Supplier: Sysco
- 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken salad (47F), tomatoes (45F), ham (47F), crabmeat (49F), ground beef (48F), shrimp (44F), chicken (52F), cheese (49F) cold holding at improper temperatures
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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink, mop sink and three compartment sink are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of sanitizer, bleach is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Bleach being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only bleach that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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02/05/2016 | Routine | |
All corrections made with exception of 1580. Manager to re sand and send a picture. Reviewed regulations and since animals not allowed on premises, dog will not be allowed to stay in office. Dog observed . PIC to take home.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the Salad RIC and Prep RIC are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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01/27/2015 | Follow-up | |
New owner with new staff. Discussed Handwashing, glove use, no bare hand contact, cooking temperatures, cooling temperatures and methods, date marking and reheating methods and temperatures. Bi mettallic thermometer was calibrated. Employee Health Form 1Bs for all employees was observed along with Big 5 Foodborne Illness sheet and OEHS employee health guide. new menus needed disclosure so this was taken care of at inspection.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Mashed potatoes and gravy hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria Reheat items to 165 and then hot hold..
- 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 quattenary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the Salad RIC and Prep RIC are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the employee bathroom.
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 employee bathroom.
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
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. (needed at both kitchen handsinks)
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures noted in need of cleaning: wall at ice machine, floor/coving area throughout entire kitchen
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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01/13/2015 | Routine | |
No menu changes. Ahi Tuna is served rare. No foods served raw. Steaks are whole muscle and cut in house. Pasteurized shell eggs used. Sysco is main supplier. Information provided on ServSafe training at Henrico Health Department or ServeSafe.com. Discussed taking cooking temperatures.
- Person in Charge
Observation: Person in charge had no employee health information available. PIC was not knowledgeable of symptoms, but did know reportable diseases and exposures. PIC had no way to verify employees trained to report.
Correction: Recommend training employees to report symptoms, diseases and exposure.
- Hair Restraints - Effectiveness
Observation: Observed employee without hair restraint.
Correction: Recommend employees wear hair restraints.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wet wiping cloth not stored in sanitizer.
Correction: Recommend keeping wet wiping cloths in sanitizing solution.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed cooked chicken quarters hot holding below 135°. Chicken cooked at 12 p.m.
Correction: Recommend reheating chicken to 165° or quickly cooling (within 2 hours). PIC decided to cool chicken on tray in WIC. Chicken cooled to 85° within 30 minutes, 49/59/51° within 45 minutes.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed milk wash for breading fish at ambient air temperature. Container not market for time control.
Correction: Recommend keeping milk wash cold at 41° or below or mark for time control. Food was discarded.
- Temperature Measuring Devices
Observation: Observed True sandwich prep unit and True salad prep unit with no thermometer.
Correction: Recommend placing thermometer in all refrigerators and coolers.
- Equipment - Cutting Surfaces
Observation: Observed cutting boards on True sandwich prep unit and True salad prep unit in disrepair. Boards heavily scored.
Correction: Recommend repairing or replacing cutting boards.
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08/04/2014 | Routine | |
Discussed the following: cooling methods for hot/reheated foods, handwashing and glove use, sanitizers for food contact surfaces, thawing of vacuum package fish. Oysters from Sea Farms, Hudgins, VA 889SP, 12/30 date. Clams are full cooked and vacuum sealed. Meat is whole muscle and cut in house. Consumer advisory in place on all menus.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employee slicing tomato for sandwich with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Recommended discarding tomatoes, washing hands and donning gloves. Discussed bare hand contact with RTE foods, glove use and handwashing.
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01/16/2014 | Risk Factor | |
Consumer Advisory on menu has been corrected. Menu has an asterisk by each food item that indicates the item may be prepared raw, rare or undercooked. There is a disclosure statement with the reminder statement. Followup inspection conducted by Tamara Cross.
No violation noted during this evaluation. | 10/04/2013 | Other | |
Oysters VA 889 SP, Sea Farms, 9/17 shuck date, 1 gal, Hudgins VA 23076. Discussed cleaning and sanitizing of in-use utensils every 4 hours when used with TCS foods. Steaks are whole muscle and cut in house. OEHS Guide to Employee Health available and Form 1B signed by employees. Discussed thawing of vacuum packaged fish by slitting bag or removing from bag. Discussed cooling foods. Ice bath used.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed gravy and green beans hot holding at improper temperatures. Green beans had been hot holding longer than 4 hours. Water had been added to gravy but had not heated to 135 degrees.
Correction: Recommend rapidly reheating gravy to 165°F and maintain at 135°F or above through the hot holding period. Recommend discarding green beans. Gravy was reheated to 189 degrees.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked eggs and hamburgers provided on the brunch and lunch menu do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Recommend providing a more directly worded disclosure statement on lunch menu. See dinner menu for example. This was debited on the last inspection report on March 20. Dinner menu was changed, however, brunch and lunch menus were not changed. Correction must be made by September 30.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed door to walk in cooler in a state of disrepair and damaged. Door does not close tightly.
Correction: Repair the door 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 door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
1. mold on upper shield in interior of ice machine -- Corrected
2. lids on bulk storage containers
3. fans in walk in cooler
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Observed employee drying drinking glass with a cloth rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floor in storage room in need of cleaning. Food and other debris on floor.
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.
- Critical: Toxics - Separation of Toxics (corrected on site) (repeated violation)
Observation: Observed hand sanitizer and spray bottle of sanitizer on cart in bar area with canned drinks, scoop and cary out containers. Observed soap, hand sanitizer and cleaner on prep table in kitchen. Containers of hazardous products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonium sanitizer in wiping cloth bucket was greater than 400 ppm. The sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only sanitizer agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Recommend ensuring sanitizer is at 200 ppm per manufacturers instruction.
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09/23/2013 | Routine | |
Sea scallops VA 1006SP, Wanchese Fish Co. Recommend servicing Class K extinguisher, last inspected on 8/9/2011. Observed good handwashing and glove use.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employee touching toasted hamburger buns with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cooked corned beef and cooked cabbage and potatoes cold holding at improper temperatures since 3/19/12 at time of closing.
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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the breakfast, lunch and dinner menus, menu board, table tent or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. This was discussed with owner at time of last inspection, printed information was sent via email and disclosure statement insert had been included in menus.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual gauge reading is 108 degrees and water temperture in well is 103 degrees. Sanitizer tested at 100 ppm.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. Recommend having hot water heater serviced and determining is hot water heater is sized for continuous hot water demands. Temperature gauge may also need adjustment.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sinks in kitchen was measured at a temperature less than 100°F. Temperature measure at 80 degrees.
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. Recommend checking hot water heater to determine if working properly and has capacity to meet demande.
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03/20/2013 | Routine | |
Restaurant representatives - add corrected or new information about Rose And Crown Tavern, 11861 New Kent Hwy., New Kent, VA 23124 »