Good focus on food safety
No violation noted during this evaluation. | 02/03/2016 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Stored in standing water at 80 degrees 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: Sliced cold cuts and cut tomatoes atop ice in lexan cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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09/30/2015 | Routine | |
The operator provided metal probe thermometers, chlorine and quat. test strips and an Employee health policy (FDA Form 1B) during today's inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meatballs and sausage links in sauce, in the cookline tabletop steamtable was hot holding at improper temperatures ( sausage links-128F, meatballs-126F). The operator rapidly reheated the food items.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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06/02/2015 | Routine | |
The operator provided a metal probe thermometer, quat test strips, and an Employee health polciy, at this time.
The facility is approved for foodservice operation pending issuance of a Certificate of Occupancy by Chesterfield Building Department.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3 compartment sink 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.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees ( warewashing/prep areas and restrooms)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: A hole in the wall was observed in the front wait station area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/20/2015 | Follow-up | |
A final inspection was conducted for the new dine-in foodservice facility located at 13568 Waterford Pl., Midlothian- 1) Splashguard is not provided at the front bar counter dump sink, between the handsink, 2) all equipment tis to be operable and in-place at the time of inspection, 3) Provide ambient air thermometers in all refrigeration/freezer units, 4) Clean all food and non-food contact surfaces prior to inspection 5) Provided the related sanitizer and test kits prior to inspection 6) Provided a probe thermometer ( scaled 0F- 220F) to monitor TCS food product temperatures and provide handwash signs, soap and paper towels all the handwash sinks.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3 compartment and prep sinks are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at men's restroom was measured at a temperature less than 100°F.
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.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the food processing area.
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
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in cooler.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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02/06/2015 | Pre-Opening | |
No violations were observed during today's inspection.
The operator provided a metal probe thermometer, quaternary ammonium test strips and an Employee Health policy during today's inspection.
No violation noted during this evaluation. | 01/29/2015 | Routine | |
The operator provided metal probe thermometers, quaternary ammonium test strips and an Employee Health policy (FDA Form 1B) during today's inspection.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate ( two pans of par cooked chicken wings were cooling on a side prep table,during today's inspection). The operator placed the chicken wing s in the walk-in cooler to continue cooling .
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
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09/17/2014 | Routine | |
The operator provided a metal probe thermometer, quaternary ammonium test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pans of raw steak product, raw chicken and cut tomatoes in the pizza maketable unit were cold holding at improper temperatures. The operator discarded the food products..
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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04/22/2014 | Routine | |
No violations were observed during today's inspection.
The operator provided a metal probe thermometer, quat test strips and an Employee Health policy at this time.
No violation noted during this evaluation. | 11/25/2013 | Routine | |
No violations were observed during today's inspection.
The operator provided a metal probe thermometer, quat. test strips and an Employee Health policy at this time.
No violation noted during this evaluation. | 07/18/2013 | Routine | |
Additional temperatures: precooked chicken- 29F
No violations noted during today's inspection. Quaternary ammonium sanitizer and corresponding test strips, metal probe thermometer and Employee Health policy was available during today's inspection.
No violation noted during this evaluation. | 03/11/2013 | Routine | |
There are no violations noted during todays inspection.
Date marking is in effect.
No violation noted during this evaluation. | 01/07/2011 | Routine | |
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