| No violation noted during this evaluation. | 02/18/2015 | Routine | |
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory.
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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11/14/2014 | Routine | |
Cold-Holding & Cooling Project-No violations noted regarding cold holding. No cooling occurs on premises.
No violation noted during this evaluation. | 08/08/2014 | Risk Factor Intervention Evaluation | |
Issued permit.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: An employee is eating in the concession and in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All employees who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
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02/27/2014 | Routine | |
Recheck of observations from 10-9-2013 inspections-
Bayonet thermometer-satisfactory
Demonstration of knowledge-satisfactory
Cold holding-Temperature controls are unsatisfactory with milk at 42F and 42.9 F in both refrigerators. Thermostats were lowered .Establish TPHC on front counter refrigeration unit if it is not capable of holding at 41 f or below.
No violation noted during this evaluation. | 10/22/2013 | Other | |
Reinspection will occur within 10 days.
- Critical: Employee Health* (corrected on site)
Observation: PIC is not 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 symptoms and illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
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 symptomatic or diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus PIC should have knowledge of restriction and exclyusions and actions required. PIC was provided with VDH Employee Health Guidelines.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Milk is held in a cold holding unit at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below or discard within 4 hours.
- Cooling, Heating, and Holding Capacities
Observation: Refrigeration unit appears to be incapable of cold holding TCS foods at proper temperature.
Correction: Provide additional refrigerastion necessary to maintain food items at 41 f or less. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- 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.
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.
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10/09/2013 | Routine | |
Recheck for temperature control of refrigeration unit: satisfactory.
No violation noted during this evaluation. | 04/18/2013 | Follow-up | |
Correct with 30 days. Repair or replace refrigeration unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Milk (42.3F) is held in a cold holding unit at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Light Bulbs Protective Shielding
Observation: Light bulbs in cafe area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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04/17/2013 | Routine | |
Ensure that back flow protection is available for coffee maker with a water line. Correct above observations as soon as possible.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Milk(44F) is held in a cold holding unit at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Lower thermostat. Repair or replace unit, if required to ensure proper cold holding.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees C) located in the refrigeration unit iis not available.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
- 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.
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.
- 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.
Correction: Obtain a quatenary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: @TABLEWARE@ were found stored on the floor.
Correction: Store @TABLEWARE@ in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Permits
Observation: Establishment operating without a valid permit. Obtain and submit a plan review packet and permit application.
Correction: Cease all food service operations until you receive a permit to operate from the health department.
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04/16/2013 | Pre-Opening | |
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