10: 3030 No paper towels were available at the bar handwashing sink at the time of the inspection. Corrective Actions: Paper towels were added to the handwashing sink at the bar.
10: 2310 Observed several small bar counter mats stored in the bar handwashing sink. Corrective Actions: Mats were removed from the bar handwashing sink at the tie of the inspection. Use handwashing sinks only for handwashing.
18: 0725 (6) The Person in Charge (PIC) stated that chicken wings are par-cooked to 140F, cooled and maintained in refrigerator until ordered, at which time the par-cooked wings are reheated to 165F. The PIC was not aware of and could not produce a written procedure for non-continuous cooking approved by the health department. Corrective Actions: PIC voluntarily discarded all par-cooked wings being stored in the kitchen refrigerator at the time of the inspection. PIC stated that non-continuous cooking will not be conducted until such time that written preparation and storage procedures for non-continuous cooking are received and approved by the health department.
22: 0820 (A2) (1) Overfilled container of raw shrimp cold holding at the improper temperature of 46F at the top of the container in the lowboy; shrimp at middle of container was 41F. (2) In-house ROP raw salmon filets and salmon bites measured cold holding at the improper temperature of 46F. (3) Raw beef tips (43F), ground beef patties (44F), and in-house ROP steaks (50F) all measured cold holding at improper temperatures. (4) Par-cooked chicken wings were measured cold holding at the improper temperature of 46F. Corrective Actions: (1) Shrimp from above the middle of the container was moved to a separate shallow container at the time of the inspection - do not overfill containers. (2) Raw salmon was moved to the Frigidaire combo bottom refrigerator in the office room at the time of the inspection. Salmon containers were also placed in ice baths. (3) Raw beef was moved to the Frigidaire combo bottom refrigerator in the office room at the time of the inspection. (4) Chicken wings were voluntarily discarded at the time of the inspection.
28: 3380 The multi-quaternary ammonium sanitizer being applied to food contact surfaces at the kitchen three compartment sink does not meet the required 200ppm to 400pm concentration. The sanitizing solution was measured at 150ppm. Corrective Actions: Additional sanitizer was added to the sink at the time of the inspection and was measured at an acceptable concentration of 200ppm. Maintain the proper concentration of sanitizing solution when in use.
29: 0870 (B1,2,3,5,6)(D1,2a,f,g,h,3,4)(E2,3,4) This food establishment was conducting a reduced oxygen packaging (ROP) process and does not have a HACCP plan as specified in 12VAC5-421-870B. Observations and discussion with the Person in Charge indicated that steaks were being processed with ROP after receipt from supplier. ROP steaks did not have any date, time or other labeling, and no HACCP plan was in place. Steak in ROP were being stored in the refrigerator. In addition, salmon filets were also being processed with ROP after receipt from supplier and thawing, and then maintained in the refrigerator in the ROP - 870C states that an establishment may not package fish using ROP unless fish is frozen before, during and after packaging and bears a label indicting that it is to be kept frozen until time of use. This also requires a HACCP plan which was not available. Corrective Actions: All raw fish and steaks in ROP were removed from the packaging at the time of the inspection and the Person in Charge agreed to cease all ROP processes until such time that an approved HACCP plan is available and in effect.
45: 2000 (A) (C) Single service items observed unprotected from contamination. Carry out containers were observed stored in the area of an open, dusty ventilation duct with the food contact surfaces exposed. Corrective Actions: The Person in Charge inverted the carry out containers at the time of the inspection to prevent environmental contamination. Consider relocation of these items away from the open ventilation duct.
47: 1570 Two door Economy reach in refrigerator in the kitchen was improperly cold holding at 46F (inside) while the outer gauge read 39F. Foods in this unit were not cold holding at or below 41F and were moved to other working cooling units at the time of the inspection. Corrective Actions: Repair/replace this refrigerator and maintain the proper calibration of gauges for accuracy in the intended range of use. A service call was placed for this unit at the time of the inspection.
47: 1580 The cutting board(s) at the kitchen make table was observed stained and scratched/scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Corrective Actions: Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
49: 1770 (B) Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of several frying pans. Corrective Actions: Clean or replace affected pans. Food contact surfaces of cooking equipment should be free of encrusted grease and soil.
55: 2820 Observed areas of missing floor paint/sealant in kitchen. Corrective Actions: Repair, repaint or otherwise reseal affected areas. Kitchen floor surfaces shall be smooth, durable, easily cleanable, and non-absorbent. Missing floor paint/sealant precludes proper cleaning and leads to collection of grease, food and other debris in cracks.
Additional Comments
Additional inspection comments: 1) All food purchased through Sysco and Sam Rust; no undercooked foods offered. 2) Renewal permit issued - expires 12-31-24. 3) Inspector will email ROP and HACCP information; all ROP activity shall be ceased until such time that an approved HACCP plan is in place.
Food Temperatures
Description
Temperature
State of Food
shrimp, raw - at middle of container (kitchen lowboy)
41 °F
Cold Holding
mac and cheese
160 °F
Hot Holding
ground beef patty, raw (Economy reach in refrigerator)
44 °F
Cold Holding
par-cooked chicken wings (Economy reach in refrigerator)
46 °F
Cold Holding
salmon bites, raw (Economy reach in refrigerator)
46 °F
Cold Holding
steak in-house ROP, raw (Economy reach in refrigerator)
50 °F
Cold Holding
spinach dip (kitchen lowboy)
41 °F
Cold Holding
salmon filets in-house ROP (Economy reach in refrigerator)
46 °F
Cold Holding
grits
146 °F
Hot Holding
green beans
165 °F
Hot Holding
tomatoes, sliced (kitchen make table)
39 °F
Cold Holding
shrimp, raw - at top of container (kitchen lowboy)
46 °F
Cold Holding
chicken, fried
206 °F
Cooking
sausage, cooked pieces (kitchen make table)
42 °F
Cold Holding
mashed potatoes
198 °F
Hot Holding
Rasta pasta cream sauce (kitchen lowboy)
41 °F
Cold Holding
spinach dip
197 °F
Cooking
cat fish, fried
168 °F
Cooking
cheese, shredded (kitchen make table)
46 °F
Cold Holding
rasta pasta sauce
205 °F
Cooking
beef tips
172 °F
Hot Holding
collard greens
168 °F
Hot Holding
beef tips, raw (Economy reach in refrigerator)
43 °F
Cold Holding
rice
164 °F
Hot Holding
mixed greens (kitchen make table)
41 °F
Cold Holding
chicken cubes, cooked (for salad)
165 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
three compartment sink at bar - NOT SET UP at time of inspection
manual; chemical
Steramine tablets
multi-quaternary ammonium
Ecolab single tray dishwasher
automatic; chemical
50
Ecolab sodium hypochlorite
chlorine
three compartment sink in kitchen
manual; chemical
200
Ecolab
multi-quaternary ammonium
No records found
Equipment Temperatures
Description
Temperature
single door upright reach in refrigerator (outer gauge, dry storage room)
40 °F
Artic cooler lowboy at bar (outer gauge)
34 °F
three compartment sink water
112 °F
two door Economy reach in refrigerator - inside gauge (kitchen)
46 °F
large white chest freezer - all food frozen (dry storage room)
small white Galaxy chest freezer - all food frozen (kitchen)
Frigidaire single door upright reach in freezer - all food frozen (office room)
two door Economy reach in refrigerator - outer gauge (kitchen)
39 °F
handwashing sink water
100 °F
Frigidaire combo, top freezer - all food frozen (office room)
