Handwashing, and dishwashing, facilities were being maintained properly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods were "out of temperature" on top of the cold food prep bar (the cold food prep bar near the three compartment sink). Precooked slices of chicken meat, and corn relish were at 47 F. Pieces of apples were at 53 F.
Correction: When a potentially hazardous food goes out of temperature, that is above 41F, it is critical to know exactly when that food went out of temperature. Potentially hazardous foods must be eaten, or discarded, within 4 hours of going out of temperature, or there is a risk of foodborne illness. The pieces of apples on top of the cold food prep bar were immediately discared by the establishment management at our request. In order to properly use "time as the food safety control" instead of "temperature," we require that each pan of food be labeled with the time (and date) that the pan of food went on top of the cold food prep bar. Also, each pan must be replaced with a clean pan at least every four hours.
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11/18/2015 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The bottom side (the non-food contact side) of the cutting board, at the prep sink, across from the cold food prep bar, had visible debris on it.
Correction: The bottom side of the cutting board, and the steel surface below that need to be scrubbed, and washied, rinsed, and sanitized on a more frequent schedule.
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05/18/2015 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods were "out of temperature" on top of the cold food prep bar above the 3-door reach-in refrigerator. Grilled chicken strips were at 49 F. Cut strawberries were at 49 F. Corn relish was at 49 F.
Correction: When a potentially hazardous food goes out of temperature, that is above 41 F, it is critical to know when that food went out of temperature. Potentially hazardous foods must be eaten, or discarded, within four hours of going out of temperature, or there is a risk of foodborne illness. No potentially hazardous foods may be placed on top of the cold food prep bar, or in the 3-door reach-in below, until the unit has been serviced/repaired, and is again capable of holding all potentially hazardous foods at 41 F, or lower, at all times. The pans of foods were immediately placed in tubs of ice by the establishment management. This corrected the violation. A service call was immediately placed by the establishment management to have the refrigerator unit "checked out.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: There was visible black mold on the bottom surface of the cutting board that was placed on the steel surface between the two basins of the two compartment prep sink.
Correction: This cutting board needs to be scrubbed, and washed, rinsed, and sanitized prior to further use. This cutting board, needs to be placed on a more frequent cleaning schedule.
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10/17/2014 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
- Equipment - Cutting Surfaces
Observation: There are black stains (possibly black rubber/plastic, or black mold?) in the white cutting board-the cutting board that is associated with the food prep sink. This cutting board has rough surfaces that apparently do not come clean (to sight and touch) upon proper cleaning.
Correction: This cutting board needs to be replaced with a less-worn board that is still easily cleanable.
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04/02/2014 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. We reminded the management that the health department permit certificate must always be posted where easily visible to the public (12 VAC 5-421-3660).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods were "out of temperature" on top of the cold food prep bar unit. Chopped precooked chicken was at 52 F. Blue cheese was at 55 F.
Correction: When a potentially hazardous cold food goes out of temperature, that is above 41 F, it is critical to know when that food went out of temperature. Potentially hazardous cold foods must be eaten, or discarded, within four hours of going out of temperature, or there is a risk of foodborne illness. There are times when it may not be possible to hold the chopped chicken, or the blue cheese, at 41 F, on top of the cold food prep bar. To avoid a "critical" violation, the restaurant may use "time as the food safety control," rather than using "temperature as the food safety control." To correctly use "time as the control" we require that a "time (and date)" sticker" be placed on the pan, stating the time that the food was placed on top of the cold food prep bar. The food in the pan must be eaten, or discarded, within four hours of the time the pan of food was placed on top of the cold food bar. And the pan must be replaced at least every four hours with a new clean pan. The establishment voluntarily discarded the chopped chicken, and the blue cheese, that were out of temperature, at our request. This corrected the violation.
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09/10/2013 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation. | 03/08/2013 | Routine | |
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