| No violation noted during this evaluation. | 01/05/2016 | Routine | |
| No violation noted during this evaluation. | 07/10/2015 | Routine | |
| No violation noted during this evaluation. | 01/14/2015 | Routine | |
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
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09/02/2014 | Routine | |
| No violation noted during this evaluation. | 05/05/2014 | Routine | |
Permit inspection. When payment and application is received the permit will be issued.
Outer opening should be repaired within the next 90 days.
Ensure all employees without a certification attends Food Handler training instructed by Virginia Department of Health. Schedule provided.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Door leading out to hallway then to outer opening is not protected with skirt.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Chlorine bleach in wiping buket was not present being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only blesch that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (50-100 ppm)
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01/02/2014 | Routine | |
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Chlorine bleach being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Wiping bucket has at or over 200 ppm,
Correction: Utilize only chlorine bleach that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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09/16/2013 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employees are drinking from uncovered containers in the food preparation area.
Correction: Provide a lid and straw for employees personal use drinking containers. 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: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: An employee was observed handling ready-to-eat (RTE) food while making a salad with their 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: Cooling* (corrected on site)
Observation: Curry chicken (44°F) that was defrosted and then placed under refrigeration was noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The pizza preparation reach in refrigeration unit on the line is cold holding at improper temperatures at 62°F. The only TCS foods held in unit is tomatoes and cheese.
Correction: TCS foods were relocated to another unit that is capable of cold holding at 41°F until unit is repaired.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) chicken, deli meat, and sliced tomatoes held for more than 24 hrs in the walk-in refrigeration unit is not properly dated for disposition.
Correction: 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chlorine sanitizing solutions.
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the food storage containers, shelving and employee break table 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer was at concentrations in excess of 200 ppm and being applied to food contact surfaces. The concentrations observed does not meet the requirements of 40 CFR 180.940
Correction: Utilize chlorine sanitizer at concentrations that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces.
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05/10/2013 | Routine | |
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The food contact equipment surface of the microwave is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the microwave to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Marlite walls in the kitchen 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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01/08/2013 | Routine | |
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