Discussed using time as a public health control for cold items at bar. Consumer advisory is on new menu but the menus have not yet been printed. Recommend putting a consumer advisory on the white board as well.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed raw bacon over cucumber, pineapple in the refrigerator.
Correction: Separate raw and ready-to-eat foods to prevent cross contamination. Move bacon to raw meat refrigerator.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chicken, potatoes, beans hot holding at improper temperatures.
Correction: Beans and potatoes were reheated on stove. Recommend using more sauce to help keep chicken warm enough.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold foods at the salad bar are are too warm. Milk in little refrigerator cold holding at 52 degrees.
Correction: Food items cannot cool properly at the top of a prep cooler. Discussed using time as a public health control for cold items at salad bar. Little refrigerator thermostat was adjusted. Milk was moved to the other reach-in refrigerator.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Container of utensils was observed stored in the kitchen hadnsink.
Correction: Container was removed.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Need soap at the handsink in the back meat prep room.
Correction: Soap was provided.
- Hand Drying Provision (corrected on site)
Observation: Need paper towels at handsink in the back meat prep room.
Correction: Paper towels were provided.
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03/10/2016 | Risk Factor | |
New menus are on order. PIC could not find copy of menu during inspection, but will email menu to EHS for review. PIC states consumer advisory reminder statement and disclosures have been added to menu. Discussed using time as a public health control for the garlic in oil. Left the form. Okay for permit.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Shell eggs stored over tomatoes and cheese in refrigerator.
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 - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: A container of garlic in oil is being left on the counter while it is being used during lunch (72 degrees).
Correction: Discussed with PIC and determined that using time as a public health control might work well for them in this situation. Garlic in oil must be discarded after 4 hours. Use small quanitities of garlic/oil to minimize waste.
- Pests - Controlling Pests*
Observation: Observed one roach inside a cabinet.
Correction: PIC states that a pest control company visits monthly for treatments. Continue pest control treatments and elimnate harborage conditions.
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11/17/2015 | Routine | |
Gloves worn. Thermometers needed in cold hold units.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Found menu did not have new rotisserie meal items listed and earmarked for disclosure.
Correction: All items served raw or undercooked are to be noted for disclosure. Please list these items and mark those that are served raw or under cooked.
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04/03/2015 | Risk Factor | |
Gloves worn if needed, utensils used.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Found wet towels on tables.
Correction: All wet towels to be stored in sanitizer solution. Please store all wet towels in sanitizer.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Found rice at 121 degrees on stove.
Correction: All hot hold to be 135 degrees or higher. Please hold hot foods above 135 degrees. Rice was reheated to 188 degrees.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Found handsink full of items, not able to wash hands.
Correction: Handsink to remain free of items. Please keep handsink free to handwashing (items were removed from sink).
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01/06/2015 | Routine | |
This is a reinspection for the proper operability/temperature requirements of the rear reach-in refrigerator, food prep refrigerator and small white service area reach-in. These temperature violations have been abated.
No violation noted during this evaluation. | 08/12/2014 | Follow-up | |
Observation: remove the carpet from the food bar/prep area.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the ambient air temperature in the food prep reach-in refrigerator at 54 degrees.
Correction: Refrain from storing foods in this unit until it is capable of maintaining foods at 41 degrees. Remove all items to another unit.
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08/11/2014 | Risk Factor | |
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Observed a "makeshift" table in front of the handsink/articles in the handsink.
Correction: Remove the table. Do not place anything in the handsink. The handsink must be accessible at all times and is for handwashing only. Removed.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Observed the lack of soap at the prep area handsink.
Correction: Supply soap at the handsink.
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05/06/2014 | Risk Factor | |
Permit issued
- Utensils - In-Use - Between-Use Storage
Observation: Observed utensils in container that have the food contact surface upward.
Correction: Invert all clean utensils
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the lack of a self closure device on the restroom door.
Correction: Install a self closure device.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed 0 ppm of sanitizer in the 3rd compartment of the 3 compartment sink (if using chlorine, should be between 50-200 ppm).
Correction: Add sanitizer in the 3rd compartment.
- Lighting, Intensity
Observation: Observed 21 foot candles of lighting on the cook line
Correction: should have at least 50 foot candles.
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01/16/2014 | Routine | |
No critical violations noted. 30 day permit issued
- Light Bulbs Protective Shielding
Observation: Observed the lack of a protective shield on the hood system's light bulb.
Correction: Provide a protective shield for the light bulb.
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12/18/2013 | Routine | |
The following are needed prior to an opening inspection/operation: 1. Supply a handwashing sign at all handsinks used by foodservice personnel. 2. Provide thermometers in all refrigeration units. 3. Provide a protective shield for the bulb in the cook line hood system. 4. Provide a covered trash can in restroom used by foodservice personnel (females) for feminine hygiene product disposal. Phone the Henrico Health Dept. for an opening inspection.
No violation noted during this evaluation. | 12/17/2013 | Other | |
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