Food supplier is sysco. Observed good datemarking, and handwashing/glove use. Discussed the following with the person in charge:
1. Employee health. Form 1B is used. PIC to send EHSS copy within 24 hours.
2. Sysco documentation/invoices to be sent to EHSS within 24 hours.
3. Manufacturer containers shall not be re-used for food service.
4. Recommend ensuring steramine sanitizer concentration remains between 200-400ppm.
5. Recommend ensuring all food items are stored at least 6 inches off the floor.
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw shrimp and chicken. Observed shrimp thawing in undrained water. Observed chicken being thawed on the counter.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Baked chicken (125°) hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the wash/rinse tank of the warewashing machine is not operating properly.
Correction: Provide a functioning temperature measuring device at the wash/rinse compartment so employees can routinely monitor the water temperature.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) used along the cook line 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.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the wire shelving in dishwashing area and the utensil drawers located near the hand sink and prep sink have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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12/03/2015 | Routine | |
Food suppliers are Reinhart, PFG, Sysco, and Richmond Restaurant.
Discussed the following with the person in charge:
1. Employee Health, EHS provided form 1B.
2. Seafood salad includes precooked crab meat, cooked and cooled shrimp, and mayo.
3. Discussed cooling procedures for items including seafood salad, and hot held leftovers.
4. Discussed setting up the 3 compartment sink and ensuring quaternary ammonium concentration remains between 150-400ppm.
5. Discussed thawing procedures for raw chicken.
- Food - Storage or Display of Food in Contact with Water or Ice (corrected on site)
Observation: Packaged food stored in direct contact with water, including cheese, deli meets, and sliced tomatoes.
Correction: Store packaged food in contact with drained ice. Do not sore in direct contact with water.
- Thawing (corrected on site)
Observation: Improper methods used to thaw raw chicken. Observed chicken thawing in standing water.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process. Chicken temperature observed at 34°, PIC moved to reach in cooler.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: American (68) and Swiss Cheese (67) cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Multiple prepared ready-to-eat (RTE) foods in the 3 door refrigeration unit were not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- 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 at 3 compartment sink
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the numerous dishes and food containers were not observed sanitized in the 3 compartment sink. Quaternary Ammonium sanitizer concentration observed at 0ppm
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. PIC adjusted concentration to 200ppm and re cleaned the food contact surfaces of the equipment.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
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.
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07/09/2015 | Routine | |
Recommendations made at inspection on 12/30/14 have been addressed except for covering floor drain in kitchen. Owner will contact plumber and check on any issues with covering floor drain, otherwise drain can stay as is. Automatic sanitizing dispensing unit at 3 basin sink has been installed. Sanitizer at 400 ppm. Holes in wall have been patched but not painted. Ensure areas are sanded and painted. Menu is limited to chicken wings, fries and celery due to limited refrigeration space. No TCS food may be cooled and/or held over until approved by health department. A copy of the county CO was provided by the owner. Observed 56 seats (ten at bar) in facility.
No violation noted during this evaluation. | 01/05/2015 | Pre-Opening | |
| No violation noted during this evaluation. | 12/31/2014 | Pre-Opening | |
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