The low boy refrigerator in the kitchen had stop working before i performed the inspection. Management and the kitchen staff did an excellent job of redistributing the food to working refrigerators.
No violation noted during this evaluation. | 06/24/2015 | Routine | |
The noted observations and corrective actions were discussed with the person in charge.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese, chicken wings, hamburgers, and steaks are cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below or discard food items that have been inside the temperature danger zone longer than 4 hours.
- Equipment - Good Repair and Proper Adjustment
Observation: The grill cooler and the main walk-in cooler were observed in a state of disrepair and damaged.
Correction: Repair the coolers 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 coolers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station on the cook line is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: Plumbing connections under the bar sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
|
02/10/2015 | Routine | |
Employees are reminded to monitor sanitizer concentration throughout the day. The small fry prep unit has a minor leak and needs to be serviced. Overall, the facility is clean and well maintained. Various aspects of food safety, including cooling procedures and "good retail practices" were discussed with the person in charge.
No violation noted during this evaluation. | 11/10/2014 | Routine | |
Noted observations and corrective actions were discussed with the person(s) in charge.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Grilled chicken cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed deli meat in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
|
08/27/2014 | Routine | |
Noted observations and corrective actions were discussed. Overall, the kitchen is clean and the facility is in compliance. Noted observations were addressed and corrected, wherever possible, during the time of the inspection. A permit has been issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes, wings, and deli ham are cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The small fry prep unit (leak) and the fry side prep unit (not cold holding properly) were observed in a state of disrepair and damaged.
Correction: Repair the prep units 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 prep units, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
|
05/28/2014 | Routine | |
Restaurant representatives - add corrected or new information about Bailey's Pub & Grille, 12300 Jefferson Avenue, Newport News, VA 23602 »