Overall great improvement made on observations noted during today's inspection.
Continue working on remaining observations.
Contact the health department if assistance is needed with correcting the menu.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked hamburger and eggs are provided on the menu, menu board, table tent or brochure without proper disclosure. Per PIC, owner has been working to get the menus re-printed, but it has not been done yet.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: The soda machine nozzles were observed soiled with accumulations of grime and debris. Ice machine has been cleaned and is being maintained cleaned since previous inspection. The soda nozzles were cleaned thoroughly during today's inspection.
Correction: Clean the surface of the equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Observed several chemical containers and insecticides/pesticides stored inter-mingled on a storage shelf to the right of the ice machine.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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10/21/2015 | Follow-up | |
Discussed cooling procedures with the person in charge and provided cooling handouts.
Abbreviations: PIC- person in charge, WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, RIF- reach in freezer, ST- surface temperature, IT- internal temperature, PPM- parts per million
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. The employee did not wet their hands before applying soap
Correction: observed the employee scrub their hands for approximately 10 seconds. Discussed proper handwashing procedures with the employee.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed shell eggs stored next to RTE lettuce in the WIC. Discussed proper food storage with employee.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored next to raw shrimp and raw beef in the WIC. Employee rearranged the foods to be stored correctly.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Per discussion with PIC, the utensils are cleaned at the end of each night. Advised PIC about proper frequency of cleaning for equipment.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Thawing
Observation: Observed a beef roast thawing on a food cart at room temperature. Discussed proper thawing methods with the PIC.
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 - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked hamburger and steak is provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: Observed raw beef stored directly in a blue grocery bag. The food contact surface of the blue grocery bag is not safe.
Correction: Replace the equipment to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed two soiled equipment mats on the hand cart that are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1) several dirty knives by the prep counter near the grill 2) two fryer baskets near the fry station. Employee took the equipment to the warewashing area to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The soda machine nozzles and the interior of the ice machine were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1) the side of the flat top grill 2) the soda gun holder in the bar area.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed several cups that were 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 in Good Repair (repeated violation)
Observation: Observed a large hole/gap in the wall around the plumbing pipes underneath the handsink in the kitchen. The base trim needs to be resealed to the wall underneath the handsink. One of the lightbulbs above the grill station is blown.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Observed a large population of flies throughout the kitchen and back storage area.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Observed a chemical spray bottle of bleach observed without a label. Employee labeled the spray bottle.
Correction: Label spray bottles with contents or discard.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed several containers of chemicals not stored separately from insecticides or rodenticides. Employee properly stored the chemicals during the inspection.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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09/03/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The cook is drinking from an uncovered container in the food preparation area.
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.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The shredded cheese in the sandwich prep unit was observed with mold and is unsound or adulterated. Shredded cheese was discarded.
Correction: Ensure food is safe and unadulterated.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed cook handling lettuce and tomatoes for a salad with his 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* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed a plastic container of cherry tomatoes stored inside a stainless steel container of raw steaks.
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.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Scoop in the bulk sugar bin observed stored with handle in direct contact with the food.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the walk in cooler, such as meat sauce and taco meat are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods 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 or sold within 7 calendar days. 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 - Cutting Surfaces
Observation: The cutting board along the sandwich prep cooler 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.
- Equipment and Utensils, Air-Drying Required
Observation: Several plastic drink cups 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.
- Insect Control Devices - Design and Installation (corrected on site)
Observation: Insect control device is located over equipment storage and a food preparation area where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Physical Facilities in Good Repair
Observation: Wall covering in the area of the hot water heater and utility closet are not maintained in good repair. Floor tiles under the ice machine are beginning to peel away from the floor.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor and wall in the area of the grill line is 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.
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01/13/2015 | Routine | |
All items noted during the pre-opening have been addressed.
No food preparation was observed during today's inspection.
Facility may begin placing food orders.
Facility is within substantial compliance with the Virginia Department of Health Food Regulations, therefore permit is issued. Ensure the permit is posted in a location where it can easily be seen by the public.
No violation noted during this evaluation. | 11/20/2013 | Routine | |
The following items need to be addressed prior to opening:
1. Ensure the walk in cooler thermostat is adjusted so ambient air temperature is maintained at 36-38'F.
2. Re-finish the wall where
No violation noted during this evaluation. | 11/14/2013 | Pre-Opening | |
The following items need to be addressed prior to opening:
1. Ensure walk in cooler thermostat is adjusted so ambient air temperature is maintained at 36-38'F.
2. Re-finish wall on the "clean" or left side of the dish machine. PIC and EHS discussed possible options. Ensure wall finish is smooth, durable and easily cleanable.
3. Repair crack on plastic piece on door to ice machine..
4. Clean floors under the fryers and the cook line.
5. Ensure back door is sealed.
6. Clean sandwich prep cooler.
Continue working on re-painting and patching areas of floors, walls and ceilings.
Hot water at 3 compartment sink measured at 124'F.
Contact the health department when ready for re-inspection.
No violation noted during this evaluation. | 11/14/2013 | Pre-Opening | |
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