There were no open hazards to follow-up on although in the comments section of the last inspection the facility was asked to fix a leaking faucet at the front hand sink. That faucet is still leaking
No violation noted during this evaluation. | 12/14/2015 | Risk Factor | |
There are no open hazards for this establishment. Facility ran out of bleach, therefore neither the 3-compartment sink or wiping cloths bucket have been set up yet. Someone was sent to a store to buy more bleach. The prep refrigerator was opened multiple times and thereby reduced the ambient temperature. Single time and temperature controlled for food safety (TCS) food stored in that refrigerator was above 41 degrees F. but that was because the food had been removed from the refrigerator for a short period of time while being used. All other non-TCS foods in that refrigerator were at or below 41 degrees F. Improper thawing methods were being used. Bulk roll of hamburger and package of hot dogs were sitting in a sink and a container of chicken breasts was sitting on the counter. EHS discussed proper thawing procedures with the person-in-charge. The faucet at the front hand sink is leaking. Please fix the leak. Single critical hazard observed during this inspection was corrected during the inspection. Date marking is done consistently well. Hair restraint worn
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The hot dogs and chili were not reheated to 165 degrees F within 2 hours to eliminate pathogenic bacteria. These food items were placed in the warmer on low.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. EHS discussed with person-in-charge the need to reheat foods in the microwave oven or on the stove prior to placing the foods in the warmer. The warmer is used to keep hot foods hot, not used for heating foods.
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08/18/2015 | Risk Factor | |
There were no previous open hazards to follow-up on. Facility places breakfast biscuits and pizza in a hot box, using time, not temperature, as a control. There is a notebook in the area where temperatures and times items were placed there, sold or discarded are to be recorded. Recording of this information is haphazard at best
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employee observed working in the food service area without proper hair 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed chili, ham and milk in the Victory refrigerator were not properly dated for disposition after opening. The chili container was opened on April 4th and the milk was opened on April 5th. Neither items were dated. The package of ham was opened April 4th and marked for use or discard by April 12th.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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. The chili, ham and milk were all dated with appropriate use or discard dates during this inspection.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Light bulb burnt out under hood.
Correction: Replace burnt out light bulb.
- Mops - Drying Mops (corrected on site) (repeated violation)
Observation: Mops not hung up to air 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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04/08/2015 | Routine | |
Inspection focused on food holding temperatures and personal hygiene. Observed good hand washing and glove use. All food temperatures good. Thank you.
No violation noted during this evaluation. | 12/03/2014 | Risk Factor | |
Excellent label and dating of foods. Remember to write down time for tomatoes when placed in prep unit. Thank you.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
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.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The person in charge 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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced tomatoes for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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09/18/2014 | Risk Factor | |
Observed good food handling and glove use. Excellent label and dating of foods. All food holding temperatures good. Thank you.
No violation noted during this evaluation. | 06/20/2014 | Risk Factor | |
Discussed with person in charge proper glove use/bare hand contact. Bacon was moved to victory and sliced tomatoes discarded. Facility very clean. Thank you.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wipe cloths improperly stored after use.
Correction: Store wipe cloths after use in pail of sanitizer solution.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes in prep unit cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Deli meats in substation not dated for disposiition
Correction: Date and label deli meats when taken from package and placed in containers put in substation.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air 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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03/06/2014 | Routine | |
This inspection was a detailed inspection that addressed all hazards observed throughout 2013. A tremendous amount of work has been done in this facility over the past week. All time/temperature control for food safety items were properly dated and were at proper temperatures. The person in charge was able to answer all questions related to food temperatures (cooking, holding and reheating). Sanitizers were properly prepared and tested. Gloves and hair restraints were in use. The turnaround in this facility and its staff is phenomenal. The importance of maintaining what you've done cannot be overstated. Continue to train your staff and don't hesitate to contact the Health Department for guidance when needed. This facility will now return to its normal inspection schedule. Thank you.
No violation noted during this evaluation. | 12/04/2013 | Risk Factor | |
Hazard 0240 from the October 30, 2013 inspection has been corrected. Hazards 0830 and 0840 continue to be observed during inspections as out of compliance with the food regulations. A Risk Control Plan was established at the end of September 2013 to address these issues. Hazard 0830 was addressed in the following inspections: June 30, 2011, September 21, 2011, December 19, 2011, March 12, 2013, June 13, 2013, September 17, 2013 and November 20, 2013. Hazard 0840 was addressed in the following inspections: September 21, 2011, December 19, 2011, March 22, 2012, June 13, 2013, September 17, 2013, October 30, 2013 and November 20, 2013. Employee turnover appears to be one of the reasons for these issues. Management must consider training paramount with each new employee. A follow-up visit will be done around the second week of December.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee, reacting to the presence of the health inspector, immediately donned gloves but failed to first wash her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) food with her 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: 1) The prepared ready-to-eat (RTE) taco meat in the Victory refrigerator is not properly dated for disposition. It has a prepared date of 11-12-13 and a use by or discard date of 11-19-13. 2) The RTE commercially processed hot dogs, chicken breasts and pork barbecue in the Victory refrigerator were not properly dated for disposition after opening. The package of hot dogs was opened on 11-16-13 and has a use or discard date of 11-23-13
Correction: the package of chicken breasts was opened on 11-17-13 and has a use or discard date of 11-24-13
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: 1) The prepared ready-to-eat (RTE) taco meat in the Victory refrigerator was not discarded by the "consume by" date which should have been two days ago. 2) The commercially prepared RTE pork barbecue was not discarded by the "consume by" date which should have been two days ago.
Correction: 1) Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the "consume by" date. 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. 2) Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent "consume by" date marked on the food container. 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.
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11/20/2013 | Follow-up | |
Although there have been some improvements in date marking ready-to-eats foods in the kitchen that are held greater than 24 hours, there is still some concern that this isn't being done correctly every day. In addition, on a daily basis the cook needs to go through the foods in the refrigerators to ensure no ready-to-eat food is being kept past the consume by date. EHS spoke with kitchen manager regarding hazards observed during this inspection. The manager will ensure compliance with the hair restraint policy and will reiterate once again to the kitchen staff date marking procedures. A follow-up inspection will be done in about 2 weeks.
- Person in Charge (corrected on site)
Observation: Unauthorized child in the food preparation, food storage, or warewashing areas.
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash her hands before putting on gloves in preparation to handle ready-to-eat foods.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hair Restraints - Effectiveness
Observation: Employee observed working in the food service area without proper hair restraint. Cook had a rolled up bandana on her head but it did not adequately cover or restrain her hair.
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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: 1) The commercially processed ready-to-eat (RTE) sausage patties in the Victory refrigerator were inappropriately marked after opening with a date or time that exceeds the maximum holding time as allowed by law. 2) The commercially processed RTE pork barbecue in the Victory refrigerator was not discarded by the "consume by" date marked on the container. This food should have been discarded 10 days ago. 3) The commercially processed RTE hot dogs in the Victory refrigerator are not labeled with a "consume by" date.
Correction: 1) Correct the consume by date on the sausage patties. Ensure that all commercially processed RTE foods are marked with a "consume by" date once opened. 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. 2) Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the "consume by" date after opening. 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. 3) Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. 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.
- 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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10/30/2013 | Follow-up | |
Hazards 1320 and 1570 from the June 13, 2013 inspection have been corrected. EHS discussed Risk Control Plan with owner and date marking with staff in kitchen. Ready-to-eat foods in the refrigerator are marked and there were no foods being kept past their expiration date. EHS will do another follow-up inspection in about 2 weeks to ensure continued compliance with the Risk Control Plan.
No violation noted during this evaluation. | 10/17/2013 | Follow-up | |
Hazards 1320 and 1570 from the June 13, 2013 inspection were observed as repeat hazards during this inspection. Hazard 1320 applies only to the prep refrigerator in the kitchen. EHS spoke with owner during the inspection to make sure he was aware of ice and water on the inside bottom of both prep refrigerators, the broken toilet tank lid in the women's rest-room, and the broken hinges to the chest freezer in the pizza prep area. Owner said he is aware of these conditions and will fix them. EHS discussed with owner and person in charge in the kitchen the need for a Risk Control Plan regarding date marking. EHS will type up a plan and present it to the owner for his concurrence and signature. Both critical hazards observed during this inspection were corrected during the inspection
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed milk, hot dogs, sausage patties, grilled chicken and Swiss cheese in the Victory refrigerator were not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the "consume by" date on the commercially processed ready-to-eat (RTE) pork barbecue and milk in the Victory refrigerator, the food should have been discarded 12 and 4 days ago, respectively.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the "consume by" date after opening. 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.
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09/17/2013 | Risk Factor | |
Hazards 0570, 1510, 1570, 1590 and 2660 from the March 12, 2013 inspection have been corrected. Significant improvements to the kitchen have been made. Person-in-charge (PIC) during this inspection could readily answer food safety questions. Please ensure all staff are educated on food safety. The porcelain on the toilet lid in the women's rest room is broken. PIC said a replacement has been placed on order. Breakfast sandwiches in the hot holding unit were not immediately discarded when the 4-hour time limit on keeping them was up, however, this was due to the staff handling numerous customers. When EHS brought this to the staff's attention, the sandwiches were quickly discarded. Critical hazards observed during this inspection were corrected during the inspection. Open non-critical hazards to be corrected immediately. Thank you.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The milk, shredded mozzarella cheese, sausage and beef in the pizza prep refrigerator are cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. These foods were discarded during this inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed milk, sliced cooked ham, shredded cheddar cheese and shredded mozzarella cheese in the kitchen prep refrigerator
Correction: the pork barbecue in the Victory refrigerator
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: 1) According to the "consume by" date on the commercially processed ready-to-eat (RTE) milk in the prep refrigerator, the milk should have been discarded 25 days ago. 2) According to the "consume by" date on the prepared ready-to-eat (RTE) pork tenderloins in the Victory refrigerator, the food should have been discarded 26 days ago.
Correction: 1) Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the "consume by" date after opening. 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. 2) Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the "consume by" date. 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in either of the prep refrigerators.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Both prep refrigerators have water in the inside bottom of them. The kitchen refrigerator is much worse than the pizza refrigerator. It had paper towels and aluminum foil sitting on top of the water.
Correction: Repair the refrigerators to restore states of condition that allow for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigerators, replace them with ones that meet the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Bleach sanitizing agent being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: greater than 400 ppm.
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06/13/2013 | Routine | |
There were no previous open hazards to follow-up on. All critical hazards observed during this inspection were corrected during the inspection. Open non-critical hazards to be corrected immediately.
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
Observation: 1) The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. 2) The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, and (3) Reheating.
Correction: 1-2) 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.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee was wearing gloves when she handled raw hamburger patties. After putting the patties on the grill, she took off her gloves and immediately put on new gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Jewelry - Prohibition (corrected on site)
Observation: Employee wearing jewelry on her hand while preparing food.
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.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints. Employee was wearing a rolled up bandana or scarf that only covered the very front portion of her hair.
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
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed open packages of sugar and sugar substitute sitting on storage shelf.
Correction: Prevent cross-contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Spoon handle in container of coleslaw was laying on the food.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. No sanitizer bucket was available in the kitchen.
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: Hot dogs in Crock-Pot hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. The Crock-Pot had been on the lowest temperature setting but was set to high after EHS took the temperature of the hot dogs. Shortly after that a shift change occurred and the person replacing the cook on duty was not told that the hot dogs were reheating. While the EHS continued her inspection, the new cook took an order and ended up serving the hot dogs that were reheating. EHS had previously determined that the hot dogs had not been in the Crock-Pot greater than 4 hours.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: 1) The prepared ready-to-eat (RTE) chili in the Victory refrigerator unit is not properly dated for disposition. 2) The RTE commercially processed milk, pork barbecue and hot dogs in the Victory refrigerator unit were not properly dated for disposition after opening.
Correction: 1) Mark the name and "consume by" date on the container of RTE foods 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 or sold within 7 calendar days. 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. 2) Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: Burnt out light bulb under hood.
Correction: Replace light bulb.
- Microwave Ovens
Observation: The microwave oven was found in a state of repair and condition that may result in human exposure to radiation leakage. Part of front door panel is missing.
Correction: Replace the component of the microwave unit that makes the unit unsafe or replace the entire unit with a commercially-listed, ANSI-certified (such as NSF-approved) unit.
- 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: cavity of microwave oven.
Correction: Clean and sanitize these surfaces for food contact. The cavity of the microwave shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single-use cup lids sitting on floor.
Correction: Store single service items where they are not exposed to splash, dust or other contamination
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies rest room.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies rest room.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: 1) Hot Shot Flying Insect Spray is sitting next to single serve items on a storage shelf. 2) Round-Up Weed and Grass Killer, Raid Flying Insect Spray, and Hot Shot Wasp and Hornet Spray are sitting on a shelf next to drinking straws. 3) Cans of paint, container of Awesome, can of spray paint and Smokeless 2-Stroke Oil sitting on shelf with single service lids. 4) All Purpose Cleaner with Bleach stored beside basket of onions.
Correction: Containers of hazardous products must be located in an area that is not above or next to food, equipment, utensils, linens or single service items.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The bleach sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: greater than 400 ppm.
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03/12/2013 | Routine | |
Inspection focused on time as control documentation. Records for time and control up to date. Note: No long stem or probe thermometer available in establishment for taking food temperatures. Obtain a probe thermometer immediately. No customers or food being prepared at time of inspection.
- 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.
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.
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12/15/2012 | Risk Factor | |
Restaurant representatives - add corrected or new information about Scotty's Restaurant, 193 Hanging Rock Pkwy, Dungannon, VA 24245 »