Overall good sanitation with new dumpster in place since last inspection - but some soiled containers with water remain in old trash enclosure. Good handwashing and glove use, good cold temperatures in main cooks box, but Rock star and preparation refrigerators for subs with food temperatures at 44-46 F more than 2 hours - unable to determine time. Corrective actions taken. Past excellent use of time recording items in notebook - not done since 6 Mar - as well as temperatures not taken and recorded since 6 Mar for refrigeration units/food. Resume taking and documenting temperatures for both to ensure foods are safe to use. Contact EHS when refrigeration units checked with status. Good storage and labeling. Sanitizer present at 200 ppm Cl. 3-4 packages of meat out in food/dish sink to prepare and put in cooks box for cooking. Suggest limit foods taken out to one package at a time *especially as only one staff member present and front counter is frequently busy allowing little time for back prep room work* and place in pan under cold running water - normal thawing in sink not more than 2 hrs with water 70 F or less - done.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Time and temperature controlled foods in the Rock Star and Sandwich make box (prep table) cold holding as follows: Roast beef 46 - was out, American cheese 44, Tomatoes 45, Pepper cheese 44, Provolone cheese 44 and 43, Swiss cheese 44, Bologna 44: Sliced tomatoes 46, Salami 44, Pepper ham 44, bologna 44. Foods present at least 2-2.5 hrs unable to find when put in boxes. Sliced turkey and ham done within last hr 48, 52 F.
Correction: All foods placed in refrigerators before owner started shift voluntarily discarded. Meats sliced since shift began kept in units but placed in pan on top of pan with ice. Food thermometer present in facility and calibrated at 31.6 F. Test foods within hr. and refill ice each hr for quality. Use time as a public health control to use prep table and Rock Star unit until repaired. Owner stated she will prepare meats as needed from cooks box in back prep room. Call right away for repairs and contact EHS when done. Ensure potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Documenting hot temperatures and time placed in hot box not done since 6 Mar 16 - Foods checked today all above 135 F - so will use as starting time.
Correction: Refresh with staff to take temperatures and record foods in log tracking time. Ensure food pans / liners are cleaned and sanitized before use and when food changed.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Pizza oven not operational - Large chest freezer lid broken (but food still frozen solid). Several pieces of unused equipment present both in back kitchen and behind facility.
Correction: Repair or replace broken equipment. Remove old unused equipment.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: New dumpster present with one lid open. Old garbage storage area with old soiled cans, some with several inches of water and debris in area. Storage area for refuse, recyclables, or returnables not maintained in good repair.
Correction: Have lid closed as soon as additional staff arrive. Clean old enclosure - suggest removing old cans etc. to avoid additional storage cleaning issues. Maintain storage area for refuse, recyclables, or returnables in good repair.
|
03/07/2016 | Routine | |
Facility sanitation improved, with equipment repaired, thermometer obtained, equipment temperature checks in place and labels for food using time present. Garbage collection as well as old unused equipment in and behind facility unchanged - discussed. Thermometer obtained not thin tipped, examples of thermometers checked on internet and thermometers that will work pointed out. Unit temperature logs stared and up to date - discussed, adding food temperatures and also doing representative samples for cooking etc. and recording in notebook or log. Also process for using time needs to be posted - as well as tracking log. EHS will spot check in 2-4 weeks.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: Digital thermometer obtained, but not thin tipped that reads at the tip. Unit calibrated at 33.5 - owner stated calibrated at 34.0 F. Discussed type of thermometer needed and examples viewed.
Correction: Obtain thin tipped instant read at the tip thermometer such as viewed during inspection. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following noted: *Pizza preparation refrigerator repaired and in use with cheese checked at 36-36 F stem temperature with new thermometer. *Pizza oven not working - continued issue. *Unused equipment stacked in front of service counter in back kitchen area etc.
Correction: Per owner - business rents building - equipment belongs to building owner who will not have equipment removed. EHS will follow up.
- Pests - Controlling Pests* (repeated violation)
Observation: No flies seen, likely from recent cold weather. Garbage collection still not adequate to exclude pests. Discussed with owner.
Correction: Correct surface for garbage collection area so easier to clean. Obtain larger dumpster type trash cans - and keep cans clean. Remove all debris from behind and beside building. Obtain and use good quality foot pedal trash cans inside facility prevent hand contamination and exclude flies. Clean soiled surfaces.
|
01/14/2016 | Follow-up | |
Overall mixed inspection. Handwashing not observed, but no violations seen. Good no bare hand contact, mixed food temperatures, poor use of time, good storage and labeling, sanitizer in place and tested at 100 and 200 ppm Cl. Facility overall clean with some additional cleaning needed for outsides of trash cans, speed rack and contents, brooms and outside garbage area. Flies noted inside of facility (about 4-5) on items stacked behind facility and in garbage area.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Toppings present in top of pizza preparation refrigerator cold holding from 44-47 F > 4 hrs. Toppings kept in unit top holding up to 4 days. Pizza prepared this morning present in hot display stand. All temperatures taken with EHS thermocouple calibrated at 31.9 F. Owner states she looked at unit temperature this morning - 43 F, no food temperatures done.
Correction: Discard cheese, pepperoni, sausage, ham, etc. Discussed, unit top holding not designed for storing food longer than one meal period or one day at the most. Suggest fill with less food, dispose of leftover at end of day and return clean sanitized pans to top holding area. Take food temperatures with calibrated, sanitized food thermometer. Generally refrigerators must be 36-39 to keep food at 41 F or below. Have unit repaired before using.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Small Piece items and wrapped sandwiches in the hot display case and hot self serve case not labeled with time. (items checked at 126-128 chicken wings, cheeseburgers etc.) Time label for food with time food left temperature control and time food must be served or discarded not present. Directions of how to use time as a public health control not posted. Discussed with owner - food prepared 1 hour ago.
Correction: Label all items that will not hold temperature in the hot display case - ensure if food is not served within 4 hours from when food was taken from adequate temperature control, it is discarded. Wash, rinse and sanitize all dishes / utensils in contact with food.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following noted: *Pizza preparation refrigerator cold holding above 41 F. *Pizza oven not working - continued issue. *Unused equipment stacked in front of service counter in back kitchen area etc.
Correction: Per owner - business rents building - equipment belongs to building owner who will not have equipment removed. EHS will follow up. Have refrigerator repaired before use.
- Good Repair and Calibration of Thermometers
Observation: First dial food thermometer checked calibrated at 29 F, not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Light Bulbs Protective Shielding
Observation: Bulbs used in hot display case not for food equipment labeled contains mercury. Case with sticker present - to order new bulbs for Hatco - phone number and part numbers given: 866-905-BULB - Part Number 02.03.043.00.
Correction: Order and replace bulbs immediately with bulbs safe to use in the unit.***
- Pests - Controlling Pests* (repeated violation)
Observation: 4-5 flies seen in kitchen. Flies present on stacks of soda crates etc. outside back door. Flies present in garbage enclosure. Contributing factors - items stacked outside facility, Garbage area cement not smooth with food and debris caught on surface, garbage cans in enclosure "empty" of garbage but all with putrid liquid, flies, gnats, mosquitoes etc. Old tires present outside enclosure. Grease dumpster with accumulations of burnt food on top of pour area. Outsides of garbage cans in facility, speed rack and contents soiled.
Correction: Correct surface for garbage collection area so easier to clean. Obtain larger dumpster type trash cans - and keep cans clean. Remove all debris from behind and beside building. Obtain and use good quality foot pedal trash cans inside facility prevent hand contamination and exclude flies. Clean soiled surfaces.
|
12/09/2015 | Routine | |
Overall mixed to good sanitation seen. Food temperatures, storage and labeling overall good with 1-2 cold holding items improperly stored, and not labeled and 4 items out of temperature - 1 with explanation but discarded due to other out of temperature items stored in same location. Good handwashing and glove use seen, sanitizer in place in each prep area tested at 200 ppm Cl and used. Food thawing, and dish process need improvement - discussed each. Garbage storage and unused equipment in and behind the facility continue create attraction for pests. Although thin tipped, fast reading thermometer present during last visit, unable to find today. Dial thermometers present, however, food temperatures not taken. SUGGEST taking and recording food temperatures - keeping a spiral notebook avoids loosing papers, waiting on spreadsheets etc. Dish method wash, sanitize, rinse - discussed, must do wash, rinse, sanitize 30 seconds to a minute (observed good sanitizing) then air dry done during inspection. Food temperatures taken EHS thermocouple, and thin stemmed fast reading thermometer - 2 with low batteries during inspection - all calibrated 32.1, 32.6 and 33 and facility dial thermometers calibrated at 32 x 3.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Bulbs used in the hot display case are neither heat bulbs, or shatterproof bulbs.
Correction: Replace bulbs with shatterproof, heat bulbs designed for hot display case. Contact EHS when done - as soon as possible and within a week.
- Utensils - In-Use - Between-Use Storage
Observation: Tongs stored on oven door handle subject to contamination and utensils stored in pan on bottom shelf of preparation table visibly soiled (not frequently used)
Correction: Use alternate location to store in use tongs, possibly sanitized area in front of fryer - clean and sanitize utensils and pan. Either store items in area not likely to become soiled or store in smooth durable cleanable container that has a sealable lid.
- Thawing (corrected on site) (repeated violation)
Observation: Raw chicken in bag in sink of cold water for 1 & 1/2 hrs surface temperature 80 F. Pork chops set out at room temperature - surface temperature 27 F.
Correction: Chicken removed from sink and placed in pan with ice in cooks box. Discussed correct thawing. Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Foods in the hot display case from 111 - 143. Items cooked sooner and in areas with less hot holding ability lower temperatures. Water well full (needs cleaned after closing) but large gap present between pans significantly reducing hot holding ability.
Correction: TEMPORARILY USE time as a public health control. Ensure labels are in place as discussed. Contact EHS when unit gap is covered, and bulbs are replaced.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following items in the 2 door commercial refrigerator "cooks box" tested out of temperature > 4 hrs except Roast Beef above temperature, but just out for use 1 hr ago - but stored near other out of temperature items so asked to discard as a precaution:
-Green Beans - 48 F > 6 days old
-RB - 47 F ? time
-Bag of Hot Dogs - 48 F
-BBQ 48 F
-Half used Turkey loaf - 46 F
-Round Ham - 44 F
Other items in unit 43 or below most 41, bottom raw items kept on ice not checked.
Correction: Items identified voluntarily discarded. Have maintenance done right away and contact EHS with results - provide copy of report for file. Check representative food temperatures at least every 2 hours so that if temperatures go up food can be moved to alternate refrigeration or placed in ziplock bags and placed in pans of ice in the unit until unit is repaired *Short term solution only. Per discussion air conditioning turned off at night - suggest leaving AC on as units must work much harder to maintain temperatures, and with 3 freezers, an ice machine and the cooks box in one room the room will become very hot.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Chest freezers with ice build up - very heavy in glass door unit. Pizza oven still out of order.
Correction: Defrost units - suggest keeping AC on in evening will help reduce ice build up. New oven due to arrive - contact EHS when unit arrives. Please provide copy of unit make, model and maintenance information.
- Pests - Controlling Pests*
Observation: 1-2 flies present in facility. The following noted that will provide breeding sites for flies and rodents:
-Garbage in collection area stacked in bags on top of cans - current cans not sufficient for garbage generated in facility.
-Trash cans in facility - 1 uncovered / 1 with lid that must be pushed in with hands or paper towels
-Unused equipment stored behind facility with one item inside kitchen provides attraction for pests especially rodents.
Correction: *Obtain and use larger covered trash cans - keep reasonably clean. Local person picks up garbage to take to dump - possibly increase when garbage is collected and taken to dump. (dumpsters are not available in this location)
*Facility trash cans should exclude flies - historical problem - and not pose a contamination to food workers hands. Please obtain and use good foot pedal trash cans with liners. Empty trash / garbage frequently.
*Remove unused equipment from the premises inside and outside the facility.
|
09/22/2015 | Routine | |
Overall mixed inspection. Noted Good food temperatures in most cold holding with some elevated temperatures in the pizza preparation refrigerator. Hot holding initially too low, then improved. Improper thawing, corrected when noted, improved capacity for garbage storage, but poor storage of garbage with empty soiled cans with lids present and garbage stored on top of cans. Some flies present about 3-5. Good sanitizing noted with wiping buckets in place at 200 ppm Cl and used, and overall good handwashing, with handwashing missed after handling raw poultry. Mixed employee health knowledge. ***Currently staff only clean the outside of the heads of lettuce. Discussed, all leaves must be rinsed under clean water before use. Owner and district representative present at end of inspection.
- Critical: Employee Health* (corrected on site)
Observation: Staff with mostly good knowledge of symptoms that require exclusion from facility, poor knowledge of diseases/close contact to diseases that require exclusion and are reportable and not aware of when to return to work. Flyer already given and posted on front of cooks box (reach in refrigerator in back kitchen) but not discussed.
Correction: Discuss actual policy with all staff, flyers are to help remember details of policy, but do not replace training. Policy reviewed with senior staff and owner.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Cook failed to wash hands after handling raw chicken and before scooping ice.
Correction: Hands washed. Ice machine tagged as for raw chicken only and to be emptied, cleaned and sanitized tonight. 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.
- Thawing (corrected on site) (repeated violation)
Observation: Bags of raw chicken thawing in 99 F water for about 1 hour. Surface temperature of chicken 69 F with calibrated thermocouple. Dish process incorrectly done while thawing chicken.
Correction: Chicken rinsed, iced and placed in cooks box. Sink cleaned and sanitized. Discussed correct thawing. Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Pork chops and wings in bottom holding of hot display case checked at 126-133 F < 4 hours with thermocouple calibrated at 32.1 F. Case initially checked at 155 in top holding and 128 in bottom holding. Bulbs appear to be regular bulbs in bottom holding. Staff state unit turned on and pre-heated prior to placing food in unit.
Correction: At end of inspection unit all within temperature 150's - 160's F. Use time as a public health control for pork chops and wings. Legs cooked during inspection holding above 135 F. Obtain and use correct bulbs for unit. If further problems, have maintenance done. Temperature check foods to ensure good hot holding.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sausage in top holding for the pizza prep unit checked at 45 F > 4 hrs (food present > 1 day. Other items within temperature. Bottom holding with no food present, but with standing water with papers to absorb water. Cheese discolored.
Correction: Sausage and cheese voluntarily discarded. Suggest only placing food in top holding when making pizza and keeping empty bins in place at other times. Prep units are for easy prep of meals and top holding is not designed for cold holding foods for extended periods of time. Have maintenance done on unit.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The following items stored incorrectly - in need of cleaning:
-Utensils stored in soiled single service pan
-Ice scoop stored on cardboard box
-Strainers/pan insert racks with build up of greasy substance.
Correction: Clean and sanitize these surfaces for food contact. Utensils and scoop placed in sink to clean and sanitize.
- Refuse - Outside Storage Prohibitions
Observation: Unprotected plastic waste bags used to store miscellaneous refuse are stored unprotected from pests and rodents outside the establishment.
Correction: Properly dispose of all refuse with food residue to prevent pest activity.
|
06/25/2015 | Routine | |
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment out of order:
Pizza oven, Roc star RIR
Correction: Repair or replace equipment.
- Refuse Outside Receptacles (repeated violation)
Observation: Garbage does not fit in cans provided,with no lids, allowing access to animals and pests. Meats and cheeses discarded today, "specially wrapped" so that animals will not tear up the garbage.
Correction: ENSURE that adequate garbage storage containers are obtained and used.
|
04/24/2015 | Follow-up | |
Overall mixed inspection. Excellent handwashing, good glove use, sanitizer in place and used, overall good food storage with 1-2 changes needed, overall good labeling with 2-3 items not labeled and one kept too long, all corrected. All temperature controlled foods in front counter reach in refrigerator cold holding above temperature. Facility with repeated missing fast reading food thermometer, making tracking food holding temperatures more difficult and testing thin foods impossible. Discussed with manager, taking cold / hot holding food temperatures is the only sure method to ensure foods are safely held. Garbage collection grossly inadequate for needs of facility and garbage repeatedly stored so that it attracts pests. Discussed eight major allergens and special requirements for fish. Follow up in one month.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: All time and temperature controlled foods stored in the front counter reach in refrigerator cold holding from 52-57 F for 4 hours or more. Items include: White American Cheese - 52, Prov cheese - 54, Swiss cheese - 52, Pepper cheese - 54, Yellow cheese x 4 - 52-54, Salami - 53, Peppered ham - 53, Cappacola - 54, Bacon - 57 F. All food temperatures taken with EHS thermocouple calibrated at 32.1 F.
Correction: All items voluntarily discarded. Ensure unit is repaired prior to using for time and temperature controlled foods (TCS). Discussed with manager, temperature checking food with a clean, sanitized, calibrated food thermometer, before beginning food prep for the day and no less than every four hours will ensure unsafe foods are not served. Checking foods sooner, every 2-3 hours will allow foods to be moved to alternate cold holding and reduce waste.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment out of order:
Pizza oven, Roc star RIR
Correction: Repair or replace equipment.
- Refuse Outside Receptacles
Observation: Garbage does not fit in cans provided,with no lids, allowing access to animals and pests. Meats and cheeses discarded today, "specially wrapped" so that animals will not tear up the garbage.
Correction: ENSURE that adequate garbage storage containers are obtained and used.
|
03/24/2015 | Routine | |
EHS to facility for follow up inspection. Overall improvements made, however, all issues not completely corrected. Inspection report no longer allows for editing violations. Items reviewed:
3270: Pest control. Garbage collection not done in a manner that will exclude pests. Garbage now in cans, however, it does not fit in the cans, and is not covered with any lids. Discussed with owner, garbage must be contained in containers with tight fitting lids to exclude pests. Obtain larger cans with tight fitting lids. (facility in a location that is unable to get dumpster service).
1510: A thermometer was obtained, however, it is not thin stemmed, instant read thermometer required for the type of foods in the facility. Obtain thermometer that will accurately temperature check thin, small foods.
1570: Equipment - unused, broken etc. Facility with several pieces of equipment present that need to be repaired, replaced or removed. Ice machine not working for over a year, sandwich make box not working for over a year, tabletop food display case not used, Autofry not used, Pizza prep unit in need of repair, chest freezer with frozen food, but lid broken and duct taped together.
Per staff present, new district manager in place, with plan to replace the ice machine and repair the make table. Per owner unused items not removed as a truck was not available. Pizza prep table repaired. Chest freezer still in poor condition.
Suggest: Remove unused items right away. Repair or replace freezer, ice machine and sandwich make box. Unused, broken equipment takes space for good storage and provides harborage for pests.
2470: Garbage collection area in poor condition. Area cleaner, however, unable to open latch and door. Repair enclosure, easy access to discard garbage correctly (previously bags thrown over enclosure as door could not be opened) is essential.
3170: Facility in poor repair. Previously wall in kitchen below sinks with area for pipe access that was open to the outside (daylight could be seen through the space). Hole covered, wall not smooth but easy access to facility by pest removed. Ceiling tiles not changed, however, thin plastic cover to tile pieces no longer hanging down.
3300: Unnecessary items kept. Kitchen cleaned and organized. Some unnecessary items may be present, but overall kitchen much improved.
***Please ensure remaining items are corrected right away. Issues will be checked during next inspection. Flyer with examples of thin stemmed instant read thermometers sent.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: ***1) Pizza prep refrigerator with standing water in the bottom and newspaper lining the bottom to absorb the water. Food cold holding at the highest allowable temperature.
2) Unused, out of order Ice Machine and Old Prep Refrigerator kept in facility.
3) Chest freezer with lid that is duct taped and does not close properly.
Correction: Repair or replace broken equipment. Suggest not using bottom holding until unit maintenance done and unit can reliably cold hold food at 41 F or below. Standing water in the bottom of a refrigerator is generally an indication of malfunction. Remove all unused equipment.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: 1) Outside garbage enclosure designed and built too small to accommodate garbage from facility. 2) Enclosure in state of disrepair, with door unable to be opened. Per staff, bags are thrown over the wooden fence that is around the rough cement pad. 3) Garbage bags stored in enclosure not in cans with tight fitting lids so that it is open to all pests. 4) Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: Garbage must be collected and stored so that it does not accumulate inside the facility. It must be stored in dumpsters or cans with tight fitting lids to prevent access to pests, and prevent pest infestations near the facility. Garbage enclosures must be kept in good repair. The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Garbage not adequately stored to prevent pest infestations. Flies noted in facility.
Correction: The presence of insects, rodents, and other pests shall be controlled as they can spread disease organisms to people through food.
|
01/29/2015 | Follow-up | |
EHS to facility for follow up from NOV I issued in Nov 2014. ***New database in place with ability to edit previous alleged violations no longer available*** Most critical issues corrected prior to inspection. Wastewater drainage lines for the kitchen redone following suggestions offered by the building officer and per staff working well. 3 vat sink in use cleaning raw meats for cooking at this time so compartments not filled and emptied. Garbage holding in trash enclosure not corrected, with bags of garbage not placed in cans with tight fitting lids. Generally garbage that is not stored correctly in the summer attracts and provides breeding site for flies and other animals, and in the winter attracts rats, cats and other feral animals. No flies noted in facility during this follow up inspection. Meat / cheese slicer again with dried on food debris, cleaned and sanitized during this inspection and removed as repeat alleged violation. Observed good handwashing, good gloved use, good food storage and time labeling, and sanitizer in place at 100 ppm Cl and used. Building, equipment, and storage issues still present. . Follow up for garbage and non-critical issues will be done in one month. NOV II will not be issued at this time.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Cases of drinks and other food items stored directly on the floor along with broken equipment etc. so that effective cleaning cannot be done and pest harborage is present.
Correction: Store all items on shelving with the bottom shelf at least 6 inches from the floor or with wheels to allow for adequate cleaning.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: ***1) Pizza prep refrigerator with standing water in the bottom and newspaper lining the bottom to absorb the water. Food cold holding at the highest allowable temperature.
2) Unused, out of order Ice Machine and Old Prep Refrigerator kept in facility.
3) Chest freezer with lid that is duct taped and does not close properly.
Correction: Repair or replace broken equipment. Suggest not using bottom holding until unit maintenance done and unit can reliably cold hold food at 41 F or below. Standing water in the bottom of a refrigerator is generally an indication of malfunction. Remove all unused equipment.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: 1) Outside garbage enclosure designed and built too small to accommodate garbage from facility. 2) Enclosure in state of disrepair, with door unable to be opened. Per staff, bags are thrown over the wooden fence that is around the rough cement pad. 3) Garbage bags stored in enclosure not in cans with tight fitting lids so that it is open to all pests. 4) Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: Garbage must be collected and stored so that it does not accumulate inside the facility. It must be stored in dumpsters or cans with tight fitting lids to prevent access to pests, and prevent pest infestations near the facility. Garbage enclosures must be kept in good repair. The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) Wall by 3 vat sink with a hole present that goes to the outside of the building allowing access for pests such as rodents.
2) Some ceiling tiles coming apart.
Correction: 1) Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
2) Replace damaged ceiling tiles with white or off white tiles that are smooth, durable, cleanable tiles.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Garbage not adequately stored to prevent pest infestations. Flies noted in facility.
Correction: The presence of insects, rodents, and other pests shall be controlled as they can spread disease organisms to people through food.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
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.
|
12/30/2014 | Follow-up | |
Overall mixed inspection with good employee food safety practices, but repeat, facility issues, including drain water not draining properly and overflowing into catch lid, keeping waste water in the kitchen and limiting employee use of water for dishes, handwashing, cleaning food etc., some flies present and garbage stored in a manner that allows easy access and breeding site for flies and other pests. Some staff without current district food handler cards. Ensure all staff have current district food handler cards. Suggest that owners also obtain district food handler cards for basic food safety training. Good knowledge of symptoms for employee health policy, uncertain of reportable diseases or return time - review policy. NOV will be issued with scheduled follow up inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: *Repeat violation for unwashed fruit and vegetable storage. 1) Employee food, including homemade items such as chili, one container with mold, stored in the "Rock star" reach in refrigerator with facility food. Additionally, food in unit cold holding at *48 F.
2) Unwashed vegetables stored above ready to eat food in the Rock Star refrigerator.
Correction: 1) Employee food removed and discarded during inspection. If employee food is kept in the facility, best practice would be a separate refrigerator with food safely held at 41 F or below (to prevent food service worker illness). If a separate unit is not used, a tray or pan labeled "staff food" can be placed below and separate from all facility food. Food cannot be stored so that food that is not from an approved source can in any way get into or on facility food or containers etc.
2) Store unwashed fruits and vegetables below and separate from ready to eat food and separate from raw meats.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Cases of drinks and other food items stored directly on the floor along with broken equipment etc. so that effective cleaning cannot be done and pest harborage is present.
Correction: Store all items on shelving with the bottom shelf at least 6 inches from the floor or with wheels to allow for adequate cleaning.
- Thawing (corrected on site)
Observation: Bag of raw chicken and box of pork chops present in the third compartment of the 3 vat sink. Per staff, food not taken out by them, must have been present for > 2 hours. Surface temperature of each taken and 43, and 44 F.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F. 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process. Place foods in the refrigerator / prep now before further time and increased temperature would make food unusable. *Do not thaw chicken and pork chops together to prevent cross contamination.*
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Boxed wings checked at 116 F present for 3.5 hours.
Correction: Discussed, piece items boxed for self service unlikely to have good hot holding temperatures. Suggest using time. Label each container with discard time, and if food is not sold within 4 hours after taken from cooking or adequate hot holding, discard food. Ensure a flyer is posted with the process for using time listed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes cold holding at *48 F > 4 hours in the Rock star refrigerator. Previously this unit with temperature issues and used only for fresh produce.
Correction: Tomatoes voluntarily discarded during inspection. Ensure unit maintenance is done and unit can reliably cold hold food at 41 F or below before resuming use for time and temperature controlled foods.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Leftover cheese due to discard twelve days ago present.
Correction: Cheese voluntarily discarded during inspection.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Sanitizing Solutions, Testing Devices
Observation: Swimming pool type test strips present for testing Chlorine sanitizing solution - with 0-2-5 and 10 parts per million (ppm) present on color chart. ***Solution present and used initially well over 200 ppm Cl.
Correction: Remove test kit and obtain correct type of test kit that can test solution 0-200 ppm Chlorine. Some test paper left for use. Obtain correct test kit by using number used by health department, OR ordering on line, OR obtaining from supplier, OR restaurant supply store. Sanitizing solution changed to 200 ppm Cl.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: ***1) Pizza prep refrigerator with standing water in the bottom and newspaper lining the bottom to absorb the water. Food cold holding at the highest allowable temperature.
2) Unused, out of order Ice Machine and Old Prep Refrigerator kept in facility.
3) Chest freezer with lid that is duct taped and does not close properly.
Correction: Repair or replace broken equipment. Suggest not using bottom holding until unit maintenance done and unit can reliably cold hold food at 41 F or below. Standing water in the bottom of a refrigerator is generally an indication of malfunction. Remove all unused equipment.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Dried on food debris present on the meat slicer.
Correction: Ensure unit is cleaned and sanitized before use and no less than every 4 hours if continually in use.
- Critical: Plumbing System Maintained in Good Repair*
Observation: 1) Drains from the 3 compartment sink, the handwashing sinks and the mop sink not draining properly, with overflow water going into a lid placed under the piping.
2) Open drain line near the mop sink.
Correction: 1) Properly repair the drain/s to ensure that water is adequately drained and all sinks can be used as designed to complete dishwashing, cleaning food, handwashing and disposal of mop water without rationing water to prevent overflow of wastewater into the facility.
2) Remove or cap off unused drain lines.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: 1) Outside garbage enclosure designed and built too small to accommodate garbage from facility. 2) Enclosure in state of disrepair, with door unable to be opened. Per staff, bags are thrown over the wooden fence that is around the rough cement pad. 3) Garbage bags stored in enclosure not in cans with tight fitting lids so that it is open to all pests. 4) Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: Garbage must be collected and stored so that it does not accumulate inside the facility. It must be stored in dumpsters or cans with tight fitting lids to prevent access to pests, and prevent pest infestations near the facility. Garbage enclosures must be kept in good repair. The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities in Good Repair
Observation: 1) Wall by 3 vat sink with a hole present that goes to the outside of the building allowing access for pests such as rodents.
2) Some ceiling tiles coming apart.
Correction: 1) Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
2) Replace damaged ceiling tiles with white or off white tiles that are smooth, durable, cleanable tiles.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Build up of dust on ceiling and vent above pizza area.
Correction: Clean before or after opening to avoid contamination of equipment or food, and routinely clean.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Garbage not adequately stored to prevent pest infestations. Flies noted in facility.
Correction: The presence of insects, rodents, and other pests shall be controlled as they can spread disease organisms to people through food.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
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*
Observation: Several unlabeled bottles of chemicals present on shelving in the storage area of the kitchen. Additionally store bought can of roach spray present, that staff members state they do not know what it is used for, but it has been present for some time.
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. Additionally, ensure if any pest control spray is used within the facility it is used by a certified pest control operator. Pesticides must be stored separately from food prep areas, containers, and food and separate from other chemicals.
|
11/14/2014 | Routine | |
EHS to facility for follow up. Noted, tabletop refrigerator with previous temperature problems checked at 36 F, but no longer used to hold time and temperature controlled foods. Did not note leftover labels or utensil storage. Garbage storage improved, with some addition improvements needed. Plumbing - drainage system directly affects the level of sanitation and food safety. Please send plumbing reports as requested, and relay to EHS planned steps/improvements other than staff manually holding drain covers to prevent overflow of drain lines. Facility storage of old equipment and storage of items on the floor must be addressed to adequately improve then maintain good pest control.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Crates of soda etc. stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning ice machine, old preparation refrigerator etc. present in back preparation room for several months to over a year/s. Unused and non-functioning equipment **provides ideal harborage for pests, **takes up space that could be used to put good shelving in place and properly store items placed on the floor - allowing for adequate cleaning, early detection of signs of pests and improve pest control. Per "owners" of business, facility and equipment belong to building owner, who will not remove equipment. Signs of roaches and mice seen during separate regulatory inspection.
Correction: Work with building owner to ensure ALL old unused or non-functioning equipment is removed from the premises.
- Critical: Plumbing System Maintained in Good Repair (repeated violation)
Observation: 1) The sink basin at the kitchen handwashing sink is slow to drain. 2) Drain line that begins at the handwashing sink and is part of the drain line for 3 compartment sink is propped up by containers etc. is in poor repair. 3) 3 Compartment sink sanitized compartment - the only compartment that drains to indirect drainline - overflows the drain when emptied. EHS filled to minimum amount needed to sanitize dishes, let out drain, and unless manually holding drain cover to allow only trickle of water out at a time, noted drain overflowed the "catch funnel" for the indirect drain line. 4) Found during separate regulatory visit that bathroom drain trap not working correctly allowing fowl odors to permeate the bathroom. Per staff bathroom is cleaned at least twice/day.
Correction: **Per manager plumber has been to facility to check drain lines and make repairs. **Send copy of plumber report to Health Department for inclusion in record, and to allow EHS to contact plumber and discuss drainage issues. **Repair/replace trap to ensure bad odors do not back up into the bathroom. **Repair and maintain all plumbing components and fixtures.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: No flies noted this morning. Garbage enclosure improved so that it will not hold water and be a breeding site for mosquitoes and flies. Garbage in uncovered soiled cans.
Correction: Ensure all garbage is bagged and placed in reasonably clean garbage cans with tight fitting lids to prevent access by pests. Open garbage attracts pests and provides an excellent breeding site for flies.
|
08/08/2014 | Follow-up | |
Overall good staff (not new staff member) handwashing, glove use and knowledge. Sanitizer in place at 200 ppm Cl and used for food contact surfaces. Poor food cold holding and safety practices to monitor as no food thermometer present. Follow up food temperatures - proper thermometers present, garbage collection, leftover labels and food storage, utensil storage, employee food handler cards, employee health policy knowledge and status of pests (flies).
- Person in Charge (repeated violation)
Observation: New staff member without a district food handler card - locality method to ensure all staff have a minimal amount of food safety training and knowledge.
Correction: Ensure all staff have current Western Tidewater Health District food handler card before working in food service facility.
- Critical: Employee Health* (corrected on site)
Observation: New employee not aware or employee health policy, unable to tell what symptoms would bar a food service worker from working.
Correction: Train all staff and require employees or applicants to 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 and to remain home for symptoms such as fever, vomiting, and diarrhea etc. Symptoms discussed during inspection.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location
Observation: Crates of soda etc. stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Meats and cheeses stored in the tabletop refrigerator - meats sliced 3-3.5 hrs ago checked at 47 F with EHS thermocouple calibrated at 32.3 F. Facility staff not checking food temperatures as no food thermometer available for use. Cheeses present for 1 day.
Correction: Cheeses voluntarily discarded. Meats placed on tray in chest freezer for 15 minutes rapid cool to transfer to bottom holding of pizza prep table checked at 32 F. Cold holding foods at 41 F or below is essential to prevent the rapid growth of harmful bacteria that may cause serious illness or death. To ensure foods are held at the proper temperature and are safe to serve, check food temperatures with a calibrated, sanitized food thermometer.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Leftover chili and cheese in cooks box not properly dated for disposition.
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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning ice machine, old preparation refrigerator etc. present in back preparation room for several months to over a year/s.
Correction: Remove any unused or non-functioning equipment from the premises.
- Plumbing System Maintained in Good Repair
Observation: Mop sink drain not connected. Sink soiled with greasy debris.
Correction: Repair mop sink immediately. If current system is not sufficient to drain properly and does not effectively remove grease from the wastewater, ensure system is altered and works properly.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Drain line that begins at the handwashing sink and is part of the drain line for 3 compartment sink is propped up by containers etc. is in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the kitchen handwashing sink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Critical: Pests-Controlling Pests*
Observation: Flies present in facility. Trash collection area recently "built" with discussion that enclosure will not be cleanable, will hold water and is not sized to hold volume of garbage generated from facility. Trash enclosure area with trash cans turned upside down and empty. Several bags of garbage on the "cement" floor stored in 1-2 inches of putrid water. Enclosure with cement walls about 6 inches high with pressed wood "liner" originally described as frame for cement. From previous observation cement "rough" and not easily cleanable. Observed methods are not being used to control pests
Correction: Provide a garbage collection area that has a impermeable surface that is easily cleanable. Use enough trash cans of sufficient size to hold bagged garbage. Enclosure walls (cleanable wooden fence type) sufficient if cement floor and "walls" were properly designed and if enclosure were of sufficient size to accommodate garbage. Open garbage and putrid water attracts pests and provides an excellent breeding site for flies.
|
06/30/2014 | Routine | |
Follow up inspection conducted to address the following issues:
-Training 2 staff members, including 1 owner without required food safety training. Ensure district food handler cards obtained immediately.
-Handwashing sink at front counter unable to be used due to drainage problems. -Corrected
-*3 vat sink not draining correctly - Have plumbing changed to direct connection. POST DIRECTIONS SINK TO BE CLEANED AND SANITIZED BEFORE EACH USE.
-Note: Mop sink drain not connected: Please repair right away
-Handwashing: Good
-Leftover labels in place throughout
-Food in top holding pizza prep - appears fresh, date labeled, and covered, temperature checked at 41 F stem temperature for cheese.
-Food storage corrected including bags of food to prepare for the public stored in self service freezer in the customer area: Corrected. Food discarded.
-Vents and adjacent areas cleaned.
-*Garbage previously stacked in kitchen: Corrected: New garbage enclosure installed to the side of the building. Noted, enclosure not constructed 1) large enough to hold all of the garbage 2) with cement sides and no floor drain so that pad will be very difficult to clean 3) pad rough and will be very difficult to keep clean Suggest: Add an additional enclosure for the garbage that is large enough to contain the most garbage collected in the time frame between pick up and disposal, and with a smooth cleanable cement pad and a way to clean the pad when soiled. Garbage present today not contained in cans with sealable lids to prevent access by flies and other animals.
*Excess items stored in the facility, improved but some excess items still present - ESP old unused, broken equipment owned by owner of building. Ensure all old unused equipment is removed.
*Instant read food thermometer that reads at the tip not present.
Significant improvements seen.
No violation noted during this evaluation. | 04/03/2014 | Other | |
Overall mixed to poor inspection. Plumbing issues directly impact sanitation. Good handwashing by cook and initially poor handwashing by front counter staff member. Good overall food temperatures, sanitizer in place and used, and good employee health policy knowledge. Issues that may lead to food contamination such as storage in public area, dusty ceilings over prep areas, and collection of garbage in kitchen.
**Food in top holding of pizza prep appear dried out and "old". Per staff food kept in top holding for a week. Preparation refrigerations - especially top holding, not meant for long term holding, and new food in clean, sanitized containers are normally changed, between 1 to 3 times per day. Ensure foods are not kept past 7 days, and all open food is tracked for holding time. Follow up in 1 week.
- Person in Charge
Observation: 3 of 5 staff members with no or outdated Western Tidewater Food handlers cards. Staff member present with no card, uncertain when sanitizing is done, and with poor personal hygiene.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Staff member without washing hands when entering facility after smoking and again before putting on gloves and making a sandwich.
Correction: Hands washed after discussed. Ensure hands are washed when entering kitchen, before touching any kitchen equipment and especially before preparing food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwashed vegetables and shell eggs stored over ready to eat foods.
Correction: Storage discussed, and storage corrected.
- Food - Miscellaneous Sources of Contamination
Observation: *Sandwich rolls, roll ups, and pizza material stored in self serve freezer in the retail area of the store where food is accessible to the public at large before staff remove items to prepare food for customers from the restaurant part of the facility.
Correction: Discard items stored where food may be touched or even tampered with and is not under supervision. ENSURE only individually wrapped, single service items are stored in the retain freezer for customers.
- Food - Miscellaneous Sources of Contamination
Observation: *Garbage collected and held in bags in kitchen next to the main prep table until "someone comes to get it
Correction: *Ensure all garbage is removed from facility no less than each day and more frequently when needed and is held in sealable garbage cans until collected for disposal.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pork chops in hot display case holding at 120 < 1 hr. Cook states not immediately placed in hot hold after cook - facility busy and only one staff member at time.
Correction: Cook chose to use time for chops, discard by 3 pm, ensure pans etc are changed at that time.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No leftover labels seen in the facility for commercially prepared or prepared foods.
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.
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: Scraping tool used to chop foods on the grill.
Correction: Remove tool from food prep area and ensure only food grade utensils are used for food preparation.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice machine and old refrigerator out of order.
Correction: Repair or replace items.
- Critical: Handwashing Lavatory*
Observation: Front service counter handwashing sink out of order, per staff sink will not drain and backs up.
Correction: Ensure sink and underlying plumbing issues are corrected immediately.
- Critical: Plumbing System Maintained in Good Repair
Observation: Standing waste water present in "funnel" present in drain line for 3 vat sink to provide air gap, with inverted lid under funnel and also with waste water present. When water run, additional waste water did not spill out of drain.
Correction: Ensure drainage issues are corrected immediately.
- Refuse Outside Receptacles
Observation: Facility with 5 trash cans with sealable lids all stacked up and not in use, per staff owners want to install holding area before using.
Correction: Dispose of garbage in sealable cans immediately.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Multiple items present in kitchen / back room that are no longer working, not in use or kept for other places.
Correction: Remove all unused items, all items not for this facility, and repair or remove all out of order items. Ensure all items kept in facility are properly stored on shelving at least 6 inches off of the floor for adequate cleaning and prevention of pest control.
|
03/27/2014 | Routine | |
Overall very good sanitation. Facility overall clean and well organized. Overall good food temperatures and per owner food temperatures are now routinely taken but not recorded. Encourage recording temperatures, and ensure temperatures are taken no less than every 4 hours. Good food storage and labeling, good handwashing, good glove and utensil use, good sanitizing with 100 ppm Cl. Per owner kitchen AC out of order for 1 week, parts due in for repair tomorrow. Vent covers in pizza area with dust build up. Ensure they are cleaned when facility is not open - no food or food containers out.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in tabletop unit cold holding above 41 F as follows:
Cheeses, 48-49 stem temps uncertain how long
Turkey, ham, salami, 45 < 1-2 hrs
Roast beef 47 F > 4 hrs
Correction: CORRECTED DURING INSPECTION: Foods in unit for at or > 4 hrs and unknown time frame voluntarily discarded. Meats moved to Rockstar reach in refrigerator.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: Dumpster door missing, and bottom area rusted out.
Correction: Replace
- Physical Facilities in Good Repair
Observation: Can see light through small spot in wall by the 3 vat sink.
Correction: Repair.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Unused items such as old make table in back room, and large stack of bread racks outside.
Correction: Ensure unused, unneeded items are removed.
|
07/16/2013 | Routine | |
Overall excellent sanitation. Noted good handwashing, good glove and utensil use, good food temperatures, storage and labeling. Food prep surfaces clean and sanitized with 200 ppm Cl. Facility with unneeded items and items stored on the floor. Discussed, remove unneeded items and obtain and use shelving for stock. Ice machine with leak at top, owners plan to replace. Ice bucket not food grade. Discussed, use food pans to transport ice to ice bins for lobby drink machines.
No violation noted during this evaluation. | 01/08/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Drewryville Fas-Shop, 12037 Southampton Parkway, Drewyville, VA 23844 »