| No violation noted during this evaluation. | 03/30/2016 | Routine | |
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper temperature of the water of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
Correction: Ensure that the temperature is the proper temperature when using dishwasher. SPOKE TO REPAIRMAN, MIXING VALVE WAS ADDED TO WATERLINE
- Plumbing System Maintained in Good Repair
Observation: Plumbing under handsink is not draining properly.
Correction: Repair and maintain all plumbing components ans fixtures.
- Physical Facilities in Good Repair
Observation: Ceiling by walkin units are in poor repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/10/2015 | Routine | |
| No violation noted during this evaluation. | 09/22/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Food items ( chicken, potatoes) in the walkin refrigeration unit
Correction: Discard the food and ensure that 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)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: WALK IN REFRIGERATOR CONTINUES TO NOT HOLD THE FOOD AT PROPER TEMPERATURES. THIS UNIT HAS CONSTANTLY BEEN REPAIRED BUT ISSUES CONTINUES TO OCCUR.
Correction: THIS UNIT APPEARS TO BE UNABLE TO BE REPAIRED PROPERLY INORDER FOR CORRECT COLD HOLDING TEMPERATURES TO BE MAINTAINED. SPOKE WITH THE PIC AND THE ADMINISTRATOR OF THE FACILITY THAT THIS UNIT NEED TO BE REPLACED. ADMINISTRATOR IS SUPPOSE TO KEEP ME INFORMED OF THE STATUS OF THE REPLACEMENT, UNTIL THIS TIME WALKIN UNIT IS NOT TO BE USED TO HOLD TCS FOODS.
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06/25/2015 | Routine | |
fire in the kitchen
No violation noted during this evaluation. | 05/06/2015 | Other | |
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Chicken , beef noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. DISCARDED
- Cooling Methods (corrected on site)
Observation: The methods used for cooling egg mixturewere not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
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03/02/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee failed to wash hands before doning 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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: No sanitizing solution in the container holding the wiping clothes
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Meat, rice, etc cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Refrigeration unit is not consistently holding TCS foods at the proper temperature.
Correction: Repair or replace the unit. Due to the age of this unit, it is recommended that this unit not be used to store TCS foods.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Too much sanitizer in the 3 compartment sink
Correction: Use the proper amount of sanitizer in the sink
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10/22/2014 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Shell Eggs noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. DISCARDED
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Turkey, carrotts hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Turkey cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Walkin refrigerator is not keeping food at the proper temperature, sink basins are not holding water.
Correction: Repair the refrigeration unit so it is nolding food the proper temperature, repair the sink basins.
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06/30/2014 | Routine | |
| No violation noted during this evaluation. | 02/28/2014 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed chicken salad in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) slaw in the refrigerator, the food should have been discarded 4 ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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10/29/2013 | Routine | |
| No violation noted during this evaluation. | 07/03/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Rice pudding hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Grease Trap
Observation: grease trap is not containing grease properly, and it is overflowing to ground surface.
Correction: Replace or repair grease trap. Clean area around trap and lime area. MAINTANCE MAN STATES AREA WILL BE PRESSURE WASHED TODAY AND THAT HE IS IN THE PROCESS OF GETTING BIDS TO REPLACE TRAP, PLEASE NOTIFY HEALTH DEPARTMENT WHEN THIS WILL OCCUR.
- Pests - Controlling Pests*
Observation: Numerous gnats noticed in the dining room.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. This condition may be resolved by cleaning the grease trap issue.
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02/28/2013 | Routine | |
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