Discussed with the person in charge:
1. attendance at a food safety class - information given
2.
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The employees are drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw fish stored over the crab meat in the sandwich prep unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the slicer and can opener that are in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment 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.
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03/11/2016 | Follow-up | |
Discussed with the person in charge:
1. food storage
2. demonstration of knowledge - information provided
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his hands before engaging in food preparation before putting on new gloves.
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: Eating, Drinking, or Using Tobacco*
Observation: The employees are drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Package Integrity*
Observation: Observed damaged cans of ketchup stored where foods are offered for sale or service.
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Observed raw chicken stored over the hush puppies and raw fish stored over the crab meat in the sandwich prep unit. Observed raw hamburger stored over the tarter sauce and raw fish stored over the buckets of sauces and juice in the walk in cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the slicer and can opener that are in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed a spray bottle of Windex stored with the single service napkins on the front service area - not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/01/2016 | Risk Factor | |
Discussed the following with the person in charge: 1) all plastic food containers for the chicken wings are going to be replaced with smaller food containers to ensure that the equipment can be properly washed, rinsed, and sanitized.
This facility is in substantial compliance with the Virginia State rules and regulations regarding restaurants. Therefore permit is issued. Post your permit in an area where the public can see it.
Abbreviations: PIC- person in charge, WIC- walk in cooler, ST- surface temperature, RIC- reach in cooler
No violation noted during this evaluation. | 11/19/2015 | Routine | |
| No violation noted during this evaluation. | 08/12/2015 | Other | |
| No violation noted during this evaluation. | 07/15/2015 | Other | |
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