rinse aid are stored next to cooking oil and chemical spray bottles are stored on food cart at bar. These items are not properly stored to prevent the contamination of food.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
09/12/2014 | Risk Factor | |
All food temperatures taken were internal. Ensure all food containers are labeled if removed from their original package. Ensure damaged utensils are discarded if they contain any cracks, crevices or pitted (ex. burnt spatula handles). Ensure ice scoop handle does not come in contact with ice.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Garlic and oil mixture (64°F) out a room temperature under no form of hot or cold holding.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.Garlic and oil was discarded and will now be kept in a container of ice to maintain at 41°F, or lower.
- Critical: Reduced Oxygen Packaging - Criteria* (corrected on site)
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the reduced oxygen packaging (ROP) process.
Correction: Cease the service or sale of ROP food. An approved HACCP plan must be in place prior to packaging food using the ROP processing method.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked eggs are provided on the brunch menu without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The following equipment is not sealed to adjoining equipment or wall:
>>Handsinks in restrooms
>>Mop sink
>>Handsink at service station
>>3 compartment sink at bar
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Wooden storage shelving unit in store room paint worn and no longer properly sealed
>>Door gaskets torn on single door reach in refrigeration unit and salad lowboy
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The small cutting board(s) along the kitchen prep table 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.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Cups at service station were found stacked while 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.
- Light Bulbs Protective Shielding
Observation: Light bulb in storeroom not shielded, light bulb above pizza prep table not shielded (corrected by removal), and 3 light bulbs above main kitchen prep table not shielded not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are not maintained in good repair:
>>Concrete pitted of step-up to walk-in
>>A few tiles damaged in men's restroom
>>Floor not sealed to wall in back storage room
>>Threshold into back storage room missing
>>Concrete strip by office hallway entry not sealed and has pitts
>>Tile wall coving and rubber coving by kitchen side entry door is in poor repair
>>Floor wall juncture in mop room not sealed
>>Walk-in cooler floor paint peeling
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Sanitizer containers observed without a label.
Correction: Label spray bottles with contents or discard.
|
06/03/2014 | Routine | |
All food temperatures taken were internal. In use utensils should not be stored in sanitizer in between uses, but can be stored in water that is 135*F, or higher.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers observed.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: There were many prepared ready-to-eat (RTE) foods in the refrigeration unit that are not properly dated for disposition. The date label is placed on the items the day they are cooked, then frozen. Once food is taken out of the freezer and thawed a new date label is not placed on the containers.
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 - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to adjoining equipment or walls:
>>mop sink
>>front of kitchen handsink
>>back of kitchen handsink
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair or damaged:
>>Wood storage shelving in back storage room paint worn/chipped and shelf edges have crevices that can trap food
>>One barewood shelf at bar under the counter needs to be sealed
Correction: Repair or replace damaged equipment.
- Equipment - Cutting Surfaces
Observation: The smaller cutting board(s) along the prep table 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the equipment has accumulations of grime and debris:
>>Dust accumulating on light fixtures and sprinkler system under ventilation hood at cookline (CORRECTED DURING INSPECTION)
>>Metal shelving under the grill has grease and food debris
>>A container with utensils in it had food debris in the bottom of it
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Cups at service station were found stacked while 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean utensils stored in a container with pens and a marker. Wrapped single service utensils stored with employees gum and pepto-bismal.
Correction: Store utensils and single service articles away from miscellaneous sources of contamination.
- Physical Facilities in Good Repair
Observation: The following physical facilities are not maintained in good repair:
>>Concrete pitted of step-up to walk-in
>>A few tiles damaged in men's restroom
>>Ceiling tile damaged in men's restroom
>>Floor not sealed to wall in back storage room
>>Threshold into back storage room missing
>>Tile wall coving and rubber coving by kitchen side entry door is in poor repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottles of windex observed without a label.
Correction: Label spray bottles with contents or discard.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of windex are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of windex must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
02/05/2014 | Routine | |
all food temperatures observed are internal.
Although menu offerings do not include raw or undercooked food, specials may. Advised CFM that in the event raw or undercooked animal foods are provided as a special there shall be on the menu or other approved point of service a disclosure that the entree has raw or undercooked elements AND that consuming raw or undercooked animal food may increase the risk of foodborne illness.
- Person in Charge (repeated violation)
Observation: Hampton Certified Food Manager (CFM) certificate not posted.
Correction: Post Hampton certificate or register Serv Safe certificate with the Hampton Health Department ($10 fee).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Multiple potentially hazardous foods in the walk-in cooler are cold holding at improper temperatueres.
Correction: Corrected. Upon arrival EHS advised that fan unit to walk-in cooler went out this morning and that it was currently being worked on (completed shortly after EHS arrival). Food products measured 44-47*. By end of evaluation, ambient air temperature observed at 38*. PIC was correct to have unit checked and/or serviced but in the future, ensure products are relocated to other refrigeration units OR iced down in the walk-in to maintain product at or below 41*.
- Temperature Measuring Devices
Observation: Thermometers not provided inside the grill and sautee undercounter refrigeators at the front by the door.
Correction: Provide thermometers at the front by the door (i.e. warmest part of unit).
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in food facility.
Correction: Post of no-smoking signs or international no-smoking signs. These can be found online at www.vdh.virginia.gov/breatheeasy
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Quaternary amnmonia test strips not provided.
Correction: Provided quaternary ammoniat test strips to ensure sanitizer is in acceptable range.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Food contact surfaces of meat slicer are not clean.
Correction: Clean and sanitize prior to next use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Bar hand sink used as dump sink.
Correction: Hand sinks are for hand washing only.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Employee belongings (shoes, bag) stored on top of liquor bottles at bar.
Correction: Corrected. Discontinue storing employee belongings with food, equipment, utensils, linen, or single service.
|
07/19/2013 | Routine | |
Permit issued it will expire July 10, 2013. All violations are to be corrected by that date
- Person in Charge (repeated violation)
Observation: CFM not registered with this office
Correction: Register
|
05/20/2013 | Follow-up | |
Dumpster being shared with Marker 20
- Person in Charge
Observation: CFM not registered with this office
Correction: Register Certificate with this office
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the bar reach in fridge.
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.
- Cooling, Heating, and Holding Capacities
Observation: Reach in not holding at proper temperatures
Correction: Repair/adjust unit to hold at 41*F or below
- Temperature - Food Temperature Measuring Devices - Provided
Observation: There is no digital tip sensitive food thermometer
Correction: Provide
- Sanitizing Solutions, Testing Devices (corrected on site)
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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Dish machine not injecting sanitizer at proper levels
Correction: Repair/adjust sanitizer
- Floors, Walls, and Ceilings, Utility Lines
Observation: Drain lines and soda lines not at a level to facilitate cleaning
Correction: Raise to at least 6 inches off of the floor
- Light Bulbs Protective Shielding
Observation: Light shields and end caps lacking in several areas (dishwashing area)
Correction: Provide
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Lighting over flat top grill is insufficient
Correction: Increase lighting
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of cleansers 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.
|
05/17/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Venture Kitchen & Bar, 9 E Queens Way, Hampton, VA 23669 »