Discussed with the person in charge:
1. cold holding temperatures
2. bleach sanitizer
The person in charge readjusted the reach in cooler and cleaned the air vent.
A temperature log was provided
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Chicken salad measured 46'F in the reach in cooler - 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the "consume by" date on the commercially processed ready-to-eat (RTE) 2% milk in the refrigerator, the food should have been discarded 18 days ago. The milk was discarded.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the "consume by" date after opening. 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed two serving spoons that were observed soiled to sight and touch. Spoons were placed in the 3-compartment sink for cleaning
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Observed that the bleach in the wiping cloth bucket measured over 200 ppm. The person in charge remade the bleach bucket.
Correction: Utilize only bleach sanitizing solution that measures between 50-100 ppm when applying to food contact surfaces
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01/19/2016 | Routine | |
Discussed with the person in charge:
1. ensure that the temperature on the refrigeration units read between 36-38
2. single service containers
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed employee wash her hands properly then turn off the water with her bare hands then dry them with the paper towel. EHS instructed employee on how to properly wash her hands.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employees directly contacting exposed ready-to-eat food in a manner that does not prevent potential contamination
Correction: Minimize bare hand and arm contact with exposed food that is in a RTE form to reduce the potential for contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Chili measured 51'F and soup measured 51'F in the reach in cooler - 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.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the interior of the ice machine that is in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed a chemical spray bottle that was not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed that containers of chemicals are not stored separately from insecticides or rodenticides.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Pesticides are not being applied by a certified applicator.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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08/04/2015 | Risk Factor | |
Discussed with the person in charge:
1. facility is very clean and well maintained
2. demonstration of knowledge - information given
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the reach in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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01/21/2015 | Routine | |
Discussed with the person in charge:
1. ensure that a small probe thermometer is ordered
2. this facility is in substantial compliance with the Virginia State rules and regulations regarding restaurants. Therefore permit is issued. Post your permit in an area where the public can see it.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the sandwich prep is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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01/14/2014 | Routine | |
The following items must be addressed prior to receiving your health permit:
1. ensure that all wood is completely sealed
2. ensure that all lights over the prep line as coated or shielded
3. ensure that all coving is sealed to the adjourning walls
4. provide a thermometer for the sandwich prep unit
*5. provide a air gap at the sanitizer sink
6. provide hand soap, paper towels, and hand washing signs at all hand sinks
*7. clean the microwaves
Facility may not bring in food at this time
Final inspection scheduled for January 14, 2014 at 9:00. Ensure that all equipment is turned on. Ensure that the occupancy is received. If not, contact EHS.
No violation noted during this evaluation. | 01/10/2014 | Other | |
| No violation noted during this evaluation. | 12/02/2013 | Other | |
| No violation noted during this evaluation. | 10/29/2013 | Other | |
| No violation noted during this evaluation. | 10/23/2013 | Other | |
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