The tile floor in the dish room was pulled up for a plumbing problem and a metal floor was put down. This floor is not sealed properly and doesn't meet the regulations. The floor must be repaired back to the original approved material. This work must be done before the next permit is issued.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed a half eaten plate of wings in the prep area.
Correction: No eating in the prep area. Corrected by management.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed old food particles on the slicer.
Correction: Corrected by taken apart and cleaning.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed several containers of chemicals stored above the prep tables on the cook line.
Correction: Corrected by removing.
|
03/28/2016 | Risk Factor | |
Note: Supplier confirmed salmon is farm-raised, pellet fed (consumer advisory on the menu). Service technician for dishmachine is en route.
Permit issued.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled bulk food containers.
Correction: Label working containers with the common name of its contents.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Insufficient sanitizer in wiping cloth bucket at the line (QT <200ppm).
Correction: Replaced.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Observed a salmon burger undercooked to 140F.
Correction: Use a metal stem thermometer to verify proper cooking temperatures. Burger was returned to the grill for further cooking.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed waffle batter at line at 75F (ice water level around batter was below food level).
Correction: Maintain ice bath level even with food level to keep food at <41F or use time as a control.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed kitchen dish machine is not pulling sanitizer.
Correction: Service called. 3 part sink is being used to sanitize until repaired. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Hand Drying Provision (corrected on site)
Observation: No towels at line hand sink.
Correction: Provide towels at all hand sinks.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floors - especially at the cook line - in need of cleaning.
Correction: Clean regularly and thoroughly.
- Pests - Controlling Pests* (repeated violation)
Observation: Observed sewer or fruit flies in the dry storage area and at the bar area.
Correction: Eliminate harborage conditions.
|
10/14/2015 | Routine | |
Notes: Dish machine was not in use at the time of inspection but when we ran it, no sanitizer was dispensed. Service called, 3 part sink is being used until repaired. Don't forget to remove old date marks from containers. Numerous drain/sewer flies at the bar - there is a drain/sewer gas odor at the bar area.
Very good handwashing and glove changing observed by kitchen staff.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed open drink on prep table in the back.
Correction: Employee drinks must have a lid and straw.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed above 41F: bbq at 64F, waffle batter at 74F.
Correction: Discarded. Maintain food at <41F. Keep ice water level the same as food (waffle batter) level to maintain temperature.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed inside ice machine needs cleaning (pink).
Correction: Clean and sanitize regularly.
|
06/11/2015 | Risk Factor | |
Note: Watch cooling method on chili, mushrooms, and cheese sauce (deep pans used). Recommend separating into shallow pans, using an ice bath or wand or both methods. Numerous drain/fruit flies noted at the bar.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed food in the walk in cooler above 41F (unit was reading an air temperature of 45-46F): fried chicken 45F, meatloaf 43-44F, grits 44F.
Correction: Unit thermostat was adjusted and air temperature dropped to 42F. Monitor walk in cooler and ensure that it maintains food at <41F at all times.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Observed bar dishmachine was not pulling sanitizer.
Correction: Dispensing tube was not fully submerged into sanitizer and there was a lot of air in the tube. Check dishmachine sanitizing levels before use.
- Hand Drying Provision (corrected on site)
Observation: No paper towels at dessert hand sink.
Correction: Provide soap and towels at all hand sinks.
|
01/27/2015 | Risk Factor | |
Notes: Chlorine sanitizer for bar machine is empty - replace. Cook line is a little dark (provide more light if possible). Consumer advisory on kids' menu will need to be removed once the 2013 Food Code has been adopted. Salmon offered for sale is pellet fed, farm raised to control for pathogenic parasites.
Good facility organization and cleanliness.
Permit issued.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee handle ready to eat bread with bare hands.
Correction: Employees must use gloves or other barrier to prevent bare hand contact with ready to eat foods.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: No sanitizer detected in wet wiping cloth bucket at cook line.
Correction: Store wet cloths in sanitizer solution.
- Cooling Methods
Observation: Improper cooling methods observed: deep pans covered tightly, hot foods placed in walk in cooler.
Correction: Recommend shallow panning items, using ice baths and portioning items to help facilitate cooling. Do not put steaming hot food (mushrooms at 130F) in walk in cooler.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed chicken at 90-100F in steam table at cook line.
Correction: Discarded. Maintain hot TCS food at >135F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed food in top pans of salad unit above 41F: tomatoes 45F, hummus 46F, pimiento cheese 44F.
Correction: Unit was adjusted, food was down to 42-43F at the end of inspection. Maintain unit at <41F.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Observed cracked lexan pan on storage shelf.
Correction: Do not use cracked pans that are no longer cleanable.
- Handwashing Cleanser - Availability
Observation: No soap at bar hand sink.
Correction: Provide soap at all hand sinks.
- Pests - Controlling Pests*
Observation: Several fruit or drain flies noted at the bar.
Correction: Eliminate harborage points to abate the issue.
|
10/09/2014 | Routine | |
Observation: replace the missing ceiling tiles above the bulk ice machine (possible means of contamination).
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: Observed the lack of a handwashing sign in the male restroom.
Correction: Supply a sign in the restroom. Sign was placed in restroom.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed spray bottles on the rear storage rack with no identification labeling.
Correction: Label all toxic items. Bottles were labeled.
|
07/07/2014 | Risk Factor | |
- Critical: Cooling* (corrected on site)
Observation: Soup made earlier today is 85 F at 2 hours.
Correction: Reheated to 165 and will cool from 135 to 41 in
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS foods overstocked in prep refrigeration units was >41 F.
Correction: Corrected by moving TCS foods to another refrigerator to rechill to
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: TCS foods prepared and held >24 hours are not date marked.
Correction: Date mark TCS foods prepared and held in refrigerator for >24 hours.
- Warewashing Machines, Sanitizer Level Indicator
Observation: Sanitizer indicator does not appear to be working.
Correction: Repair or replace indicator so employees can easily see if the sanitizer is dispensing as required.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Labels not removed from exterior of food pans when they are cleaned before reuse.
Correction: Remove labels when washing wares.
|
11/26/2013 | Routine | |
Discussed consumer advisory on menu. Reminder statement is fine but several foods were " * " ed that are either commercially fully cooked or will be fully cooked here before service. Advised PIC to remove the " * " from these foods. PIC will email revised menu to me. 30 day permit issued.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture at the bar dump sink. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch. Temporarily corrected by removing the hose.
|
10/29/2013 | Follow-up | |
Discussed employee health requirements. Prior to issuance of Food Establishment permit: verify that smoked salmon is fully cooked or disclose with " * " on menu and document parasite free, place " * " beside the word "eggs" on menu when the eggs may be ordered undercooked ("any style" or "sunny side up"), remove " * " beside "corned beef hash" as that is a fully cooked item. (The " * " effectively directs the reader to the reminder statement at the bottom of the menu.) Note that steaks that are not mechanically tenderized do not have to be identified with consumer advisory if they are cooked on the outside surfaces.
Keep shellstock tags 90 days - date mark with date last used/served and keep in order used/served. "Wild Mushrooms" are commercially purchased from an approved source. Refrigerator temps are OK today and thermometers are in each unit. Smoking will be allowed at outdoor tables. Discussed pest control - must prevent presence of flies. Finish construction in bar - follow-up inspection for issuance of permit is scheduled.
No violation noted during this evaluation. | 10/21/2013 | Other | |
Restaurant representatives - add corrected or new information about American Tap Room, 1601 Willow Lawn Drive #840, Richmond, VA 23230 »