Notes:
*Hoods had been cleaned then previous day.
*Ceiling tiles were still missing and the ceiling had not been painted.
- Floors, Walls, and Ceilings - Cleanability
Observation: Several ceiling tiles in kitchen are missing and the metal track system used to hold the tiles in place is rusted and in poor repair.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
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05/05/2015 | Follow-up | |
Notes:
*Facility was much improved. Unnecessary equipment was removed, facility had been cleaned and the walls painted. The refrigeration units had been rearranged and food properly stored to prevent cross contamination. The employee health policy had been implemented and hung for employee easy access. Observed hand washing and proper glove use during inspection. Facility had obtained 2 new digital food thermometers and bleach for sanitizing at the 3 compartment sink. Suggest implementing a master cleaning schedule to ensure facility cleaning and maintenance are up to date.
*Another follow up inspection will be done after Monday, May 4th, to ensure that: 1)The hood system maintenance and cleaning has been done
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. The dish machine was being used but it was not dispensing any sanitizer in the rinse cycle. After priming, the machine started working properly.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
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04/28/2015 | Follow-up | |
In addition to the violations listed, the following items need attention:
*Hand sink in the kitchen is in need of cleaning. Observed some food debris in the handsink. Do not use handsink as a dump station.
*Highly encourage management to get food safety training. Informed management that a food safety certified manager would be required to be on site during hours of operation as soon as VA updates to the the new food code.
*Reorganize refrigeration units so that raw animal products are not stored near or on top of ready to eat foods.
*All food and food contact equipment must be stored at least 6 inches off the floor in cabinets or on shelving with legs. Food and equipment stored on crates is not allowed.
*Ice scoop should be stored in a clean and sanitized container instead of in contact with top of the ice machine.
*Employee beverages in the kitchen are required to be in a cup with a lid/straw or a sip lid and be store below food and food contact surfaces.
*Slicer appeared to have dried food debris on it. This piece of equipment is required to be broken down and all parts and surfaces cleaned and sanitized at least every 4 hours during continual use and at the end of use. This equipment should also be covered when not in use to prevent dust and debris from building up on it.
*Cutting boards on prep tables are in need of resurfacing or replacing due to excessive scoring.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Gave club manager a sample employee health plan to implement.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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: 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed shell eggs stored over ready to eat food.
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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce a working food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. The sanitizer bucket was empty and the machine was unable to sanitize items being washed in it.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. There was no sanitizer present in the facility at the time of inspection to allow for proper wash, rinse, and sanitizing of food contact equipment and utensils. Employee was sent to the store to purchase.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the prep tables and equipment has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean utensils were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet (hose attached to the floor sink faucet) and the flood rim level if the floor sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Observed build up of food debris under equipment and observed excessive knats.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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04/23/2015 | Routine | |
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the Front Wait Area RIC
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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07/15/2014 | Routine | |
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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.
- Thawing (corrected on site)
Observation: Improper methods used to thaw Shrimp. Shrimp being thawed in standing (not flowing) water located in the sink.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cooked Bacon hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Butter located in reach in cooler 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) Bread Pudding & Apple Cobbler in the refrigeration unit is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the reach in cooler.
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.
- Equipment - Cutting Surfaces (corrected on site)
Observation: A cutting board is 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.
- Lighting, Intensity (corrected on site)
Observation: Less than 10 foot candles of light was noted in the wait staging area.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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02/21/2014 | Routine | |
- Food Storage - Clean and Dry Location
Observation: (Corrected During Inspection) Food stored on the floor or food stored less than 6" above the floor in dry storage area (baggged onions), walk in cooler (beef burger and other), and walk in freezer (boxed shrimp, other items).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: (Corrected During Inspection, food discarded by PIC) According to the ""consume by"" date on the site made (RTE) green beans in the refrigerator, the food should have been discarded 11 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 (corrected on site)
Observation: The can opener blade is rusted and dull.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Mops - Drying Mops (corrected on site) (repeated violation)
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.
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02/25/2013 | Routine | |
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