NOTE: Good job with employee hair restraints. Overall kitchen and coolers appeared clean. Good job storing raw foods below ready-to-eat foods in the walk-in cooler. Good job storing chemicals below and/or separate from foods, food wrap, and single-use items. Please ensure that handsinks are maintained in a way that encourages proper, frequent handwashing -- stock with soap and paper towels, keep sink fully accessible, don't store anything in the hand sink basin. Discussed the need for a splash guard -- ensure any dishes drying in the dry rack are not contaminated by employees washing their hands as the hand sink is right beside the drainboard. Putting plastic or plexiglass to divide this area is a possible fix. Left 2016 ServSafe food safety training schedule and encouraged facility to send staff. Left consumer advisory handout and explained.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods such as smoked chicken, slaw, sliced tomatoes, etc. in the refrigeration unit are not dated for disposition.
Correction: Please create and use a date marking system. You can write on the plastic wrap, use stickers with the date, etc. Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. Food shall be served or sold within a maximum of 7 (seven) 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. Food not date marked was all prepared within the last two (2) days per discussion with staff.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Burgers are served undercooked/ "medium" but there is no consumer advisory on the menu.
Correction: There must be both a disclosure (hamburgers *) and a reminder statement on the menu in regards to undercooked animal products. Left firm handout on menu consumer advisory with examples and firm will work to update menu in the coming months.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: At the start of the inspection the only handwash sink in the food prep/dishwashing area was partially blocked due to a trash can and several boxes. Additionally, the basin at the hand sink was holding metal scrubbies and a stopper.
Correction: Keep the hand wash sink stocked with paper towels and soap
- Dressing Areas and Lockers - Designation
Observation: Employee cell phones, purses, etc. were observed commingled on shelving with food, food wrap, and other items in the kitchen. Lockers, shelving, or other suitable facilities are not provided for employee coats, purses, and others possessions.
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions. Not having a designated area with adequate space for employees to store their personal can create an issue with cross-contamination on food surfaces, utensils, etc.
|
01/21/2016 | Routine | |
NOTE: Left manual dishwashing poster -- chlorine/bleach should be 50-100 ppm. Due to hand sink being installed directly beside three-compartment dishwashing sink close to where clean, sanitized dishes are placed to air dry, a splashguard should be installed between the handsink and the three-compartment sink. Thank you for having separate utensils/flipper for the raw or partially cooked burgers and different utensil/flipper for the cooked, done burgers. Good job with employees preparing food or cleaning dishware having hair restraints.
No violation noted during this evaluation. | 08/28/2015 | Follow-up | |
NOTE: Encouraged staff to attend one of the 2015 ServSafe food safety trainings. Make sure the flipper or utensil used on raw or partly cooked burgers is not the same flipper or utensil used to place cooked ready-to-eat burger on customer's bun. Always change gloves after touching knobs or door handles, after handling raw meat, or touching hair/skin. Good job with drinks having lids & straws. Good job with visible thermometer in prep cooler.
- Critical: Handwashing Lavatory* (repeated violation)
Observation: During the remodel a hand sink was removed without consulting with VHD. There is NO hand sink in the food preparation / dishwashing area.
Correction: Put the hand sink back in near the three-compartment sink.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizer, chlorine/bleach, was found to be greater than 200 ppm in both the wipe rag bucket and the three-compartment dishwashing sink.
Correction: Use test strips & make sure sanitizer is 50-100 ppm.
|
08/14/2015 | Follow-up | |
NOTE: Explained & left person in charge & Demonstration of knowledge handout. Left 2015 ServSafe training schedule and highly encouraged to attend! Left & explained handouts on cooling, consumer advisory, & employee health 1-B. Employees MUST wash hands at hand sink before putting away clean, sanitized dishes. Good job storing chemicals separate/below food. Reminder to have accurate visible thermometer in the warmest part (near the door) of all cold holding units. --Facility remodeled & re-opened without a plan review --
- Critical: Hands - When to Wash*
Observation: Employees were observed changing gloves or putting on gloves without first washing hands.
Correction: Hands should be washed at a hand sink with soap for at least 15 seconds before putting on gloves, after using the restroom, etc.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Three (3) cups /drinks, without both a lid & straw were sitting on top of the ice machine.
Correction: Have a designated area for employee drinks (with a lid & straw) away from food prep area or clean dishes/utensils.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food (eggs & shrimp) were being stored above RTE (ready-to-eat) food in the prep cooler.
Correction: To prevent cross-contamination ALWAYS store raw below RTE food.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: There is no consumer advisory on the menu, but burgers are serve medium/undercooked.
Correction: There must be both a disclosure (hamburgers *) and a reminder statement on the menu in regards to undercooked animal products.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Sanitizer at the three-compartment sink was 10 ppm & in the wipe rage bucket was 0 ppm
Correction: Regularly use sanitizer test strips to ensure chlorine/bleach is 50-100 ppm to properly sanitize dishes.
- Critical: Handwashing Lavatory*
Observation: During the remodel a hand sink was removed without consulting with VHD. There is NO hand sink in the food preparation / dishwashing area.
Correction: Put the hand sink back in near the three-compartment sink.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Personal items (keys, a phone, a purse) were observed being stored around clean dishware/food in the kitchen near ice machine & microwave.
Correction: Have a designated area away from food, food prep, & clean dishes/utensils for personal items.
|
08/10/2015 | Routine | |
All other violations corrected - Thank you!
- Temperature Measuring Devices - Food (repeated violation)
Observation: No metal stem probe thermometer (0-220 degrees F.) was available for monitoring cooking, cooling, or hot holding temperatures.
Correction: Obtain & use probe thermometer daily to monitor internal food temperatures.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: No sanitizer test strips were available.
Correction: Obtain chlorine/bleach sanitizer test strips and monitor concentration to ensure customer's dishes are being properly cleaned ( wash, rinse, sanitize, air dry).
|
02/06/2015 | Follow-up | |
NOTE: Discussed employee beverages need a lid & straw in the kitchen. Discussed thawing under running water or under refrigeration. Good job storing raw foods below ready-to-eat foods and covering foods in walk-in cooler. A person in charge/demonstration of knowledge handout was explained and left.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: An in-use scoop used for rice was observed being stored in room temperature water.
Correction: Store in-use scoop in 135 degrees F. or greater water or store in running water.
- Temperature Measuring Devices - Food (repeated violation)
Observation: No metal stem probe thermometer (0-220 degrees F.) was available for monitoring cooking, cooling, or hot holding temperatures.
Correction: Obtain & use probe thermometer daily to monitor internal food temperatures.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: No sanitizer test strips were available.
Correction: Obtain chlorine/bleach sanitizer test strips and monitor concentration to ensure customer's dishes are being properly cleaned ( wash, rinse, sanitize, air dry).
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: No chlorine sanitizer (0 ppm) was found at the 3-compartment sink which was being used to wash, rinse, sanitize, & air dry dishes during the inspection.
Correction: To decrease the risk of foodborne illness properly sanitize dishes for the correct immersion time (at least 10 seconds or per manufacturer's instructions) in a sanitizer that's at the correct concentration (50-100 ppm chlorine/bleach).
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Additionally, a cutting board was observed being quickly dipped into the sanitizer solution for about 5 seconds.
Correction: To decrease the risk for foodborne illness properly sanitize dishes for the correct immersion time (at least 10 seconds) in a sanitizer that's at the correct concentration (50-100 pmm chlorine/bleach).
- First Aid Supplies, Storage (corrected on site) (repeated violation)
Observation: Band-aids, make up, and other person care items were observed on shelving above an open top prep cooler in the kitchen.
Correction: Have a designated area away from food/food prep area to store makeup, first aid items, etc. to prevent accidental contamination of food.
|
02/02/2015 | Routine | |
NOTE: Explained proper cooling temperatures and methods and left cooling handout. Left handout on employee health. Demonstrated how to properly set up a three-compartment sink to wash, rinse, sanitize, and air dry dishes and explained the importance of sanitizing all utensils/dishes to prevent foodborne illness. Good job keeping door knobs clean on coolers. Walk-in cooler was clean and well organized.
- Utensils - In-Use - Between-Use Storage
Observation: An in-use scoop used for rice was being stored in room temperature water.
Correction: Store in-use scoop in food at > 135 degrees F, in running water, or in 135 degree F. or greater water.
- Temperature Measuring Devices - Food
Observation: No metal stem probe thermometer (0-220 degrees F.) was available for monitoring cooking, cooling, or hot holding temperatures.
Correction: Get a probe thermometer and monitor internal food temperatures.
- Sanitizing Solutions, Testing Devices
Observation: No sanitizer test strips were available.
Correction: Get sanitizer test strips set up sink to 1) Wash 2) Rinse 3) Sanitize 4) Air Dry & use test strips to monitor strength of sanitizer.
- First Aid Supplies, Storage (corrected on site)
Observation: Band-aids & other personal care items/medicines were observed on shelving above an open top food prep cooler units and commingled with spices in the kitchen.
Correction: Have a designated area away from food to store medicine, lotion, & other first aid items to prevent the accidental contamination of food.
|
05/19/2014 | Routine | |
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food: lemons in ice.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
|
02/27/2013 | Routine | |
Restaurant representatives - add corrected or new information about Beer 88, 113 Hexham Drive, Lynchburg, VA 24502 »