The operator provided a metal probe thermometer, quat. test strips and an Employee Health policy during today's isnepction
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw chicken, on the cookline by the deep fryers, were cold holding at improper temperatures (raw chicken measured 45F). The operator rapidly cooled the TCS food product.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the storage area chest freezer and bar cooler (where milk products are stored).
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: protein/produce walk-in cooler shelves.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under thebar handsink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in beer/protein walk-in cooler compartments 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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01/29/2016 | Routine | |
The operator provided a metal probe thermometer, quat test strips and an Employee Health policy during today's inspection.
Note: Maintenance of the additional equipment and storage area of the additional equipment were discussed at this time.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust and other debris on the following nonfood-food contact surfaces: hood system over the deep fryers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Light Bulbs Protective Shielding
Observation: Light bulbs in rear beer/protein walk-in cooler were not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulbs with a coated or shatter-resistant bulb.
- Pests - Controlling Pests*
Observation: Harborage conditions exist ( a few flies were observed in the rear storage area)
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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09/21/2015 | Routine | |
Repair hand sink in the kitchen to ensure enough cold water is dispensing through the line.
Timer is now displayed above the french fries where time is used in lieu of temperature.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
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.
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05/07/2015 | Routine | |
Date mark ready-to-eat foods within 24 hours of being prepared.
STRONGLY recommended having operator and kitchen manager go through serv-safe or another food managers course, recognized by VDH. Provided operator with flyer of upcoming serv-safe course, put on by Chesterfield Health District.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Gloves used for food preparation were dropped on the floor and donned for food preparation.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Linens and Napkins - Use Limitation
Observation: Linens in contact with food. Rags are used to line container of cheese slices.
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Par cooked french fries cold holding at improper temperatures. French fries cannot be left on the counter for any length of time, unless time is used in lieu of temperature. Recommended storing french fries in the make table by the fryer. If time is going to be used in lieu of temperature, procedures must be provided to inspector and approved by the local regulatory authority.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Physical Facilities in Good Repair
Observation: Wall in the employee bathroom is in need of being repaired.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Bottles of sanitizer for spray bottles in the dining area were not 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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02/03/2015 | Routine | |
Facility has been thoroughly cleaned.
All violations have been corrected.
Back walk-in cooler observed at 37 F.
Excellent recovery!
No violation noted during this evaluation. | 11/12/2014 | Follow-up | |
Recommended doing self inspections daily to ensure employees are doing their assigned work.
Provided cooling logs to help with par cooked fries. Recommended separating pans and putting less on the pans to cool down foods more quickly.
When common name written on chemical spray bottles becomes where it is no longer easy to read, bottle must be re-labeled.
Ice buckets must be stored inverted.
Landing area and steps out the back door observed with heavy build-up of grease. This area should be cleaned immediately. Floor by the washing machine is in need of being cleaned as well.
Will return on/about 11/12/2014 to follow-up inspection.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee enter the kitchen, clean with degreaser, and began to handle food contact surfaces without washing 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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. (Small walk-in cooler connected to the beer walk-in cooler);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling* (corrected on site)
Observation: Par cooked French fries noted not being adequately cooled to prevent the growth of harmful bacteria. Food was voluntarily discarded.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) beef, cheese sauce, and marinara in the refrigeration unit is not properly dated for disposition. Product must be discarded within seven days.
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.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Mold observed on the ice deflector shield of the ice machine. Remove ice, wash, rinse, sanitize ice machine and refill.
Correction: Clean the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the bar is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Area surrounding grease trap is in need of being cleaned. Some trash noted on the ground next to the dumpster.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Fruit flies were noted by bus tubs at the bar. This area must be cleaned and treated. Strongly recommended monthly pest control.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Degreaser being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only quaternary ammonium that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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10/28/2014 | Routine | |
No TCS foods are being stored in the front portion of the beer walk-in.
If TCS foods are going to be stored in the beer walk-in, adjustment must be made.
No violation noted during this evaluation. | 08/04/2014 | Follow-up | |
Repair the wall in the employee rest-room.
Interior and exterior thermometer to the beer walk-in cooler was reading at 50 F. The only item being stored in this cooler, other than beer, was french fries that were cooling. French fries were moved into another cooler.
Do not leave foods (marinara) sitting out on the counter for long periods of time. Marinara was discarded.
Will return on/about August 04, 2014 to check on refrigeration.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. (boxes of food in the walk-in freezer);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in the pizza make table cold holding at improper temperatures. Foods were moved to the walk-in cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the pizza make table is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Ambient air temperature of the pizza make table observed at 60 F. Do not use this cooler until it can hold at the proper temperature.
Correction: Repair the refrigerator 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employees are not using the dressing rooms, designated area or lockers provided.
Correction: Employees should store personal items in lockers and/or a designated area.
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07/24/2014 | Routine | |
Operator explained that timer will be used for french fries. Written procedures should be provided to inspector.
- Critical: Food Contact with Equipment and Utensils*
Observation: Observed employee handling bags of raw chicken and bread wearing the same gloves.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in the walk-in were slightly elevated. Walk-in cooler observed at 43 F. Operator turned down cooler and cooler was reading at 34 F before leaving.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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04/17/2014 | Routine | |
Leak in the kitchen ceiling is being addressed today.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Same gloves were observed being worn touching hair and food.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Hot, par cooked fries were placed on top of foods, elevating the temperature. Place fries on sheet trays, on speed racks. Place speed rack in walk-in to cool fries.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- 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.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory at the bar.
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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01/08/2014 | Routine | |
Operator explained that time is being used in lieu of temperature for par cooked fries. If fries are going to be blanched the day of and are still in the cooling process, time starts from when they were blanched.
Written procedures explained what is done as far as fries should be submitted to the health department immediately.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door 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.
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10/17/2013 | Follow-up | |
Additional food temperatures: Shrimp (cooked) - 166.
If hose is going to be hooked up to mop sink, back flow prevention device is needed.
Ensure lemons for drinks are not picked up with bare hands.
A follow-up will occur on/about 10/17/2013.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cheese sauce & Marinara hot holding at improper temperatures.
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* (repeated violation)
Observation: Par cooked fries and diced tomatoes cold holding at improper temperatures. Do not leave par cooked fries out at room temperature. Diced tomatoes should be kept in direct air flow from the refrigerator. Diced tomatoes were voluntarily discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Toilet Rooms - Enclosed
Observation: Toilet room door 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.
- Toilet Rooms - Closing Toilet Room Doors (corrected on site)
Observation: Toilet room doors are being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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10/07/2013 | Routine | |
Par cooked fries are now being spread thin on sheet pans, on speed racks, and placed in the walk-in to cool.
No violation noted during this evaluation. | 07/05/2013 | Follow-up | |
Discussed using time for par cooked fries.
Thermometer needed for magic chef reach-in cooler.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Observed employee towel dry hands with a cloth towel.
Correction: After hand washing, hands should be dried by an approved method. Discontinue the use of towel drying to prevent the spread of bacteria onto clean hands.
- Critical: Cooling* (repeated violation)
Observation: Par cooked french fries (cooked between 10-10:30) noted not being adequately cooled to prevent the growth of harmful bacteria.
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* (repeated violation)
Observation: Par cooked fries cold holding at improper temperatures. Do not sit fries out at room temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- 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.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Plumbing System Maintained in Good Repair
Observation: Hose at the three compartment sink observed leaking.
Correction: Repair and maintain all plumbing components and fixtures.
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07/02/2013 | Routine | |
Discussed cooling methods with operator. Recommended placing par cooked fries on sheet trays on speed rack to cool down more quickly.
Consumer advisory should be fixed on menu immediately. Email menu prior to printing.
Recommended using time of par cooked fries. Fries must be cooled prior to holding at room temperature.
- Critical: Cooling*
Observation: Partially cooked fries noted not being adequately cooled to prevent the growth of harmful bacteria.
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 - Consumption of Raw or Undercooked Animal Foods
Observation: Foods on the menu that may be ordered raw or undercooked were not asterisked on the menu.
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.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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03/27/2013 | Routine | |
Additional food temperatures: Par cooked fries -43.
Facility has adequate metal stem thermometers, quaternary ammonium test kit, and employee health policy in place.
Reviewed cooling procedures of par cooked fries with kitchen manager.
Ensure foods are not left out on the counter.
Recommended using time in lieu of temperature on par cooked fries.
Self-closing door mechanism is needed for employee rest room door.
- Critical: Hands - When to Wash*
Observation: Observed kitchen employees changing gloves without washing hands in between.
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: Canadian bacon, par cooked fries and diced tomatoes cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Cleanser - Availability
Observation: No hand soap was provided at the hand sink in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Toilet Rooms - Closing Toilet Room Doors (corrected on site)
Observation: Toilet room doors are being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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12/21/2012 | Routine | |
Critical violations were corrected immediately.
Sanitizer in dish machine as well as three compartment sink are now at proper concentration.
Frequent hand washing was noted.
Facility is extremely clean and well organized.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
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. To minimize workload you can move to all single service utensils.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of several spray bottles of sanitizer as well as other cleaning products 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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02/17/2011 | Routine | |
Chlorine dish machine test at proper concentration. Chlorine test kit was available for dish machine.
Good food temperatures.
Facility is clean and well maintained.
Non-critical violation must be corrected within 30 days.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee was observed slicing celery with her bare hands.
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.
- 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. Quaternary test kit must be used to test concentration of sanitizer for the dispenser in the sink basin in the kitchen and the bar area.
Correction: Obtain a quaternary 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of the ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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11/18/2010 | Routine | |
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