| No violation noted during this evaluation. | 02/02/2016 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Crab dip & crab/shrimp dip on prep line #1 and raw fish & chicken in reach in cooler were observed cold holding at improper temperatures.
Correction: Person in charge adjusted the thermostat of the reach in cooler and then put the crab dips in more shallow containers to help maintain food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Chlorine sanitizer was not working properly to sanitize dishes and utensils in the kitchen dish machine and bar dish machine.
Correction: Person in charge called repair company to fix machines and will use the 3-compartment sink to wash, rinse, and sanitize dishes until the dish machines are repaired.
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10/14/2015 | Risk Factor | |
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the prep tables were 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of dishes and utensils were not being sanitized in the dish machines due to a malfunction in the distribution of the chlorine sanitizer.
Correction: Repair the dish machines so that they effectively sanitize dishes and utensils. Until they are repaired, use the 3-compartment sink to wash, rinse, and sanitize dishes and utensils.
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04/23/2015 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled hummus and salsa not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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.
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11/18/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheddar dip, shrimp dip, tomatoes, cooked onions, salsa, sliced tomatoes, fish and half and half cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Adjust the right side 3- door lowboy. Ice down the fish and half and half.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep area 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the dishes in the main kitchen warewashing machine were not sanitized.
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. Discontinue the use of the machine. Manually wash, rinse and sanitize until the machine is repaired.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (BAR).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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05/21/2014 | Routine | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Containers of Sauerkraut, Black Beans and Shredded Cheddar Cheese observed stored open/ unprotected.
Correction: Prevent potential contamination by storing food in packages, covered containers, or wrappings.
- Equipment - Good Repair and Proper Adjustment
Observation: Interior door panel to the True single-door refrigerator was observed in a state of disrepair and damaged.
Correction: Repair the door panel 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connection at the cold water handle on the faucet fixture at the 3-compartment sink observed leaking/ dripping.
Correction: Repair faucet fixture at the 3-compartment sink. Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The caulkline along the backsplash of the warewashing drainboard was observed deteriorated, blackened and no longer easily cleanable.
Correction: Replace caulk at junction of wall and backsplash. 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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05/01/2013 | Routine | |
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