Several flies and drain flies noted in the kitchen, continue treating for them. Bar dish machine wasn't sanitizing (maintenance was called), not in use yet. Using mussels for the fall season (keep tags for 90 days).
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Observed a couple veggie slicers and some dishes that were soiled and mold build-up on the inside of the ice machine.
Correction: Make sure dishes and equipment are cleaned thoroughly before putting them away. Clean/sanitize the inside of the ice machine. Remove any old equipment that is no longer used.
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10/14/2015 | Risk Factor | |
Permit Issued
No violation noted during this evaluation. | 07/17/2015 | Follow-up | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Barehanding a garnish.
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: Cooling*
Observation: Observed several meats cooked this morning still over 70 degrees.
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. Discard meats.
- Cooling Methods (repeated violation)
Observation: Meats that were cooling were filled in deep pans and covered while they were still warm.
Correction: Leave food uncovered during the cooling process and try cooling them on flat trays.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed several foods in the prep unit over 41 degrees and a few things in the walk-in were sightly warm.
Correction: Prep unit knob was turned down accidentally, food removed. Refrigeration company will look at walk-in and prep unit when coming to look at leak on the large prep unit.
- Equipment - Good Repair and Proper Adjustment
Observation: One prep unit is leaking water and gaskets are torn on the walk-in cooler, the left freezer door, and the small prep unit.
Correction: Repair equipment.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed the slicer soiled.
Correction: Make sure equipment is broken down and cleaned thoroughly after each use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the walls and floor near the dish area, the computers in the kitchen, the top of the dish machine, and the fans in the walk-in cooler are in need of cleaning.
Correction: Clean under and behind equipment regularly to prevent the build up of grease and grime.
- Pests - Controlling Pests* (repeated violation)
Observation: Observed several flies in the kitchen.
Correction: Have pest control company come and treat for flies.
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06/12/2015 | Routine | |
All violations corrected (Refrigerator working fine). Started replacing cutting boards throughout kitchen. Hand sink at server station still has a loose faucet.
No violation noted during this evaluation. | 02/06/2015 | Follow-up | |
Look to have cutting boards replaced or resurfaced. Handsink faucet at server station is loose. Make sure employee drinks in the kitchen area have a straw and lid on them.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken, Risotto, Chorizo, and salsa in 3 door refrigerator were above 41 degrees. Unit not working properly.
Correction: Discard animal based foods, and move all other foods to the walk-in. All foods made today were also moved to finish cooling.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed the slicer and several dishes to be soiled.
Correction: Break down slicer and clean/sanitize it. Go through dishes and clean and dishes that are soiled and remove all date marking labels.
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01/22/2015 | Risk Factor | |
| No violation noted during this evaluation. | 08/07/2014 | Risk Factor | |
Permit Issued.
- Lighting, Intensity (repeated violation)
Observation: Observed all three sets of lights not working in the cook area of the kitchen.
Correction: Repair lights.
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06/19/2014 | Follow-up | |
Oysters from Rappahannock River Oyster Co. Topping , VA VA 1251SS
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site) (repeated violation)
Observation: Observed shellfish bag without the tag. The oyster tag for the bag had been removed and filed. Also, tags that were be kept did not have the date when the last oyster was sold.
Correction: Tags must remain with oyster until last one is served. Tag returned to the bag. The date must be put on the tag when the last oyster is sold and tags must be kept for 90 days.
- Cooling Methods (corrected on site)
Observation: Observed a container of cooked beans at 130 degrees with a lid on in the walk-in cooler.
Correction: Beans were removed and put in an ice bath.
- Lighting, Intensity (repeated violation)
Observation: Observed all three sets of lights not working in the cook area of the kitchen.
Correction: Repair lights.
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05/01/2014 | Routine | |
Walk-in cooler temperature was 42 degrees. Refrigeration repairman called.
No violation noted during this evaluation. | 01/10/2014 | Risk Factor | |
Permit Issued.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: No dates on shellfish tags recording the date the last shellfish was used.
Correction: Record the date on the tag and keep for 90 days.
- Handwashing Signage/Handwashing Facilities
Observation: No handwashing sign at the bar hand sink.
Correction: Provide.
- Lighting, Intensity
Observation: Observed the light intensity at 42 foot candles on the cook line. Lights were not working properly.
Correction: Repair so the light intensity is at least 50 foot candles.
- Pests - Controlling Pests*
Observation: Observed flies throughout the kitchen.
Correction: Eliminate harborage areas and the flies.
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09/19/2013 | Routine | |
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