| No violation noted during this evaluation. | 01/06/2016 | Routine | |
The operator provided a metal probe thermometer, chlorine & quat. test strips and an Employee Health policy during today's inspection.
- Equipment - Good Repair and Proper Adjustment
Observation: The interior of the flip cover of the cookline saute maketable unit was observed with exposed hanging insulation material.
Correction: Repair the cookline saute maketable unit 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 cookline saute maketable unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting board along the cookline saute refrigerated maketable unit was observed 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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the interior 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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08/19/2015 | Routine | |
The operator provided a chlorine and quat test strips and an Employee Health policy during today's inspection. At this time, Congressional Seafood Company Inc., letter was provided for the parasite destruction for the farm raised and pellet fed salmon.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Flavored butters held at room temp, on the cookline, were cold holding at improper temperatures ( flavored butters- 55 degrees F).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the outside bar is being used for purposes other than washing hands (a metal cup was observed in the handsink basin).
Correction: The handwash facility identified above is to be used for washing hands only
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04/01/2015 | Routine | |
The operator provided metal probe thermometers, chlorien and quaternary ammonium test strips and an Employee Health policy (FDA Form 1B) during today's inspection.
A letter of parasite destruction from the seafood supplier Congressional Seafood Company Inc. dated 3/15/12 was available for the tuna and salmon products that may be offered undercooked. I also discussed with the chef the use of time-in-lieu of temperature for those products that the facility may offer, in the upcoming future.
- Physical Facilities in Good Repair
Observation: A leak from the ceiling was noted in the ground floor bar area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/14/2014 | Routine | |
Addl Temp: vegetable mixture (cooling)- 67F-83F, raw steaks-37F, ribs (reheating)- 81-83F (30-45 min prior), milk-42F, shredded cheese-41F, sausage pieces-42F, half & half-41F, crab cake mixture-32F,
Event RIC-33F
Congressional Seafood Company, Inc. dated 3/15/12 for the parasite destruction (pellet fed and farmed raised salmon) was provided at this time.
The operator provided the quaternary ammonium test strips, probe thermometer and an Employee Health policy during today's inspection.
- 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 NY Sirloin steak, Tuna and oysters 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.
- Light Bulbs Protective Shielding
Observation: The ceiling mounted light tubes in the outside event kitchen was observed not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the interior and exterior bar areas.
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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08/01/2014 | Routine | |
The previously cited violation have been corrected at this time.
No violation noted during this evaluation. | 03/25/2014 | Follow-up | |
Addl temps: cut tomatoes-40F, shredded cheese- 41F
The operator provided metal probe thermometers, chlorine and quaternary ammonium test strips and an Employee health policy during today's inspection. The operator was informed to provided the Chesterfield Health Department documentation for the repair/servicing of the bar chemical glass dishmachine.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked tuna and steaks 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.
- 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 Kobe burger 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: Equipment and Utensils - Before Use After Cleaning*
Observation: The restaurant's 1st floor bar chemical glass dishmachine measured at 0 ppm chlorine when tested during today's inspection. Management to notify maintenance ASAP for servicing/maintenance
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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03/11/2014 | Routine | |
Addl temps: crab dip- 37F, stuffed mushroom-35F
- Food - Miscellaneous Sources of Contamination
Observation: A splashgaurd was not provided between the pizza prep area handwash sink and the tabletop sheeter, at the front access door.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 2 compartment food prep sink.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Light Bulbs Protective Shielding
Observation: Light bulbs in off-site event area prep kitchen ceiling lighting fixture, before the oven, were not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaning chemical at the wait coffee/tea cooler are not properly labeled.
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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09/24/2013 | Routine | |
Add'l temperatures: green beans-39F, cooked pasta-38F, roasted peppers- 40F, crab dip-40F, sausage-41F, half & half-41F, 40F and cut tomatoes- 38, 40.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses(front pizza station ice cream scoop).
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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor (a sheet pan of cooked chicken was observed stored directly on the floor underneath the storage shelves in the walk-in cooler).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions (quaternary ammonium and Victory produce wash).
Correction: Obtain a quaternary ammonium test kit and associated Victory produce wash test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of other debris (mold like debris) on the following nonfood-food contact surfaces: the ice machine interior ice chute.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Light Bulbs Protective Shielding
Observation: Fluorescent light tubes in the ceiling mounted light fixture in the storage/office area were not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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05/21/2013 | Routine | |
Notes:
Maintenance call was placed and maintenance person was on the way to repair the dish wash machine. Meanwhile facility is using 3-vat sink for chemical sanitizat
Monitor chlorine sanitizer for the bar dish washer using test strips daily.
Gloves must be worn when cutting fruits for drinks!!!
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink at kitchen, bar and pizza prep area was measured at a temperature less than 100°F. Adjusted during inspection.
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.
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01/03/2013 | Routine | |
All critical violations have been corrected since the last inspection.
Please monitor internal temperature of the bar sushi unit and temperature of the food stored inside the unit, make sure it stays at 41 F or below.
Sanitizer concentration in the bar dish washer machine tested correctly at 100 ppm. The temperature of the hot water sanitizing rinse have reached 165 F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Lobster meat, raw tuna, precooked tuna, smoked salmon, cooked shrimp 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 (repeated violation)
Observation: The door to the walk-in freezer can't be close tight because of the ice build-up.
Correction: Repair walk-in freezer 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.
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02/10/2012 | Follow-up | |
All critical violations must be corrected immediately. Non-critical violations must be corrected within 30 (thirty) days.
Additional temperatures taken: raw pork chops 37 F, lobster meat 41 F, smoked salmon 41 F, pepperoni 43 F, sliced turkey 42 F.
The follow-up inspection will occur on/about February 10, 2012.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use (pizza prep area)
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Crab meat, sour cream (kitchen drawers), raw tuna, smoked eel, raw shrimp (sushi unit), oysters, raw shrimp (small cold holding unit to the right from the grill) cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) missing in three refrigeration units.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Equipment - Good Repair and Proper Adjustment
Observation: The door to the walk-in freezer can't be close tight because of the ice build-up.
Correction: Repair walk-in freezer 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.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (repeated violation)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165ºF for a stationary rack single temperature machine. The thermometer read 130 F.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Chlorine sanitizing solution used in the bar dish washer was not at an acceptable concentration. Tested at 0 ppm.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75°F.
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02/03/2012 | Routine | |
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