Virgil's Gullah Kitchen & Bar

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed an old inspection report with a score of 91 posted for public view. Corrective action - The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Insects, rodents, and animals not present — Inspector Note: Observed back door unable to self-close. Corrective action - PIC advised to repair the self-closing mechanism. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors.

Proper cooling time and temperature — Inspector Note: Observed large containers of cooked collard greens cooked 1-2 days prior (date marking label indicates prep date 7/20, 7/21) with internal temperatures above 41*F indicating that they never cooled properly (48*F-51*F). Corrected on site - discarded. 511-6-1.04(6)(d) - Cooling (P) (d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P 4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. P

Contamination prevented during food preparation, storage, display — Inspector Note: Observed boxes of food stored on the floor of the walk-in cooler. Corrective action - PIC advised to provide additional shelving units or racks to store foods at least 6 inches above the floor. Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed clean plates in the front food service area near expediting window not inverted to protect food contact surfaces during storage. Corrective action - PIC advised to protect food contact surfaces of clean plates and utensils during storage. Observed pots, pans, cutting boards, utensils, and other food service equipment stored in a screened exterior storage area. Corrective action - PIC advised to store dishes, utensils, and other food service items in a clean, dry area. Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed reach-in coolers near cooking equipment unable to maintain an ambient temperature of 41*F or below. Observed damaged gaskets on several reach-in coolers. Corrective action - PIC advised to have cold-holding units serviced/repaired and make other arrangements for food storage until repairs are complete. PIC also advised to have damaged gaskets replaced. Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no quaternary ammonium test strips to test the concentration of sanitizer at the 3-compartment sink available at the facility. Corrective action - PIC advised to obtain quat test strips. (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Nonfood-contact surfaces clean — Inspector Note: Observed food debris on the interiors of several reach-in coolers throughout the facility. Observed dirty gaskets on several reach-in coolers in the facility. Corrective action - PIC advised to have detailed cleaning performed on coolers throughout the kitchen and bar areas. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Hot and cold water available; adequate pressure — Inspector Note: Observed sinks throughout kitchen unable to meet required hot water temperatures. Corrective action - PIC advised to contact plumber as soon as possible for hot water restoration. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment.

Physical facilities installed, maintained, and clean — Inspector Note: Observed standing water on the floor of the warewashing area. Corrective action - PIC advised to have clear away standing water and maintain floors in the clean condition. Observed dusty ceiling vents throughout the kitchen area. Corrective action - PIC advised to have detailed cleaning performed on floors, walls, and ceilings. Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed unshielded light fixture in the front food service area over the steam table. Corrective action-PIC advised to have light shield replaced. Light Bulbs, Protective Shielding. 1. Except as specified in paragraph 2 of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. 2. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: (i) The integrity of the packages cannot be affected by broken glass falling onto them; and (ii) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. 3. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.

Insects, rodents, and animals not present — Inspector Note: Observed live flies throughout the kitchen area. Corrective action - PIC advised to employ adequate pest control measures to eliminate flies from kitchen and prevent their reentry. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed hand washing sink in the warewashing area and hand washing sink in the upstairs bar area unable to provide water at 85*F or above. Corrective action - PIC advised to have plumbing serviced so that all fixtures supply water at required temperatures. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dark matter with the appearance of mold dripping from the opening on the interior of the ice machine in the upstairs service area. Observed food residue build-up on the can opener blade at the prep table in the main kitchen area. Corrective action - PIC advised to have interior of ice machine and the can opener blade cleaned and sanitized. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dishes not being sanitized after washing. Corrected on site - PIC instructed dishwasher to soak clean dishes in sanitizer of appropriate concentration after washing and rinsing. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.

Proper cold holding temperatures — Inspector Note: Observed several TCS food items (sliced green tomatoes, salmon croquette mix, crab claw meat, cut cherry tomatoes, cabbage slaw, chicken sausage, raw salmon, raw shrimp, cooked noodles) held in cold-holding units at temperatures above 41*F. Corrective action - PIC placed ice bags on food containers to cool foods prepped today. Food items held overnight discarded.

Proper cooling time and temperature — Inspector Note: Observed large containers of cooked collard greens cooked 1-2 days prior (date marking label indicates prep date 7/20, 7/21) with internal temperatures above 41*F indicating that they never cooled properly (48*F and 49*F). Corrected on site - discarded. 511-6-1.04(6)(d) - Cooling (P) (d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P 4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. P

Time as a public health control: procedures and records — Inspector Note: Observed fried chicken wings held at room temperature using time as a public health control without written procedures or labeling to indicate when the food items were cooked/removed from temperature control and when they should be discarded. Corrected on site - containers were labeled with cook and discard times. Time as a Public Health Control. 1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P