- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Observed dry stock containers, prepared sauce containers and other food with no label throughout the facility.
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 Honey Truffle Butter on the counter was observed cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) Cooked Pork, Black Beans, and prepared sauces in Sandwich Prep 1, Cooked beef in Sandwich Prep 2, Prepared Sherry Aioli in Sandwich Prep 3, Prepared Pickled Honey Dew in Sandwich Prep 4, Cooked Chicken and Prepared sauces in Reach in Cooler 2, Cooked Chicken, Cooked Beef, Pickled Honey Dew, Sage Butter, Cooked Pork and prepared sauces in walk in cooler 2 were observed not properly dated for disposition.
Correction: 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. 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: Container of Knives, Metal Skillet.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean Knives, forks and spoons were observed stored with the food-contact surface facing upward. Observed utensils with the food contact surfacing up at the service area and around the bar reach in cooler.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: The sign that notifies food employees to wash their hands is not clearly visible.
Correction: Provide a sign/poster that is clearly visible to all employees
- Employee Accommodations, Designated Areas (corrected on site)
Observation: Locker or other suitable facilities are not located to protect Container of Knives from contamination. Observed wet umbrella dripping liquid onto uncovered/unprotected container of knives around the bar reach in cooler
Correction: Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
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12/17/2015 | Routine | |
| No violation noted during this evaluation. | 03/20/2015 | Follow-up | |
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked eggs are provided on the menu, menu board, table tent or brochure 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.
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03/05/2015 | Follow-up | |
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: The tags for the mussles are not available or are discarded immediately after the container is empty.
Correction: Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The Pasta Salad, Pork Belly, Salmon, Cut Tomato, Cooked Mushrooms, Raw Pork, Cooked Crab, Blue Cheese, Sausage, Cooked Pasta and steak in Sandwich Prep 1 were observed cold holding at improper temperatures. The bacon, goat cheese, Liquid Egg, Butter and beef in walk in cooler 1, were observed cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) Cooked Chicken in walk in cooler 2, Pasta Salad in sandwich prep 1, Cooked Pork in the undercounter reach in cooler and other items were not properly dated for disposition.
Correction: 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. 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked eggs are provided on the menu, menu board, table tent or brochure 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Sandwich Prep 1 and walk in cooler 1 were observed in a state of disrepair and damaged. Observed an ambient air temperature of 46'F in the sandwich prep and 46'F in the walk in cooler.
Correction: Repair the equipment 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to Reach in Freezer 1 on the cooks line is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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02/19/2015 | Routine | |
Facility is approved to operate Pending Certificate of Occupancy from Richmond City
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the Soda nozzles were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of Soda 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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps between the door and door frame of the dry storage door.
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.
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01/20/2015 | Pre-Opening | |
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