Discussed the following with the operator: employee health, food storage, consumer advisory, and utensil cleaning. Food handlers cards due in 90 days. Permit issued.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw beef stored over raw fish in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from other raw foods with higher cooking temperature cooking requirement.
|
02/10/2016 | Routine | |
| No violation noted during this evaluation. | 04/27/2015 | Other | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese, brisket, butter, and tomatoes were cold holding at improper temperatures
Correction: Discard foods in refrigerator. Relocate food from prep unit to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) potato salad in the refrigeration unit is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law (4/10/15).
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and "consume by" date on the container 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, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F.
- Equipment - Good Repair and Proper Adjustment
Observation: Refrigerator is not holding proper temperture.
Correction: Repair the refrigerator in order to hold foods at 41* F or below.
- Equipment - Cutting Surfaces
Observation: The cutting boards along the food prep lines are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of food.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Sanitizer concentration is not effective in sanitizing the dishes.
Correction: Increase concentration of sanitizer to 200 ppm-400 ppm.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: vent hood filters.
Correction: Clean and sanitize these surfaces for food contact.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the food prep 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
|
04/23/2015 | Routine | |
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The soups and chili 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Potentially hazardous foods in the salad prep unit cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Cutting board on the cooking line was observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair or replace the cutting board so that it can be easily cleaned and sanitized.
|
01/28/2015 | Complaint | |
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Baked potatoes hot holding at improper temperatures.
Correction: Discard 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the foods 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.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the spray hose and the flood rim level of the three compartment sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
|
09/16/2014 | Routine | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge could not produce a certified food manager's card.
Correction: Provide proof of food manager's certification.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chili in walk in refrigerator cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The interior and extreior of all equipment was observed soled to the sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
- Floors, Walls, and Ceilings - Cleanability
Observation: Walls through out the buiding are not smooth and easily cleanable.
Correction: Repair or replace walls to make them, smooth and easily cleanable.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floors through out the building are not smooth and easily cleanable.
Correction: Repair or replace floors to make them smooth and easily cleanable.
- Light Bulbs Protective Shielding
Observation: Light bulb above tea dispenser and dessert case not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the hand sink in the kitchen.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors walls and ceiling throughout the building 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.
|
05/29/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Dispensing bins such as flour need scoops with handles.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) food items in the refrigeration unit are 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.
|
02/03/2014 | Routine | |
| No violation noted during this evaluation. | 01/02/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Rick & Libby's, 11006 Warwick Blvd. Unit 458, Newport News, VA 23601 »