Natural Brands unpasteurized jugs of fresh squeezed lime juice received from PFG which are used for bar drinks do not contain warning label specified by 12 VAC 5-421-295. To verify required HAACP system with processor.
2. Consumer advisory asterisked to "Southwestern" does not adequately identify fried egg as the at risk ingredient of the menu option
- Food Contact Surfaces - Cleanability*
Observation: Irregular holes have been punched into the bottom of ice buckets, which is no longer smooth, and contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the ice buckets to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the fry station 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 fry station set up preventing its use.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Dressing Areas and Lockers - Designation
Observation: Clothing and personal items are stored on ledge above food prep sink with pitcher and mixing machine whip.
Correction: Provide suitable facilities for the orderly storage of employees clothing and other possessions
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01/28/2016 | Routine | |
| No violation noted during this evaluation. | 10/19/2015 | Routine | |
The operator provided a metal probe thermometer, quat test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked refried beans in the walk-in cooler, diced tomatoes, pico and quacamole on the cold rail of the cookline salad maketable unit measured 45 degrees F. The operator reduced the portion of the product and rapidly cooled the TCS food items.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in fry station refrigerated drawer unit, enchilada and To Go maketable units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
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07/22/2015 | Routine | |
The operator provided a metal probe thermometer, quat test strips and an Employee Health policy during today's inspection.I discussed with the operator to cool any leftover TCS food product using shallow pans, refrigeration, stirring, etc. and not utilizing ROP packaging/process.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the cookline enchilada refrigerated maketable unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- HACCP plan SOP contents
Observation: Continuous monitoring, via a data logger, was not available for the months from 12/2014 through 3/12/2015.
Correction: An SOP for a HACCP plan must identify each CCP, critical limit for each CCP, method/frequency of monitoring, and corrective actions and records as required. Records are to be maintained for 6 month and made available to the regulatory agency, upon request.
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03/13/2015 | Routine | |
The operator provided quaternary ammonium test strips and an Employee Health policy during today's inspection. I discussed with the operator to cool any leftover TCS food product using shallow pans, refrigeration, stirring, etc. and not utilizing ROP packaging/process.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The pan of salsa on the dining area car cold buffet was cold holding at improper temperatures ( the salsa measured 57 degrees F). The operator removed and discarded the TCS food product
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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11/03/2014 | Routine | |
A standardization inspection was done in lieu of a routine.
No violation noted during this evaluation. | 07/23/2014 | Routine | |
The facility is approved for foodservice operation and permitting by the Chesterfield Health Department pending the issuance of a Certificate of Occupancy by Chesterfield Building Dept.
- Physical Facilities in Good Repair (repeated violation)
Observation: Missing ceiling tiles were noted inthe food processing area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/02/2014 | Follow-up | |
The floor sink in the Comal food processing area is to be relocated and the high temperature dishmachine is to be operable during the pre-operational/Final inspection.
An Employee Health policy was discussed with management at this time.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Water Pressure
Observation: Hot and cold water under insufficient or inadequate pressure was found to serve the following equipment: kitchen wait/expo area.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the kitchen wait/expo area immediately.
- Sink - Service Sink
Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes (located within the facility).
Correction: Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (handsinks throughout the facility)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the front Comal area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: Missing ceiling tiles were noted inthe food processing area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/30/2014 | Pre-Opening | |
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