Observed the employee health policy (FDA Form 1-B) signed by all staff and kept on file in the office.
- Temperature Measuring Devices - Ambient Air and Water (repeated violation)
Observation: The ambient water temperature measuring device (degrees F) located in the dishwashing machine is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
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08/25/2015 | Follow-up | |
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. Ensure that all new employees are have read and understand the policy.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Hands - Where to Wash
Observation: The person in charge (PIC) was observed cleaning their hands in a sink used for food prep and utensil washing (3 compartment sink).
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing. The EHSS instructed the PIC to use the handwashing sink.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat sliced deli meats in the refrigeration units was inappropriately marked after opening with a date or time that exceeds the maximum holding time as allowed by law. The deli meats were marked with the date they were put into the freezer. The new date was not marked on the deli meats once they were removed from the freezer and placed into the refrigeration unit. The PIC immediately labeled the foods with the date they were pulled from the freezer.
Correction: Ensure that all commercially processed RTE foods are marked with the date they are pulled from the freezer. Once it is removed from the freezer the food shall be served, sold or discarded 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 Measuring Devices - Ambient Air and Water
Observation: The ambient water temperature measuring device (degrees F) located in the dishwashing machine is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a working food temperature measuring device. The digital thermometer did not turn on.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3 compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris:
1. Exterior surfaces of the deep fryer,
2. Exterior surfaces of the chargrill,
3. Table under the chargrill,
4. Ventilation hood filters.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink located on the cook's line was measured at a temperature less than 100°F. There was no hot water available at this sink.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing sink located at the bar is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment that is preventing its use.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the handwashing sinks in the kitchen. The PIC provided napkins at the handwashing sinks until the paper towels are delivered.
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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor under and behind the cooking equipment is in need of cleaning due to buildup of grease and food debris.
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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08/17/2015 | Routine | |
Food suppliers are Rhinehart, Lovings Produce , and Richmond Restaurant. Most proteins are received raw, frozen. Most prepared salads are given 7 days
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wet wiping cloth improperly stored between use
Correction: observed wet wiping cloth stored on the prep table in between use.
- Critical: Cooling* (corrected on site)
Observation: Observed mashed potatoes not being adequately cooled to prevent the growth of harmful bacteria. Observed mashed potatoes cooling at room temperature on top of the steam table. PIC stated these were cooked this morning at about 10:30am and had been cooling for about 1 hour. Observed mashed potatoes at 120 F at 11:45am. PIC stated these were to be cooled/ held at room temperature during lunch and then iced after lunch, about 2:00pm, to finish cooling.
Correction: Recommend cooling hot foods quickly. 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. PIC placed mashed potatoes in an ice bath and will monitor to ensure they properly cool.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed temperature gauge on dish machine in a state of disrepair and damaged.
Correction: Recommend repairing the temperature gauge to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Recommend correcting within 90 days.
- Hand Drying Provision
Observation: Observed no disposable towels provided at the front hand washing lavatory.
Correction: Recommend that 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, 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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the wall/ floor behind the cook line in need of cleaning.
Correction: Recommend cleaning. 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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09/08/2014 | Routine | |
Food suppliers are Rhinehart and Lovings Produce. Most foods are reheated as ordered, little to no hot holding. Observed good cooling methods in use. Observed green beans and gravy on time control and marked with times
- Handwashing Cleanser - Availability
Observation: Observed soap not provided at the hand washing lavatory by the 3 basin sink. Observed hand sanitizer at the hand sink.
Correction: Recommend hand soap be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Hand sanitizer can be used after washing hands with soap and water and but not in place of soap and water.
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04/07/2014 | Risk Factor | |
Suppliers are Reinhart and Lovings Produce. Discussed employee health
No violation noted during this evaluation. | 01/02/2014 | Risk Factor | |
Observed fire suppression system inspected/ serviced July 2013. Discussed date marking for refrigerated ready to eat foods. Reminder to ensure that wet wiping cloths are stored in sanitizer in between use.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the floor and wall behind the cook line in need of detailed cleaning.
Correction: Recommend increasing the frequency of detailed cleaning at these locations. 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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07/26/2013 | Follow-up | |
Suppliers are Rhinehart and Lovings Produce. Consumer advisory is present and correct on menu for steaks, eggs and hamburgers. LPCO is Permatreat
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed wet wiping cloths improperly stored between use.
Correction: Recommend ensuring that wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed the ready-to-eat (RTE) commercially processed ham and turkey in the refrigeration unit not properly dated for disposition after opening.
Correction: Recommend marking a "consume by" date on commercially processed RTE foods at the time the original container is opened or the time the food is prepared. 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.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: Observed the wash temperature of the low temperature chemical sanitizing ware wash machine not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 116 F.
Correction: Recommend having the dish machine serviced and the temperature gauge checked. Recommend discontinuing the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the floor and wall behind the cook line in need of detailed cleaning.
Correction: Recommend increasing the frequency of detailed cleaning at these locations. 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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07/01/2013 | Routine | |
Employee health policy on file
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Observed chlorine sanitizing solution in the dish machine not at an acceptable concentration. Sanitizer observed <10 ppm.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F. *Person in charge (PIC) primed/ adjusted machine and appropriate concentration of sanitizer was observed (50-100 ppm).
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01/10/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Andy's Continental Lounge, 412 England Street, Ashland, VA 23005 »