Fax parasite destruction information to 501-4983. Required to keep this information.
- Critical: Cooling* (corrected on site)
Observation: Observed two containers of soup that was prepared the previous day at 53 and 66°F.
Correction: Discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed chicken at 55°F in the small prep unit next to the flat top.
Correction: Product was iced. Unit will be repaired.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed floor and coving tiles broken and/or missing in the prep area and on the cook line.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/25/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS foods in Servers reach-in cooler and tops of some of the prep coolers on the cook line were >41°F.
Correction: PIC discarded TCS foods that had been in units >4 hours. Ice baths were set up in some units to decrease food temps rapidly. Service tech has been called. Data loggers in sm prep unit on the right side.
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04/20/2015 | Risk Factor | |
New refrigeration equipment will be installed next week. Good employee glove use and handwash practices observed.
- Critical: Cooling* (corrected on site)
Observation: Smoked Tomato Jack Sauce made yesterday (>6 hours ago) is 52°F in large lexan container in walk-in cooler.
Correction: PIC discarded the Sauce. Cool TCS foods from 135°F to <42°F within 6 hours and from 135°F to <71°F within the first 2 hours. Observed the Au Jus made today being cooed in an ice bath with ice wands in the product. This appears to be an adequate cooling method. Always verify cooling temps with thermometer.
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01/06/2015 | Risk Factor | |
Food temps all acceptable today - PIC has been maintaining temp logs. New refrigeration equipment is on order and should be installed within 6 weeks. Mop sink area is clean but damaged sink may be making eradication of small flies harder - may help to use fan at night to dry this area. permit issued
No violation noted during this evaluation. | 10/20/2014 | Follow-up | |
Parasite destruction documents available for fish offered undercooked. Good employee handwash and glove use practices.
- Food Storage - Clean and Dry Location
Observation: Boxes of food stored on freezer floor.
Correction: Store food on shelves at least 6 inches above the floor.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS foods found >41°F in refrigeration units on the cook line. Buttermilk 50°F in top of prep cooler, Crab cake mix 46°F and raw chicken 49°F in drawer cooler 1, pasta 44°F and raw fish 47°F in drawer cooler 2, portioned Au Gratin potatoes 51°F in 3rd drawer cooler.
Correction: PIC agreed to discard TCS foods that are >41°F within 6 hours of when they were removed from the walk-in cooler if they are not served prior to that. WIC temp is 40°F.
- Equipment - Good Repair and Proper Adjustment
Observation: One drawer unit is iced up. Damaged gasket on one drawer refrigeration unit. Damaged handles on most refrigerators on the cook line.
Correction: Repair drawer units so they can keep food <42°F.Repair or replace handles so they are easily cleanable.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Ice bin and ice maker interiors not clean.
Correction: PIC agreed to clean these units tonight.
- Plumbing System Maintained in Good Repair
Observation: Mopsink faucet is damaged and wrapped with a cloth towel.
Correction: Repair faucet/remove cloth towel from faucet.
- Handwashing Signage/Handwashing Facilities
Observation: No handwash sign at back hand sink.
Correction: Provide sign reminding employees to wash hands.
- Physical Facilities in Good Repair
Observation: Floor tiles damaged/missing under dishmachine and coving damaged throughout facility.
Correction: Repair floor and coving.
- Pests - Controlling Pests*
Observation: Infestation of small (drain or fruit?) flies around mop sink.
Correction: The wall is damaged creating a space that remains wet and provides a good site for flies to reproduce. Also, dustpans are hung here with food residue in them. Clean the dust pans before storing them. PIC reports that wall repair is scheduled.
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10/02/2014 | Routine | |
Follow up to check on sautee station refrigerator. Facility had been monitoring temperatures on sautee prep unit several times per day - temperatures have been satisfactory. Today, temperature was above 41 degrees (46 degrees) and product was pulled. Unit will be rechecked within an hour. If temperature has not recovered maintenance will be called.
No violation noted during this evaluation. | 06/02/2014 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed hands not washed before handling clean dishes and hands not washed after gloved hand used on raw meat.
Correction: Correct by washing hands before putting on clean gloves.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed cold TCS food held above 41 degrees (saute prep unit - pasta and chicken, walk-in - ribs 47 degrees).
Correction: Correct by discarding pasta. Other items were moved to other coolers. Have units monitored and adjusted as needed.
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05/22/2014 | Risk Factor | |
Maintenance is monitoring sautee prep unit. Issued annual permit.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed containers not air dried before stacking.
Correction: Correct by air drying.
- Lighting, Intensity (repeated violation)
Observation: Observed light not at proper intensity cook line handsinks and prep stations.
Correction: Correct by providing light at 20 foot candles at sinks and 50 foot candles at cutting board.
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10/30/2013 | Follow-up | |
Gloves worn. Dishmachine temperatures satisfactory.
- Hands - Where to Wash (corrected on site)
Observation: Observed dishwasher attempt to wash hands in 3 compartment sink.
Correction: Correct by washing in handsink.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed cold TCS food being held above 41 degrees on sautee prep unit.
Correction: Correct by moving pasta and sauce to walk-in box - ice and cover items on top rail. Monitor temperatures in unit.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed "lettuce king" chopper with makeshift repair.
Correction: Correct by properly repairing or removing.
- Equipment - Cutting Surfaces
Observation: Observed cutting boards with numerous or deep cuts and discoloration.
Correction: Correct by resurfacing or replacing.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed interior of ice maker not clean.
Correction: Correct by cleaning.
- Non-Food Contact Surfaces
Observation: Observed lexan containers with residue of labels on exterior. Exterior of slicer not clean.
Correction: Correct by cleaning. Correct by detail cleaning.
- Equipment and Utensils, Air-Drying Required
Observation: Observed containers not air dried before stacking.
Correction: Correct by air drying.
- Lighting, Intensity
Observation: Observed light not at proper intensity cook line handsinks and prep stations.
Correction: Correct by providing light at 20 foot candles at sinks and 50 foot candles at cutting board.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floor under shelving, base molding and mop sink not clean.
Correction: Correct by cleaning.
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10/28/2013 | Routine | |
1 person attended ServSafe recertification class at Henrico Health Dept.
No violation noted during this evaluation. | 06/19/2013 | Training | |
Gloves worn during prep. Discussed allergen awareness and cross contact. Discussed prevention of cross contamination of utensils and gloves. Dishmachine turned test tape - good.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed hands not washed after drinking from cup (wait staff). Dishwasher handling clean items without washing hands properly.
Correction: Correct by washing hands at handsink after drinking or eating and before handling clean utensils, etc.
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01/30/2013 | Risk Factor | |
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