- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The temperature measuring device probe was not observed cleaned before use and/or storage.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
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12/11/2015 | Routine | |
Note: Observed one bottle of sanitizer not labeled with its common name.
- Food Storage - Clean and Dry Location
Observation: Observed bags of flour stored in a location where it is subject to splash, dust or other contamination beside the hand wash sink and under the paper towel dispenser.
Correction: Store bags of flour where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the cardboard box containing wax paper 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.
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09/10/2015 | Routine | |
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: The wash thermometer on the dish machine is not in good repair and/ or not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
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06/17/2015 | Routine | |
Note: Need to put hand wash signs in upstairs bathrooms that employees use.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: The water temperature gauge on the Hobart dish machine is not in good repair and/ or not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
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03/13/2015 | Routine | |
- Equipment and Utensils - Good Repair and Calibration
Observation: The water temperature gauge for the wash cycle of the dish machine is not in good repair and/ or not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the handles of the refrigeration units has accumulations of grime and debris.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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12/12/2014 | Routine | |
Dish Machine PSI 23 - Okay
- Hand Drying Provision (repeated violation)
Observation: No continuous towel system that supplies the user with a clean towel has been provided.
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
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09/12/2014 | Routine | |
Note: 12 VAC 5-421-3600. Facility and operating plans - when plans are required. A permit applicant holder shall submit to the regulatory authority properly prepared plans and specifications for review and approval before: 3. The remodeling of a food establishment or a change of type of food establishment or food operation as specified under 12 VAC 5-421-3710 C. During the previous inspection, VDH spoke with the person in charge and asked for a copy of the plans to show the remodel and no plans were submitted to VDH as of this date.
VDH will talk with the manager of the newly installed sushi bar to receive clarification on the records.
Note: The hot holding bar is not in operation yet and the newly installed dish machine is not in use yet.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Sushi Cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- 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
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06/13/2014 | Routine | |
Note: The entire store is in the process of starting to remodel including changing out some pieces of equipment in the deli. Please provide a paper copy of the changes thinking about making to the deli.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed the following food hot holding at improper temperature: Garlic Potatoes 131°F.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
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03/11/2014 | Routine | |
Keep up the good work on keeping the facility so clean!
No violation noted during this evaluation. | 12/11/2013 | Routine | |
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
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
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths stored in 0 ppm sanitizer between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed the Mashed Potates were hot holding at the following improper temperatures: 122°F - 129°F.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service spoons and knives at the self-consumer service coffee area observed unprotected from contamination.
Correction: Store single service spoons and knives in its original protective packaging or inverted in an approved dispenser for protection of the food-lip contact surface.
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09/04/2013 | Routine | |
3 Compartment Sink - 200 ppm - Okay
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors underneath the cook-line are 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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06/04/2013 | Routine | |
- Equipment - Fixed Equipment, Elevation or Sealing (repeated violation)
Observation: Bulk bread slicer has been installed on a table without sealing to the table or installing legs. This is a cleaning hazard. MAIN PROBLEM - NOT ABLE TO KEEP CLEAN UNDER UNIT.
Correction: Alter the installation of the equipment to allow easy cleaning under the equipment. Make of the following corrections. 1. Remove the equipment from the establishment 2. Elevate the equipment at least 4 inches off the table 3. Seal the equipment to the table.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Interior of deep fryers.
Correction: Clean and sanitize these surfaces for food contact.
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01/08/2013 | Routine | |
Inspection limited to VDH areas only, where prepared foods are offered.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Cooked chicken for salads is stored beside raw cases of turkey. Turkey is sealed in plastic, but is vertically higher and inches horizontally.
Correction: Improve separation horozontally, or install physical barriers. I recommend moving all raw product to the left side of the refrigeration space and cooked to the right side.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures. Observed Chicken breast, southern fried chicken, baby back ribs, and drummettes in display cooler at 44°F. Seems to be one section of display cooler that is not cooling properly.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Check cooler for proper air flow, monitor closely until resolved.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: Bread slicer and cappuccino machine has been installed on a table without sealing to the table or installing legs. This is a cleaning hazard. Slicer is heavy, and cappuccino machine is mounted with copper tubing to make it non-movable for cleaning.
Correction: Alter the installation of the equipment to allow easy cleaning under the equipment. Make of the following corrections. 1. Remove the equipment from the establishment 2. Elevate the equipment at least 4 inches off the table, or 3. Seal the equipment to the table. Cappuccino can be plumbed with plastic flexible tubing to allow it to be moved if not elevated.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors around trash station (coffee area) and in proofer observed 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.
- Critical: Pests-Controlling Pests*
Observation: Effective methods are not being used to control flies. Observed numerous flies in area during visit.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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08/08/2012 | Routine | |
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