- Critical: Hands - When to Wash*
Observation: Observed an employee returning from the outside cooler and go immediately to cut the lasagna. When instructing employee to wash hands he basically rinsed them with water.
Correction: Employees must was hands after going out to the walk-in cooler. To wash hands properly lather hands for 15-20 seconds then rinse and dry with the paper towels.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: The consumer advisory was incorrect. All meats including chicken are marked that they will serve it under cooked.
Correction: The menu should reflect items that will be served under cooked or the customer can request an under cooked item. Discussed with management and new menu will be coming out soon.
- Temperature Measuring Devices
Observation: Thermometers could not be found in the prep units.
Correction: Provide.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed several of the gaskets on the prep units that were torn.
Correction: Replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the saute pans.
Correction: Clean and sanitize these surfaces for food contact.
- Plumbing System Maintained in Good Repair
Observation: Observed the drain leaking on the wash out sink before the dish machine.
Correction: Repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed low grout in the kitchen and loose tiles in the dish area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed old grease and debris on the floor under the equipment in the kitchen and in the beverage station.
Correction: Clean.
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04/04/2016 | Routine | |
NOTES: Floor damaged at dish machine and worn grout will need to be addressed this year before a new permit will be issued next year. Also, the consumer advisory needs work - items are asterisked that do not need to be (seafood, chicken, etc). Only items that are served undercooked should have an asterisk. Some items are not marked that should be (per cook during last inspection, caesar and tiramisu are made with raw shell eggs). It must be denoted somewhere on the menu, what ingredient in the caesar and tiramisu (raw shell egg) is undercooked. This must be fixed prior to permit renewal.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employees return from outside and fail to wash hands.
Correction: Employees must wash hands when returning to work from outside.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed milk in wait station reach in cooler at 46F. (unit is heavily iced over).
Correction: Move milk to cooler unit, defrost refrigerator to maintain at <41F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Missing dates on many prepared foods in walk in cooler (mashed potatoes, tiramisu, cooked pasta, sausage, open cheeses, etc).
Correction: Date mark all prepared and open TCS foods.
- Handwashing Signage/Handwashing Facilities
Observation: No handwash sign at dishmachine hand sink.
Correction: Post handwash signs at all hand sinks.
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11/23/2015 | Risk Factor | |
NOTES: Floor damaged at dish machine and worn grout will need to be addressed this year before a new permit will be issued next year. Also, the consumer advisory needs work - items are asterisked that do not need to be (seafood, chicken, etc). Only items that are served undercooked should have an askterisk. Some items are not marked that should be (per cook during last inspection, caesar and tiramisu are made with raw shell eggs). This must be fixed.
Good glove changing and handwashing by back kitchen staff. Good cooling methods observed.
Permit issued.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee at pizza area handle sandwiches with 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.
- Utensils - In-Use - Between-Use Storage
Observation: Observed ice scoops at wait station ice and bar ice stored with handles on product.
Correction: Store with handles out of product or in a clean, dry location.
- Food Storage - Clean and Dry Location
Observation: Observed an open bag of flour in the dry storage room.
Correction: Keep all foods in storage protected from contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS food at prep line left out of temperature control (cut tomatoes 50F). Salmon in pizza prep unit double stacked at 53F.
Correction: If time is to be used as a control for cut tomatoes/cheese at prep line, a written policy must exist and items must be marked with discard time, otherwise they must be held at <41F. Do not over or double stack pans/plates in pizza prep unit top.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No date marks on prepared foods (cooked pasta, tiramisu, tomato sauce, etc).
Correction: Date mark all prepared foods held over 24 hours.
- Temperature Measuring Devices
Observation: No visible thermometer in wait station refrigerator where milk is held.
Correction: Provide a visible thermometer in all refrigerators.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed in disrepair: hood filters missing slats, wait station refrigerator is iced over.
Correction: Repair and maintain equipment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed in need of cleaning: fan covers in walk in cooler.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory
Observation: Cook line hand sink was blocked for use with a bucket.
Correction: Keep hand sinks clear for use at all times.
- Physical Facilities in Good Repair
Observation: Observed in disrepair: stained ceiling tiles in the kitchen and dish room
Correction: worn/missing floor tile grout
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floor at wait station in need of cleaning.
Correction: Clean regularly.
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04/28/2015 | Routine | |
All items from previous inspection have been corrected. RIC now at 40F. Menu will be updated with consumer advisory changes in the spring.
No violation noted during this evaluation. | 01/28/2015 | Follow-up | |
Follow-up inspection needed to check refrigerator (please call when ready).
NOTES: Consumer advisory needs work - no items should be asterisked if they are not offered for service undercooked (i.e. chicken, sausage, shrimp, etc). Some items are not marked that should be - smoked salmon. If caesar salad dressing and tiramisu are made with raw eggs (per cook), they should be asterisked and it should state that these items are made with raw shell eggs. Ice scoop is stored with handle in ice (wait staff ice bin by reach in freezer). Facility needs general overall cleaning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed above 41F: food in low-boy cooler at cook line - lentil soup 53F, mussels 48F, blue cheese 47F
Correction: cheese (61F) and tomatoes (63F) at cook area left out of temperature control.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No date labels on any prepared foods.
Correction: Date label any prepared foods held over 24 hours.
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01/05/2015 | Risk Factor | |
Observation: the condenser (?) in the walk-in is leaking badly. Protect/remove foods from possible cross contamination.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw shelled eggs in the walk-in vault stored directly above large bowl of chopped lettuce.
Correction: Store raw eggs below ready to eat foods and produce. Eggs were placed on bottom shelving.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed ready to eat foods in the walk-in vault with no date marking (lexans of cooked pasta, individually wrapped pieces of lasagna, cooked potatoes, eggplant).
Correction: Supply date marking on all foods prepared/kept for 24 hours or more. Dates were supplied.
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08/20/2014 | Risk Factor | |
This is a reinspection for the proper water temperature at the dishmachine handsink. The temperature of the water at the handsink should be a minimum of 100 degrees in order to rid the hands of germs/bacteria effectively. The temperature taken of the water at this sink registered 128 degrees. Permit issued
No violation noted during this evaluation. | 04/28/2014 | Follow-up | |
This is a reinspection for the proper operability/temperature requirement of the cook line low boy refrigeration unit/consistent hot water at the handsink adjacent to the dishmachine. The plumber was phoned/ a pump will be installed at the sink later today. The refrigeration unit has been replaced/operating properly (cold foods are at 41 degrees).
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Observed bulk containers in the storage room with no identification labeling.
Correction: Label the bins/tops.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the wire shelving in the walk-in are soiled.
Correction: Clean the shelving.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the walls in the walk-in vault are in need of cleaning.
Correction: Clean the walls.
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04/18/2014 | Follow-up | |
This is a reinspection for the temperature requirement of the cook line low boy refrigeration unit. The left side (ambient air) registers 48 degrees
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Observed bulk containers in the storage room with no identification labeling.
Correction: Label the bins/tops.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the wire shelving in the walk-in are soiled.
Correction: Clean the shelving.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the walls in the walk-in vault are in need of cleaning.
Correction: Clean the walls.
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04/09/2014 | Follow-up | |
- Food Storage Containers - Identified with Common Name of Food
Observation: Observed bulk containers in the storage room with no identification labeling.
Correction: Label the bins/tops.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed several foods in the low boy refrigeration unit on the cook line that exceed 41 degrees (crab meat 45 degrees, rice 50 degrees, oil and garlic 47 degrees, shrimp 48.2 degrees, cooked eggplant 46.7 degrees, rice #2 50.7 degrees, clams 45 degrees, cooked sausage 45.6 degrees, eggplant rolitini 45 degrees, calamari 45 degrees)
Correction: cold foods should be held at 41 degrees or below. Per chef, these items have been in the unit overnight.
- Non-Food Contact Surfaces
Observation: Observed the walls in the walk-in vault are in need of cleaning.
Correction: Clean the walls.
- Non-Food Contact Surfaces
Observation: Observed the wire shelving in the walk-in are soiled.
Correction: Clean the shelving.
- Hand Drying Provision (corrected on site)
Observation: Observed the lack of paper towels at the bar handsink.
Correction: Supply towels at the sink.
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04/04/2014 | Routine | |
1 person attended 2 day ServSafe certification course at Henrico Health Department.
No violation noted during this evaluation. | 08/21/2013 | Training | |
11.2 foot candles of lighting in walk-in vault. Permit issued. Post in public view.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed the lack of date markings on any foods in the walk-in vault (lasagna, etc) or in the cook line low boy refrigeration unit.
Correction: Supply date markings on all foods prepared/held for 24 hours or more.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed a split refrigeration door gasket to the kitchen 2 door low boy.
Correction: Replace the gasket.
- Lighting, Intensity
Observation: Observed 37.43 foot candles of lighting on the cook line
Correction: should have at least 50 foot candles.
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03/27/2013 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed a male employee at the pizza oven slicing bread with his bare hands (holding bread).
Correction: Do not touch ready to eat foods with bare hands. Provide a barrier between food/hands (gloves, utensils, deli paper, etc.). Gloves were used.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw meats (salmon) above/adjacent to cooked foods/produce (cut tomatoes) in the cook line low boy refrigeration unit. Observed raw meat (bowl) sitting in a box of celery.
Correction: Store raw meats below cooked foods/produce.
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12/27/2012 | Risk Factor | |
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