Rebecca has improved the operations exceptionally. Test strips, handwash station, prep tables all properly equipped , temperatures of everything checked compliant. The previous risk control exercise was helpful and appears to have improved any cooling, hot holding, reheating issues. GREAT JOB.
No violation noted during this evaluation. | 08/05/2015 | Risk Factor | |
| No violation noted during this evaluation. | 04/06/2015 | Risk Factor | |
Failure to keep cooling logs as requested.
No violation noted during this evaluation. | 03/11/2015 | Other | |
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating. The person in charge failed to recall the danger zone temperatures.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed. There is no hot water at the hand sink.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Food - Compliance with Food Law*
Observation: The Brunswick Stew is not from an approved food preparation/processing facility.
Correction: Obtain food from sources that comply with the law.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) @FOOD@ 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
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the @LOCATION@ is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
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03/03/2015 | Routine | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Gloves - Use Limitation
Observation: Improper procedure used when putting on plastic gloves.
Correction: ALWAYS Wash hands first before putting on gloves. Always change gloves between ready to eat food. Always wash hands whenever changing gloves.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The comminuted or ground beef was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the meat to heat all parts to 155°F or above for 15 seconds, 145°F for 3 minutes, 150°F for 1 minute, or instantaneously at 158°F.
- Food - Plant Food Cooking for Hot Holding (corrected on site)
Observation: Vegetables intended for hot holding was not cooked to the proper temperature.
Correction: Cook fresh fruits and vegetables for hot holding to at least 135°F.
- Critical: Reheating for Hot Holding*
Observation: The beans, vegetables,soups, hot holding temp. ingredients were not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: meat hot holding at improper temperatures.
Correction: Discard or reheat if less than 4 hrs the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. Do not try and use the hot holding table to reheat food.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface the floors is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. The floor has deperate need of resurfacing.
- Temperature Measuring Devices - Food (corrected on site)
Observation: No thermometer handy for cook to use
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Handwashing Cleanser - Availability
Observation: Soap and towels were not provided at the hand washing lavatory in the Kitchen
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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12/18/2014 | Routine | |
Much improved over last inspection. Still issues with cold serving prep table. Keep well iced until new unit procured. Danger Zone is above 41 degree to 135 degrees. KEEP HOT FOOD HOT >135 AND COLD FOOD COLD <41. .ANYTHING OVER 4 HOURS IN DANGER ZONE MUST BE DISCARDED.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the floor 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. Floors somewhat grimey.
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06/30/2014 | Routine | |
Do not use hot holding table to reheat . Do not store PHF's for more than 7 days. Get a new or repair the cold holding table. Or keep adequately COLD 41*.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The Bar-B-Q was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. The Bar-B-Q appears to be getting placed in hot holding and although it is commercially prepared placing in hot holding will not be sufficient to reheat it to 165 for hot holding at 135 or above.
- Critical: Cooling* (corrected on site)
Observation: Sausage Gravy noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken dumplings 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 - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tomatoes cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. The cold holding prep island does not function. Ingredients appear to be inadequately held in ice with additional buckets of ice in lower portion of unit. Have unit fixed or devise better method for keeping these ingredients cold.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared corn in the refrigeration unit is not properly dated for disposition.
Correction: Date mark products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient).
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03/11/2014 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters. Clean outside storage building.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tomatoes in serving island cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. The unit does not appear to be working properly. Ice is used to keep items cold. Items thrown away at 4 hrs intervals should be time stamped or marked. General procedures in place imply this but some way of keeping track should be devised.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only. Do not dispose of ice , lemons, food stuffs in hand wash sink.
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11/08/2013 | Routine | |
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health* (repeated violation)
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
Correction: Have 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
- Critical: Exclusions and Restrictions - Symptoms or Positive Stools* (repeated violation)
Observation: no policy in place left the employee health handbook
Correction:
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Sinle use containers cannot be used to store other than original contents
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
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08/01/2013 | Follow-up | |
CONSUMER ADVISORY MUST BE PRESENT ON ALL MENUS CONTAINING MADE TO ORDER ITEMS SUCH AS EGGS, STEAKS..... ETC. THIS HAS BEEN A REPEAT VIOLATION. PLEASE AMMEND MENUS TO INCLUDE CONSUMER ADVISORY BY FOLLOW-UP DATE.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- 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
Correction: Have 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
- Critical: Exclusions and Restrictions - Symptoms or Positive Stools*
Observation: no policy in place left the employee health handbook
Correction:
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Sinle use containers cannot be used to store other than original contents
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the @FOOD@ that 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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07/23/2013 | Routine | |
Strongly recommend staff get Serve Safe training which is available thru Petersburg Health Dept by calling Candy Cofer @ 804-863-1652. And available on line from Serve Safe web page.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared baked beans and few other items were out of date by significant amount of days 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: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs and beef that 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.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the cutting boards is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the @EQUIPMENT@ 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 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
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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04/17/2013 | Routine | |
NEED better soap dispensing at hand wash sink. For Serve Safe Info. call Candy Cofer 863-1652
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: There is a consumer advisory on the lunch menu but no asterisk next to the beef Hamburgers, ribeye, to call attention to these foods. There is no consumer advisory on the Breakfast Menu. A simple adhesive label could be made to afix to menu and asterisk with permanent marker next to eggs.
Correction:
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the handwash sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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01/03/2013 | Routine | |
Restaurant representatives - add corrected or new information about Fats Bbq And Grill, 19606 Carson Road, Dinwiddie, VA 23841 »