1. Good food safety procedures implemented.
2. Effective ice bath cooling processes observed.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Food turners at grill stored in pans of standing water at 95 degrees F. Knife stored wedged between counters. Ice cream scoop in cup of standing water within dipper well that is not turned on.
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.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site)
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration. Sanitizing solution in third basin of manual washing sink at downstairs bar registered less than 10 ppm concentration,temperature measurement of 125 degrees although prepared an hour previously.
Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen rest room.
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
|
03/25/2016 | Routine | |
1. Consumer advisory is on menu with no items asterisked to it, and management states no items are served raw or undercooked. Recommend removing advisory at next printing to avoid confusion
2. Hand sink at bar with only sign and soap (no means of drying hands) is claimed not to be a hand sink, and another fully supplied hand sink is close by. Make decision and remove aids and devices for sink not established for hand sink
3. Good focus on food safety
No violation noted during this evaluation. | 11/19/2015 | Routine | |
The operator provided metal probe thermometers, chlorine and quat. test strips and an Employee Health policy during today's inspection.
Note: I discussed with the operator to update the Consumer Advisory on the menus to include the Caesar dressing items ( raw egg ingredient) and burger items offered to customer request.
- Critical: Hands - When to Wash* (corrected on site)
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 ( A male food worker was observed handling soiled dishware with gloved hands and then handle clean dishware without conducting handwashing and change of gloves between activities). The chef addressed and instructed the food worker on handwashing procedures, during today's inspection.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Multiple TCS food products were cold holding at improper temperatures, in the main cookline combo/fry Continental maketable unit ( portioned spinach dip-46F, par cooked chicken wings-44F, raw fish-44F) the operator adjusted the thermostat on the refrigeration unit and the TCS food products held < 4 hrs were rapidly cooled) .
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
|
07/15/2015 | Routine | |
The operator provided metal probe thermometers, chlorine and quat test strips. A verbal Employee Health policy was discussed and addressed.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Containers of au jus and cooked onions stored at room temperature, between the chargrill and the flat top grill measured 93 degrees F and 84 degrees F, respectively (the products were held < 4 hours). The operator rapidly reheated and hot held at 135 degrees F or higher.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Garlic in butter at the pizza processing area measured 53 degrees F ( the operator stated the product was held < 1 hr,). The operator rapidly cooled and refrigerated the product.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
|
02/03/2015 | Routine | |
Addl Temp: hot dogs-40F, Ahi Tuna-38F, half & half-40F, chicken wings-3F,
Note: The operator provided metal probe thermometers, chlorine and quaternary ammonium test strips and an Employee Health policy during today's inspection.
- Equipment and Utensils, Air-Drying Required
Observation: Wet stacking of equipment was observed on the warewashing area.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation and moisture that may encourage microbial growth.
|
10/16/2014 | Routine | |
Addl Temp: milk-39/40F, chorizo-40F, roast/sirloin-36F, half-half-39F, raw chicken-36F, chicken wings- 91F-93F (cooling), diced chicken-39F
The operator provided metal probe thermometers, quat. and chlorine test strips and an Employee Health policy during todaay's inspection.
- Critical: Hands - When to Wash*
Observation: The male dishwasher/employee failed to wash his hands after handling soiled utensils/equipment and then handle clean and sanitized utensil/equipment, in the warewashing area.
Correction: Instruct 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.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses ( a plastic cup was observed used as a scoop for the consumable ice, in the 2nd floor wait station area).
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: Salsa at the front expo line and raw shrimp on the top cold rail of the fry maketable unit were cold holding at improper temperatures (salsa-44, raw shrimp-43F-50F).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the 2nd floor wait station room/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
|
07/10/2014 | Routine | |
All of the previously cited violation shave been corrected during today's re-inspection.
No violation noted during this evaluation. | 02/18/2014 | Follow-up | |
Additional temps: hamburgers-39F, pico- 42F, half & half-42F/40F.
Note: The operator provided metal probe thermometer, chlorine, quaternary ammonium test strips.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled bulk food containers, in the back line prep area.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly used ( the sanitizing solution tested less than 200 ppm quaternary ammonium).
Correction: Ensure cloths used for wiping food spills are not used for any other purpose.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling* (corrected on site)
Observation: A large pot marinara sauce was noted not being adequately cooled to prevent the growth of harmful bacteria (marinara sauce measured 100 degrees F during today's inspection).
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Garlic butter, being held at room temperature, at the pizza prep station was cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the cookline maketable units were 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.
- 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 (unisex food worker restroom).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
|
02/04/2014 | Routine | |
Additional temperatures: roasted tomatoes-36F, diced tomatoes- 36F, shredded cheese-40F, diced chicken-40F, raw chicken-38F, raw pork-38F, ground meat roll-38Fchili-38F.
The operator provided a metal probe thermometer and chlorine and quat test strips during today's inspection..
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Upper layer of wraps on top of the cold rail station of the fry maketable unit were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates "The Brunch" menu eggs and the "grilled flat iron steak salad may be served raw and/or undercooked.;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.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Pans on the warewashing storage rack were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
|
09/10/2013 | Routine | |
The facilty provided an Employee Health policy, metal probe thermometers and quat test strips during today's inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Meatballs in sauce on the cookline was observed hot holding at improper temperatures.
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: Cut tomatoes on the saute maketable was observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Water Pressure
Observation: Running cold water was not provided to the 1st floor bar handsink
Correction: in addition low water pressure was observed at the 1st floor unisex employee restroom handsink.
- Toxics - Separation of Toxics (corrected on site)
Observation: Magniasol filter powder was observed stored below cleaning chemicals on the storage shelving unit, in the rear chemical storage room
Correction: cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
|
05/07/2013 | Routine | |
Additional Food Temperatures:
Beef Chilli(HH)- 149, Pulled Pork BBQ(HH)- 146, Cubed Chicken(Cooling)- 67, Hard-boiled Egg(CH)- 37, Raw Calamari, Shrimp, Haddock(CH)- 39-40.
NOTES:
* All critical violations must be corrected within 10 days, and all non-critical violations must be corrected within 30 days.
* Manager will implement time control policy and email copy to Chesterfield Health Department.
* Sysco to send parasite control letter for Mahi.
* Notify Chesterfield Health Department at (804)748-1610 once consumer advisory is updated in menus.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meatballs/Pizza Sauce hot holding at improper temperatures.
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: Southwest egg rolls, white rice, beef ribs 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: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that caesar dressing 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.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quatnary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment and Utensils, Air-Drying Required
Observation: Metal/plastic dishware & containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
|
12/05/2012 | Routine | |
Restaurant representatives - add corrected or new information about Uptown Alley, 6101 Brad Mcneer Pkwy., Midlothian, VA 23112 »