Consumer advisory is no correct on to-go menu. Permit issued.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the carry out menu indicates that there is no consumer advisory for the eggs and meat that may be served raw and/or undercooked. The table menu does not have a disclosure listed for the foods that are served undercooked nor an asterisk of the undercooked food requiring the disclosure.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: fryer and cabinetry, counters, and shelving.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors, walls, ceilings, and storage area were noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.
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09/11/2015 | Follow-up | |
Follow-up consumer advisory: Table tents have proper consumer advisory. To-go menu has not been reprinted. Follow-up in 24 hours.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the carry out menu indicates that there is no consumer advisory for the eggs and meat that may be served raw and/or undercooked. The table menu does not have a disclosure listed for the foods that are served undercooked nor an asterisk of the undercooked food requiring the disclosure.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: fryer and cabinetry, counters, and shelving.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors, walls, ceilings, and storage area were noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.
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09/10/2015 | Follow-up | |
Re-inspection of consumer advisory: Consumer advisory is still not in compliance. Disclosure and reminder are not on take-out menus. Table tents have been added to tables with consumer advisory. An additional 10 days will be given to update consumer advisory.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the carry out menu indicates that there is no consumer advisory for the eggs and meat that may be served raw and/or undercooked. The table menu does not have a disclosure listed for the foods that are served undercooked nor an asterisk of the undercooked food requiring the disclosure.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: fryer and cabinetry, counters, and shelving.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors, walls, ceilings, and storage area were noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.
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08/17/2015 | Follow-up | |
Discussed employee health, time as a public health control and time as a public health control with the operator. Consumer advisory must be added to carry-out menu and table menus must be corrected in 10 days. Certification in food management due in 90 days. Food handler's cards due for all other food employees in 90 days.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Food employees failed to wash their hands between glove changes and after handling soiled utensils.
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 as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) meats and cheeses 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the carry out menu indicates that there is no consumer advisory for the eggs and meat that may be served raw and/or undercooked. The table menu does not have a disclosure listed for the foods that are served undercooked nor an asterisk of the undercooked food requiring the disclosure.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment - Cutting Surfaces
Observation: The cutting boards along the prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- 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: fryer and cabinetry, counters, and shelving.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors, walls, ceilings, and storage area were noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.
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08/05/2015 | Routine | |
- Critical: Cooling*
Observation: It took 6 hours for cooked onions to cool from 126 F to 41 F.
Correction: Potentiallyhazardous foods should cool from 135 F to 41 F or less in a total of 6 hours.
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02/23/2015 | Risk Factor Intervention | |
| No violation noted during this evaluation. | 10/27/2014 | Routine | |
| No violation noted during this evaluation. | 08/07/2014 | Follow-up | |
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Another method of temperature control was observed after time was implemented as the control. (the food was either reheated or placed under refrigeration)
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.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Foods 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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07/11/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sauer kraut 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: CHicken salad, pancake batter, bean salad, and pasta salad cold holding at improper temperatures
Correction: Ice down the food bins properly store the food in a refrigerator capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control*
Observation: Another method of temperature control was observed after time was implemented as the control. (the food was either reheated or placed under refrigeration)
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.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Time as a Public Health Control*
Observation: Foods 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Interior of ice machine has mold growth.
Correction: Clean and sanitize these surfaces for food contact.
- Toxics - Separation of Toxics (corrected on site) (repeated violation)
Observation: Containers of pesticides are stored with cleaning products.
Correction: Containers of pesticides must be stored separate from all other products.
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06/25/2014 | Routine | |
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that hamburgers and eggs may be served raw and/or undercooked. The menu provides disclosure but does not have a reminder of which items may be undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: The interior of the ice machine has mold growth.
Correction: Clean and sanitize the interior of the ice machine at least once a month.
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of pesticides are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of pesticide must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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03/19/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ice bathed items such as sausage and chow chow were not submerged enough to maintain 41 F or less.
Correction: Add more ice and water to the ice bath so that the food bins are submerged enough to maintain 41 F or less.
- Critical: Pests-Controlling Pests*
Observation: Presence of pests in the mop area.
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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12/11/2013 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the low boy refrigerator with hamburger in it is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors, walls, ceilings and corners are in need of semi annual 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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09/25/2013 | Routine | |
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu and the to go menu with indicates that there is no consumer advisory for the hamburgers and eggs that may be served raw and/or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Fudge containers stored underneath the drain lines for the sink in the fudge kitchen.
Correction: Store in a different cupboard that does not contain drain lines.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the two hand sinks in the kitchen and the hand sink in the fudge kitchen.
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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03/20/2013 | Routine | |
Restaurant representatives - add corrected or new information about Anderson's Showplace Cafe, 11250 Jefferson Ave., Newport News, VA 23601 »