- Cooling Methods (corrected on site)
Observation: Observed containers of food cooling in the walk-in that were covered in plastic wrap.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed food that was out on the line over 41 degrees.
Correction: During setup, don't bring out all the food and let it sit out. Transfer food directly from the walk-in to the line and make sure it goes under refrigeration immediately.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the gaskets to the pizza unit torn.
Correction: Replace gaskets.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed several dishes and utensils still soiled as well as the dicer. There was also a build-up of mold inside the ice machine.
Correction: Make sure all equipment, dishes, and utensils are cleaned thoroughly before putting them away. empty out ice machine and clean/sanitize the inside.
- Plumbing System Maintained in Good Repair
Observation: Observed the drain under the handsink on the line was slow to drain, causing water to come out onto the floor. There is also a leak in the hose going to the chemicals at the mop sink.
Correction: Have drain cleaned so that it drains properly and have the leak repaired.
- Physical Facilities in Good Repair
Observation: Observed the floor in disrepair around the dish machine, causing standing water.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Have the hole/ missing concrete replaced.
|
01/28/2016 | Routine | |
Observed some ants back near the dishes on the back wall, have pest control treat for ants.
- Critical: Parasite Destruction*
Observation: Records missing for parasite destruction on fresh salmon. Inspector was unable to identify proper parasite destruction for all raw fish.
Correction: Assure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish by freezing to one of the following time/temperature combinations:
1. Freeze at -4°F (-20°C) for 168 hours (7 days) in a freezer
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed several dishes and some pieces of equipment still soiled.
Correction: Make sure all dishes and equipment are cleaned thoroughly before putting them away. Remove any equipment or dishes that are no longer used. Have someone go through and check/clean the dishes again.
|
10/13/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed several sauces and proteins in the cook line above 41 degrees.
Correction: Have maintenance look at the units and make sure they're working properly. Ice down the foods and move any food to another unit if necessary.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Observed rice being held for time control that had not been discarded, and the logs for time control are not being properly kept.
Correction: Make sure to discard food being held on time control at the 4 hour mark and make sure to keep up with the logs.
|
05/07/2015 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee chewing gum in the kitchen.
Correction: Make sure employees are not eating or chewing gum while in the kitchen.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee bare handing RTE food.
Correction: Avoid barehand contact when handling RTE foods, by using gloves or utensils.
- Critical: Cooling* (corrected on site)
Observation: Baked Salmon at 50 degrees after 6 hours.
Correction: Discard the baked salmon.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed grilled onions at 109 degrees.
Correction: Reheat onions to 165 for hot holding.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed several sauces and proteins in the cook line above 41 degrees.
Correction: Have maintenance look at the units and make sure they're working properly. Ice down the foods and move any food to another unit if necessary.
- Critical: Time as a Public Health Control*
Observation: Observed rice being held for time control that had not been discarded, and the logs for time control are not being properly kept.
Correction: Make sure to discard food being held on time control at the 4 hour mark and make sure to keep up with the logs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed the grinder, several utensils, and several pans soiled.
Correction: PIC went through and took them to the dish machine to be rewashed.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Observed no sanitizer in the bar dish machine.
Correction: Primed the machine, and then switched out sanitizers to get it working properly.
|
04/16/2015 | Risk Factor | |
Permit Issued. Ecolab contacted to fix machine again.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Dish machine at bar was not properly sanitizing.
Correction: Have machine serviced.
|
12/18/2014 | Follow-up | |
Email or call me once the hand sink and the dish machine at the bar are both fixed.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Dish machine at bar was not properly sanitizing.
Correction: Have machine serviced.
- Water Pressure (repeated violation)
Observation: Hot water for hand sink at the bar did not have the proper water pressure.
Correction: Inadequate water pressure could result in improper hand washing or equipment operation. Restore water under sufficient and adequate pressure to the handsink immediately.
|
12/01/2014 | Follow-up | |
During busy hours don't double stack items in the service line, since the lids will be open for long periods of time. Monitor ice build up in the walk-in freezer. When thawing frozen fish that is vacuumed packed, start immediately slicing open the top of the fish so that it can receive oxygen.
- Equipment - Cutting Surfaces
Observation: Several cutting boards are heavily scored and colored.
Correction: Replace or resurface cutting boards that are heavily scored or colored so that they are easily cleanable.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Dish machine at bar was not properly sanitizing.
Correction: Have machine serviced.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Several clean dishes were observed soiled, had date mark labels still on them, or residue from date mark labels.
Correction: Clean dishes thoroughly so that all debris and labels are removed.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed build up of mold/mildew in the ice machine.
Correction: Empty out ice machine and clean/sanitize it thoroughly. Set up a schedule to do this routinely.
- Water Pressure
Observation: Hot water for hand sink at the bar did not have the proper water pressure.
Correction: Inadequate water pressure could result in improper hand washing or equipment operation. Restore water under sufficient and adequate pressure to the handsink immediately.
- Hand Drying Provision (corrected on site)
Observation: Multiple hand sinks didn't have paper towels available.
Correction: Provided paper towels for hand drying.
|
11/17/2014 | Routine | |
During busy hours don't double stack items in the service line, since the lids will be open for long periods of time. Monitor ice build up in the walk in freezer. When thawing frozen fish that is vacuum packed, start immediately cutting open the fish so that it can get oxygen.
- Equipment - Cutting Surfaces
Observation: Several Cutting boards are heavily scored.
Correction: Replace or resurface cutting boards that are heavily scored or colored so that they are easily cleanable.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Dish machine at the bar was not sanitizing properly.
Correction: Changed out sanitizer and primed machine but it still did not register and chlorine. Call ecolab to service dish machine.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Several clean dishes were observed soiled, had labels still on them, or residue from labels.
Correction: Clean dishes thoroughly so that all debris and labels are removed. Dishes were removed from clean racks and sent to be washed.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed build up of mold/mildew in ice machine.
Correction: Empty out ice machine and clean/sanitize it thoroughly. Set up a schedule to do this routinely (every couple of weeks).
- Water Pressure
Observation: Hot water at handsink for the bar did not have any pressure, barely any water came out.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the handsink by calling maintenace.
- Hand Drying Provision (corrected on site)
Observation: Multiple hand sinks didn't have paper towels available.
Correction: Provided paper towels for hand drying.
|
11/17/2014 | Routine | |
Employees had cell phones on cutting boards, looking at cell phones with their gloves on and off. Cell phones must be stored properly and hands must be washed after handling and/or gloves removed.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employees handling cell phones with bare hand and employees returning to work and put on gloves without washing hands.
Correction: Corrected by getting employees to wash hands. Training needs to be done.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed opened drinks on the prep tables that were being consumed by employees.
Correction: Drinks removed. Training needs to be done with employees.
|
06/23/2014 | Risk Factor | |
Sushi documentation was discussed and verified. Salmon, smoked salmon and yellowtail are farm raised. Whitefish (flounder) is frozen (need documentation from Profish).
No violation noted during this evaluation. | 03/05/2014 | Training | |
Note: Records for sushi raw fish needs to be available for 90 days. Get records in better shape. Ok to permit.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Observed several pieces of equipment (bread boards, sushi rice containers, lexans) no longer smooth and easily cleanable.
Correction: Discarded.
|
11/20/2013 | Routine | |
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Temperature test strips did not change color.
Correction: Repairman called.
|
08/12/2013 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed TCS foods (cooked onions and chicken) at 46 degrees in pizza station.
Correction: Temperature adjusted on unit - temperatures were dropping.
|
04/30/2013 | Risk Factor | |
Permit issued.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed torn gaskets on refrigeration units.
Correction: On order for the cook line units.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed old food particles on the slicer.
Correction: Corrected by cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed dirt and debris on the floor under equipment in the bar. Also, slime build up in drains in the bar.
Correction: Clean.
|
01/14/2013 | Routine | |
Restaurant representatives - add corrected or new information about Kona Grill, 11221 West Broad Street, Glen Allen, VA 23060 »