- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw prepped meatloaf stored over ready-to-eat (RTE) ham in the refrigeration unit. PIC rearranged items.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Observed at 100 ppm.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
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01/26/2016 | Routine | |
- Thawing
Observation: Improper methods used to thaw whole pork. Had frozen pork out on prep counter top to thaw.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Cooling Methods
Observation: The methods used for cooling were not adequate. Two deep containers of vegetable soup had tightly closed lids and were stacked in the prep cooler. Gravy in a deep container with tightly closed lid. Make changes to cooling methods to allow for maximum air movement and heat transfer.
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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets. Obtain a digital thermometer for accurate temperature checks on cooling foods, hot and cold holding foods.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Concentration at 50 ppm.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
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10/01/2015 | Routine | |
* Facility is well organized, cleaned, and maintained.
* Suggested PIC take the certified food safety manager course through an accredited company such as ServSafe. Left information for an upcoming class with PIC.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicines stored on the ice machine with single-use cups for customers. Discussed with PIC separating employee medications and personal items from customer items by placing items in designated places.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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04/08/2015 | Routine | |
Went over proper cooling procedures with owner. Also gave owner info on food safety manager certification that will be mandatory when VA updates to the latest food code in 2015. Will email owner sample temperature logs for equipment and cooling.
- Critical: Cooling* (corrected on site)
Observation: Soup 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.
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10/27/2014 | Risk Factor | |
Notes:
*Be sure to cover all food in cold storage and label all items with the common name of the item and the use by date.
*Septic was approved by AOSE Steve Dalton for food service as long as disposable service items for customers are used. In addition, owner is having tank pumped every 3 months by V&S Septic to ensure health of the septic system. Owner will give health department a copy of the approval letter as well as the contract from V&S for tank pumping.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) food in the 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.
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09/23/2014 | Routine | |
*Gave handwashing signage, glove usage poster, wash/rinse/sanitize sticker, and employee health agreement.
*Using quats for sanitizing - NEED TO GET SANITIZER TEST KIT.
*Post a consumer advisory for products served under cooked (shell eggs).
*Will deliver permit and do routine inspection next week.
No violation noted during this evaluation. | 09/18/2014 | Pre-Opening | |
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