Re-inspection will occur on or around Feb. 10th for the remaining items that need correction.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard observed throughout the facility. All surfaces within the facility should be smooth, durable, and nonabsorbent.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. CORRECT WITHIN 2 WEEKS.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the walk-in cooler and hood system 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. CORRECT WITHIN 2 WEEKS.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall beside mop sink is in disrepair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. CORRECT WITHIN 2 WEEKS.
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02/03/2016 | Follow-up | |
Need to monitor 2 door cooler near the bar to make sure it is maintaining 41 degrees or less. Need to speak with cook about handling plates by the edges and not touching the middle of the plates with bare hands.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (bun) with their 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 - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin (steaks) holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) (soups) in 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard observed throughout the facility. All surfaces within the facility should be smooth, durable, and nonabsorbent.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. CORRECT WITHIN 2 WEEKS.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: inside of the ice bin.
Correction: Clean and sanitize these surfaces for food contact. CORRECT WTHIN 1 WEEK.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the walk-in cooler and hood system 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. CORRECT WITHIN 2 WEEKS.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: No hot water available at the handwashing sink in the kitchen area.
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. CORRECT WITHIN 2 WEEKS.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the chemical storage room. Light out in this area.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. CORRECT WITHIN 2 WEEKS.
- Physical Facilities in Good Repair
Observation: Wall beside mop sink is in disrepair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. CORRECT WITHIN 2 WEEKS.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working containers of sanitizer are 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. CORRECT WITHIN 1 WEEK.
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01/27/2016 | Routine | |
Health Dept. provided employee health documents. Please post for employees to reference.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee is drinking from an uncovered container in the food preparation 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the steaks, chops, and hamburgers that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Please provide some sort of advisory within 10 days.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Metal pans were observed cloth-dried rather than air-dried after cleaning and 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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall behind the 3 compartment sink is not smooth and easily cleanable. Observed deterioration of wall behind the sink.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable. Correct within 90 days.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of sanitizer are 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.
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01/27/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut tomatoes, blue cheese dressing observed cold holding on salad bar at improper temperatures. No ambient measuring devices in place for salad bars.
Correction: Verify temperatures of all TCS food on salad bar every 4 hours, discard any product >41F. No refilling of TCS foods in existing containers.
- Temperature Measuring Devices - Ambient Air and Water (corrected on site)
Observation: No ambient (air/water) temperature measuring device (degrees F) located in the reach in cooler at grill.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
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01/29/2014 | Routine | |
Provided PIC with employee health documents. Thanks!
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin (raw shell eggs) holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
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: Toxics - Separation of Toxics (corrected on site)
Observation: Containers of outdoor insecticide are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of outdoor insecticide must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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01/03/2013 | Routine | |
Restaurant representatives - add corrected or new information about Steer House Restaurant, 934 East Main Street, Pulaski, VA 24301 »