Sysco is the food supplier. Employee health Form 1B in use and EHS provided/ discussed FDA Employee Health Handbook. Consumer advisory posted by order station for eggs
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Observed ribs, pizza, and cheeseburgers, for which time rather than temperature is being used as a control, not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Recommend discarding 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. PIC stated these had all been prepared and brought out at the breakfast-lunch transition. PIC labeled food with a discard time not to exceed 4 hours on the time control log.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the to go/ take out printed menu with the foodservice operator indicates that there is no consumer advisory for the eggs that may be served raw and/or undercooked
Correction: Recommend adding a consumer advisory to the menu. 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.
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03/24/2016 | Risk Factor | |
Follow up inspection. All violations observed corrected except resealing floor to be smooth and easily cleanable. PIC stated someone is coming today to give a quote for the floors and that will be scheduled for January
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Observed floor or floor covering in rear kitchen not smooth and easily cleanable. Observed paint chipping in spots on floor in rear kitchen. PIC stated this is scheduled to be resealed next month.
Correction: Recommend resealing, repairing or replacing floor or floor covering to make it smooth and easily cleanable.
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12/10/2015 | Follow-up | |
Sysco is the food supplier. Most proteins are received raw. Discussed cooling and reheating
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed in use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed drink cups without lids stored on prep table.
Correction: Recommend that employees drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wet wiping cloths improperly stored between use. Observed cloths stored in quat sanitizer at a concentration to low (50 ppm).
Correction: Recommend ensuring that wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Observed the seasoned green beans not reheated to 165F within 2 hours to eliminate pathogenic bacteria. PIC stated the green beans were cooled for carry over previous night and were placed in the hot hold unit this morning to reheat. Observed green beans at 145 F after reheating for 2.5 hours.
Correction: Recommend discarding the food improperly reheated. Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed TCS (time temperature controlled for safety) foods in the front display hot holding at improper temperatures, < 135 F. PIC did not indicate time control was being used. Observed chicken wing at 121 F, chicken drum stick at 119 F, BBQ chicken at 130 F, baked beans at 124 F, green beans at 119 F, mac 'n cheese at 121 F. PIC stated all these items had been cooked or reheated and placed in unit at 10:30am.
Correction: Recommend hot holding potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. PIC stated 4 hour time control would be used for these items and marked each item with a discard time of 2:30pm. EHS reviewed written time control plan in file with staff.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed several TCS (time temperature controlled for safety) foods cold holding at improper temperatures, > 41 F. Observed pasta salad and potato salad in the front display at 45 F and 47 F respectively
Correction: PIC stated these had been placed in unit in last 2 hours. Observed foods in the M3 grill prep unit improperly cold holding
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Observed the prepared ready-to-eat (RTE) homemade chicken salad and pasta salad in the refrigeration unit was not discarded by the ""consume by"" date
Correction: the chicken salad and pasta salad were dated to expire 11/27/15.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the door gasket to the walk in cooler in poor repair. Observed the M3 grill prep unit in a state of disrepair and damaged
Correction: observed cold holding at 46 F. Observed the sanitizer preset at the 3 basin sink not properly adjusted to deliver the correct concentration of quat sanitizer
- Non-Food Contact Surfaces
Observation: Observed the following nonfood contact surfaces with accumulations of grime and debris and in need of cleaning: black storage cart, prep table, insides surfaces of reach in coolers/ freezers, outside surface of oven, utensil storage area under flat top grill, and backsplash behind grill.
Correction: Recommend cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Observed bar glasses at front stacked while wet after cleaning and chemical sanitization.
Correction: Recommend that items be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Observed the handwash station at the front being used for purposes other than washing hands. Observed pan in the handsink.
Correction: Recommend that the handwash facility identified above is to be used for washing hands only.
- Refuse - Outside Storage Prohibitions
Observation: Observed unprotected plastic waste bags used to store miscellaneous refuse are stored unprotected from pests and rodents outside the establishment. Observed numerous waste bags stored outside dumpster outside the establishment.
Correction: Recommend properly dispose of all refuse with food residue to prevent pest activity.
- Floors, Walls, and Ceilings - Cleanability
Observation: Observed floor or floor covering in rear kitchen not smooth and easily cleanable. Observed paint chipping in spots on floor in rear kitchen. PIC stated this is scheduled to be resealed next month.
Correction: Recommend resealing, repairing or replacing floor or floor covering to make it smooth and easily cleanable.
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11/30/2015 | Routine | |
Follow up inspection. Observed consumer advisory posted for eggs that are cooked to order. PIC stated that all hamburgers will be fully cooked to or above 155 F. Completed time control plan for the hot hold grab and go unit. EHS provided and discussed Form 1B.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed several TCS (time temperature controlled for safety) foods in the front cold hold display unit cold holding at improper temperatures. Observed key lime pie at 52 F, lemon meringue pie at 48 F, potato salad at 47 F, and pasta salad at 47 F. PIC stated the pies had been in the unit overnight and the potato and pasta salad were placed in the unit at 2:00pm. PIC was not sure why or how long food had been cold holding > 41 F. Unit thermometer observed at 38 F.
Correction: Recommend relocating the potato and pasta salad to a refrigeration unit that is capable of maintaining food storage at 41°F or below
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06/02/2015 | Follow-up | |
Food suppliers are US Foods and Cavalier Produce. Most proteins are received raw. BBQ is cooked and cooled on-site. Breading for fried chicken is sifted after each use and discarded each night. Employee health info. posted and EHS provided Form 1B. Discussed cooling and reheating
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a food employee fail to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed employee handle money and then proceed to don gloves without washing hands.
Correction: Recommend instructing 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, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed fried chicken and chicken tenders in the front display case hot holding at improper temperatures
Correction: observed fried chicken between 125-130 F and chicken tenders at 115 F. PIC stated these were both cooked this morning 1 hour prior at 10:30am. Observed hamburger and egg and cheese biscuit in the self serve hot hold unit hot holding < 135 F
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed the chicken pasta salad, chocolate banana pie, and lemon meringue pie in the front display unit cold holding at improper temperatures
Correction: observed chicken pasta salad at 47 F, chocolate banana pie at 52 F and lemon meringue pie at 50 F. PIC stated the pies had been in the unit overnight and was not aware how long the pies had been cold holding > 41 F. PIC stated the pasta salad was taken out of the walk in cooler at 9:00am.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the hamburgers and eggs that may be served raw and/or undercooked.
Correction: Recommend that 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.
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05/11/2015 | Risk Factor | |
Cutting board has been ordered and will be in place by the end of the week. Pizza display still needs protection. Recommend a domed lid for cover. Recommend determining cleaning schedule for perimeter cleaning.
- Food Display (repeated violation)
Observation: The food on display is not protected from contamination.(pizza on front line)
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep coolers are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.(3)
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following Physical structures noted in need of cleaning.: all floor/coving areas throughout kitchen, wall behind 3 vat sink
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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01/20/2015 | Follow-up | |
New Manager x 2 months. Reviewed menu. Proteins cooked from raw state. Discussed cooking temperatures. Most proteins smoked in smoker. Discussed cooling methods and temperatures. Reviewed Employee Health. Reporting Agreement given to start using. Reminder to date mark any item not used in 24 hours. Time and temperature used for items in Hot Grab n Go. Recommend thermometer for Grab n Go unit. CDC handouts given and discussed. Hot water in bathrooms needs addressing. Recommend starting to use logs for equipment and food temperatures.
- Food Display
Observation: The food on display is not protected from contamination.(pizza on front line)
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Multiple items observed hot holding at improper temperatures: mac & cheese, baked beans
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Reheat to 165 degrees and then hot hold. Food had only been out for 30 minutes.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep coolers are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.(3)
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following Physical structures noted in need of cleaning.: all floor/coving areas throughout kitchen, wall behind 3 vat sink
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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12/15/2014 | Routine | |
All corrections made. PIC indicates nightly cleaning schedule. Biofuel company coming out to change container. Discussed other RF items with PIC..
No violation noted during this evaluation. | 03/28/2014 | Routine | |
Discussed menu. Discussed cooling, reheating and thawing. CDC handouts reviewed and given. Employee Health notice to be posted and 1B form to be used.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
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
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Green beans and Mac and cheese 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.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along both RICs 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures noted in need of cleaning: floors at coving jucnture throughout facility, under all equipment, between all equipment
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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12/09/2013 | Routine | |
Restaurant representatives - add corrected or new information about Aw Shucks Country Store, 6100 Pouncey Tract Road, Glen Allen, VA 23059 »