The above observations and the following were discussed with the person in charge:
-Handsinks are slow to drain in the front of the kitchen and in the warewashing area.
-Utensils observed to be stored in water measured at 77'F. Ensure water is measured above 135'F for utensil storage.
-Plates observed to be stored with the food contact surface facing up.
-Discontinue thawing and storing raw fish in vacuum packaging.
-Buttermilk
-Seal handsink to wall by the WIC.
-Label all bulk food storage containers holding flour, sugar, etc.
-Provide an asterisks next to items on the menu such as beef and burgers that can be served/ordered undercooked.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- 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: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed employees placing gloves on hands and replacing gloves without first washing 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.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed an employee eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: Employees must eat in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system of shell stock tags. Observe the tags stored on a shelf without being dated and stored in chronological order.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed an employee slicing tomatoes with bare hands. The PIC advised the employee to wear gloves when handling RTE foods.
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.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed foods were not protected from contamination because it was not in packages, covered containers, or wrapped. Observed the batter and breading at the breading station stored without being covered.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed and employee wipe his soiled gloves off during food prep with a cloth towel then continue with food prep without washing his hands and changing his gloves. Discussed handwashing and glove changing with the employee during the inspection.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition. Observed foods in the reach in cooler in the front of the kitchen stored without being dated. Foods were dated during the inspection.
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: The prepared ready-to-eat (RTE) rice in the refrigeration unit was not discarded by the ""consume by"" date. Made on date listed as 3/13 for the bags of cooked rice in the prep cooler. The PIC discarded the rice during the inspection.
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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the lemon press 2. the tongs on the handle of the oven 3. the knife in the back food prep area 4. the tongs and whisk on the storage rack over the 3 compartment sink. All items were taken to the warewashing area to be cleaned and sanitized during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The cleaning schedule for the in use utensils is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained. An employee stated that all in use utensils are washed twice daily and at the end of the night. Facility is in operation for up to 13 hours. Discussed washing and sanitizing at least once every 4 hours with the employee during the inspection.
Correction: Ensure all in use utensils are washed, rinsed and sanitized at least once every 4 hours.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the interior of the ice machine and the soda guns in the bar were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of the above equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the bar.
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.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the handswashing stations in the bar.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Chemical spray bottles are not properly labeled. Observed several bottles of glass cleaner stored in bottles labeled degreaser on the back storage rack. The PIC stated that she will have all chemicals relabeled during the inspection.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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03/22/2016 | Risk Factor | |
Discussed the following with the PIC. Provided the PIC with hand washing signs.
Abbreviations: PIC- person in charge, WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, RIF- reach in freezer, IT- internal temperature, ST- surface temperature, PPM- parts per million.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed two boxes of potatoes stored on the floor in the back of the kitchen by the prep table. PIC stored the food correctly during the inspection.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to the adjoining walls: 1) mopsink 2) rinse sink by the dish machine 3) handsink by the dish machine 4) handsink by the walk-in cooler.
Correction: Seal the units to adjoining walls since it is exposed to spillage or seepage.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1) the blade of the can opener by the prep table 2) the potato slicer by the prep table 3) a knife by the prep table. PIC stated the items would be cleaned during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The soda gun nozzles in the bar area were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of the equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1) the ceiling air vent cover above the handsink in the warewashing area 2) the exterior of the sandwich press 3) the exterior of the fryer station.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: Plumbing under the open beer cooler at the bar area is in poor repair. PIC stated they would contact maintenance to have issue resolved.
Correction: Repair and maintain all plumbing components and fixtures.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: Plumbing connections under the handsink, by the walk-in cooler, are leaking. PIC stated they would contact maintenance to have issue resolved.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the two handsinks in the bar area.
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
Observation: No disposable towels were provided at the two handsinks in the bar area.
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
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09/21/2015 | Routine | |
The above observations and the following were discussed with the person in charge:
-Employee health policy observed, handout provided.
-The 2 door display reach in cooler was observed in disrepair, work order in place.
-All in use utensils are being washed, rinsed and sanitized or changed out at least once every hour.
-The hose on the rinse sink observed to be leaking, repair as needed.
-The bleach sanitizer in the dishmachine measured at 100 ppm. The quaternary ammonium sanitizer in the sanitizer buckets measured 200 ppm.
-Recommend using time as a public health control for foods stored on ice. Examples provided.
Please contact the health department once the handsink and prep cooler have been repaired for reinspection.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- 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. Observed an employees coffee cup stored above the food prep table. Employee removed the cup during the inspection.
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 - 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. Observed raw ribs stored over raw oysters in the walk in cooler. Oysters are offered raw to customers for consumption.
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.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Observed dispensing scoops stored in water measuring at 89'F.
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 - Cold Holding* (corrected on site)
Observation: The following foods were observed to be cold holding at improper temperatures: 1. the cooked noodles (48'F), diced tomatoes (48'F), cooked rice (46'F) and crab (46'F) all stored in the prep cooler across from the ovens 2. the sliced tomatoes (45'F) and sliced cheese (63'F) stored on ice across from the fryers 3. the sliced tomatoes (50'F & 46'F) stored on ice on the reach in cooler. The PIC relocated the items from the prep cooler to another prep cooler during the inspection. Recommended using time as a public health control for foods kept on ice.
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* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the dicer, knife on the storage rack and tongs stored over the 3 compartment sink. The PIC had all items cleaned during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the ice machine were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment and Utensils, Air-Drying Required
Observation: Stainless steel containers over the 3 compartment sink and cups at the wait station were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plates were observed stored with the food-contact surface facing upward over the prep area.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink by the walk in cooler was measured at a temperature less than 100°F. The hot water for this sink was turned off due to the hot water nozzle in disrepair.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility in the bar is blocked, preventing access by employees for easy handwashing. Observed a pitcher stored in the handsink in the bar. The PIC removed the pitcher during the inspection.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove any equipment preventing its use.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatories in the bar.
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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09/08/2014 | Routine | |
This inspection was conducted as an opening inspection for Steamers Seafood Grill & Bar.
The above observations and the following were discussed with the person in charge:
-Ensure any foods, oils, condiments, etc left over from the previous owner are discarded and/or removed from the facility prior to opening.
-Dishes, pots/pans, utensils are on order for the facility and have not arrived. Ensure all equipment is washed, rinsed and sanitized prior to use.
-New dishmachine to be placed in warewashing area. Ensure old dishmachine is removed from the facility.
-Display reach in cooler in the back of the kitchen measured at 44'F. Monitor this cooler to ensure it measures 38'F to keep foods at 41'F and below.
Another inspection will be conducted prior to the opening of the facility. Facility is planning to open May 1, 2014.
Facility appears to meet the minimum requirements of state and/or local regulations, permit has been issued.
- 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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3 compartment sink in the bar is 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 - Cutting Surfaces
Observation: The cutting board(s) along the prep cooler 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the hood vents 2. the bottom of the stand oven 3. the fan covers in the display reach in cooler.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: The handsink in the warewashing area is in poor repair. Nozzles on the handsink observed to be in disrepair.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair
Observation: The floor in the warewashing area is not maintained in good repair. The grout between the floor tiles observed to be worn.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned. Ceiling vents in the warewashing area and in the wait station observed to be soiled.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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03/07/2014 | Routine | |
Restaurant representatives - add corrected or new information about Steamers Seafood Grill & Bar, 1 Towne Center #2100, Fredericksburg, VA 22407 »