| No violation noted during this evaluation. | 02/04/2015 | Routine | |
Discussed corrective actions to violations and cooling with operator. Refrain from using dishwasher until repaired and re-inspected. Use manual dish washing method. Permit will be issued when dish machine is repaired.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: An employee was 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 - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) milk in the refrigeration unit was inappropriately marked after opening with a date or time that exceeds the maximum holding time as allowed by law. (1/2/15)
Correction: Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable temperature.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75°F.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the broom and dust pan preventing its use.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|
01/13/2015 | Routine | |
Discussed corrective actions to violations and employee health with operator. *Note* Ensure employee wear hair restraints and wash their hands before donning gloves.
- Thawing
Observation: Improper methods used to thaw chicken in standing water.
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 - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Mashed potatoes were hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Chlorine was not dispensing in the dish washer.
Correction: Ensure chlorine dispenses properly at at concentration between 50 ppm-100ppm.
|
08/05/2014 | Routine | |
Discussed the following with the operator: food temperatures, lighting, and corrective actions to violations. Operator is to provide copy of certification in food management within 10 days.
- Critical: Package Integrity* (corrected on site)
Observation: Dented cans were stored with food being served to the public.
Correction: 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk and cream cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed butter and cheese in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Bar cooler/refrigerator not holding at 41* F.
Correction: Repair or adjust refrigerator.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors are not maintained in good repair
Correction: Maintain floors in good repair.
|
04/24/2014 | Routine | |
Discussed the following with the operator: employee health and sanitizer concentration. Permit issued.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the hand sink.
Correction: Increase the number of approved refuse containers at the hand sinkto prevent the accumulation of debris.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the grill.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
|
12/04/2013 | Routine | |
Items specified need to be addressed by the next inspection. Contact PHD to schedule inspection to open facility. Make sure all equipment is operational for next inspection. Provide menu to PHD by the next inspection. Ensure all hot holding and cold holding equipment have thermometers.
- Critical: Demonstration of Knowledge*
Observation: No certificate in food manangement.
Correction: Obtain certification in food management.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The prep and front refrigerator are able to hold foods at or below 41* F.
Correction: Repair or adjust the equipment to hold foods at or below 41* F.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the refrigeration
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair
Observation: The walls in the storage area are not maintained in good repair. The floors and floor/wall coving are damaged. The exahust vent in kitchen needs to be replaced.
Correction: Maintain physical facilities in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The walls in storage area noted in need of cleaning.
Correction: All walls must be cleaned as often as necessary to keep them clean.
|
10/09/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Craft 60 Ale House, 13361 Warwick Boulevard Ste B, Newport News, VA 23602 »