The purpose of today's visit was to conduct a routine assessment. The following violations have been observed for the second time:
1. Improper cold holding
The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Use temperature logs to monitor cold holding temperatures
2. Do not turn off units to defrost (i.e., deli display cooler #1)
3. When refrigeration units are defrosting move all potentially hazardous foods to another unit in order to ensure items are maintained at 41F or below.
Please send the following to the Health Department within 7 days:
1. Written letter from supplier stating that salmon is farm-raised and pellet fed
2. Complete Consumer Advisory advisory for Lox on dine-in menu
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3): LOX (SMOKED SALMON)
Correction: PLEASE PROVIDE WRITTEN LETTER FROM SUPPLIER WITHIN 7 DAYS. Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: IN DELI DISPLAY CASE #1- POTATO SALAD, SALMON, EGG SALAD (46F, 44F, 47F).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ITEMS MOVED TO DELI DISPLAY CASE #2.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: CREAM CHEESE AND LOX BAGEL (DINE-IN MENU).
Correction: PLEASE SEND PHOTO OF UPDATED MENU WITH COMPLETE CONSUMER ADVISORY INFORMATION WITHIN 7 DAYS. 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.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: DELI DISPLAY COOLER #1 (44F).
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. UNIT WAS TURNED OFF TO DEFROST DURING INSPECTION. UNIT TURNED BACK ON BY PERSON IN CHARGE
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03/21/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. The following suggestions have been made in order to incorporate Active Managerial Control (AMC):
1. Create food temperature logs for all cold holding items and monitor logs daily
2. Continue to train all new and existing employees on Employee Health Policy (EHP) regularly
Please send the following to the Health Department within 10 days:
1. Updated menu with complete consumer advisory for lox (raw salmon)
2. Written letter from supplier that states salmon has been hot smoked at minimum of 145F for 15 seconds OR that it has been farm-raised and pellet fed.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3). RAW SALMON (LOX).
Correction: PLEASE OBTAIN WRITTEN LETTER FROM SUPPLIER THAT STATES 1) SALMON HAS BEEN HOT SMOKED AT A MINIMUM TEMPERATURE OF 145F FOR 15 SECONDS OR 2) FISH IS FARM-RAISED AND PELLET FED WITHIN 10 DAYS. Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: LOX (RAW SALMON)
Correction: PLEASE UPDATE CONSUMER ADVISORY INFORMATION WITHIN 10 DAYS. 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.
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09/03/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine assessment. Improper cold holding is a repeat violation that has been observed for the second time. Suggestions made to use temperature logs for each unit. Also advised to remove all potentially hazardous foods from units that are defrosting until the defrost cycle is completed. Recommended that items cooling be covered loosely to ensure food is cooled to 70F within 2 hours and 41F within a total of 6 hours. Provided temperature logs for use for all units.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: SLIDING 2 DR COOLER #1- POTATO SALAD (47F), CHICKEN SALAD (42F), AMERICAN CHEESE (42F).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. POTATO SALAD DISCARDED, CHICKEN SALAD AND AMERICAN CHEESE MOVED TO SLIDING 2 DR COOLER #2.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
Observation: Observed that clean CUTTING BOARDS were stored in an manner that exposed the item(s) to contamination. CLEAN CUTTING BOARDS STORED ON GROUND, PROPED UP BEHIND SLIDING 2 DR COOLER #3.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. ITEMS REMOVED FROM FLOOR AND PLACED IN 3-VAT SINK FOR CLEANING.
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04/27/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: soup, roast beef and chicken inside of sliding door #2
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Soup, roast beef and chicken was relocated to cool to down to proper temperature.
- Food Temp Meas Device with Small-Diameter Probe, when Required
Observation: The certified food manager could not provide a small diameter food temperature measuring device.
Correction: A small diameter metal-stemmed probe food thermometer shall be provided and readily accessible to accurately measure the temperature of thin foods such as meat patties and fish filets.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Front door and screen door open allowing the entry of insects and rodents..
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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12/12/2014 | Routine | |
- Mechanical Ventilation Required
Observation: Ventilation is not sufficient to keep rooms free of excessive obnoxious odors.--OBSERVED HEAVY ODOR IN ESTABLISHMENT DUE TO HOT OIL FRYER NOT BEING UNDER VENTILATION.
Correction: Provide mechanical ventilation at a sufficient capacity to minimize soiling of walls, ceilings, and equipment
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12/10/2013 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: --OBSERVED SLICED PASTRAMI AT 52F, HOT DOGS AT 48F, SLICED TURKEY AT 49F IN THE DELFILED 1DR UC PREP UNIT.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.--CFM MOVED ALL FOOD FROM THE DELFIELD TO THE TRUE 3DR PREP UNIT-HOLDING AT 41F OR BELOW. DO NOT PLACE PHF'S IN THIS UNIT UNTIL IT CAN HOLD A TEMPERATURE OF 41F OR BELOW. CFM WILL FAX OR EMAIL A COPY OF THE SERVICE INVOICE FOR THIS UNIT TO THE HEALTH DEPARTMENT.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:--OBSERVED POTATO SALAD, CHICKEN SALAD, EGG SALAD IN DISPLAY COOLER WITHOUT DATE MARKING.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
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07/01/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
EHS provided information on proper procedures for dishwashing.
Manager will relocate food and put food on ice. Display cases will be repaired and manager will call EHS when unit has been repaired.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Duties / Monitor Sanitizing Practices and Procedures
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, before and after putting on gloves or after engaging in any activity that could contaminate the hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Cooked potatoes stored on the floor and/or food stored less than 6 inches off the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:cut melons in front display #1 (corrected), pate, corned beef, tuna fish, coleslaw, chicken salad and egg salad inside of front display, sliced ham inside of Delfied cooler
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Food Contact Surface/Smooth, Easily Cleanable (corrected on site)
Observation: The food-contact surfaces of the following equipment and/or utensils are not finished to have a smooth, cleanable surface: strainer and food storage container observed cracked and broken
Correction: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be finished to have a smooth, easily cleanable surface.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: inside of display case #2
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Front display cases # 2 and # 3
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): on bottom door of display #3 located by the ice cream machine
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of containers that store clean equipment, outside of cooker and inside of all display cases
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: knives, bowls, pans, spoons.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink in the restroom was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Floor / Wall / Ceiling / Cleanability
Observation: Floors and ceilings observed with dirt and food debris in the kitchen and prep area.
Correction: Clean all floors, walls and ceilings to prevent contamination to food and non food contact surfaces.
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08/08/2012 | Routine | |
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