Tavern 19, 600 Founders Bridge Pl, Midlothian, VA 23113 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Establishment with an adequate metal food stem thermometer, chlorine & quaternary test kit. The dish machine had an adequate chlorine concentration in the sanitizing cycle when tested. The sanitizing set-ups were adequate. Adequate employee health policy in place. Health permit posted & visible.
No violation noted during this evaluation. | 03/09/2016 | Routine | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. The dish machine had an adequate chlorine concentration in the sanitizing cycle when tested. Adequate employee health policy in place. Health permit posted & visible.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system for mussels when removed from their tagged or labeled container.
Correction: Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shell-stock from their containers. The system must ensure that shell-stock from one tagged or labeled container is not commingled with shell-stock from another container before being ordered by the consumer.
- Equipment - Good Repair and Proper Adjustment
Observation: The sliding drawer refrigerator under the grill was holding 43-44 degree Fahrenheit.
Correction: Repair the sliding door refrigerator so that it maintains a product temperature of 41 or below at all times.
- Equipment - Good Repair and Proper Adjustment
Observation: The can opener blade is damaged & causing metal fragments when cans are opened..
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and rotate the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from three hand-sinks was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the hand-sink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the bar hand-sink.
Correction: Hand soap must be provided at all hand-sinks to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (repeated violation)
Observation: Paper towels were not provided at the bar hand-sink.
Correction: Paper towels must be provided at all hand-sinks at all times.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
10/23/2015 | Routine | |
Establishment with an adequate metal food stem thermometer, quaternary & chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. The sanitizing bucket set-ups were adequate. Adequate employee health policy in place. Health permit posted & visible.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food 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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Hand Drying Provision (corrected on site)
Observation: Paper towels were not provided at the kitchen hand-sink.
Correction: Must provide paper towels at all hand-sinks at all hand-sinks at all times.
|
03/17/2015 | Routine | |
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