8: 160 Observed employee in dish washing area handle dirty dishes to run through dish machine and then immediately handle stacks of clean dishes to put up. Corrective Actions: Inspector discussed proper hand washing with employee. Wash hands before handling clean dishes or utensils after handling dirty dishes.
10: 3030 No paper towels were present @ hand sink in front of ware washing area or @ bar hand sink. Paper towel dispenser near cook line was jammed. Corrective Actions: Management provided paper towels & unjammed dispenser. Ensure paper towels are provided @ all hand washing sinks @ all times.
16: 1700 (6c) (6d). Observed sani buckets on cook line with a quat level of less than 150ppm. Fresh buckets were made, solution level was still less than 150ppm. Facility utilizes an automatic chemical mixer/dispenser. Corrective Actions: More quat was manually added to increase concentration to correct level to properly sanitize. Have ecolab service dispenser to dispense quat @ 200-400ppm, but no less than 150ppm.
21: 0820 (A1) Observed rice parfait hot holding on serving/prep line @ 120°f. Rice was just made ~30 minutes prior according to cook. Corrective Actions: Rice was reheated in microwave to 188°f. Ensure all items are hot held @ 135°f or more.
22: 0820 (A2) Observed food items in 2 door meat fridge on cook line cold holding above 41°f. Items were pork ribs 68°f, hamburger (raw) 45°, chicken (raw) 50°. Door of fridge was ajar, cook stated door is left open because unit will freeze up. Observed food items in prep station cold holding above 41°f, such as coleslaw @ 45°f and sour cream @ 48°f. These items were doubled panned (placed on additional empty pan on prep top). Corrective Actions: Cook closed door to 2 door meat fridge. Keep this door closed. If unit freezes up, it needs to be serviced to function properly. Management voluntarily discarded sour cream @ prep station and removed extra pan from underneath coleslaw. Do not double pan items unless they are placed on ice. This can affect the temperature of the item.
23: 840 Observed cooked spaghetti noodles and cooked meatballs in bottom portion of a prep fridge that was past the date of expiration. Noodles were prepped on 1/5/23 and meatballs were prepped on 12/31/22. Noodles should have been used or discarded by 1/11/23, meatballs by 1/6/23. Corrective Actions: Cook voluntarily discarded. Other items were also noted as past the use by/discard by date put forth by establishment but within 7 day discard/hold time for VA food code. These items were discussed with management.
28: 3330 Establishments metal container that holds bulk quat container was marked as being sink & surface cleaner. Bottle of chemical was reviewed and it is Quat/Qac/QT-10. A bottle of unmarked yellow substance was also located in the bar area. Corrective Actions: Correctly label all chemical holders & bottles.
33: 810 Observed bulk metal pan of rice parfait in cooling walk in fridge that was tightly wrapped w/ aluminum foil. Corrective Actions: Ensure items are loosely covered or not covered at all until fully cooled to allow heat to escape & support proper cooling of food. Management removed foil.
48: 1530 Establishment did not have correct test strips present for the chemical sanitizer being used. Test strips present were for sink & surface sanitizer, not Quat that is in use. Establishment did not have test strips present to test hi-temp dish machine. Corrective Actions: Provide quat test strips & temperature strips to test sani methods used.
49: 1800 Observed accumulated amounts of mildew and food particles on bread racks. Corrective Actions: clean.
Additional Comments
Discussed difference in probe thermometer vs infrared thermometer w/ management. Infrared thermometer only checks surface temp of an item, not internal temp. This makes it inaccurate for food items. Use probe thermometer for food items. Discussed presence of drain flies in dish area & back prep area of kitchen. Ecolab came ~1 month ago & treated. Recommend another visit and cleaning of drains/sinks. Discussed employee health policy. Establishment is working on replacing door of cooling walk in fridge, it is separating/coming apart.
Food Temperatures
Description
Temperature
State of Food
sauteed onions
53 °F
Cooling
green beans (vwif)
34 °F
Cold Holding
rice
120 °F
Hot Holding
hamburger, raw (2 door meat fridge)
45 °F
Cold Holding
pork rib (cwif)
41 °F
Cold Holding
rice parfait
127 °F
Cooling
sliced toms (prep)
41 °F
Cold Holding
rice, corrected
188 °F
Hot Holding
chicken, raw (2 door meat fridge)
50 °F
Cold Holding
steak, raw (mwif)
33 °F
Cold Holding
ribs (2 door meat fridge)
68 °F
Cold Holding
mac & cheese
150 °F
Hot Holding
coleslaw (prep)
45 °F
Cold Holding
soup
160 °F
Hot Holding
mushrooms
68 °F
Cooling
sour cream (prep)
48 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
dish machine
hi temp
163
heat
180 °F
No records found
Equipment Temperatures
Description
Temperature
veggie walk in fridge
25 °F
meat walk in fridge
33 °F
cooling walk in fridge
40 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
(0 points)
OUT
8 Hands clean & properly washed.
COSViolation
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
