- Critical: Demonstration of Knowledge*
Observation: The Person in Charge was not sufficiently knowledgeable of proper food temperatures for the various food preparation procedures.
Correction: The Person in Charge must be knowledgeable of the various safe food temperatures throughout the stages of food preparation.
- Critical: Hands - When to Wash*
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.
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.
- Hair Restraints - Effectiveness
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 - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: A raw meat (ground beef) was observed above other RTE foods in the Maytag refrigerator.
Correction: Foods must be protected from cross contamination by maintaining separation of raw animal foods from ready to eat foods in refrigeration.
- Critical: Reheating for Hot Holding*
Observation: A hot hold food was placed on hot hold unit without being reheated to 165 degrees.
Correction: Previously cooked foods must be reheated to 165 degrees prior to being placed on hot hold.
- Temperature Measuring Devices - Ambient Air and Water
Observation: A food probe thermometer was found to be outside the regulatory calibration parameters.
Correction: The thermometer was recalibrated.
- Temperature Measuring Devices
Observation: A temperature measuring device was not found in the Maytag refrigerator.
Correction: A temperature measuring device must be provide in all refrigeration equipment.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
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02/09/2016 | Routine | |
- Food - Frozen Food
Observation: Frozen foods not maintained frozen.
Correction: Ensure frozen foods are maintained in frozen state. Foods were moved to other freezer units and rearranged in the freezer.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: This establishment serves undercooked foods but a written consumer advisory is not provided to the customer.
Correction: A consumer advisory will added to the menu.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed excessive accumulations of dust and grease on the hood filter system, .
Correction: Management has agreed to increase the contract hood cleaning frequency.
- Floors, Walls, and Ceilings - Cleanability
Observation: A large section of vinyl is missing from the flooring behind the front counter, leaving a section of sub flooring exposed.
Correction: The vinyl flooring will be replaced.
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06/17/2015 | Routine | |
Discussed observations and inspection report with the person in charge
At time of inspection overall clean facility kitchen
Good date marking practices
Good separation of foods in refrigeration units
pH sanitizer chlorine 50-100ppm
Use of food gloves with frequent change of gloves noted
NOTE: Remember to close lip of prep unit during slow periods to prevent cold loss of unit
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the microwave oven 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Cleancambros were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen
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
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08/04/2014 | Routine | |
Discussed observation and inspection report with the person in charge
Overall facility kitchen appeared clean at time of inspection
Good separation of foods in refrigeration units
pH sanitizer 50-100ppm (ware wash machine)/QAK QR sanitizer noted in bar area
Excellent date marking practices
Time is used as public health control for whole raw eggs
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Certain foods in the 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.
- Temperature Measuring Devices - Food
Observation: The food temperature measuring device (degrees F) located in the prep unit does not appear to be accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Equipment - Good Repair and Proper Adjustment
Observation: The prep unit in the kitchen was observed in a not holding cold temperature at or below 41F.
Correction: Repair the @EQUIPMENT@ 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall over the air drying station in the warewash machine/storage area 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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05/07/2014 | Routine | |
Discussed observations and inspection report with the person in charge
Use of food gloves with regular changing and proper hand washing procedures observed
Good separation of foods in refrigeration units
pH sanitizer QAK QR 200-400ppm/chlorine >200*
Hair restraints observed
NOTE: Remember to date mark all foods at time of preparation or if not consumed within 24 hours
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the kitchen back area 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
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: microwave in kitchen
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair
Observation: The floor at the front end serve area (linoleum) observed in need of repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/03/2014 | Routine | |
Discussed observations and inspection report with the person in charge
Use of food gloves with frequent changing of gloves observed
Good separation of foods in walk in cooler
Good date marking practices
- Toilet Rooms - Enclosed
Observation: Toilet room door to them men's lavatory in the back room is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities in Good Repair (repeated violation)
Observation: @Physical structure@ is not maintained in good repair - hole in wall by back dish wash area/ceiling tiles missing over back storage/beer cooler/
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Top of heat light over prep table in the kitchen 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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11/20/2013 | Routine | |
Discussed observations and inspection report with the person-in-charge
Overall facility kitchen appeared clean
Proper cold and hot holding temps observed
Good separation of foods in walk -in cooler and prep unit
Proper hand washing with frequent change of gloves observed
NOTE: Reminders:
Wash rinse and sanitize food contact surfaces no less than once every 4 hours or as needed. Also have a sanitizer bucket with sanitizer easily available
Run ware wash machine at least once to ensure that the temperature of the ware wash machine temperature is at the required temperature per the data plate
Provided following educational materials.
Proper cooling of foods
Food separation and storage in refrigeration units
Critical food temperatures
Temperature log
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Physical Facilities in Good Repair
Observation: Ceiling tiles observed missing in back room by walk-in beer cooler
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/18/2013 | Routine | |
At time of inspection previous violations noted as having been corrected - the faucet over the3 bay sink and the wall by the hand and 3 bay sink. Thank you for your cooperation and timely response
No violation noted during this evaluation. | 07/10/2013 | Follow-up | |
At time of inspection all critical violations observed as having been corrected. Follow up for non criticals within 30 days
NOTE:
Remember to
1. date mark foods at time of preparation or if not consumed within 30 days
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections of the faucet at the 3 bay sink observed continously dripping
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: The wall by the hand sink and 3 bay sink observed in need of repair and is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/12/2013 | Follow-up | |
Discussed observations and inspection report with the person in charge. Numerous critical violations were observed at time of inspection
FOLLOW UP INSPECTION 6/12/13
Food gloves, hair restraints and pH sanitizer test kit (chlorine 50-100ppm) observed
Refrigeration units except refrigerated make unit observed within required limits
Clean food contact surfaces noted
Time used as public health control
NOTE:
Remember to date mark foods at time of preparation or if not consumed within 24 hours - discard within 7 days
Monitor temperature of the refrigerated prep unit to ensure that the temperature of the unit is at or below 40F, otherwise have a refrigeration technician look at the unit
Frequently change food gloves during food preparation
Ensure there is proper separation of foods in the refrigeration units to prevent cross contamination
- Critical: Hands - Preventing Contamination from Hands*
Observation: Food employee failed to wash his or her hands regularly and observed infrequent change of food gloves during food preparation.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the reach in make 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) in the refrigeration units in the refrigeration unit 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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device for the food prep unit.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination - styrofoam food containers.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections of the faucet at the 3 bay sink observed continously dripping
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: The wall by the hand sink and 3 bay sink observed in need of repair and is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/11/2013 | Routine | |
Discussed observations and inspection report with the person in charge.
Overall facility dining area and kitchen appeared clean and in compliance
Use of food gloves, hair restraints and good date marking practices observed
Refrigeration units (except food prep unit) observed within required range
Cold and hot holding foods within required limits
NOTE: Discussed proper cooling methods - cool from 135F to 70F within 2 hours, then cool from 70F to 41 F or below within 4 houres. Leave food ubncovered until food reaches 41F - with the persons in charge
Advised to transfer/relocate foods from the prep table/ unit to a refrigeration unit that hold temperature.otherwise have a refrigeration tech look at unit
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Various foods in the prep table observed 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: The prep table/unit was observed not holding temperature at 41F or below
Correction: Repair the @EQUIPMENT@ 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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: microwave oven.
Correction: Clean and sanitize these surfaces for food contact.
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03/12/2013 | Routine | |
No violations noted at time of inspection. Facility kitchen appeared clean and in compliance. Clean food contact surfaces. Use of food gloves, hair restraints, date marking and pH sanitizer test kit (chlorine 50-100ppm) observed. Refrigeration units with cold and hot holding foods within required limits
No violation noted during this evaluation. | 12/12/2012 | Routine | |
No violations noted at time of inspection. Facility kitchen and food contact surfaces appeared clean and in compliance with VDH regulations.Refrigeration units, cold and hot holding foods well within respwctive t=required ranges. Good date marking practices noted. Use of food gloves and hair restraints observed
No violation noted during this evaluation. | 12/05/2011 | Routine | |
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