Food supplier is Restaurant Depot. Discussed the following with the person in charge (PIC):
1. Per the PIC, no items will be offered undercooked, therefore no consumer advisory necessary.
2. Form 1B is used for Employee Health Policy, and reviewed and signed by all employees.
3. Prep Unit #2, Walk in Freezer, and two walk in coolers are not in service. EHS recommends keeping units clean until repaired/replaced.
4. EHS recommends addressing all issues with the fire marshal noted on 9/24/15 inspection.
5. EHS recommends running dishmachine until it reaches the minimum 125° temperature required by the data plate before using to sanitize equipment/utensils.
6. EHS observed overall improvement of cleaning of overall physical facility. EHS recommends maintaining cleaning schedule.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed food employee place raw ground beef on a cutting board and then use the same surface to cut ready to eat lettuce.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Food employee discarded lettuce that came in contact with cutting board.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed wet wiping cloths stored on the counter
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. (steramine at 200ppm)
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep line and prep area in the kitchen 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: Plates and food containers located under prep table
Correction: blender
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: fryer
Correction: hood vents
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle (steramine) observed without a label.
Correction: Label spray bottles with contents or discard.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Steramine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed at a concentration above 500ppm.
Correction: Utilize only steramine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (200ppm).
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10/01/2015 | Routine | |
The non food contact surfaces of the wire shelving in the walk in cooler remain unclean. All other violations were observed corrected at time of follow up inspection.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the shelves for storage of clean dished/container on prep line, and storage racks in the walk in cooler have 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.
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06/23/2015 | Follow-up | |
Food supplier is Restaurant Depot and PFG. Consumer advisory for hamburgers.
EHS discussed the following with the person in charge (PIC):
1. Consumer advisory shall include disclosure statement and an asterisk to the menu items to be offered undercooked.
2. Employee Health, form 1B is used. Discussed ensuring all new employees are trained.
3. Cooling and reheating procedures and temperatures.
4. Walk in freezer was repaired at time of inspection.
5. Two walk in coolers in kitchen are not in use. EHS observed units containing no foods. EHS recommended keeping units clean until repaired.
6. EHS recommended turning True RIC unit down to ensure foods are held at 41° or below.
7. Recommend maintaining a thermometer in the Pepsi cooler where milk and whipped cream are stored.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The beef brisket, barbeque, and ribs in the walk in cooler are unsound or adulterated. These food items were observed in contact with water from a leak in the roof of the walk in cooler (WIC).
Correction: Ensure food is safe and unadulterated. The person in charge (PIC) discarded the food items in contact with water from the leak. EHS recommended to store foods not contaminated by water in the WIC in the prep cooler until WIC is repaired and water is cleaned out of unit.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) Macaroni and cheese, baked beans, and chili in the refrigeration units 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked Hamburgers is/are provided on the menu without proper disclosure.
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the steramine sanitizer
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in cooler was observed in a state of disrepair. Observed walk in cooler leaking water
Correction: Repair the walk in 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 walk in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep line 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.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 125ºF and the actual temperature is 117°.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- 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: Along and in the fryer
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed heavily soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the shelves for storage of clean dished/container on prep line, and storage racks in the walk in cooler have 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors along the cookline and prep line 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.
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06/04/2015 | Routine | |
Observations made at time of inspection:
1. Proper disclosure statement for consumer advisory on menu.
2. Signed & posted form 1B.
3. Cutting boards sanded or replaced.
4. Hood filters clean.
5. RIF & prep RIC clean.
6. Employees use facility restroom with adequate hot water for handwashing.
7. Improvement in overall cleaning of facility.
No violation noted during this evaluation. | 02/11/2015 | Follow-up | |
Food supplier is Restaurant Depot. Yellow fin Tuna comes in frozen vacuum packaged. Discussed Thawing, cooling & reheating procedures. Discussed cleaning/sanitizing food contact surfaces & utensils. Discussed employee health & provided PIC with Form 1B & OEHS guidelines.PIC to send EHS ServSafe information.
- Person in Charge (repeated violation)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. EHS provided pic with Form 1B & OEHS guidlines to employee health.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Green Peppers & chili hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. PIC rapidly reheated green peppers to 165°.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) deli turkey, chili & individually proportioned bbq in the WIC 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: Raw and/or undercooked burgers & tuna are provided on the menu, menu board, table tent or brochure without proper disclosure.
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.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep line 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed Hood FIlters in need of cleaning..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed Ice build up in RIF. The nonfood contact surface of the RIF & Prep RIC 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.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at Employee Restroom was measured at a temperature less than 100°F.Temperature was measured at 55°.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Under/behind the grill, Along/behind the Fryer, & along 3 basin sink 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.
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02/04/2015 | Routine | |
| No violation noted during this evaluation. | 07/18/2014 | Follow-up | |
Discussed menu, thawing of vacuum packaged fish, cooling methods (ice bath), employee health, calibrating a thermometer. Facility does not partially cook any foods. Main supplier is Restaurant Depot. Yellowfin tuna is individually vacuum packaged and received frozen/Ruby Red brand, box says to remove from package for thawing.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. PIC could not verify that employees have been trained to report information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. EHSS provided a copy of Form 1B for PIC to review with employees and for employees to sign. Facility does have employee health information related to symptoms and diseases of concern posted.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed employee put on hat and not wash hands or put on clean gloves before resuming work with ready to eat foods.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Recommend removing gloves and washing hands before donning clean gloves and resuming work with ready to eat foods.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed scoops and spoons at milk shake station stored in room temperature water.
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: Observed the following foods hot holding at improper temperatures: cooked onions, cooked peppers, hot dog chili and hot dogs.
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: Observed sliced tomatoes and raw ground beef patties cold holding at improper temperatures for approximately 1 hour.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- 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 not provide a disclosure statement. There was no disclosure statement for the egg burger or the yellowfin tuna which will be offered lightly seared.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the True sandwich prep unit or the reach in freezer.
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: grill line hood filters.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the reach in freezer and the chest freezer has accumulations of grime and debris. Observed heavy frost build up and debris in the units.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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07/08/2014 | Routine | |
98 Seats in Juicy Lucy.
Occupancy: Juicy Lucy: 150
No violation noted during this evaluation. | 03/28/2014 | Other | |
Opening in 2 weeks.
Discussed consumer advisory & menu.
Discussed employee health - send OEHS guide. Copy of regulations available.
Yogurt machine in need of repairs.
Large WIC not in use.
Sandwich prep unit not in use, compressor is being replaced.
Recommendations:
Repair gaskets on True Sandwich Prep RIC.
Observed no hot water in customer restrooms. Ensure hot water at all handsinks at 100 degrees & include a handwash sign.
Ensure drain line from ice chests in Studio 360 has adequate backflow protection. Provide proper air gap or air break.
Post non smoking signs at all doors.
Replace short section of coving and ceiling tiles in wait station area.
No violation noted during this evaluation. | 03/21/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Studio 360/Juicy Lucy, 7073 Mechanicsville Turnpike, Mechanicsville, VA 23111 »