PIC provided copy of repair work for heat and water. EHS temperature checked all faucets and dishwasher in kitchen and temperature at all faucets were above 100F. Dishwasher meet required temperatures as well. However, concentration at eh dishwasher is reading below 50ppm. PIC to use 3 compartment sink for sanitizing until issue resolved. Email invoice when corrected. Kitchen re-opening
No violation noted during this evaluation. | 01/06/2016 | Follow-up | |
Great job of ensuring that all foods are kept at proper temperatures. Good job of cleaning food contact surfaces. Remember to verify pasteurization of eggs. Please send a copy of invoice for dish washer repair.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. EHS asked cook temperatures for chicken and hamburger and PIC responded with 155 and 145 respectively.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. EHS educated and gave handout.
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while preparing food. PIC has bracelet on wrist.
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. PIC removed bracelet.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The PIC is drinking from an uncovered container in the food preparation area. EHS observed employee drink without lid or straw.
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. Educated PIC and he corrected.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. EHS observed PIC without proper beard restraint.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the kitchen. EHS observed coffee and filters uncovered on kitchen counter..
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings. Educated PIC and he covered.
- Critical: Food - Pasteurized Foods - Prohibited Reservice and Prohibited Food*
Observation: Establishment is serving a highly susceptible population but is not complying with requirements of 12 VAC 5-421-950. Eggs inside facility with no indication of pasteurization. Please send a copy of proof of pasteurizatioin. PIC did not know if eggs are pasteurized.
Correction: A food establishment that serves a highly susceptible population must comply with the requirements of 12 VAC 5-421-950.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device. PIC could not provide a thermometer when asked.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the oven has accumulations of grime and debris. EHS observed grease and grime build up on oven liners.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Due to improper operation 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) EHS observed that chemical sanitizer of dish machine not reaching the proper level. The chlorine sanitizer was not reading on the facility test strips.
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. Educated PIC and he will perform all sanitizing of dishes in three compartment sink.
- Light Bulbs Protective Shielding
Observation: Light bulb in dry storage not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Hand Drying Provision (corrected on site) (repeated violation)
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 PIC corrected.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. EHS observed build up on hood filters.
Correction: Maintain hood system vent filters in a clean condition.
- Mops - Drying Mops (corrected on site) (repeated violation)
Observation: Mops not hung up to air dry. EHS observed mops not hung properly 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. Educated PIC and he corrected.
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11/09/2015 | Routine | |
Facility was being inspected during snack time. Front desk went to pick up test strips and sanitizer for kitchen. Ensure proper cooling methods (log) is being utilized.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. EHS provided FDA 1B form for future use. Manager must re-educate all personnel on employee health.
Correction: Have the license holder require employees or applicants 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
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Chicken noodle soup stored in butter container which is not recommended for repeated use. These type containers breakdown after wash and sanitizing and chemicals can break down into food. EHS explained hazard and food worker discarded food item.
Correction: Protect food from miscellaneous sources of contamination.
- Cooling Methods
Observation: The methods used for cooling were not adequate. EHS asked worker the process of cooling cooked foods. Worker stated they leave food on counter to cool down and then place in refrigeration. EHS asked if food temperatures were taken and the response was no. Taking food temperatures is very important in cooling food and preventing the growth of spore forming bacteria. EHS educated workers on the 135F-70F no longer than 2 hours and down to 41F. A cooling log shall be used in dealing with highly susceptible populations. EHS will mail a sample cooling log for future use.
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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Dishwasher concentration was observed at 0ppm. EHS observed that the sanitizing solution was empty for the dishwasher. No additional solution was available in facility minus a bottle set up at 3 compartment sink. EHS recommends washing only in the dishwasher and sanitizing in the 3 compartment sink.
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: grease drain and trey at the grill.
Correction: Maintain nonfood-contact surfaces of equipment clean. Should be cleaned daily.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level under dishwasher is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system. Pipe running in drain sink in floor goes into the drain too deep. EHS observed backflow from dishwasher back up drain pipe. Recommend a "gap" to prevent backflow into dishwasher. Pipe needs cut back.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the employee bathroom.
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
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry. Observed mop stored with head facing upward. Ensure mop head is facing downward to prevent 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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09/01/2015 | Routine | |
Have all violations completed with in 30 days of this inspection date.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. No record at of food handler training for food worker. Please fax to local health department once obtained.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions fro the dishwasher or 3 compartment sink.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the kitchen and bathroom hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the hand sinks.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the cook line.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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06/09/2015 | Routine | |
Pre-opening/courtesy walk-thru was conducted. There were no major issues at the time of walk-thru. Facility will call when residences are being utilized. There was no food or food prep during inspection since there are no residents.
No violation noted during this evaluation. | 10/01/2014 | Pre-Opening | |
Previous concerns addressed: issues with building and plumbing have been corrected. Walk through of kitchen showed no major concerns. Permit to be issued and dated 6/25/14. Before establishment opens please contact health department for courtesy check, be sure all employees have food handler cards
No violation noted during this evaluation. | 06/25/2014 | Routine | |
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