Mechanical dish machine may be used for washing and rinsing so long as basin of sanitizer is used for immersion of food contact surfaces thereafter. Call when machine is repaired. 804-524-8782
- 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Food-contact surfaces are not being sanitized in the mechanical dish machine. No chlorine is cycling through it. Third basin of manual washing sink was set up with 200 ppm quat as an immersion dip for equipment and utensils after washing and rinsing, as an interim measure until machine can be adjusted/repaired.
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.
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10/29/2015 | Routine | |
The facility has currently installed six vector lights, appropriately placed fly strips, currently using fans and pest control services (AmeriPest) to reduce fly issue throughout the facility. The fly issue within the facility was observed reduced at this time. Management has stated that sanitation, facility maintenance and continuing pest control services will be ongoing to address the fly issue.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the walk-in freezer does not close properly due to ice build-up and poor condition of the metal gasket.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor and floor covering(metal sheet on top of the submersible pump) by the mop sink area has ponding water underneath it. Area is unstable and not smooth and easy to clean.
Correction: Repair or replace floor or floor covering to make it smooth and easily accessible to sweep and mop.
- Pests - Controlling Pests* (corrected on site)
Observation: Harborage conditions exist underneath the corner were the triple sinks meets with the dishwashing machine.
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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07/17/2015 | Follow-up | |
Adequate digital thermometer and sanitizer test kit.
Notes:
1. Reviewed employee health with PIC and quizzed a couple of employees on what signs/symptoms they are required to report. Responses were not great, and PIC has agreed to have new staff (4) review and sign FDA form 1- B immediately. Signed copies are kept on file. Strongly encourage PIC to post a copy of the policy in the kitchen area for easy reference.
2. AmeriPest is the facility's normal pest control company and services the facility on a monthly basis. This is not enough given present conditions. Flies were present throughout the facility, and were concentrated in areas of moisture. Ironically enough, no flies were observed outside, even next to the grease trap. Encourage PIC to run floor fans in three wet areas that were identified
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Portioned buffalo chicken(43-51), country ham(40-50) separated with deli tissue paper and raw burger(41-43) cold holding at improper temperatures.
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 - Good Repair and Proper Adjustment (repeated violation)
Observation: The door of the walk-in freezer does not close properly due to ice build up and poor condition of metal gasket. The left MUT cooler had ponding water in the bottom of it, and it was dripping onto the floor.
Correction: Repair or replace the door/ gasket in accordance with the manufacturer's specifications. Hve the left MUT cooler checked out. The drain line may be plugged.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Soda dispensers nozzles had accumulations of grime and debris(syrup build up).
Correction: Clean and sanitize dispenser nozzles at least once every 24 hours.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed two ice buckets on top of the ice machine that were not inverted after being used. Ice scoop holder had standing water, mold, and rust in the bottom.
Correction: Invert ice buckets when not in use and drill holes in bottom of ice scoop holder.
- Toilet Room Receptacle Covered
Observation: Only one of the three stalls had a covered feminine napkin refuse container.
Correction: Provide a cover to the feminine napkin refuse container in each ladies room stall.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor and floor covering(metal sheet on top of the submersible pump) by the mop sink area has ponding water underneath it. Area is unstable and not smooth and easy to clean.
Correction: Repair or replace floor or floor covering to make it smooth and easily accessible to sweep and mop.
- Light Bulbs Protective Shielding
Observation: Light bulb along the cookline in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Critical: Pests-Controlling Pests*
Observation: Observed presence of flies at different point of the establishment, specially were there is accumulation of moisture. For example, there is evidence of harborage area underneath the corner were the triple sink meets with the dishwashing machine, by the mop sink area and underneath the counter of the bar area(main bar open during the day).
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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07/01/2015 | Routine | |
NOTES:
* Monitor date marking system to ensure accuracy.
* All violations corrected at time of inspection.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) spinach crab dip & beef stew in the refrigeration unit was not discarded by the ""consume by"" date.
Correction: DISCARDED. Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- 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 QUAT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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01/05/2015 | Routine | |
NOTES:
* Violations corrected at the time of inspection.
* Form 1-B given to PIC.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use: in-use knives being stored between prep coolers.
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.
- Equipment - Good Repair and Proper Adjustment (corrected on site) (repeated violation)
Observation: WIF was observed in a state of disrepair and with an ambient air temperature of 38 degrees.
Correction: SERVICED & CORRECTED AT THE TIME OF INSPECTION. Repair the WIF 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 WIF, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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08/27/2014 | Routine | |
1. Tuna offered undercooked (consumer advisory) is thunnus albacares.
2. Good hand washing practices observed.
3. Good focus on food safety noted.
No violation noted during this evaluation. | 05/14/2014 | Routine | |
Discussion with PIC reveals cloth towels are used for drying hands at bars. Use only disposable towels to preclude re-contamination after hand washing.
- 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.
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.
- Hair Restraints - Effectiveness
Observation: Employee 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Several items in walk in cooler and on make up cooler were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) chili in the refrigerator, the food should have been discarded thrtee days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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: Walk-in freezer door does not properly seal/close due to ice build-up from maintenance issue.
Correction: 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.
- Light Bulbs Protective Shielding
Observation: Light bulbs over kitchen make up cooler in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room door is being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead flies on fly paper above dish wash machine dunnage need to be removed. We are far past fly season.
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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01/13/2014 | Routine | |
NOTES:
* Violation corrected during inspection process.
* Form 1-B given to PIC.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Buffalo Chicken Dip, Spinach Artichoke Dip, and Rice/Bean mix cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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10/09/2013 | Routine | |
* All non-critical violations must be corrected within 30 days.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic 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.
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07/09/2013 | Follow-up | |
NOTES:
* All non-critical violations must be corrected within 30 days.
* A follow-up inspection will take place on or around 7-2-13.
* Please call Chesterfield Health Department at (804)748-1694 once pest controller conducts next visit.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) chicken dip and spinach dip in the refrigeration unit was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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 and Utensils, Air-Drying Required
Observation: Plastic 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor and walls on the cook-line noted in need of cleaning.
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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist
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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06/05/2013 | Routine | |
NOTES:
* Owner called to correct insufficient water temperature.
* All critical violations must be corrected immediately.
* Please call Chesterfield Health Department at (804)748-1694 once water temperature exceeds 100 degrees.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Foods not in original container/packaging not labled with common name.
Correction: All foods not stored in original packaging/containers must be labeled with common name to prevent potential of cross contamination.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from handwashing sinks was measured at a temperture of less than 100 degrees (93 degrees).
Correction: Adjust water heater or call maintenance provider to ensure hot water temperature of 100 degrees or more.
- Toilet Tissue - Availability/Toilets and Urinals (corrected on site)
Observation: No toilet tissue provided in men's restroom.
Correction: All toilet facilities must be supplied with toilet tissue to prevent potential cross-contamination.
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02/04/2013 | Routine | |
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