Ensure that ALL deliveries are observed to include checking temperatures. This is a facilities first line of defense in preventing contaminated adulterated foods from entering facility. NO drop key service is authorized according to Code 70 #5. Cleaning schedule established must be maintained daily. PIC proactive in addressing and discussing discrepancies.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. EHS observed 2 food workers with beards and no hair restraints. EHS educated PIC and workers on the importance of hair restraints and that it can be a direct and indirect cause of food borne illness.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that various meat products in walk in refrigeration was not protected from biological crsoo contamination and dust because it was not in packages, covered containers, or wrapped.
Correction: Prevent BIOLOGICAL CROSS-CONTAMINATION by storing food in packages, covered containers, or wrappings.
- Equipment - Good Repair and Proper Adjustment
Observation: Hood was observed in a state of disrepair and damaged. EHS observed caulking coming off of inside of hood. Damaged caulk need removed and replaced. Fall in caulk can fall into foods and contaminate.
Correction: Repair the hood system 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 the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) 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. PIC states they are on order. EHS recommends using deli paper on surfaces until they are replaced.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Clean tableware were observed stored with the food-contact surface facing upward. EHS observed items facing upward exposing food contact side to splashes and dust stored on the shelf by dish washing area and on cook line. Tableware in shelf was inverted, Tableware on cook line will be covered with a deli type paper.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the bar is being used for purposes other than washing hands. EHS observed blender in sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Facility in the kitchen along cook line and dish washing area noted in need of cleaning. EHS observed accumulation of food and grease build on walls, behind and under equipment , on utility lines and lines of fire suppression system equipment, under deep fryers & hood system. Areas create pathogen growth and pest/rodent harboring conditions.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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12/19/2015 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor (chicken) in walk in. PIC removed items off floor and onto shelf.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: rice, chicken, spinach and tomatoes cold holding at improper temperatures on prep line. PIC discarded food items.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) Garlic and mushroom discard date of 8/3, pica de gallo discard date of 8/2, artichoke discard date of 8/4 and rice with discard date of 8/4 in the refrigerator, the food should have been discarded days ago. PIC discarded all food items.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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 (repeated violation)
Observation: There was no temperature measuring device located in some of the refrigeration units. PIC to purchase thermometers.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: End prep unit was observed in a state of disrepair and damaged. EHS observed water setting inside unit a the top and bottom of unit. Have unit repair and monitor temperature periodically of food items. Food temperature were good at the time of inspection.
Correction: Repair the @EQUIPMENT@ 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 the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165ºF for a stationary rack single temperature machine. The thermometer read below the required temperature. EHS recommends using machine to wash and rinse but use sinks in 3 compartment to sanitize until machine can be serviced. PIC agreed to process.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- 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. Observed concentration at bar three compartment sink concentration at 0ppm. Concentration corrected to 150ppm
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean tableware and utensils (forks) were observed stored with the food-contact surface facing upward. PIC instructed forks to be rewashed and sanitized and placed with handles upward, Tableware will need to be inverted to prevent dust, splash and spills contaminating food contact side.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the bar is being used as a dump station. EHS observed lime in bottom of sink in bar handwashing. PIC corrected issue. Enusre personeel are re-educated in not using handwashing sink for other purposes.
Correction: The handwash facility identified above is to be used for washing hands only
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08/05/2015 | Routine | |
The new food code will require temperature test strips for the dishwasher to ensure proper temperatures are sanitizing food equipment.
- Person in Charge
Observation: Employees are not inspecting the food receipt. Per Manager food items are being delivered by "Drop Key" and deliveries are not being observed. Observing deliveries is a facilities first step in preventing contaminated, temperature abused and adulterated foods from entering the facility.
Correction: Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures and they are stored in a manner that prevents contamination during shipment or transport.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Observed unwrapped or uncovered food in the walk in.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in a couple of the reach in refrigerations (lowboys).
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep units and on teh clean rack 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the hood vent and deep fryer 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean tableware in cooking and service area were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination in a very high active prepping area where it is easily contaminated from splashes and spills.
Correction: Store single service items in its original protective packaging to prevent cross contamination
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04/06/2015 | Routine | |
Facility is utilizing Form 1B. Observed form being signed by all food workers. Also, food handler cards are being tackled slowly. New employees are now being required to obtain card as part of orientation (per PIC). Work order was provided for plumbing issue. Observed no leak. Fryer and hood above fryer still needs a good cleaning. Recommend increasing cleaning frequency.
- Person in Charge (repeated violation)
Observation: Personnel entering the food preparation, food storage, and/or warewashing areas are not in compliance with this Regulation.
Correction: Establish a barrier to food contamination by Informing employees, delivery and maintenance persons and pesticide applicators to comply with this Regulation when entering areas of the food establishment where food and food contact items are exposed. Individuals present in areas of a food establishment where food and food contact items are exposed presents a potential contamination risk.
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation:
Correction:
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Fyer.
Correction: Maintain nonfood-contact surfaces of equipment clean. The objective of cleaning focuses on the need to removeorganic matter from surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted. Suggest establishing a cleaning schedule adn education the personnel on proper, consistant cleaning.
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02/10/2015 | Follow-up | |
Inspection was conducted during the lunch hour. Proper hair restraints and hand-washing/gloves use was observed. The facility is utilizing daily temperature logs. The facility also utilizes great date/time marking on their food items. Manager was very pro-active in correcting all issues of concern. Food handlers cards are to be updated by Jan 30, 2015 and the information sent to the VDH Office. Also please ensure that the plumbing repair reports are faxed to the VDH office at 757-514-4865.
- Person in Charge
Observation: Personnel entering the food preparation, food storage, and/or warewashing areas are not in compliance with this Regulation.
Correction: Establish a barrier to food contamination by Informing employees, delivery and maintenance persons and pesticide applicators to comply with this Regulation when entering areas of the food establishment where food and food contact items are exposed. Individuals present in areas of a food establishment where food and food contact items are exposed presents a potential contamination risk.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by 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 if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Employee Health*
Observation: Employees or applicants are 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 date of onset of jaundice or of an 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 diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.EH office will email Manager (Tesua Williams) health forms for personnel to sign acknowledging procedure.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatos(49F) in the prep earea and cute lettuce (45F) in the reach in for cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria if 4 hours has exceeded.
- 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.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. The bucket of QT sanitizing solution concentration was observed at 0ppm by the grill.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Correction:
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Fyer.
Correction: Maintain nonfood-contact surfaces of equipment clean. The objective of cleaning focuses on the need to removeorganic matter from surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted. Suggest establishing a cleaning schedule adn education the personnel on proper, consistant cleaning.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections at the mop sink are leaking. The walk in refrigerature is freezing over.
Correction: Plumbing systems and components shall be maintained in good repair. Manager has stated that a plumber has been called to address the issue (Clean Bay Plumbing). Manager was asked to fax teh repair sheet to the office (fax number was provided). Technical Services is addressing the issue and manager has stated that personnel arecontinuing taking food temps.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory by the dish washing area
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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11/24/2014 | Routine | |
- Facility is in need of a deep cleaning.
- Floor drains need to be cleaned and kept cleaned of all debris.
- Keep all food covered in the walk-in refrigerator.
- Dishwasher needs to operate by manufactures specs.
- Sanitizing compartment of three compartment sink at bar tested at 500 ppm Quats.
- Good glove use and hand washing!
- Facility is looking good overall!
- Great date-labeling!
- Equipment - Good Repair and Proper Adjustment
Observation: Slicing equipment located on lower level of prep table was observed in a state of disrepair and damaged.
Correction: Repair the slicing equipment 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 the slicing equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep area and kitchen 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.
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04/18/2014 | Routine | |
Restaurant representatives - add corrected or new information about Applebee's Neighborhood Grill & Bar, 103 Lakeview Pkwy., Suffolk, VA 23435 »