Court Street Restaurant, 201 North Court Avenue, Covington, VA - Restaurant inspection findings and violations

April 01, 2009 (Routine)

Violations:

• 0470 - Critical Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE): RAW CHICKEN STORED ADJACENT TO BROCCOLI IN WALK-IN.
  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.
• 0470 A 4 - Critical Observed the following food was observed stored without being in packages, in covered containers, or wrapped: LOBSTER TAILS, FISH FILLETS.
  Store food in packages, covered containers, or wrappings.
• 0610 - Food stored in a commonly wet or soiled location. REFRIGERATION UNITS
  Protect food from contamination by storing the food in a clean and dry location. Clean the interior of the refrigeration units.
• 0820 A 1 - Critical Repeat Buffet foods hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0830 - Critical Repeat Prepared ready-to-eat (RTE) in the walk-in refrigeration unit is not properly dated for disposition.
  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 41F 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.
• 1570 - Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1580 - The cutting board(s) along the PREP AREA are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: REFRIGERATION DOORS.
  Maintain nonfood-contact surfaces of equipment clean.
• 2860 - Wall covering in PREP AREA AT 3 DOOR FREEZER not attached so it is easily cleanable.
  Attach wall covering so it is easily cleanable.
• 3180 - Walls and floor in the kitchen noted in need of cleaning.
  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.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.

May 14, 2008 (Follow-up)

Violation: 0060 - Critical Repeat The person in charge of the kitchen has not demonstrated knowledge of food safety adequately.
Any person designated as the person in charge shall complete a demonstration of knowledge quiz at the local health department. Walk-ins are welcome.
Comments:
Be sure food handling employees stop into the health department and take the demonstation of knowledge exam

April 30, 2008 (Routine)

Violations:

• 0060 - Critical The person in charge of the kitchen has not demonstrated knowledge of food safety adequately.
  Any person designated as the person in charge shall complete a demonstration of knowledge quiz at the local health department. Walk-ins are welcome.
• 0820 A 1 - Critical Chicken and fish at burret are hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition.
  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 41F 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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener. .
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Stainless steel one door refrigerator.
  Maintain nonfood-contact surfaces of equipment clean.
• 3660 - Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment: on the wall at the restaurant cash register is appropriate.

Comments:
Re-inspection on May 2nd. Please have all critical violations corrected at that time.

October 17, 2007 (Routine)

Violations:

• 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  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.
• 0690 - Catered food observed being transported without covers on the serving pans.
  Food must be covered during transport in order to prevent contamination.
• 0760 - Critical Repeat The BBQ chicken was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
  Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165F or above for 15 seconds. Food shall be reheated within 2 hours.
• 1730 - Repeat Walk-in cooler observed to be holding at a temperature above 41 degrees F.
  Attempts have been made to correct the holding temperature of this unit but apparently have failed. Replace this unit as soon as possible but not to exceed December 5, 2007.
• 2810 - Floor of back storage area is bare unsealed concrete and not easily cleanable.
  Resurface floor area to allow for easy cleaning as soon as possible but not to exceed December 5, 2007.

June 06, 2007 (Routine)

Violations:

• 0760 - Critical Fried and BBQ chicken placed in warmer at 185 degrees F before putting on serving line.
  All Potentiall Hazardous Foods must be brought up to 165 degrees F for 15 seconds before placing in hot holding at 135 degrees F.
• 0820 - Critical Observed walk-in refrigerator holding foods at 51 degree F. . Chicken on buffet line are holding at 110 degrees F.
  All cold holding units must maintain holding temperature of 41 degree of less. This unit is not functioning correctly, have it repaired so as to hold at 41 degree F or less or replace the unit. Remove chicken from serving line and discard or reheat rapidly to 165 degrees F before placing back on line.
• 1730 - Walk-in refrigerator is icing up.
  Repair or replace
• 2310 B - Observed handwashing sink containing calander. Food had been washed in this sink.
  Handwashing sinks are to be used for washing hands only. Discontinue use of this sink for food prep.

Comments:
Reinspection of cold holding units on Friday June 8

February 16, 2007 (Routine)

Violations:

• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0640 - Food is subject to environmental sources of contamination during preparation.
  Protect unpackaged food from environmental sources of contamination during preparation.
• 3180 - Top of cooling units in the prep area noted in need of cleaning.
  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.

November 06, 2006 (Follow-up)

Violation: 1570 - Repeat Walk-in cooler does not seal properly. Door does not secure. Door seals are broken.
Repair or replace
Comments:
Very good job on followq-up to previous inspection! Please keep up these standards.

October 20, 2006 (Routine)

Violations:

• 0650 - Salad bar does not have sneeze guard.
  Provide sneeze guards to prevent contamination of food items at salad bar.
• 0790 - Frozen fish being thawed on cookie sheets under counter.
  Frozen foods that are potentially hazardous must be thawed either in a refrigerated unit or under running cold water.
• 0830 - Critical Repeat Potentially hazardous foods stored in refrigerators are without dating.
  Date mark all PHF stored in refrigeration units if removed from original container.
• 1570 - Walk-in cooler does not seal properly. Door does not secure. Door seals are broken.
  Repair or replace
• 1780 - Critical Can opener is rusted and encrusted with food deposits. Metal shreds visible on blade.
  Replace can opener.
• 3180 - Food handling areas and storage areas healvily soiled. Mold visible around and under dishwashing station.
  Thorough cleaning required. Clean more frequently.
• 3240 - Hand sink at cook station not operable.
  Repair and place back into usage.

May 13, 2005 (Follow-up)

Violations:

• 0050 - Critical Repeat The person in charge was not available at the time of inspection.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses.
  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 140F and the container.
• 2310 - Corrected During Inspection Critical Observed employees using the automated handwashing station in a manner that was not approved by the manufacturer.
  Discontinue to use the automated handwash station for Thawing Meat. This station must be used in accordance with the manufacturers operating procedures.
• 2830 - Floor and wall juncture behind prep, table not sealed.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.

January 26, 2005 (Routine)

Violations:

• 0050 - Critical Repeat No manger on duty
  Take food class or test at health department.
• 0550 - Utensils stored with handles down in container.
  Store with handles up.
• 0830 - Critical Foods stored after opening not marked and dated.
  Mark and date all foods after opening before restoring.
• 1140 - Canopener not clean.
  Clean ever shift.
• 1530 - No test strips for three bay sink.
  Most have test at all times.
• 1770 A - Critical Walls behind prep table soiled.
  Needs to be cleaned and wall made ez cleanable.
• 3200 - Grease bildup on hood and filters.
  Clean.
• 3250 - Woman toilet door no closer on it.
  Fix so it is self closing.

February 21, 2003 (Routine)

Violations:

• 1750 - Single-service items were observed reused for the storage.
  Discontinue the reuse of single-use containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
• 0470 - Unwrapped or uncovered food instorage.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: inside the ice machine and walk-in shelves
  Clean and sanitize these surfaces for food contact.
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: various shelves
  Maintain nonfood-contact surfaces of equipment clean.
• 0050 - Critical The person in charge was not available at the time of inspection.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.