The purpose of today's visit was to conduct a routine assessment. The following suggestions have been made as a means to incorporate Active Managerial Control (AMC):
1. Train all food handling employees on how to properly drink beverages while working (from a covered cup with a straw stored away from food and food prep/food contact surfaces)
2. Provide covered cups with straws for employees use
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen. OBSERVED EMPLOYEE DRINKING COFFEE FROM AN UNCOVERED MUG
Correction: Food employees may drink only from a covered container using a straw. TRAINING PROVIDED. EMPLOYEE DISPOSED OF DRINKS.
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03/21/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. The following violations have been observed for the second time:
1. Improper storage of raw vs. ready to eat food.
The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Review How to Prevent Cross Contamination documented provided monthly with employees
2. Regularly review employee health policy with long term employees (i.e., quarterly)
3.Train employees to organize walk-in cooler in order to make enough space so that food is not stored on the floor
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: RAW GROUND BEEF BEING STORED ABOVE FRIES AND SAUCES IN TRUE 1 DR PREP COOLER.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. GROUND BEEF RELOCATED ABOVE RAW CHICKEN.
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08/19/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine assessment. Advised CFM to review cross contamination document with newly hired employees. Also suggested consolidating boxes of produce and batch cooked items in order to make extra shelf space in walk-in cooler. This will make room for new shipment and also prevents need to store food items on the floor in walk-in cooler.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows: CARTONS OF RAW SHELL EGGS STORED OVER READY-TO-EAT SPINACH IN AMERIKOOL WALK-IN COOLER.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during preparation from cooked foods, ready-to-eat foods, washed produce, etc. Do NOT prepare raw foods on the same work table as ready to eat foods. SPINACH MOVED ABOVE RAW SHELL EGGS.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED CONTAINERS OF RAW MARINATED CHICKEN BEING STORED ON FLOOR IN WALK-IN COOLER.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. CHICKEN MOVED TO SHELVING UNIT.
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02/26/2015 | Routine | |
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
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07/01/2014 | Risk Factor | |
- Cleaning Frequency for Physical Facilities
Observation: Observed that the 3 COMPARTMENT SINK DRAINS AS WELL AS THE FLOOR DRAIN in the 3 COMPARTMENT SINK AREA is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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10/30/2013 | Routine | |
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: --OBSERVED EMPLOYEE CUT SANDWICH BREAD WITH BARE HANDS.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.--EHS POINTED OUT BARE HAND CONTACT TO CFM. SHORT TRAINING WAS PROVIDED ON GLOVE/UTENSIL USE.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:--OBSERVED SHELL EGGS OVER BREAD DOUGH AND RAW HAMBURGER NEXT TO BREAD IN WALK-IN COOLER.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. --CFM REARRAGNED FOOD ITEMS TO PREVENT CROSS CONTAMINATION.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:--OBERVED COOKED POTATO AND VEGETABLE DISH, COOKED LENTIL SOUP IN WALK-IN COOLER WITHOUT DATE MARKING.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.--CFM PLACED DATE MARKING ON NEEDED ITEMS.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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06/20/2013 | Risk Factor | |
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