The walk-in cooler and freezer has been worked on. The food items in the walk-in cooler are within the acceptable range.
- Temperature Measuring Devices - Ambient Air and Water (repeated violation)
Observation: The ambient (air/water) temperature measuring device (degrees C) located in the large prep on line is not accurate.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in several locations not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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03/29/2016 | Follow-up | |
A follow-up inspection will be conducted tomorrow to determine if the coolers have been repaired.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use water bottle with cap was observed sitting in the production 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.
- Utensils - In-Use - Between-Use Storage
Observation: Ice cream scoop improperly stored between uses.
Correction: Store ice cream scoop 1) In the food with their handles above the top of the food and the container. 2) On a clean portion of the food preparation table only if the in-use utensil and the food-contact surface of the food preparation table is cleaned and sanitized every 4 hours. 3) In running water of sufficient velocity to flush particulates to the drain.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pulled pork, pulled chicken, pork ribs, and baked potatoes for potato salad was observed at 60 degrees or higher while stored in the walk -in cooler due to the cooler not working correctly.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees C) located in the @EQUIPMENT@ is not accurate.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
- 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 quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions used for wiping cloths and maintain them at a safe and effective level.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in several locations not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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03/28/2016 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: The cook is drinking from an bottle container in the food preparation area without a straw.
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.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed a bag of wraps stored on top of packages of raw ground beef in the prep cooler.
Correction: Prevent CROSS-CONTAMINATION@ prep cooler by storing food in packages, covered containers, or wrappings and separating raw proteins from item that need no cook step.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling potatoes salad and greens were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Equipment - Good Repair and Proper Adjustment
Observation: The Avanati freezer was observed in a condition that prevents necessary maintenance and easy cleaning. All of the food storage bins are cracked, chipped, and broken.
Correction: Repair the Avanti freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the Avanti freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Light Bulbs Protective Shielding
Observation: Two light fixtures in kitchen are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: Ceiling in kitchen is not maintained in good repair and has turned very dark. Several faucet handles are broken.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist as live roaches were observed in the restaurant.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Keep working with your pest control company.
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12/10/2015 | Routine | |
The plumbing has been worked on. The hand sinks have been repaired. Faucet at 3 vat sink has been worked on. There are still some leaks and the parts have been ordered. Keep working on the other items and make corrections within the next 10 days.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Many food containers were observed in a state of disrepair and damaged with chips, cracks, and pieces missing.
Correction: Repair the damaged food utensils to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the utensils replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing in poor repair. The hand sink by the dish machine, the faucets at the 3 vat sink, were leaking so bad, the water was turned off to the faucets. The hand sink in prep area is slow to drain. The hand wash sink by the ice cream dipping station has the cold water faucet broken off.
Correction: Repair and maintain all plumbing components and fixtures.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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08/28/2015 | Follow-up | |
The chlorine sanitizer at the dish machine was good @ 100 ppm
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The cook is drinking from an bottle in the food preparation area and storing it on top of bags of food in the freezer at line.
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. Provide a cup with a lid and straw to prevent hand contact where the employees lip contact surface. Also, never store person drinks in a location where it may contaminate the food used for the public.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Pans of cooked red potatoes were observed stacked in the walk-in cooler.
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) (repeated violation)
Observation: Black eyed peas cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Many food containers were observed in a state of disrepair and damaged with chips, cracks, and pieces missing.
Correction: Repair the damaged food utensils to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the utensils replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing in poor repair. The hand sink by the dish machine, the faucets at the 3 vat sink, were leaking so bad, the water was turned off to the faucets. The hand sink in prep area is slow to drain. The hand wash sink by the ice cream dipping station has the cold water faucet broken off.
Correction: Repair and maintain all plumbing components and fixtures.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in by the dish machine is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the bar.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the bar
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device 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
- Pests - Controlling Pests*
Observation: Harborage conditions exist
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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08/20/2015 | Routine | |
All food temperatures were within the acceptable range. Manager had a plumber on site. Some of the floor tiles and coving have been replaced. Facility is working on the repairs. Light covers were in place.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections at 3 vat sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair .
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tile and coving base is not maintained in good repair or missing in many locations throughout kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/30/2015 | Follow-up | |
Correct the remaining items Keep corrected items corrected. Monitor foods in all stages of holding.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands after handling dirty utensils and before handling clean utensils.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw beef observe stored over potato salad in the walk in cooler.
Correction: 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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cheese sauce 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked greens and chili cold holding at improper temperatures @ walk in cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections at 3 vat sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair .
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb by steam oven is not shielded, coated, or otherwise shatter-resistant. One of the light covers in the kitchen is loose and hanging down.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb. Keep light covers in place and attached all the way around light fixture.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tile and coving base is not maintained in good repair or missing in many locations throughout kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/27/2015 | Routine | |
The purpose of today's visit is due to a complaint of a possible food borne illness from a catering job. Complaint # 734367. Spoke to the manager in charge at time of inspection, who was aware of the complaint. Manager informed me that the complainant's cater included a delivery of pork, chicken, potato salad, pasta salad, and cole slaw. Temperature log for this catering job shows the temperature of the meat at 170 degrees F for hot holding and 37 degrees F for the potato salad, pasta salad, and slaw. The temps were the same at departure, 11 am and delivery 11:30 am. Product was dropped off. There was also a large catering job the same day that was delivered at 5 pm for a party of 110. Manager stated that the pork was cooked Thursday night and pulled and cooled on Friday. The same person who pulled the pork also made the potato salad and cole slaw for both catering jobs after pulling the pork. That employee was working today. Manager stated that there have been no ill employee out with the exception of the dish washer who was out Monday and Tuesday of this week due to runny nose and head congestion. I asked about the driver of the catering van. Manager stated that he asked her if she has been ill and the answer was no. The other caterer driver has not been ill. Manager stated that they have not had any other complaints. The Loudoun Health Department has not received any other complaints on Red Hot & Blue. Cause of illness is undetermined at this point.
No violation noted during this evaluation. | 02/12/2015 | Complaint | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use on the prep board.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Light Bulbs Protective Shielding
Observation: Several light bulbs in food production area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: Building is not maintained in good repair. Floor tiles broken or missing in several location. Ceiling has turned greyish black due to smoke and grease vapors.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under the fryers, the side of fryers and grill noted in need of cleaning.
Correction: 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.
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01/20/2015 | Routine | |
The above items were corrected. All cooked temperatures were good. Need to monitor the cooling of all foods,
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Handouts covering the reportable illnesses were left with the manager on duty. Handouts are not posted on board outside of office.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw turkey burger stored over ready-to-eat (RTE) food in the refrigeration unit.
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: Cooling* (corrected on site)
Observation: Greens noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Item was discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Whipped butter with cinnamon cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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08/27/2014 | Risk Factor | |
The above items were corrected on the spot. The dish machine was sanitizing utensils with 100 ppm chlorine and was good. Cook was observed handling raw fish then washed hands before putting on a new pair of gloves. Make sure you continue to monitor the cooling of foods,.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken in warming cabinet 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.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the prep area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the prep area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device 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
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05/01/2014 | Risk Factor | |
The dish machine was sanitizing with chlorine and was good @ 100 ppm. Food temperatures were within the acceptable range. Need to monitor the cooling of potato salad to make sure it passes through the danger zone within the acceptable range.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
Correction: 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 135°F.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling potato salad was not adequate
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Product was placed in smaller portions and separated for greater air flow around the pans.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the dish washing area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities in Good Repair
Observation: Several ceiling tiles missing where the fire suppression system was moved when the new system was installed. Numerous floor tiles and coving broken. Ceiling and walls have smoke building up on them.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/07/2014 | Routine | |
The above items were corrected. The dish machine was sanitizing with chlorine and was good @ 100 ppm. The farm raised salmon was found at 34 degrees. Catfish was observed cooked to 175 degrees.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink at dish machine area was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of soap are not properly stored to prevent the contamination of food as it was stored over canned foods.
Correction: Containers of soup must be located in an area that is not above food, equipment, utensils, linens or single service items.
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08/05/2013 | Risk Factor | |
The dish machine was sanitizing with chlorine and was good @ 100 ppm. All items from previous inspection has been corrected. Maintain the corrected items. Continue to monitor food cooling, hot & cold holding temperatures.
No violation noted during this evaluation. | 04/15/2013 | Follow-up | |
Rib cutting board is in need of replacement. Faucet handles of 3 compartment sink needs repair.
- Critical: Cooling*
Observation: Beef chilli noted not being adequately cooled to prevent the growth of harmful bacteria. In that said food was observed at 50 degrees F in walk in refrigerator. As per the operator said food was cooked a day before and placed in walk in refrigerator more than 24 hours ago.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Item dicarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Shredded pork and cooked greens were observed cold holding at improper temperatures. In that said food were tested at 44 degrees F and 43 degrees F respectively close to the door in walk in refrigerator.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Operator instructed to move said food items to the back of the walk in refrigerator.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: trays, plastic containers, lids, scoops.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Operator instructed to monitor dishwashing machine to verify it is appropriately sanitizing and all items that ran through the dishwasher needs to sanitized.
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04/09/2013 | Risk Factor | |
The dish machine was sanitizing with chlorine and was good @ 100 ppm. The potato salad was made while on site for the line. Food holding temperatures were within the acceptable range. Make sure staff is properly trained and food cooling temperatures are monitored.
No violation noted during this evaluation. | 12/13/2012 | Follow-up | |
The above items were corrected. Food temperatures and sanitizing solutions must be monitored more often so these violations. A follow up inspection will be conducted.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sausage and chicken 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Potato salad cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Item was discarded.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Employee was observed washing and rinsing large pot then proceeded to put the pan way. The dish machine was not sanitizing either.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Spoke to manager and dish machine repair man was called. The 3 compartment sink was set up. Remember all utensils cleaned today needs to be sanitized.
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12/05/2012 | Risk Factor | |
Restaurant representatives - add corrected or new information about Red Hot & Blue Bbq, 541 Market Street East, Leesburg, VA 20176 »