Provided SerSafe flyer and FDA From 1b
- 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.
- Records - Creation and Retention
Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form, or suppliler letter for salmon that may be aquaculture. .
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Soups hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked provided on the menu are not asterisked to the 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.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Some light bulbs in kitchen are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulbs with a coated or shatter-resistant bulb.
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12/16/2015 | Routine | |
The operator provided a digital metal probe thermometer, chlorine and quat test strips and an Employee Health policy during today's inspection.
Note: I also discussed with the operator to provided floor drain covers in the salad and warewashing areas.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the interior walk-in cooler was observed torn/in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The interior walk-in cooler was observed with a catch pan of ponded water under the condenser drain pan, above covered food products. Also noted was an elevated ambient air reading of the walk-in cooler unit ( the TCS food product temperatures were measured at 36F - 41F).
In addition, ponded water was observed in the bottom of the bar keg cooler and duct tape used for repair of the outside walk-in cooler door.
Correction: Repair the interior walk-in cooler 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 interior walk-in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the main dining area bar is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the small keg unit preventing its use.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs on the cookline were not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Pests - Controlling Pests*
Observation: A few live flies were observed on the cookline.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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08/11/2015 | Routine | |
The operator provided a metal probe thermometer, chlorine and quat. test strips and an Employee Health policy during today's inspection.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate ( the chili in the walk-in cooler measured 47 degrees F and observed wrapped and stored in a large deep container). The operator removed the product to shallow pans for cooling under refrigeration)
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Equipment - Good Repair and Proper Adjustment
Observation: The outside walk-in cooler door was observed with exposed insulation at the bottom interior of the front door.
Correction: Repair the outside walk-in cooler door 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 outside walk-in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in light fixtures on the cookline were not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Critical: Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment (4 insecticide spray cans were observed stored with cleaning agents in the rear storage area). The operator remove.d all insecticide spray cans)
Correction: Remove unnecessary poisonous or toxic materials.
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04/01/2015 | Routine | |
The operator provided probe thermometers, chlorine and quat. test strips and an Employee Health policy was provided during today's inspection.
- Equipment - Good Repair and Proper Adjustment
Observation: Heavy ice formation was observed around the walk-in freezer door, on the condenser unit in the bar small reach-in cooler, where the half & half is stored, and a bucket with water was noted under the condenser unit and above food products in the cookline Beverage Air reach-in cooler. Also noted the flooring in the walk-in coolers were noted detaching/lifting. The operator stated the kitchen is scheduled for a proposed remodel in Jan. 2015.
Correction: Repair the cookline Beverage Air reach-in cooler, walk-in freezer and bar small reach-in cooler 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 cookline Beverage Air reach-in cooler, bar small reach-in cooler and walk-in freezer, 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 the cookline Beverage Air reach-in cooler was observed torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Old food and debris were observed between the equipment and wall on the cookline and the side server beverage area, in the kitchen.
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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12/04/2014 | Routine | |
The operator provided a metal probe thermometer, chlorine and quaternary ammonium test strips and an Employee Health policy was available at this time.
Note: I discussed with the operator to monitor the salad prep maketable unit to maintain PHF/TCS food product temperatures at or below 41 degrees F .
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: A pan of mashed potatoes date 8/7/14, in the Metro hot box and cooked chicken breasts stored in a pan on the flat top grill were hot holding at improper temperatures ( pan of mashed potatoes measured 103 F and the chicken breast pieces on the flat top grill measured 101 F - 107 F).
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cut melons and salsa in the kitchen salad maketable unit were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to both the inside and outside walk-in coolers were observed torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food residue or other debris on the following nonfood-food contact surfaces: underneath the motor mount of the table top Hobart mixer (directly above the mixing bowl) and the back wall of the cookline equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Light Bulbs Protective Shielding
Observation: Light tubes in the ceiling mounted light fixture on the cookline (by the flat top grill) was observed not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: A heavy dust build-up on the light fixture in the warewashing area and some accumulation of dust around the ceiling vents in the same warewashing area were noted in need of cleaning. Also noted were food debris on the flooring and in the open seams of the outside and interior 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.
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08/14/2014 | Routine | |
Addl Temp: raw beef strip-38F, wrapped cooked pork-40F, cooked rice-38F, mashed potatoes-39F
The operator provided a metal probe thermometers, chlorine and quaternary ammonium test strips and an Employee Health policy during today's inspection.
Note: Repairs to the rear storage area and addressing the holes in the walls in a few locations within the food processing area is currently ongoing.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) cooked sirloin and cooked angel hair pasta were not discarded by the ""consume by"" date (cooked sirloin dated 3/21 and angel hair pasta dated 4/4/14). The operator voluntarily discarded the food products.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the cookline Pepsi reach-in cooler and the walk-in cooler were is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The drip pan for the indoor walk-in cooler condenser unit was observed dripping into a bucket placed on the top shelf.
Correction: Repair the drip pan for the indoor walk-in cooler condenser unit 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 drip pan for the indoor walk-in cooler condenser unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: indoor walk-in cooler fan cover and between the cookline equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: An accumulation of grease and food debris were observed under the cookline deep fryers.
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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04/15/2014 | Routine | |
The operator provided a metal probe thermometer and quat test strips during today's inspection.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate (beef brisket and pork butts prepared 11/13/13 measured 45 degrees F and 44 degrees F, respectively in the outside walk-in cooler).
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solution of the chemical dishmachine.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exterior surfaces between the cookline equipment
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The chemical dishmachine tested at 0 ppm chlorine during today's inspection. (the chemical dishmachine sanitizer equipment was prime and tubing adjusted)
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: An accummulation of dust was observed on the ceiling, ceiilng vents, light fixture and fan in the warewashing area
Correction: also noted were food debris between the cookline equipment.
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11/14/2013 | Routine | |
Addl temps: mahi mahi-40F, half and half-32F, chili-40F. The operator called for servicing of the outside walk-in cooler today, when elevated TCS food product temperatures were identified stored within the refrigeration unit.
The operator provided a metal probe thermometer, quaternary ammonium test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Prepared green beans, mashed potatoes, seafood pasta salad, raw chicken and bulk cold cuts were observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: An accumulation of grease and food debris was observed at the wall-floor junction and beneath the cookline cooking equipment
Correction: the physical structure was noted in need of cleaning.
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07/24/2013 | Routine | |
Add'l temperatures: BBQ-41F, milk- 40F, and beef stew-40F. The management provided both chlorine and quaternary ammonium test strips and a metal probe thermometer during today's inspection.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces between the cookline equipment has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding
Observation: Light bulb in the kitchen walk-in cooler and walk-in freezer unit 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 of the food establishment is not protected against entry of insects and rodents ( spacing was observed at the bottom left area of the kitchen exit 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.
- Physical Facilities in Good Repair
Observation: Holes in the wall and missing cove basing was observed in the kitchen baking area and storage area
Correction: the physical structure is not maintained in good repair
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: An accumulation of grease and old food debris and residue was observed on the walls and flooring in the kitchen on the cookline
Correction: the physical structure noted in need of cleaning.
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04/02/2013 | Routine | |
Notes:
* Clean and sanitize deli slicer and all other food contact equipment/utensils after each use to prevent food debris build up and or potential cross contamination.
* A door sweep is needed on the back door of the kitchen to prevent potential pest problem.
* Food stem thermometers calibrated, sanitizer was at proper concentration, and reviewed employee health policy with employee.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) chicken and rice in the walk-in cooler is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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 and Utensils
Observation: Food contact surfaces of the deli slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of deli slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
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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02/09/2012 | Routine | |
All critical violations must be corrected within 10 (ten) days. Non-critical violations must be corrected within 30 (thirty) days.
Cutting boards in the kitchen area got to the point where it needs to be resurfaced or replaced.
- Cloths - Wiping Cloths - Use Limitation
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Plastic containers used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
Correction: Clean plastic containers at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents. If not able to clean containers, obtain a new ones.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels and soap were provided at the hand washing lavatory in the bar area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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01/06/2011 | Routine | |
All critical violations must to be corrected immediately. Non-critical violations must be corrected within 30 (thirty) days.
The follow-up inspection will occur on/or about October 11, 2010.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) pork barbeque, beef roast, pasta, baked beans in the refrigeration unit is 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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. The concentration of chlorine solution was below 50 ppm.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Metal floor covering in walk-in cooler is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: All equipment in the kitchen area noted in need of cleaning.
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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09/29/2010 | Routine | |
Restaurant representatives - add corrected or new information about Brandermill Country Club, 3700 Brandermill Pkwy, Midlothian, VA 23112 »