This visit was made to conduct a routine food inspection. The following items require long term correction:
- Please review employee health policies with all staff, and review restriction and exclusion requirements with managers.
- Food contact surfaces and utensils held at room temperature must be fully washed rinsed and sanitized at least every 4 hours.
- Label and date all ready to eat potentially hazardous/temperature control for safety foods and opened commercially processed foods kept in the refrigerator if not used within 24 hours of preparation.
- The consumer advisory must be updated so that items served raw or undercooked (angus burger, hamburger) can be disclosed from other food items cooked fully (shrimp alfredo, chicken). Please update the menu with separate disclosure for other menu items that are indicated for other specialties (spicy, served with fries etc.)
Please correct the menu, and provide hot water for the front handsink within 10 days.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Management not familiar with required reportable diseases and symptoms.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Salmonella, E. coli, or Shigella)
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed glasses of water stored on top of ice machine, manaer confirmed that they were for employee drinks.
Correction: When beverages are consumed in a food preparation area, they must be in a cup with a lid and a straw. Glasses were empltied, and moved to dishwashing area to be washed by PIC.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Observed utensils stored in standing water at 101F at pannini station.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
Utensils were moved to be washed rinsed and sanitized by PIC
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. Observed chicken cooling in a covered container
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. Chicken was uncovered for it to fully cool.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: sliced tomatoes
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 3/10/16 they shall be date marked with a "use by" date not exceeding 3/16/16. discussed labeling methods with manager.
- Date Marking of RTE, PHF(TCS) if Commercially Processed after Opening Package
Observation: Containers of commercially processed food were not labled with the date of opening.
Correction: Commercially processed products opened in a food establishment, if the FOOD is held for more than 24 hours, must indicate the date or day by which the food shall be consumed or sold by, and indicate the opened by date.
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Burgers are not specifically indicated with disclosure, and several other items are indicated to be undercooked when management reported that they are not.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Please contact kendra.washington@virginia.vdh.gov to update menu with an effective and consistent consumer advisory. A follow up inspection will be scheduled in 10 days to confirm the menu has been updated
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: Milk steamer on expresso machine observed with wilk on steamer.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: The cleaning schedule for knives, cutting boards and other utensils is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which food is maintained during the operation. After discussion with manager it was determined that utensils and cutting boards are cleaned only daily.
Correction: If used with potentially hazardous foods (time/temperature control for safety food), equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. Discussed cleaning requirements with PIC, items were moved to dishwashing area to be washed.
- Critical: Hot Water / Water Heater / Peak Demands Met
Observation: No hot water availible at front handwashing sink.
Correction: Hot water must be provided at handwashing sinks in order to wash hands effectively. A maintainance order has been placed for the sink, and a follow up inspection will be scheduled.
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03/10/2016 | Routine | |
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