1. The menu needs to be corrected ASAP. This is the third time this issue has been discussed with the chef. The inspector must be given a date to expect this correction to be in place (email or call).
2. Staff are not checking the prepared foods to ensure they do not exceed the 7-day shelf life in the refrigeration units.
3. Hand sinks should be cleaned DAILY, and the slicer should be CLOSELY detailed DAILY.
4. A hand sink needs to be reinstalled in the bar area. Only one sink is present, and a dump sink cannot be used for hand washing. No soap was present in the soap dispenser next to where the sink used to be, and no towel dispenser is present.
5. Butter packets CANNOT be stored at room temperature.
6. A mop sink needs to be installed in the kitchen area for proper disposal of mop water.
7. Soak all sheet trays and baking dishes in a degreasing solutions to loosen up/remove old build-ups. Then wash the dishes in the dish machine.
8. Buffet is not being set up for any meal period during slow days at the hotel. Food is being prepared to order.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Fruit garnishes were placed on plates with bare hands, and bacon crumbled to go in an egg dish being prepared on the grill. Bacon in the same container goes straight out to customers without further cooking or heating. Ice scoop stored with the handle down in the ice bin at the bar.
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. If scoops are to be stored in ice bins, the handles must be kept up and out of the ice.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Breakfast potatoes hot holding in the fryer basket at improper temperatures. Measured at 122-131 F.
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)
Observation: Packets of butter left out in the kitchen area cold holding at improper temperatures. Measured at 75 F.
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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) rice, fettucine, short ribs, soup, remoulade sauce, and gravy in the meat WIC and 3-door Victory RIC, the food should have been discarded on 4/4, 4/5, or 4/6.
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 (repeated violation)
Observation: Raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without an asterisks linking the menu items to the disclosure statement. This applies to burgers, salmon, and eggs.
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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer had been used this morning to cut cheese, but old food debris containing meat observed under the blade guard area. The slicer is NOT being closely detailed.
Correction: Clean and sanitize these surfaces for food contact. Bend down, look, and clean the underside of the blade guard area!
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits/baked on black residues on the following food contact surfaces: sheet trays and baking dishes/pans
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Handwashing Lavatory*
Observation: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280). It appears that the hand sink at the bar has been removed and only a dump sink remains.
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Sink - Service Sink (repeated violation)
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 in the kitchen area. Dirty water is being dumped in a drain in the laundry area.
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 Cleanser - Availability
Observation: Soap and paper towels were not provided for hand washing lavatory at the bar.
Correction: Hand soap and towels 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Under/along/behind cook line equipment and work tables in the kitchen area 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: The two handwashing facilities are unclean and not maintained in the kitchen area.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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04/07/2015 | Routine | |
Adequate thermometer, hi-temperature dish machine, quaternary ammonia sanitizer (200 ppm) and test kit. Signed employee health forms are currently on file for all kitchen staff.
A write-up of time as a public health control procedures must be written up and provided to the Health Department as soon possible for buffet foods and banquets.
Change of name application must be submitted immediately.
Slicer is filthy! Must closely detail before and after each use!
The name of the facility changed on 10/25/14.
- Records - Creation and Retention
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasides infective to the aquacultured fish.
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken breast. Chicken was placed in standing water to thaw.
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)
Observation: The prepared ready-to-eat (RTE) mashed potatoes, beef tenderloin, gravy, and soups in the main WIC were 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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) soups, short ribs, wild rice, and pasta should have been discarded several days ago.
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: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do provide a disclosure statement, but no asterisk next to the items the statement applies to. Asterisks are needed next to eggs, burgers, and salmon.
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 astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- 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.
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.
- Light Bulbs Protective Shielding
Observation: Light shielding missing at light fixture over the dishwashing area.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory located at the rear cookline handsink.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory along the rear cookline.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Build-ups of grease/food debris present under the grill and around the fryer.
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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11/04/2014 | Routine | |
Restaurant representatives - add corrected or new information about Four Points Sheraton Richmond, 9901 Midlothian Tpke., North Chesterfield, VA 23235 »