Houndstooth Cafe, 13271 Hanover Courthouse Road, Hanover, VA 23069 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Houndstooth Cafe
Address: 13271 Hanover Courthouse Road, Hanover, VA 23069
Type: Full Service Restaurant
Total inspections: 4
Last inspection: 12/16/2015

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Inspection findings	Inspection date	Type
EHSS discussed the following: required for food safety certification with 2016 changes in the regulations, cooling times/temperatures/methods, reheating methods/times/temperatures, cleaning/sanitizing of in use utensils and cleaning/sanitizing of thermometer.. Discussed employee health. OEHS Guidelines available and Form 1B signed by employees. EHSS recommends reviewing employee health information and handwashing and glove use practices routinely with all employees. Raw foods prepared include chicken, pork, ground beef, fish, shrimp. Suppliers are Ferraro and US Foods. Potato soup made during cold weather. Owner stated outside building is not used for cooking BBQ. BBQ is cooked inside in oven. EHSS recommended checking with the building inspector's office about the requirement for ventilation if BBQ is cooked in outdoor area. Area would need to be cleaned and floors, walls and ceiling would need to be smooth and easily cleanable. A handsink may be required depending on frequency and extend of use. Critical: Reheating for Hot Holding* (corrected on site) Observation: The potato soup and mashed potatoes were not reheated to a sufficient temperature and time to eliminate pathogenic bacteria. Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours. Foods were just at 2 hours and were reheated. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) Observation: The following utensils were observed soiled to sight and touch: numerous tongs and spoons in grill area, several knives and large slicer. 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: - wells of steam table - bottom shelves on prep table across from 3 basin sin - tops of containers on steam table Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Floors, Walls, and Ceilings - Cleanability Observation: Floor in rear prep are is not smooth and easily cleanable. Floor is painted cement and in need of repainting/sealing or covering with flooring that is smooth and easily cleanable. Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable. EHSS discussed with owner a schedule to replace floor during 2016 and prior to permit renewal in 2016. Physical Facilities - Cleaning Frequency and Restrictions Observation: The filter in the ventilation system above the grill 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.	12/16/2015	Routine
All items discussed during the pre-opening inspection have been addressed. The EHSS provided the PIC with cooking, cooling, reheating, and thawing handouts. Discussed the following with the person in charge: 1. Ensure that when date marking foods with the 7 day use by date that the date the food was prepped or removed from the freezer is included. The EHSS will provide the PIC with a date marking handout. 2. Observed the employee health policy (FDA Form 1-B) on file and signed by all employees. 3. Only produce and non TCS foods are being stored in the 1 door reach-in cooler since this unit is not holding foods at or below 41°F. The PIC relocated the dairy creamers to the 2 door reach-in cooler. 4. No foods on the menu are offered raw or undercooked and therefore no consumer advisory is required. 5. Recommend that the person in charge attend an accredited food safety training course. Observed good holding, cooking, and reheating temperatures of foods. Cloths - Wiping Cloths - Use Limitation (corrected on site) Observation: Wiping cloths improperly stored between use. Observed wiping cloths stored in buckets with chlorine sanitizer at a concentration of 10 ppm. Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Toilet Room Receptacle Covered Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies restroom stall. Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. Handwashing Cleanser - Availability Observation: Soap was not provided at the hand washing sink located next to the prep table/prep sink and the hand washing sink located in the room where the steamer is located. 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: Several spray bottles of windex and sanitizer 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.	02/06/2015	Routine
No violation noted during this evaluation.	01/05/2015	Pre-Opening
The following items need to be repaired or provided prior to the final inspection: 1. Provide an additional refrigeration unit to ensure that there is sufficient refrigeration for the cooling and storage of temperature control for safety (TCS) foods. Ensure that all refrigeration units are running and operating at or below 41°F. 2. Provide thermometers inside of all refrigeration units. 3. Provide a metal stem thermometer to measure internal temperatures of foods. 4. Ensure that the dishwashing machine is operating at the required temperatures and the proper chlorine concentration for sanitization. 5. Repair the hole in the wall under the soap dispenser in the men's restroom. 6. Provide light covers for the light bulbs in all food preparation areas. 7. Provide an employee health policy. FDA Form 1-B was given to the person in charge. A pre-opening inspection is scheduled for January 5, 2015. No violation noted during this evaluation.	12/23/2014	Pre-Opening

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