Food suppliers are PFG, US Foods, Sysco, Sam Rust, and Kellem. Discussed the following with the person in charge:
1. Employee health policy, provided FDA Form 1B.
2. Vacuum packaged steaks are labeled correctly.
3. Wiping cloth buckets chlorine concentration shall remain between 50-100ppm.
4. EHSS recommends attending a food safety course or additional training in basic food safety.
- Person in Charge
Observation: Observed no means to verify food employees are 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. EHSS provided form 1B.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The green beans (140), butter beans (70), meat sauce (59), marinara (60), and clam chowder (60) were not reheated to a sufficient temperature and time to eliminate pathogenic bacteria. Observed food items being reheated in crock pots and hot wells.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. PIC placed food items on the stove to be reheated to the appropriate temperatures.
- Thawing (corrected on site)
Observation: Improper methods used to thaw flounder and scallops in the prep sink. Observed thawing in standing water.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) containers of meat sauce and she crab soups in the walk in cooler are 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
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chlorine 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.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers for oysters were observed reused for the storage of multiple food items including lettuce, oranges, sauces, etc.
Correction: Discontinue the reuse of manufacturer containers for storage. Provide approved reusable food storage containers designed for your food storage needs.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the wire shelving in the walk in cooler and the door gaskets of the reach in coolers have 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of equipment were not observed sanitized in the dishmachine. The dishamchine did not meet the 180° sanitization temperature during its rinse cycle. The temperature tape did not change to show the adequate sanitization temperature.
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. EHSS recommended setting up the 3 compartment sink to use to adequately clean and sanitize equipment until the dishmachine is repaired.
- Tableware - Preset Tableware (repeated violation)
Observation: Preset tableware was observed unprotected from contamination.
Correction: Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink in the dishwashing area are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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01/13/2016 | Routine | |
Bayside Oyster Company Shellstock tags observed for past three months. Discussed employee health & observed signed form 1B. Discussed menu - whole muscle steak. Discussed cooling and reheating procedures.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: She Crab soup, spaghetti sauce, & clam chowder noted not being adequately cooled to prevent the growth of harmful bacteria. The foods listed were prepared yesterday and did not meet the cooling parameters.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. PIC Disposed the foods not cooling to the proper temperature.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) bbq, green beans, crab soup, & clam soup 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.
- Critical: Reduced Oxygen Packaging - Criteria* (corrected on site) (repeated violation)
Observation: Observed containers of vacuum packaged steaks not correctly labeled as requiredby HAACP plan. The temperature requirement and discard date were not marked on packages.
Correction: Recommend marking each package with the temperature holding requirement and discard date on the package.
- Tableware - Preset Tableware
Observation: Preset tableware was observed unprotected from contamination.
Correction: Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
- Physical Facilities in Good Repair
Observation: Ceiling is not maintained in good repair. Water leak was observed in kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under sinks in bar area and under dishmachine 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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01/15/2015 | Routine | |
Shellstock tags: Bayside Oyster Company, Mechanicsville, VA140-SS and W. Ellery Kellum VA 15-SP. Patio opens April 11. OEHS Guide available and Form 1 B signed by employees. PIC and EHSS agreed oyster containers will only be used for packaged items not for direct food contact for applesauce, sauces, onions, etc. PIC and EHSS reviewed HACCP plan in place for vacuum packaging raw steaks.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed open beverage cups on shelf above prep table.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Reduced Oxygen Packaging - Criteria* (corrected on site) (repeated violation)
Observation: Observed opened vacuum packaged raw steaks not correctly labelled as required by HACCP plan. The temperature requirement and discard date were not marked on the package.
Correction: Recommend marking each package with the temperature holding requirement and discard date on each package. PIC did have log sheet for unit temperature for the previous month.
- Beverage Tubing, Separation
Observation: A cold plate cooling device with beverage tubing was installed in an ice bin the bar area. There was direct contact with this equipment and stored ice intended for consumption.
Correction: Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice. Recommend keeping ice for beverages in clean/sanitized bin and not in contact with beverage plates and/or tubing.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed temperature gauge on dishmachine not registering 180 degrees during the sanitizing cycle. Temperature tapes indicated 180 degree water is available and the equipment services reach 160 degrees. Observed gasket on 3 door salad prep cooler in disrepair.
Correction: Repair the gauge on the dishmachine and the gasket on the 3 door salad 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the large fan in the food preparation area has heavy accumulation of dust.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Observed employee's jackets in the stainless steel prep pan near the fryers and near the food saver machine on the prep table.
Correction: Recommend storing employees clothing and other personal items in separate area from food preparation.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Observed chlorine sanitizing agent in wiping cloth bucket being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Concentration was greater than 200 ppm.
Correction: Utilize only a chlorine sanitizer that meets the requirements of 40 CFR 180.940 when applying to food contact surfaces. Recommend sanitizer is used at a concentration between 50 - 100 ppm.
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03/26/2014 | Routine | |
EHSS and PIC discussed packaging of raw steaks with Food Saver machine. Whole muscle steaks are cut on Friday or Saturday and cold held. Any steaks not cooked (if more than 2) are then packaged on Monday and used by following weekend (<14 days). HACCP plan in place for process. Soups and sauce reheating temperatures less than 2 hours and foods were moved to stove to finish reheating process. Discussed reheating process, times and temperatures. No new menu items. Bayside Oyster Company VA 1402-SS. Last used by date recorded on tags and tags in order.
- Critical: Cooling* (corrected on site)
Observation: Observed she crab soup made 12/17/13 and spaghetti sauce made 12/15/13 had not adequately cooled to prevent the growth of harmful bacteria. EHSS and PIC used 3 thermometers to check temperatures.
Correction: Recommended discarding soup and sauce. Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Discussed cooling methods. Both soup and sauce were in large, full covered containers.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed sliced tomatoes cold holding at improper temperatures. PIC stated tomatoes had been in cooler for several days. Tomatoes were not date marked.
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: Reduced Oxygen Packaging - Criteria* (corrected on site)
Observation: Insufficient controls exist in the final packaged form of reduced oxygen packaged food that is known to have a microbiological hazard Clostridium botulinum. Observed no temperature logs for reach in cooler where steaks are stored. Steaks were at 41/40/39 degrees. Reach in cooler was at 40 degrees. Raw packaged steaks do not have a date mark on the packaging. PIC stated steaks had been packaged Sunday.
Correction: Provide at least two barriers to control the growth and toxin formation of Clostridium botulinum. Steaks were date marked.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed dishmachine temperature gauge on dishmachine not registering required rinse temperature. Rinse temperature registered between 175- 180 and then dropped to 170. Temperature tapes used measured 180 degree incoming hot water and 160 degrees dish temperature. Observed temperature gauge on 3 door sandwich prep unit at 44-46. Unit may need repair or a new thermometer may be needed.
Correction: Repair the dishmachine temperature gauge and the 3 door reach in sandwich prep 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 dishmachine temperature gauge and 3 door reach in sandwich prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Recommend contacting service company.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket on the 3 door reach in sandwich prep unit is in poor repair.
Correction: Repair or replace the door gasket on the 3 door reach in sandwich prep unit in accordance with the manufacturer's specifications.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F. Hot water line had been turned off.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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12/19/2013 | Routine | |
OEHS Guide to Employee Health is readily available. HACCP plan for vacuum packaging raw meat has been provided, reviewed and discussed.
- Person in Charge (repeated violation)
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: Recommend that the PIC 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 and provide a method to verify that employees have been trained to report illnesses and exposures. EHSS provided written employee health information and Form 1B as means to verify that staff is trained to report illnesses and exposures.
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03/25/2013 | Follow-up | |
EHSS discussed menu and employee health. Bayside Oyster Cert# VA140-SS provides shellstock at this time of year.
- 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: Recommend that the PIC 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 and provide a method to verify that employees have been trained to report illnesses and exposures. EHSS provided written employee health information and Form 1B as means to verify that staff is trained to report illnesses and exposures.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus and are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion. Person in charge was not knowledgeable on employee health issues and there was no information readily available on employee health issues.
Correction: Recommend having the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Recommend having the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage. EHSS provided written employee health information and Form 1B as a means to verify employees are being trained to report.
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: Observed no last sold by or served date recorded on shellstock tags.
Correction: Recommend using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served. Ensure that the date the last shellstock is sold or served is recorded on the tag. Written information on shellstock recordkeeping was provided.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed a large sprayer sitting on top of the ice machine. PIC stated that the sprayer was used to spray insects outside the building. Liquid was in the sprayer however PIC not sure of contents.
Correction: Recommend storing sprayer with other chemicals and away from area where food or food equipment can be contaminated. Protect food from miscellaneous sources of contamination.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat spaghetti sauce in the Tafco walk in cooler is not labeled with a ""consume by"" date. The PIC stated that the spaghetti sauce had been made on 1/7/13 and had not been discarded with 7 calendar days.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Equipment was observed in a state of disrepair. Observed hot water rinse gauge reading at 155-160 degrees during the rinse cycle. Temperature tape on dish surface read 180 degrees. Wash cycle temperature was reading accurately. Observed PSI meter not visible for reading. Meter was turned backwards facing the wall.
Correction: Repair the hot water temperature gauge and the PSI meter 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. PIC called the repair service and the technician came during the inspection. Technician stated that a new gauge would be installed tomorrow and the PSI meter will be adjusted.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of food. Observed oyster containers and scallop containers reused for food storage.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Dressing Areas and Lockers - Designation (corrected on site)
Observation: Observed employee bringing bicycle through rear kitchen area and into the dry storage area.
Correction: Provide suitable facilities for the orderly storage of employees clothing and other possessions. Recommend not bringing bicycle into the rear kitchen and storing bicycle outside under the covered back door entrance and not in dry storage area.
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01/15/2013 | Routine | |
Restaurant representatives - add corrected or new information about Calabash Seafood, 7514 Lee-Davis Road, Mechanicsville, VA 23111 »