- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands in between glove changes where the employee took of their gloves,was observed touching their face and then placing on a new pair of gloves.
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: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Butter at grill for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site) (repeated violation)
Observation: The raw and/or undercooked salmon provided on the menu does 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. The menu needs to state by the salmon or at the bottom of the menu next to the consumer advisory warning with the asterisk that the salmon may be cooked to order (like it says by the burgers). The statement that the salmon may be cooked to order was hand written on all menus next to the salmon.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the upstairs mens restroom and service station.
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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11/20/2015 | Risk Factor | |
- Person in Charge
Observation: The facility does not have a certified food manager (CFM).
Correction: Have a full time employee that has taken an approved food managers course bring in their certificate and $10 to the Hampton Health Department- Environmental Health Office to register as the facilities CFM.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sour Cream (64*F), Tomato Relish (50*F), and Creole (39-52*F) cold holding at improper temperatures.
Correction: Foods were discarded. Cold hold foods at 41*F or lower. From now the potentially hazardous foods on the sauté make table island will have lids and be on ice, unless the unit becomes capable of cold holding foods at 41*F on its own, or is repaired.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Another method of temperature control was observed after time was implemented as the control for butter and garlic and oil. The food sat out under room temperature and then was placed under refrigeration.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the 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 astricting (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.******EXAMPLE: *The Burgers and Salmon on our menu may be cooked to order (or you can say customer specification). Consuming raw or undercooked meat and seafood may increase your risk of foodborne illness. (You could insert more of the risk like you currently have on the menu, but this statement is all that is required. Do not forget to put a star beside all of the menu items that can be served raw or undercooked on the menu).******
- 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
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the upstairs service station.
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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07/13/2015 | Risk Factor | |
This inspection is a follow-up inspection of an NOAV (Notice of Alleged Violation) to check for compliance of violations from the last inspection on January 21, 2015.
Many improvements have been made: New racks in the walk-in cooler, dry foods storage racks have been cleaned, walk-in floor cleaned, bar equipment has been cleaned (in between bar equipment), dead roaches have been removed, thermometers bought, bar floor cleaned, sinks sealed, dish machine repaired, leak-in walk in repaired.
A certified pest maangment company provides monthly routine services to facility and reports were provided at time of inspection.
The sub make table has been repaired and is no cold holding foods at proper temperatures.
The consumer advisory needs to be updated on one of the menus to include a complete identification statment that states the foods on the menu that may be cooked to order.
Notes: Metal storage racks in the kitchen still need to be cleaned. Restroom door upstairs does not close, upstairs window in loft is broken and water is coming into facility, the restroom ceiling/wall upstairs is damaged, leak in ceiling upstairs by left side walk-way, outer openings not sealed to prevent entry of pests/rodents.(door seals)
- Records - Creation and Retention (repeated violation)
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasites infective to the aquacultured fish.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked foods are provided on the menu's without proper disclosure.
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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Example: *Burgers, Steaks, Oysters, Eggs and Salmon on our menu may be cooked to customer specification (or cooked to order). Consuming raw or undercooked....may increase you risk of foodborne illness. Then a asterisk would be provided by each food item on the menu that may be served raw or under cooked.
- Warewashing Machines, Sanitizer Level Indicator (repeated violation)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: clean utensil storage containers are excessively soiled, dry goods storage room shelving is soiled, metal wire rack shelves are soiled (some with dust hanging), hood ventilation system over cookline is dusty, door gaskets to refrigeration soiled, dust built up on some vents, bar beer cooler and keg coolers soiled, walk-in cooler refrigerator racks soiled, sides of bar coolers soiled excessively and sides of some cooking equipment soiled.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening back of the food establishment is not protected against entry of insects and rodents. This door is not self closing and has gaps around seal.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: upstairs beverage syrup storage room floor is sinking and carpet is damaged, paint peeling throughout kitchen and storage areas on the ceilings and walls, floor tiles cracked in several areas throughout facility, walk-in cooler threshold damaged, walk-in cooler grout deteriorating in between floor tiles, grout in between tiles by the dishmachine is deteriorating, bar floor pitted, painted cardboard below service window upstairs is deteriorating, door to upstairs restroom does not close is pulled off the frame, light wall damage throughout, some floors are not properly sealed (as such as in the beverage syrup room).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: stairs have heavy soil build-up, upstairs floor has build-up, base boards and floors around edges of walls have dirt and debris, walls in some areas of kitchen soiled, floors, walls and ceiling of walk-in cooler, beverage syrup room carpet heavilty soiled, floor of broom closet and ramp, upstairs hallway carpet soiled, doors and door knobs in a few areas throughout facility are soiled, bar beer floor in between equipment has excessive sticky build-up from beer spills.
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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03/20/2015 | Follow-up | |
All food temperatures taken were internal. It is a good practice to ensure raw foods are placed below ready to eat foods, although the food is covered with no evidence of possible contamination.
- Person in Charge (corrected on site) (repeated violation)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. When questioned about the reportable illness that require exclusion from work the employees could not answer them, but were able to guess the answers of some of the illness when given the sound of the first letter of the illness.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. An employee health policy is being provided, it is suggested to keep at the facility where employees can find it when they need to refer to it.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Many squeeze bottles with oil and water are not labeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. The inspector observed a dry wiping cloth laying on the make table cutting board in contact with a knife.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Ensure wiping cloths for food contact surfaces are kept in a separate bucket than wiping cloths for non-food contact surfaces. Wiping cloths that have been handled or used should be placed in the wiping cloth bucket if they are going to be used on food contact surfaces and should only be used on that surface only.
- Food - Miscellaneous Sources of Contamination
Observation: Water leaking from the walk-in coolers condenser is dripping down onto packages of produce and was observed to be eventually waking its way down to an open box of broccoli.
Correction: Protect food from miscellaneous sources of contamination. Foods will be removed from that area until leak is addressed.
- Records - Creation and Retention
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasites infective to the aquacultured fish.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Raw hamburger (51*F), soup (48*F), ham (51*F), and pulled chicken(50*F) cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Foods were discarded.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Butter and Garlic and Oil mixture for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked foods are provided on the menu's without proper disclosure.
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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Example: *Burgers, Steaks, Oysters, Eggs and Salmon on our menu may be cooked to customer specification (or cooked to order). Consuming raw or undercooked....may increase you risk of foodborne illness. Then a asterisk would be provided by each food item on the menu that may be served raw or under cooked.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. A digital thermometer or tip sensitive thermometer should be purchased for monitoring temperatures of thin foods.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: A few handsinks and the three compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning: gaskets torn to a few refrigeration units, racks in walk-in cooler and in other refrigeration units are rusting (walk-in cooler is the most severe), bar beer coolers rusting in bottom, keg coolers frame is damaged at door opening and rusting, paint peeling from dry goods storage shelves, toilet broken in upstairs restroom,
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment and Utensils - Good Repair and Calibration
Observation: Several cooking utensils were observed damaged and in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: cleaned squeeze bottle nozzles in container still had sauce in them after cleaning, measuring cups had a dark residue built up on them, a few miscellaneous utensils had food still left on them after cleaning.
Correction: Clean and sanitize these surfaces for food contact. Ensure all food residue is removed from utensils during cleaning so that the surfaces can be effectively sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: clean utensil storage containers are excessively soiled, dry goods storage room shelving is soiled, metal wire rack shelves are soiled (some with dust hanging), hood ventilation system over cookline is dusty, door gaskets to refrigeration soiled, dust built up on some vents, bar beer cooler and keg coolers soiled, walk-in cooler refrigerator racks soiled, sides of bar coolers soiled excessively and sides of some cooking equipment soiled.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: The walk-in cooler is leaking water from the condenser and water was observed dripping from the center seam of walk-in cooler ceiling as well.
Correction: Repair and maintain all plumbing components and fixtures. Find the source of the leak and repair or replace. The leak has caused severe deterioration of floor grout, excessive moisture creating mold on the walls and shelves, rusting of metal shelves and the water is dripping on the food that is located under the drip.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Several singular lightbulbs in the kitchen are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening back of the food establishment is not protected against entry of insects and rodents. This door is not self closing and has gaps around seal.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the upstairs service station.
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.
- Dressing Areas and Lockers - Designation
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions. Employees belongings were observed stored on top of dry foods in the dry food storage room (pantry).
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: upstairs beverage syrup storage room floor is sinking and carpet is damaged, paint peeling throughout kitchen and storage areas on the ceilings and walls, floor tiles cracked in several areas throughout facility, walk-in cooler threshold damaged, walk-in cooler grout deteriorating in between floor tiles, grout in between tiles by the dishmachine is deteriorating, bar floor pitted, painted cardboard below service window upstairs is deteriorating, door to upstairs restroom does not close is pulled off the frame, light wall damage throughout, some floors are not properly sealed (as such as in the beverage syrup room).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: stairs have heavy soil build-up, upstairs floor has build-up, base boards and floors around edges of walls have dirt and debris, walls in some areas of kitchen soiled, floors, walls and ceiling of walk-in cooler, beverage syrup room carpet heavilty soiled, floor of broom closet and ramp, upstairs hallway carpet soiled, doors and door knobs in a few areas throughout facility are soiled, bar beer floor in between equipment has excessive sticky build-up from beer spills.
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.
- Pests - Controlling Pests* (repeated violation)
Observation: Several roaches were seen at bar especially beside the beer on tap wall where there is a build-up of sticky spilled beer residue that is not easily accessible for cleaning. A few fruit fly's were seen at the bar as well.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Contact pest management services to have the facility serviced to eliminate roaches and fruit flies. Have these services preformed routinely. Provide service reports to the inspector. Clean hard to clean areas and eliminate the possibility of beer spilling in between equipment by the wall of beer on tap.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Many dead roaches were observed in between bar equipment, what appears to be fresh moist rodent dropping were found in the upstairs beverage syrup room by window.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Have a certified pest control company come out to address possible rodent activity and provide inspector with record.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working containers of chemical spray bottles on the soiled dish rack 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: Toxics - Storage of Toxic Containers*
Observation: A container of bleach water and wiping cloth was hanging on the side of the bar glass storage rack. This can lead to the possible contamination of the bar glasses with chemicals or chemical residues from the cloth.
Correction: Containers of chemicals must be located in an area that is not above or with food, equipment, utensils, linens or single service items.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: The chlorine sanitizer dispensing into the dishmachine is too strong and is in excess of 200 ppm.
Correction: Calibrate dispenser so that it is dispensing sanitizer at 50-150 ppm (100 ppm preferred).
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03/04/2015 | Routine | |
All food temperatures taken were internal. This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation. There is fresh droppings upstairs in the beverage syrup room and a dead mouse was found in a trap (although the droppings found were larger than typical mouse droppings). Since rodent activity has been found please provide a copy of your latest pest service document and ensure routine pest service is performed. Keep these documents on file for inspections. A parasite destruction letter will be provided to inspector on 11/19/14 by the person in charge.
- 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. EHS provided handout.
- Records - Creation and Retention
Observation: No parasite destruction records maintained for partially cooked salmon that is served or sold in ready-to-eat form.
Correction: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer. Or a written agreement that the salmon is farm raised and pellet fed/aquacultered.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Butter and garlic and oil mixture for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked eggs, burgers and salmon provided on the menu, 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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. At the bottom of the menu where the disclosure statement is that stated that eating undercooked food many increase your risk of foodborne illness there should be a statement asterisked at the very beginning of the paragraph that states: *Eggs, Burgers, and Salmon may be cooked to order. Consuming raw, or undercooked meat, fish, or eggs may increase your risk of foodborne illness...etc.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Soda gun nozzle and holder and ice machine shield in contact with ice was observed soiled with accumulations of grime and debris.
Correction: Clean the surface at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees, in the upstairs service station handsink.
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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11/18/2014 | Risk Factor | |
This follow-up is being conducted to ensure the sub make table is cold holding foods at the proper temperatures. The sub make table is now cold holding foods at 41*F or lower and can be used again.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device in the make tables were not properly located in the coldest part of the unit.
Correction: Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
- Equipment Compartments, Drainage (repeated violation)
Observation: The salad box compartment is leaking water from an unidentified source and rags are being placed inside of the unit to soak up the water.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged:
>>pantry shelving paint is worn/chipped
>>gasket torn to bar beer cooler
>>keg cooler inner frame damaged/rusted
>>many shelves in refrigeration units are rusting
>>plastic shelving liners are burnt/damaged in kitchen
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: The thermometer in the sandwich box is broken. Some plastic food storage containers are cracked.
Correction: Repair, replace, and/or maintain.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>bar beer/keg cooler door gaskets
>>bar shelves under end of cabinet
>>Pantry shelving
>>Seafood make table gaskets
>>sides of beer/keg cooler at bar sticky beer residue build up
>>air intake dusty to beer/keg coolers at bar
>>flood lights dusty
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 (repeated violation)
Observation: Pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The following plumbing is in poor repair:
>>The cold water line is turned off to the hand sink located in dish area due to a leak.
>>The toilet in the restroom upstairs will not flush.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair (mostly due to the age of the building):
1) floor tiles cracked or missing in the kitchen, kitchen storeroom/pantry, service station, and dining area
2) walk-in cooler threshold (chipped)
3) floor tile grout eroded in the walk-in cooler, three compartment sink, and small area at dish machine
4) wall right of ice machine (along ice scoop storage) has peeling paint
5) cove molding not secured to wall below plate shelf (next to ice machine)
6) paint is peeling off the ceiling at the food prep-cookline area
7) bar floor pitted
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning:
1) stairs to the second floor
2) grout in kitchen debris build-up
3) walls/floors around pipes and along coving/baseboard throughout facility
4) bar floor (black residue build-up) especially in between keg cooler and bottle cooler
5) window in kitchen (where partition wall is)
6) floors in upstairs storage rooms, especially under beverage syrups
7) floors under movable ramp to back door and under fryer and freezer
8) floors of broom closet
9)f floors on the second floor
10) floors, walls and ceiling of walk-in cooler
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.
- Pests - Controlling Pests* (repeated violation)
Observation: Numerous roaches were observed at bar, especially in between keg box and bottle (beer) box and in kitchen pantry.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. The establishment receives routine pest management services, but there is excessive build-up of spilled beer in between the keg cooler and beer box that is attracting the roaches. To eliminate harborage conditions of roaches routine cleaning should be conducted.
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07/23/2014 | Follow-up | |
All food temperatures taken were internal.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The sandwich make table is improperly cold holding foods: Tomatoes (44-45°F), Cheese (45°F), Hamburger (52°F), Chicken Livers (51°F), Cheese (51°F)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device in the make tables were not properly located in the coldest part of the unit.
Correction: Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
- Equipment Compartments, Drainage
Observation: The salad box compartment is leaking water from an unidentified source and rags are being placed inside of the unit to soak up the water.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
>>pantry shelving paint is worn/chipped
>>gasket torn to bar beer cooler
>>keg cooler inner frame damaged/rusted
>>many shelves in refrigeration units are rusting
>>plastic shelving liners are burnt/damaged in kitchen
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: The thermometer in the sandwich box is broken. Some plastic food storage containers are cracked.
Correction: Repair, replace, and/or maintain.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: The beer dispenser nozzles and the holders they are placed in are soiled.
Correction: Clean the surface at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>bar beer/keg cooler door gaskets
>>bar shelves under end of cabinet
>>Pantry shelving
>>Seafood make table gaskets
>>sides of beer/keg cooler at bar sticky beer residue build up
>>air intake dusty to beer/keg coolers at bar
>>flood lights dusty
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
Observation: Pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The following plumbing is in poor repair:
>>The cold water line is turned off to the hand sink located in dish area due to a leak.
>>The toilet in the restroom upstairs will not flush.
Correction: Repair and maintain all plumbing components and fixtures.
- Light Bulbs Protective Shielding (corrected on site) (repeated violation)
Observation: Flood lights in kitchen 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: The physical structures are in poor repair (mostly due to the age of the building):
1) floor tiles cracked or missing in the kitchen, kitchen storeroom/pantry, service station, and dining area
2) walk-in cooler threshold (chipped)
3) floor tile grout eroded in the walk-in cooler, three compartment sink, and small area at dish machine
4) wall right of ice machine (along ice scoop storage) has peeling paint
5) cove molding not secured to wall below plate shelf (next to ice machine)
6) paint is peeling off the ceiling at the food prep-cookline area
7) bar floor pitted
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning:
1) stairs to the second floor
2) grout in kitchen debris build-up
3) walls/floors around pipes and along coving/baseboard throughout facility
4) bar floor (black residue build-up) especially in between keg cooler and bottle cooler
5) window in kitchen (where partition wall is)
6) floors in upstairs storage rooms, especially under beverage syrups
7) floors under movable ramp to back door and under fryer and freezer
8) floors of broom closet
9)f floors on the second floor
10) floors, walls and ceiling of walk-in cooler
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.
- Pests - Controlling Pests*
Observation: Numerous roaches were observed at bar, especially in between keg box and bottle (beer) box and in kitchen pantry.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. The establishment receives routine pest management services, but there is excessive build-up of spilled beer in between the keg cooler and beer box that is attracting the roaches. To eliminate harborage conditions of roaches routine cleaning should be conducted.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
|
07/22/2014 | Routine | |
All food temperatures taken were internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, an
d repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}
. Cutting boards are starting to become soiled, recommended resurfacing, or replacing by next inspection.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food 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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ice scoop dispensing utensils improperly stored between uses with handles in ice and thee scoops did not provide handles.
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.
- Food Storage - Clean and Dry Location
Observation: Beverage station syrup bags stored on the floor, bags were coming out of the protective box.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Ham (42-44*F) and Turkey (44*F) cold holding at improper temperatures in the salad make table rail refrigeration unit. The meats were stacked too high in the pan and the top portion could not stay at proper cold holding temperatures.
Correction: Do not fill pans in the top part of unit past the fill line. Too much food in a container will not allow for proper cold holding. All foods cold holding shall be maintained at 41*F, or lower.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the undercounter display at bar is in poor repair, the door does not completely seal shut.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Rust observed on most metal shelving throughout facility
>>Beer keg cooler frame damaged at bar
>>Paint peeling from storage closet shelving downstairs
>>Restroom door upstairs is cracked
Correction: Repair, or replace equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment
Observation: The can opener blade is rusted and dull.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment and Utensils - Good Repair and Calibration
Observation: A few utensils was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the utensils to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment and Utensils - Good Repair and Calibration
Observation: The thermometer on the salad make table is not in good repair and/ or not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the interior of ice machine, and dispensing nozzle to beverage and beer dispenser was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of interior of ice machine and beverage/beer dispenser nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>Shelving beside beer cooler has heavy accumulations of sticky substance
>>Dust on flood lights above make tables
>>Refrigeration door gaskets are soiled
>>Magnetic knife rack
>> Walk-in refrigeration unit shelving
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash/mop sink combo station at the dish washing area is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: Water leaking is salad make table lowboy in poor repair. Rags are being placed in the lowboy to prevent excessive water to accumulate.
Correction: Repair and maintain all plumbing components and fixtures.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs (flood lights) in Kitchen above prep table are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: A window in the upstairs storage area beside the restrooms has a damaged pane that does not cover the window completely, leaving it open and unprotected.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Outer Openings - Protected
Observation: The screen door at back entry has a gap under the door.
Correction: Ensure back screen door is tight fitting.
- Outer Openings - Protected
Observation: The back door in facility is not self closing.
Correction: Ensure back door is self closing.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees at the upstairs service station.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the food prep area and on cookline. Several light bulbs are burned out.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair (mostly due to the age of the building):
1) floor tiles cracked in the kitchen, kitchen storeroom/pantry, service station
2) walk-in cooler threshold (chipped)
3) floor tile grout eroded in the walk-in cooler, three compartment sink, and small area at dish machine
4) wall right of ice machine (along ice scoop storage) has peeling paint
5) cove molding not secured to wall below plate shelf (next to ice machine)
6) paint is peeling off the ceiling at the food prep-cookline area
7) bar floor pitted
8) grout deteriorating between tiles in kitchen
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are not clean:
1) stairs to the second floor
2) walls left of the hand sink-mop sink, lower walls below dish machine and three compartment sink, and below bulk spice storage in dry storage area
3) walls/floors around pipes and along coving/baseboard throughout facility
4) base/platform below the bar refrigerators
5) floors along wall in dish room
6) floors in upstairs storage rooms
7) floors under movable ramp to back door
8) floors of broom closet
9) ceiling dusty and walls dusty in kitchen
10) floors, walls and ceiling of walk-in cooler
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 - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of multiple chemicals 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.
|
03/11/2014 | Routine | |
All temperatures taken were internal temperatures.
- Critical: Cooling*
Observation: Chilli (53°F) noted not being adequately cooled to prevent the growth of harmful bacteria from last night.
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. Chilli was discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Creole Veggies (51°F), Clam Chowder (51°F), Oven Pie (49°F), Cooked Chicken (50°F), Salmon (49°F), Tuna (50°F), Crab Cakes (50°F), Butter (49°F) cold holding at improper temperatures in the walk-in refrigerator. Sour cream (51°F) cold holding at improper temperatures on the expo appetizer station. Tomatoes (48°F), Shredded Cheese (47°F), and Swiss Cheese (51°F) cold holding at improper temperatures at sandwich make table.
Correction: Corrected by discard.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked eggs and burgers provided on the breakfast/brunch menu, menu board, table tent or brochure do not provide a disclosure statement. The regular menu does not provide adequate disclosure of what items may be served undercooked.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the seafood refrigeration unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsink in kitchen is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) seafood refrigerator door gasket torn
2) make table door gaskets torn
3) undercounter refrigerator door gaskets torn
4) single door (Pepsi) bar display ref door gasket torn
5) end caps to some of the poles supporting metal racks adjacent to cookline handsink and back side of vent hood system are missing
6) section of metal storage rack in the walk-in cooler is corroded (see below fan unit)
7) paint beginning to peel on edges of dry storeroom shelves
8) gaps exist between vent hood filters and some of the filters are in poor repair
Correction: Repair or 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor floor material located at bar and upstairs seating area does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent. The plywood floor in the upstairs seating area is no longer fully sealed and the paint in bar area is no longer covering the concrete floor.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Light Bulbs Protective Shielding
Observation: Light bulb in storeroom not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- 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 at the bar handsink.
Correction: A sign was provided at time of inspection.
- Lighting, Intensity (repeated violation)
Observation: Light fixture out in back of kitchen in front of refrigerator. Lighting intensity is poor in unisex restroom downstairs, a light bulb is out inside of fixture.
Correction: Replace or repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair (mostly due to the age of the building):
1) floor tiles cracked in the kitchen, kitchen storeroom/pantry, service station
2) walk-in cooler threshold (chipped)
3) floor tile grout eroded in the walk-in cooler, three compartment sink, and small area at dish machine
4) wall right of ice machine (along ice scoop sotrage) has peeling paint
5) cove molding not secured to wall below plate shelf (next to ice machine)
6) paint is peeling off the ceiling at the food prep-cookline area
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) stairs
2) walls left of the hand sink-mop sink, lower walls below dish machine and three compartment sink, and below bulk spice storage in dry storage area
3) walls/floors around pipes and along coving/baseboard throughout facility
4) base/platform below the bar refrigerators
5) floor along wall in dish room
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.
|
09/05/2013 | Routine | |
all food temperatures observed are internal.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Uncovered personal beverage stored on prep table while preparing food.
Correction: Corrected. Advised to store beverages in a covered container (strongly encouraged spill proof cup).
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints for facial hair (beard).
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
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Chowder is cooling in an ice bath in the middle basin of the three compartment where it is subject to splash, dust or other contamination (dump sink is in basin directly to left of soup).
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The crab cake was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria (observed at 130* to 150*).
Correction: Corrected. Advised to continue to cook the crab cake to heat all parts to 155°F or above for 15 seconds, 145°F for 3 minutes, 150°F for 1 minute, or instantaneously at 158°F.
- Cooling Methods
Observation: The methods used for cooling cut tomatoes prepared this morning and stored on the make table rail were not adequate.
Correction: The make table rail (top insert) is not designed to COOL potentially hazardous foods back down to 41* or below
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Top portion of mashed potatoes in steam well hot holding at improper temperatures (115*).
Correction: Corrected by discarding top portion (bottom portion in contact with heat at 170*+). Hot hold potentially hazardous/time-temperature control for safety food at least 135*.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked peppers (top portion at 45*), sour cream (45-47*) are cold holding at improper temperatures.
Correction: Corrected by discarding sour cream and labeling the time for the peppers. Cold hold potentially hazardous/time-temperature control for safety food at or below 41*. Discussed how to adopt and use a time as a control policy to hold food within the temperature danger zone for a period of up to 4 hours.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the regular and brunch menus(poached eggs, tuna bites--if cooking to specification) do not provide a disclosure statement.
Correction: PLEASE UPDATE CONSUMER ADVISORY AT BOTTOM OF MENU. ACCEPTABLE WORDING "AS A RAW OR UNDERCOOKED FOOD, YOU ARE ADVISED that consuming undercooked meat, poultry, eggs, or seafood poses a health risk to the elderly, young children, pregnant women, and individuals with compromised immune systems." Hampton Health Department will accept the "as a raw or undercooked..." portion as acceptable disclosure that these items are raw or undercooked.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometers lacking in the two door undercounter refrigerator and seafood refrigerator
Correction: thermometer improperly located inside the grill make table (at the back of the unit).
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sink is not sealed to the wall (caulk deteriorating)
Correction: Seal the sink to the adjoining wall.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) seafood refrigerator door gasket torn
2) make table door gaskets torn
3) undercounter refrigerator door gaskets torn
4) single door (Pepsi) bar display ref door gasket torn
5) end caps to some of the poles supporting metal racks adjacent to cookline handsink and back side of vent hood system are missing
6) section of metal storage rack in the walk-in cooler is corroded (see below fan unit)
7) paint beginning to peel on edges of dry storeroom shelves
8) gaps exist between vent hood filters and some of the filters are in poor repair
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning. Where the end caps are missing, operator may use soda bottle caps or equivalent to properly cover the holes.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) underside of chargrill table has some grease accumulation
2) vent hood filters on back side of cookline
3) bottom platform of keg cooler and gaps on each side
4) top of dish machine
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Bowls stored unprotected on top of the ice machine.
Correction: Store the bowls inverted.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at the bar was measured at a temperature less than 100°F.
Correction: Corrected by adjusting the hot water supply line valve. 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.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: Lid missing to the dumpster.
Correction: Contact waste management company to replace missing lid or entire dumpster.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster door open--unit is SHARED with neighboring stores and restaurants.
Correction: Maintain dumpster doors and lids closed when not in continuous use.
- Indoor Areas - Surface Characteristics
Observation: Floor at bar not finished from tile removal (observed floor work during routine evaluation of October 2012).
Correction: Finish the floor to provide a smooth, easily cleanable, and non-absorbent surface.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (see downstairs bar hand sink and upstairs service station hand sink).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient:
1) in the downstairs restroom
2) dishroom/prep area
Correction: In the event of a change in ownership or remodel, upgrade lighting in dishroom/prep area to provide at least 50 foot candles in the kitchen and 20 foot candles in the restroom.
- Lighting, Intensity (repeated violation)
Observation: Light bulbs burned out at vent hood system (front and back).
Correction: Replace the light bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair (mostly due to the age of the building):
1) floor tiles cracked in the kitchen, kitchen storeroom/pantry, service station
2) walk-in cooler threshold (chipped)
3) floor tile grout eroded in the walk-in cooler, three compartment sink, and small area at dish machine
4) wall right of ice machine (along ice scoop sotrage) has peeling paint
5) cove molding not secured to wall below plate shelf (next to ice machine)
6) paint is peeling off the ceiling at the food prep-cookline area
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) Vent hood system behind the cookline
2) walls left of the hand sink-mop sink, lower walls below dish machine and three compartment sink, and below bulk spice storage in dry storage area
3) water pooling on floor below three compartment sink around grease trap
4) base/platform below the bar refrigerators
5) floor along wall in dish room
Correction: Clean.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The chlorine sanitizer solution in the buckets are too strong (exceed 200 ppm).
Correction: Corrected. Demonstrated proper amount of bleach to use in the buckets to achieve chlorine solution at 50-100 ppm.
|
02/12/2013 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) tomato cheese sandwich 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.
- Food Storage Containers - Identified with Common Name of Food
Observation: Bottle of liquid (smells like cooking wine?) at the cookline is not labled.
Correction: Label food contents.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the regular and brunch menus(poached eggs, tuna bites--if cooking to specification) do not provide a disclosure statement.
Correction: PLEASE UPDATE CONSUMER ADVISORY AT BOTTOM OF MENU. ACCEPTABLE WORDING "AS A RAW OR UNDERCOOKED FOOD, YOU ARE ADVISED that consuming undercooked meat, poultry, eggs, or seafood poses a health risk to the elderly, young children, pregnant women, and individuals with compromised immune systems." Hampton Health Department will accept the "as a raw or undercooked..." portion as acceptable disclosure that these items are raw or undercooked.
- Temperature Measuring Devices
Observation: Thermometer lacking in the two door undercounter refrigerator.
Correction: Provide a thermometer inside the unit at the front by the door.
- Sanitizing Solutions, Testing Devices
Observation: Chlorine test strips to test dish machine sanitizer level could not be located.
Correction: Obtain chlorine test strips so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The sinks are not sealed to the walls:
1) hand sink-mop sink
2) three-compartment
3) cookline hand sink (caulk deteriorating)
Correction: Seal the sinks to the adjoining walls.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) seafood refrigerator door gasket torn
2) make table door gaskets torn
3) undercounter refrigerator door gaskets torn
4) single door (Pepsi) bar display ref door gasket torn
5) end caps to some of the poles supporting metal racks adjacent to cookline handsink and back side of vent hood system are missing
6) section of metal storage rack in the walk-in cooler is corroded (see below fan unit)
7) paint beginning to peel on edges of dry storeroom shelves
8) gaps exist between vent hood filters and some of the filters are in poor repair
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning. Where the end caps are missing, operator may use soda bottle caps or equivalent to properlycover the holes.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Good Repair and Calibration of Thermometers
Observation: Thermometer in the grill make table is broken.
Correction: Replace the thermometer with one that is accurate and in good repair.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The temperature measuring device probe was not observed cleaned before use and/or storage.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) underside of chargrill table has some grease accumulation
2) sides of fryer
3) right side of stove
4) top of dish machine
5) bottom platform of keg cooler and gaps on each side
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Bowls stored unprotected on top of the ice machine
Correction: Store the bowls inverted.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Hinged styrofoam to go containers at the upstairs service station are not stored protected.
Correction: Store the containers inverted or in the original protective packaging to prevent contamination of the food contact surfaces.
- Refuse - Covering Receptacles
Observation: Dumpster door open--unit is shared with neighbors.
Correction: Maintain dumpster doors and lids closed when not in continuous use.
- Outer Openings - Protected (repeated violation)
Observation: A gap exists below the upstairs emergency exit door.
Correction: Eliminate the gap to prevent pest entry.
- 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 (see downstairs bar hand sink and upstairs service station hand sink).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient:
1) in the downstairs restroom
2) dishroom/prep area
Correction: In the event of a change in ownership or remodel, upgrade lighting in dishroom/prep area to provide at least 50 foot candles in the kitchen and 20 foot candles in the restroom.
- Lighting, Intensity (repeated violation)
Observation: Light bulbs burned out at vent hood system (front and back) and reach-in freezer.
Correction: Replace the light bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair (mostly due to the age of the building):
1) floor tiles cracked in the kitchen, kitchen storeroom/pantry, service station
2) walk-in cooler threshold (chipped)
3) floor tile grout eroded in the walk-in cooler, three compartment sink, and small area at dish machine
4) wall right of ice machine (along ice scoop sotrage) has peeling paint
5) cove molding not secured to wall below plate shelf (next to ice machine)
6) paint is peeling off the ceiling at the food prep-cookline area
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) right rear corner below ice machine
2) walls left of the hand sink-mop sink, lower walls below dish machine and three compartment sink, and below bulk spice storage in dry storage area
3) water pooling on floor below three compartment sink around grease trap
4) base/platform below the bar refrigerators
5) wall around bar hand sink
Correction: Clean.
|
10/02/2012 | Routine | |
All temperatures are internal unless other wise noted.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Personal beverages improperly stored at food prep areas.
Correction: Store personal beverages BELOW food and food contact surfaces. Employees may use spillproof mugs for personal beverages to prevent contamination of food and food contact surfaces.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the regular and brunch menus(poached eggs) do not provide a disclosure statement.
Correction: PLEASE UPDATE CONSUMER ADVISORY AT BOTTOM OF MENU PRIOR TO NEXT ROUTINE EVALUATION. ACCEPTABLE WORDING "AS A RAW OR UNDERCOOKED FOOD, YOU ARE ADVISED that consuming undercooked meat, poultry, eggs, or seafood posed a health risk to the elderly, young children, pregnant women, and individuals with compromised immune systems." Hampton Health Department will accept the "as a raw or undercooked..." portion as acceptable disclosure that these items are raw or undercooked.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink located next to the cook line needs to be re-caulked. The caulk currently in place is deteriorating.
Correction: Re-seal handsink to the adjoining wall.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station located next to the walk in refrigerator is being used for purposes other than washing hands. Observed the sink full of ice and food debris.
Correction: The handwash facility identified above is to be used for washing hands only
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient:
1) in the downstairs restroom
2) dishroom/prep area
>>Light bulb out underneath venthood
Correction: >>In the event of a change in ownership or remodel, upgrade lighting in dishroom/prep area to provide at least 50 foot candles in the kitchen and 20 foot candles in the restroom.
Light bulbs burned out at vent hood system (front and back).
>>Replace burned out light bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: The followuing physical structures are in poor repair:
1) floor tiles cracked in the kitchen, kitchen storeroom/pantry, service station
2) walk-in cooler threshold (chipped)
3) floor tile grout eroded in the walk-in cooler and small area at dish machine
4) wall right of ice machine (along ice scoop sotrage) has peeling paint
5) wall damaged right of walk-in cooler
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are not clean:
1) right rear corner below ice machine
2) floor below fryers
3) vent above make table
4) ceiling vent dusty in upstairs women's restroom
Correction: clean
|
06/19/2012 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Personal beverages improperly stored at food prep areas.
Correction: Corrected. Store personal beverages BELOW food and food contact surfaces. Employees may use spillproof mugs for personal beverages to prevent contamination of food and food contact surfaces.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the regular and brunch menus(poached eggs) do not provide a disclosure statement.
Correction: PLEASE UPDATE CONSUMER ADVISORY AT BOTTOM OF MENU PRIOR TO NEXT ROUTINE EVALUATION. ACCEPTABLE WORDING "AS A RAW OR UNDERCOOKED FOOD, YOU ARE ADVISED that consuming undercooked meat, poultry, eggs, or seafood posed a health risk to the elderly, young children, pregnant women, and individuals with compromised immune systems." Hampton Health Department will accept the "as a raw or undercooked..." portion as acceptable disclosure that these items are raw or undercooked.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The sinks are not sealed to the walls:
1) hand sink-mop sink
2) three-compartment
3) cookline hand sink (caulk deteriorating)
Correction: Seal the sinks to the adjoining walls.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) seafood refrigerator door gasket torn
2) make table door gasket torn
3) undercounter refrigerator door gasket torn
4) single door (Pepsi) bar display ref door gasket torn
5) end caps to some of the poles supporting metal racks adjacent to cookline handsink and back side of vent hood system are missing
6) section of shelf in the walk-in cooler is corroded (see below fan unit)
7) paint beginning to peel on edges of dry storeroom shelves
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning. Where the end caps are missing, operator may use soda bottle caps or equivalent to properlycover the holes.
- Good Repair and Calibration of Thermometers
Observation: Thermometers are broken/no longer accurate inside
1) undercounter prep refrigerator
2) undercounter seafood refrigerator
Correction: Repair/replace the thermometers.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) underside of chargrill table has some grease accumulation
2) minimal food splash observed on a shelf in dry storeroom
3) stove drip tray
4) top of dish machine
5) bottom platform of keg cooler and gaps on each side
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Bowls stored unprotected on top of the ice machine
Correction: Store the bowls inverted.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The hand sink-mop sink is blocked with sheet pans and pot.
Correction: Corrected. Ensure hand sinks are accessible at all times during hours of operation so staff have ability to conveniently wash their hands.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Small leak at the hand sink-mop sink waste drain line.
Correction: Repair the leaking line.
- Outer Openings - Protected (repeated violation)
Observation: A gap exists below the upstairs emergency exit door.
Correction: Eliminate the gap to prevent pest entry.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient:
1) in the downstairs restroom
2) dishroom/prep area
Correction: In the event of a change in ownership or remodel, upgrade lighting in dishroom/prep area to provide at least 50 foot candles in the kitchen and 20 foot candles in the restroom.
- Lighting, Intensity (repeated violation)
Observation:
Light bulbs burned out at vent hood system (front and back).
Correction: Replace burned out light bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair (mostly due to the age of the building):
1) floor tiles cracked in the kitchen, kitchen storeroom/pantry, service station
2) walk-in cooler threshold (chipped)
3) floor tile grout eroded in the walk-in cooler and small area at dish machine
4) wall right of ice machine (along ice scoop sotrage) has peeling paint
5) wall damaged right of walk-in cooler
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) right rear corner below ice machine
2) floor below fryers
3) vent above make table
4) ceiling vent dusty in upstairs women's restroom
Correction: Clean.
|
02/16/2012 | Routine | |
all food temperatures observed are internal.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Dish employee rinsed hands at combination sink.
Correction: Corrected. Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands before handling clean and sanitized dishes after handling soiled dishes.
Correction: Corrected. 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 - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the regular and brunch menus do not provide a disclosure statement.
Correction: PLEASE UPDATE CONSUMER ADVISORY AT BOTTOM OF MENU PRIOR TO NEXT ROUTINE EVALUATION. ACCEPTABLE WORDING "AS A RAW OR UNDERCOOKED FOOD, YOU ARE ADVISED that consuming undercooked meat, poultry, eggs, or seafood posed a health risk to the elderly, young children, pregnant women, and individuals with compromised immune systems." Hampton Health Department will accept the "as a raw or undercooked..." portion as acceptable disclosure that these items are raw or undercooked.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometer not provided inside the undercounter refrigerator.
Correction: Provide a thermometer inside the unit at the front by the door.
- Equipment Compartments, Drainage
Observation: Water pooling inside the bar keg cooler.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in facility.
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
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The sinks are not sealed to the walls:
1) hand sink-mop sink
2) three-compartment
3) cookline hand sink (caulk deteriorating)
Correction: Seal the sinks to the walls.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) seafood refrigerator door gasket torn
2) make table door gasket torn
3) undercounter refrigerator doro gasket torn
4) single door (Pepsi) bar display ref door gasket torn
5) end caps to some of the poles supporting metal racks adjacent to cookline handsink and back side of vent hood system are missing
6) section of shelf in the walk-in cooler is corroded (see below fan unit)
7) plastic liner torn on rack next to cookline hand sink
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning. Where the end caps are missing, operator may use soda bottle caps or equivalent to properlycover the hole.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The interior surfaces of the mechanical warewashing machine are soiled wit, limescale that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance. Per person in charge, new unit ordered.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: Thermometer inside the make table is broken/not accurate.
Correction: Replace the thermometer.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Minimal build up observed on interior panel of ice machine.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) interior fryer cabinetry
2) sides of fryers
3) right side of stove
4) stove drip tray
5) top of dish machine
6) bar pepsi display refrigerator door gasket
7) bottom platform of keg cooler and gaps on each side
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Bowls and frying pans stored unprotected on top of the ice machine
Correction: Store the bowls inverted and the frying pans protected.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The waste drain lines are leaking on hand sink-mop sink and three compartment sink.
Correction: Repair the leaking lines.
- Plumbing System Maintained in Good Repair
Observation: The hot water knob at the downstairs hand sink is in poor repair (can use).
Correction: Repair/replace the knob to provide hot water.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster door left open--UNIT IS SHARED.
Correction: Maintain dumpster doors and lids closed.
- Outer Openings - Protected (repeated violation)
Observation: A gap exists below the upstairs emergency exit door.
Correction: Eliminate the gap to prevent pest entry.
- Outdoor Walking and Driving Surfaces - Graded to Drain (repeated violation)
Observation: Exterior walking surfaces are not draining properly outside the back door.
Correction: Repair walking surfaces so they drain. If foot traffic is allowed to occur from undrained areas, contamination will be tracked into the establishment. Surfaces graded to drain minimize these conditions.
- 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 (see downstairs restroom, upstairs restroom, bar )
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient:
1) in the downstairs restroom
2) dishroom/prep area
Correction: In the event of a change in ownership or remodel, upgrade lighting in dishroom/prep area to provide at least 50 foot candles in the kitchen and 20 foot candles in the restroom.
- Lighting, Intensity
Observation: Light bulbs burned out at vent hood system (front and back) and in walk-in cooler (at entry).
Correction: Replace burned out light bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair (mostly due to the age of the building):
1) floor tiles cracked in the kitchen and kitchen storeroom/pantry
2) walk-in cooler threshold (chipped)
3) floor tile grout eroded in the walk-in cooler
4) wall right of ice machine (along ice scoop sotrage) has peeling paint
5) wall left of hand sink-mop sink has peeling paint
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) the wall is not clean right of the ice machine (along wall where ice scoop stored)
2) lower wall left of the hand sink-mop sink
3) lower wall behind dish machine
4) wall below knife rack at three compartment sink
5) corner of floor below liquor bottles at bar (surplus shelf below bar)
6) wall below upstairs ice bin
7) wall below wire rack next to ice machine
Correction: Clean.
|
10/27/2011 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Mulitple potentially hazardous foods (phfs) are cold holding at improper temperatures:
1) pico/tomato garnish (57*), sour cream (65*), creole peppers (70*) on top insert of undercounter refrigerator
2) pans of batter at fryer 71, 77*
3) rice (46.7*), meat loaf (46*), salmon (46.2*), chicken (46.5*) in walk-in cooler
4) whipped cream (2) in bar small display refrigerator at 60-61*
Correction: Items on top insert of undercounter refrigerator and batter discarded. Advised to cold hold phfs at or below 41* OR time as a control can be used provided the time the phfs are taken out of refrigeration/hot holding is TRACKED using approved methods such as timers, logs, etc and that any remaining food at the end or within that 4 hours is discarded. Whipped cream discarded. For items in the walk-in cooler, refer to section 1450. Until walk-in can be adjusted, suggested using ice bags or blue ice packs etc to help maintain food at or below 41*.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, 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. EHS documented recommended changes on daily menu and on brunch menus.
- Cooling, Heating, and Holding Capacities
Observation: The walk-in cooler is cold holding potentially hazardous foods at or above 41* (refer to section 820)
Correction: Provide or use additional refrigeration (such as using the beer cooler and undercounter refrigerators) to maintain food items at or below 41*. Staff are using the walk-in cooler as a reach-in cooler and are constantly opening and entering the unit. The food temperatures do not stay at a constant temperature during hours of operation. In trying to properly cool hot potentially hazardous foods, the heat coming off the food may also be contributing to a higher temperature. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in facility.
Correction: Post of no-smoking signs or international no-smoking signs in facility. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The sinks are not sealed to the walls:
1) hand sink-mop sink
2) three-compartment
Correction: Seal the sinks to the walls.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) seafood refrigerator door gasket torn
2) reach in freezer door gasket torn
3) section of shelf in the walk-in cooler is corroded (see below fan unit)
4) single door bar display ref door gasket torn AND is not cold holding at or below 41*
5) end caps to some of the poles supporting metal racks are missing
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning. Where the end caps are missing, operator may use soda bottle caps or equivalent to properlycover the hole.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled wit, limescale that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) interior fryer cabinetry
2) bottom platform of keg cooler and gaps on each side
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: 1) Bowls and frying pans stored unprotected on top of the ice machine
2) bags of clean towels/linen stored on the floor in the storeroom
Correction: 1) Store the bowls inverted and the frying pans protected.
2) Store the bags of linen elevated up off the floor at least 6 inches.
- Refuse - Covering Receptacles
Observation: Dumpster door left open--UNIT IS SHARED.
Correction: Maintain dumpster doors and lids closed.
- Refuse - Using Drain Plugs (repeated violation)
Observation: Drain plug missing from dumpster--UNIT IS SHARED.
Correction: Replace the drain plug.
- Outer Openings - Protected (repeated violation)
Observation: A gap exists below the upstairs emergency exit door.
Correction: Eliminate the gap to prevent pest entry.
- Outdoor Walking and Driving Surfaces - Graded to Drain (repeated violation)
Observation: Exterior walking surfaces are not draining properly outside the back door.
Correction: Repair walking surfaces so they drain. If foot traffic is allowed to occur from undrained areas, contamination will be tracked into the establishment. Surfaces graded to drain minimize these conditions.
- Hand Drying Provision (repeated violation)
Observation: Paper towels not provided at the hand sinks in the kitchen and upstairs service station (service station not in use at time of evaluation).
Correction: Ensure all hand sinks are stocked with a supply of paper towels.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient:
1) in the downstairs restroom
2) dishroom/prep area
Correction: In the event of a change in ownership or remodel, upgrade lighting in dishroom/prep area to provide at least 50 foot candles in the kitchen and 20 foot candles in the restroom.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair (mostly due to the age of the building):
1) floor tiles cracked in the kitchen and kitchen storeroom/pantry
2) walk-in cooler threshold (chipped)
3) floor tile grout eroded in the walk-in cooler
4) wall right of ice machine (along ice scoop sotrage) has peeling paint
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) the wall is not clean right of the ice machine (along wall where ice scoop stored)
2) lower wall left of the hand sink-mop sink
3) lower wall behind dish machine
Correction: Clean.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine wiping cloth solution at cookline exceeds 200 ppm.
Correction: Corrected. Chlorine sanitizer solution shall be 50-100 ppm.
|
07/19/2011 | Routine | |
all food temperatures observed are internal.
Shelves in storeroom have been painted.
- Utensils - In-Use - Between-Use Storage
Observation: Ice scoop handle lying on ice in upstairs ice bin.
Correction: Store the handle OUT of the ice.
- Critical: Cooling* (corrected on site)
Observation: Oxtails prepared last night (small and larger containers) noted not being adequately cooled to prevent the growth of harmful bacteria--observed at 48-50*.
Correction: Corrected by discarding. Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F 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. Suggested spreading contents in a thinner layer onto a sheet pan and sticking in the freezer until 41* or using bags of ice and submerging in food product (such as was done for the clam chowder).
- Temperature Measuring Devices (repeated violation)
Observation: Thermometer not provided/located in the undercounter refrigerator.
Correction: Provide a thermometer inside the unit at the front by the door.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) seafood refrigerator door gasket torn
2) reach in freezer door gasket torn
3) section of shelf in the walk-in cooler is corroded (see below fan unit)
4) single door bar display ref door gasket torn
5) end caps to some of the poles supporting metal racks are missing
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning. Where the end caps are missing, operator may use soda bottle caps or equivalent to properlycover the hole.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: Thermometer inside the make table refrigerator is broken.
Correction: Replace the thermometer.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) interior fryer cabinetry
2) plastic liner lining dishroom 3-tier rack (see middle shelf)
3) area below bar storing back up liquor stock and exterior of display adjacent to it are dusty
4) bottom platform of keg cooler and gaps on each side
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: The food equipment or single service are not stored properly:
1) Bowls and frying pans located on top of ice machine
2) Styrofoam clam shell/to-go containers at bar
3) Styrofoam plates and other to go containers in box on floor at upstairs service station
Correction: Store food contact surfaces protected by storing the containers/equipmnent inverted or store single service in original protective packaging. Also, store them elevated up off the floor at least 6 inches.
- Plumbing System Maintained in Good Repair
Observation: MInor leak observed on water supply line to mop-hand sink at dish area.
Correction: Repair the line.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash can not provided at the mop-hansink in the dish area.
Correction: Provide trash cans in the immediate areas of all handsinks.
- Refuse - Using Drain Plugs
Observation: Drain plug missing to dumpster UNIT IS SHARED.
Correction: Contact waste management to replace the plug.
- Outer Openings - Protected
Observation: A gap exists below the upstairs emergency exit door.
Correction: Eliminate the gap to prevent pest entry.
- Outdoor Walking and Driving Surfaces - Graded to Drain (repeated violation)
Observation: Exterior walking surfaces are not draining properly outside the back door.
Correction: Repair walking surfaces so they drain. If foot traffic is allowed to occur from undrained areas, contamination will be tracked into the establishment. Surfaces graded to drain minimize these conditions.
- Hand Drying Provision
Observation: Paper towels not provided at the service station handsink (dispenser empty).
Correction: Ensure handsinks are stocked with a supply of paper towels.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient:
1) in the downstairs restroom
2) dishroom/prep area
Correction: In the event of a change in ownership or remodel, upgrade lighting in dishroom/prep area to provide at least 50 foot candles in the kitchen and 20 foot candles in the restroom.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair (mostly due to the age of the building):
1) floor tiles cracked in the kitchen and kitchen storeroom/pantry
2) walk-in cooler threshold (chipped)
3) floor tile grout eroded in the walk-in cooler
4) ceiling above soda syrup rack is peeling (upstairs)
5) wall/frame left of kitchen pantry is damaged
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below fryers
2) wall behind dish machine (see lower portion)
3) wall left of dishroom hand sink-mop sink
4) right rear corner below ice machine
5) floor at bar below racks
6) wall (backside of bar counter) from splash
Correction: see around handsink and slop buckets
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03/25/2011 | Routine | |
All food temperatures observed are internal. 2011 permit issued
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tomato relish on top insert of undercounter refrigerator cold holding at 45-48*.
Correction: Cold hold potentially hazardous foods at or below 41*. Operator may use time as a control provided that the time the product(s) are removed from refrigeration are labeled/tracked/measured AND that any product remaining anytime within 4 hours of that time is discarded.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: Thermometer located at the back of the bar display refrigerator.
Correction: Corrected. Locate thermometers inside the refrigerator at the FRONT by the door where is easily readable.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsinks are separating from the wall:
1) adjacent to the cookline
2) upstairs service station
Correction: Seal the sinks to the wall.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) seafood refrigerator door gasket torn
2) reach in freezer door gasket torn
3) section of shelf in the walk-in cooler is corroded
4) single door bar display ref door gasket torn
5) paint beginning to chip/peel on wood shelving in dry storeroom/pantry
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and proper operation.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The dicer on the storage rack is not clean.
Correction: Thoroughly clean and sanitize prior to use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) interior fryer cabinetry
2) grill table shelf (where frying pans stored)
3) sides of fryer
4) stove drip tray
5) bar display refrigerator door gasket
6) soda gun holder at the bar
Correction: Clean.
- Outdoor Walking and Driving Surfaces - Graded to Drain (repeated violation)
Observation: Exterior walking surfaces are not draining properly outside the back door.
Correction: Repair walking surfaces so they drain. If foot traffic is allowed to occur from undrained areas, contamination will be tracked into the establishment. Surfaces graded to drain minimize these conditions.
- Hand Drying Provision (repeated violation)
Observation: Paper towels not provided:
1) upstairs service station hand sink (not in operation at time of evaluation)
2) bar hand sink
Correction: Ensure all hand sinks are stocked with paper towels.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient:
1) in the downstairs restroom
2) dishroom/prep area
3) light bulbs burned out at cookline vent hood system
Correction: Replace the bulb at the vent hood system and upgrade lighting in dishroom/prep area to provide at least 50 foot candles in the kitchen and 20 foot candles in the restroom.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair (mostly due to the age of the building):
1) floor tiles cracked in the kitchen and kitchen storeroom/pantry
2) walk-in cooler threshold (chipped)
3) floor tile grout eroded in the walk-in cooler
4) ceiling above soda syrup rack is peeling (upstairs)
5) wall/frame left of kitchen pantry is damaged
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) floor below fryers
2) wall behind dish machine (see lower portion)
3) wall left of dishroom hand sink-mop sink
4) floor of upstairs service area
5) floor at bar
6) wall (backside of bar counter) from splash
Correction: see around handsink and slop buckets
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12/21/2010 | Routine | |
All food temperatures observed are internal.
Chili was cooled properly but had an internal temperature of 44* due to being stored at the front of the walk-in cooler which is the warmest part of the unit. The air temperature at the fan was observed at 40* but EHS measured the front and back/side of the unit at 42, 43 respectively. EHS observed reach-in refrigerator on premises that was not in operation. EHS highly recommends using this unit as additional refrigeration to prevent staff from constantly coming and going from the walk-in cooler. Ensure the refrigerator is capable of cold holding at or below 41* and possible relocation to the cookline area.
Report not provided at time of evaluation due to time constraints and shall be delivered next business day.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee eating in kitchen.
Correction: Corrected. Advised employee to discontinue eating in kitchen.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Personal beverage (covered styrofoam cup) improperly stored with and above food and food contact surfaces.
Correction: Corrected. Advised staff to store personal beverages BELOW food and food contact surfaces. Suggested staff use spill proof multi-use to go cups since they will not contaminate food and food contact surfaces.
- Cloths - Wiping Cloths - Use Limitation
Observation: Chlorine sanitizer in the wiping cloth buckets is less than 50 ppm (no color change on test strip).
Correction: Maintain chlorine 50-100 ppm.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Small wiping cloth buckets stored on the floor.
Correction: Corrected. Store the buckets elevated up off the floor to prevent contamination of food contact surfaces.
- Cooling Methods
Observation: Diced, sliced, wedged tomatoes prepare earlier today were stored on top inserts of the make table and observed at 50, 50, 60*, respectively. The top inserts of the make table are insufficient to cool the tomatoes to 41* within 4 hours.
Correction: Advised to use or discard the tomatoes within 4 hours from prep. THE TIME OF PREP SHALL BE LABELED. Suggested only bringing out a working amount of product instead of fully filling inserts.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following potentially hazardous foods (phfs) are cold holding:
1) ham on top insert of make table 53*
2) ground beef inside make table 45-50*
3) crab cake inside make table 50.6*
4) sour cream inside make table 52
5) sliced chicken inside make table 60*
6) salmon, tile fish, shrimp in seafood refrigerator 46, 47, 45*, respectively
7) wet batter at fryer 78*
8) chili, various prepared tomatoes prior to today were 44, 44-45, respectively
Correction: Cold hold phfs at or below 41*. Ham and chicken inside make table were discarded. Ensure the make table refrigerator is fully operational and capable of cold holding phfs at or below 41*. Bags of ice were placed on the seafood inside the seafood refrigerator.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard boxes used for storage of suprlus single service at downstairs and upstairs service station.
Correction: Carboard is not washable and are absorbent. Use approved multi-use durable and washable containers for storage.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometers lacking at the FRONT interior of the:
1) undercounter refrigerator
2) seafood refrigerator.
3) bar display refrigerator (dairy stored)
Correction: Provide a thermometer inside the unit at the front by the door. Seafood thermometer located and properly placed during evaluation. Suggested installing store bought thermometer onto the interior door panel of the refrigerators using sufficient velcro or silicone adhesive.
- Cooling, Heating, and Holding Capacities
Observation: The walk-in cooler is cold holding potentially hazardous foods at or above 43/44*.
Correction: Provide additional refrigerator to maintain food items at or below 41*. Staff are using the walk-in cooler as a reach-in cooler and are constantly opening and entering the unit. Due to the design of the unit, the food temperatures do not stay at a constant temperature during hours of operation. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: 1)The handsink adjacent to the cookline is separating from the wall.
2) The three-compartment sink is no longer sealed to the wall.
Correction: Seal the sinks to the wall.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) 2-door undercounter refrigerator door gasket torn
2) both make table door gaskets torn
3) section of shelf in the walk-in cooler is corroded
4) end caps missing on pole supporting two tier shelf behind oven and on shelf unit adjacent to stove
5) reach-in freezer door gasket torn
6) single door bar display ref door gasket torn
7) paint beginning to chip/peel on wood shelving in dry storeroom/pantry
Correction: Maintain equipment in good repair to facilitate cleaning and proper operation.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: The thermometer inside the make table is broken/not accurate.
Correction: Replace the thermometer.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The interior surfaces of the ice machine are not clean.
Correction: Clean and sanitize the interior surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: 1) Cased single service napkins are stored on the floor in the upstairs storeroom
2) Box of single service stored on floor at upstairs service station
Correction: Store single service elevated up off the floor at least 6 inches.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility--THIS UNIT IS SHARED WITH NEIGHBORING STOREFRONTS.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Outdoor Walking and Driving Surfaces - Graded to Drain
Observation: Exterior walking surfaces are not draining properly outside the back door.
Correction: Repair walking surfaces so they drain. If foot traffic is allowed to occur from undrained areas, contamination will be tracked into the establishment. Surfaces graded to drain minimize these conditions.
- Hand Drying Provision
Observation: Paper towels not provided at the bar handsink.
Correction: Ensure all handsinks are stocked with a supply of paper towels.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient:
1) in the downstairs restroom
2) dishroom/prep area
Correction: Replace the bulb at the vent hood system and upgrade lighting to provide at least 50 foot candles in the kitchen and 20 foot candles in the restroom.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair (mostly due to the age of the building):
1) floor tiles cracked in the kitchen and kitchen storeroom/pantry
2) walk-in cooler threshold (chipped)
3) floor tile grout eroded in the walk-in cooler
4) paint peeling/chipping right of the dish machine spray sink
5) ceiling above soda syrup rack is peeling (upstairs)
6) wall/frame left of kitchen pantry is damaged
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate potential pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) vents above make table
2) wall above cookline handsink (dusty)
3) wall above prep line (dusty)
4) wall above dish machine (dusty) and below combo sink
5) water pooling on floor around three-compartment sink grease trap
6) floor below fryers
7) ventilation fan cover in the upstairs women's restroom is dusty
Correction: Maintain the physical structures clean.
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09/14/2010 | Routine | |
Restaurant representatives - add corrected or new information about The Taphouse, 17 E Queens Way, Hampton, VA 23669 »