The operator provided a digital thermometer.thermopen, chlorine test strips and an Employee Health policy during today's inspection.
- 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 quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Physical Facilities in Good Repair
Observation: Missing ceiling and floor tiles were noted at a few locations within the kitchen
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/27/2015 | Routine | |
Parasite destruction letter is needed for scallops that are served undercooked.
Operator is going to fax invoices for rabbit and yellowfin tuna to inspector.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) homemade sauces in the refrigeration unit was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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: Items that need to be asterisked on the menu include: Brunch menu items - egg on the BLT and eggs served any style
Correction: Lunch menu items - Salmon cured crepe and add on for salmon on the mixed green salad
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen is being used for purposes other than washing hands. Sausage was being thawed in the sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only chlorine sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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06/16/2015 | Routine | |
Please provide recipe for house cured salmon to inspector.
Salmon served undercooked and cured is an aquacultured product.
Employee health forms as well as aquacultured letter for salmon must be kept in house for inspector to review upon each visit.
Email menu to inspector PRIOR to printing to ensure compliance. New menu must be printed within the next ten days.
Call inspector with new method to be used for butter.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Butter cold holding at improper temperatures. Butter that was observed on the counter was discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Salmon and fried egg on the menus are not asterisked denoting that they may be ordered raw/undercooked.
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 astricting (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Bleach sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Sanitizer observed above 200 ppm.
Correction: Utilize only chlorine sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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02/18/2015 | Routine | |
Discard ready-to-eat foods within seven days.
Change sanitizer/wash water every four hours or once water has become soiled.
Email new menu and serv-safe certificates to inspector.
New make table placed in the kitchen and walk-in cooler is working great!
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed dishwasher handling dirty then clean dishes, without washing her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Cooling Methods (corrected on site)
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Butter and homemade bacon vinaigrette cold holding at improper temperatures. Do not leave these items on the counter.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink and three compartment sink are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment and Utensils, Air-Drying Required
Observation: Clean dishes were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
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11/12/2014 | Routine | |
In discussion with chef, salmon is purchased fresh from food supplier. A letter indicating that salmon is raised in an aquacultured/controlled environment and is fed a diet free of parasites must be provided to the inspector.
Operator explained that after adjustments were made to the walk-in cooler and the small make table cooler, refrigeration has been working fine. Chef explained that small make table is defrosted nightly to help refrigeration run properly. Refrigeration should be checked at least twice a day to ensure that it is working properly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Plastic container full of ham was being stored in the top of the large make table. The container was being placed inside of another container and was not receiving direct air flow from the cooler. Chef placed ice in the large pan surrounding pan of ham. Explained that the ice is only a temporary fix and that a new method of storage should be implemented immediately.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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08/12/2014 | Follow-up | |
Refrigeration is an ongoing issue, especially with the walk-in cooler. A gap was observed at the bottom of the walk-in cooler door. This may be attributing to the elevated air temperature. Refrigeration should be repaired immediately. Will return August 12th to check on refrigeration
Mussels listed on the menu have not been purchased for several months (over 90 days). When buying fresh shellfish (such as mussels, oysters, clams, etc.) tag should remain with shellfish until the last one is sold. When the last one is sold write the date on the tag and maintain the tag for 90 days. Tags should be kept in chronological order.
Items being hot held should be stored directly in the steam table to maintain temperature.
Sauces/dressings made in house should be held no longer than seven days. Discard after seven days.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (parsley for topping and sliced tomato)
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot bacon vinaigrette hot holding at improper temperatures.
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* (repeated violation)
Observation: Foods in the large make table, small make table, foods in the back of the walk-in cooler and items on the counter (boursin/cream cheese spread and butter) cold holding at improper temperatures. Foods were moved to the front of the walk-in cooler that was reading at 41 F. Back of the walk-in was reading at 46 F. Small make table holding at 59 F. Foods in the top of the large make table are typically placed on ice to help keep temperatures below 41 F. Do not double pan foods in the top of the unit, preventing air flow from the refrigerator. Coolers should be set 35- 38 F to help maintain foods at 41 F or below, especially during warmer months.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Ambient air temperature of the small make table observed at 59 F. Back of the walk-in cooler (where proteins are stored) was observed with an ambient air temperature at 46 F.
Correction: Repair the refrigeration 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 refrigeration, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Observed a hose attached to a faucet fixture (@ the mop sink). The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
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08/08/2014 | Routine | |
Walk-in cooler observed with an ambient air temperature of 39 F. Product inside was holding at 36 F.
Violation listed above should be corrected within the next 10 days.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that egg on the brunch menu may be served raw and/or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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05/02/2014 | Follow-up | |
Walk-in cooler was observed with elevated temperature during lunch service. Technician was on site upon arrival for inspection. Technician indicated thermostat had been adjusted. Foods were placed on ice for the interim. Will return tomorrow morning to check on cooler.
According to package, tuna that may be ordered under cooked is one of the species indicated in 12 VAC 5-421-730. Obtain a letter from both food suppliers stating the species of tuna.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Several items in the top of the make table cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that egg on the brunch menu may be served raw and/or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the large make table.
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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05/01/2014 | Routine | |
Hand washing signs needed in rest-rooms.
Reviewed cooling procedures with staff.
Make sure chlorine sanitizer in buckets is between 50-100 ppm. Quaternary ammonium should be between 150-400 ppm.
- 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.
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: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sauteed onions hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the large make table.
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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01/31/2014 | Routine | |
Front of the walk-in can only be used for foods that are not potentially hazardous (whole, uncut produce, commercially processed salad dressings, etc.)
Back of walk-in cooler is now maintaining temperature with both air curtains mounted.
No violation noted during this evaluation. | 11/01/2013 | Follow-up | |
Air curtain at the front of the walk-in cooler was moved the back. Front portion of the walk-in is reading 52 F. Recommended placing another air curtain at the front door to keep air from escaping.
Please call when new air curtain has been installed.
A temporary lid has been added to the make table until new lid comes in.
No violation noted during this evaluation. | 10/21/2013 | Follow-up | |
Additional food temperatures: Lamb burger -40, Steak - 41, Carrot puree - 47, Pumpkin soup - 47.The front portion of the walk-in cooler is slightly elevated. All time control for safety foods (TCS) will be moved the back of the walk-in. All produce will be held in the front. Recommended installing another air curtain between the front and back portion of the walk-in cooler to help with ambient air temperature.
A new lid has been ordered for the large make table. Foods right now are being stored on ice. Recommended storing smaller portions, in stainless pans to help maintain temperature.
Will return on/about 10/21/2013 to check on the foods in the prep table and walk-in cooler.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed dish washer handling dirty and clean dishes without washing hands in between. Waitstaff bringing back dirty dishes and handling plates of food without washing hands in between.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Gloves - Use Limitation
Observation: Observed employee touching clothes and sanitizer rag without changing gloves prior to handling food.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the front of the walk-in and the foods in the top of the large make table 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
Observation: Front portion of the walk-in cooler observed with an ambient air temperature of 44 F.
Correction: Repair the 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 cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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10/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Divine, 13127 Rivers Bend Blvd, Chester, VA 23836 »