Reviewed employee health policy.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. For cooling the sauage gravy and beef chip gravy.
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. Had the operator put the gravys in the walk in freezer and stir discussed rmoving once 41 was verified with a thermometer.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The prepared ready-to-eat (RTE) Lasanga in the refrigeration unit is not labeled with a ""consume by"" date.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and walls under and behind equipment in the kitchen area noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/21/2016 | Routine | |
Discussed proper use of gloves and hand washing, cooling and re-heating processes.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Employee handling raw meat with glove hand then went to handle ready to eat food with the contaminated gloved hand.
Correction: Stopped the employee from handling the ready to eat food with the gloved hand had the staff remove the glove and wash hands out clean gloves on before handling the ready to eat food. Discussed cross contamination with owner and staff.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Frame of meat slicer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine concentation for the wiping cloth bucket measured above 200 ppm being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only chlorine based sanitizer at a concentration of 50-100ppm that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Operator corrected during the inspectio.
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04/30/2015 | Routine | |
Discussed cooling methods and employee health with staff leaving information for the operator in Spanish.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Staff handling sandwiches with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Operator corrected during the inspection.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate Foods removed from the steam table from breakfast covered in containers 4 inches deep placed in refrigeration.
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. Operator had staff place the food in the freezer during the inspection to rapidly cool the product. Discussed verifying the temperature of the food before removing from the freezer to refrigeration and stirring the product while cooling.
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12/10/2014 | Routine | |
N o risk factors viewed out of compliance discussed cooling methods and employee health. Operator kept having problems with the 2-door prep unit and replaced the unit.
No violation noted during this evaluation. | 08/27/2014 | Risk Factor | |
Operator called a refrigeration specialist for the prep unit and using time as a control for the top of the unit and discarding product in the bottom.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Cook handling biscuits with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Stopped the cook during the inspection explained using gloves or utensils the cook complied during the inspection.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the meat slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of meat slicer no less than every 4 hours or in between uses to prevent the growth microorganisms on those surfaces. Operator agreed to have staff properly wash, rinse and sanitize the slicer during the inspection.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the inside of the microwave and the shelving throughout the facility has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the handsink in the kitchen sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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04/22/2014 | Routine | |
Reviewed employee health with the operator. Observed very good cooling processes today.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Handling sandwiches with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Stoped the cook and discussed glove use operator complied during the insspection.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680). dishmachine did not turn wax paper black during the inspection.
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces. Operator switched to the three comparmnet sink to sanitize during the inspection. Operator had the dishmachine by the end of the inspection running above 180 truned wax tape black. Operator agreed to call dish machine company rinse temperature gauge not working.
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12/19/2013 | Risk Factor | |
Operator called refrigeration specialist during the inspection to look at sandwich preparation unit and small walk-in cooler. Employee health policy is in place. Leaving information for consumer advisry.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Food cold holding at improper temperatures in the preparation box.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Food was placed in the unit 2 hour prior relocated.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked eggs is/are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Leaving in formationthe consumer advisory.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the Kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials. Operator provided during the inspection.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors, walls, and ceilings in the kitchen and preperation area under and behind equipment noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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08/27/2013 | Routine | |
Leaving handouts for the operator. Leaving employee health flow chart.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The cook is 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. Leaving employee drink information for the operator. Operator corrected during the inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw Hamburger and eggs stored over bacon and other cooked items in the four door unit.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. Leaving a handout on food storage order for the operator. Operator corrected during the inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ham stacked to high in the preperation unit blocking air flow cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Operator relocated during the inspection to bring temperatures down. Discussed not stocking so mush so high blocking air flow.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Leaving a handout for the operator for consumer advisroy.
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03/26/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Joe's Place/Mineral Restaurant, 42 Davis Highway, Mineral, VA 23117 »