Good job of maintaining proper food temperatures. Good job of hand washing.
- Person in Charge (repeated violation)
Observation: Employees are not inspecting the food receipt. EHS asked PIC were they inspecting the deliveries and he said they were delivered at night and they were not monitoring the deliveries.
Correction: Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures and they are stored in a manner that prevents contamination during shipment or transport.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. EHS asked about food handlers cards and PIC told me that one employee does not have their card.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food. EHS observed sandwich prep employee wearing a diamond wedding ring.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. EHS observed lettuce stored on floor in walk in freezer. PIC removed;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered. EHS observed dumpster side lid open. PIC closed.
Correction: Cover all waste containers when not in continuous use.
- Mops - Drying Mops (corrected on site) (repeated violation)
Observation: Mops not hung up to air dry. EHS observed mop lying in mop sink. PIC hung mop to dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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12/03/2015 | Routine | |
A few items were with in the danger zone temperature but were with in the 4 hour rule. The items were placed in the walk in to drop temperature. The area of concern has a lot of heat surrounding the area so please monitor the food temperatures accordingly. Update food handler cards for facility.
- Person in Charge
Observation: Employees are not inspecting the food receipt. Per manager Reinhart is delivering foods as drop key. This is against the food regulations, Please correct right away. Observing food deliveries is the first step in preventing contaminated/adulterated/damaged foods from entering the food facility.
Correction: Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures and they are stored in a manner that prevents contamination during shipment or transport.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Food handlers cards need to be obtained and when asked by EHS to food worker what is the temperature range that bacteria grows (Danger Zone) food worker replied she did not remember.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device in the reach in behind counter was not properly located in the warmest part of the unit. Also no temperature measuring device is located in the lobby reach in or the walk in freezer (outside temp measuring device is not working).
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Observed mop stored setting in utility sink. Mops are required to hung with mop head facing downward to allow proper air drying and the prevention of pathogen growth. mop head facing down prevents contamination of handle.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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04/09/2015 | Routine | |
- Manager appeared knowledgeable. All staff need current health cards from Western Tidewater Health District
- 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 quaternary ammonium at proper concentration of 200-300 ppm quats and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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08/08/2014 | Routine | |
- Sponges are not approved for use on clean food-contact surfaces.
- Sanitizing solution should be prepared with room temperature water.
- Discussed employee health policy and provided handout.
- Good chemical storage, hand washing, and glove use.
- Great job!
No violation noted during this evaluation. | 03/27/2014 | Risk Factor | |
- Good chemical storage.
- Ensure all staff have health cards
No violation noted during this evaluation. | 10/08/2013 | Risk Factor | |
- Ensure meatballs are reheated to minimum of 165 degrees and held at minimum of 135 degrees.
- Recommend placing a thermometer in products on make table.
- Good hand washing, glove use, and date labeling.
- Please apply for plan review/consult with local Health Department before remodeling facility.
- Sponges are not approved for use on clean food contact surfaces
No violation noted during this evaluation. | 06/05/2013 | Risk Factor | |
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