Critical violations were corrected at the moment of inspection. PIC is a newly hired employee, who started working same day of the inspection.
Cloths - Wiping Cloths - Use Limitation (corrected on site) Observation: Wiping cloths improperly stored between use.
Correction: Ensure 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) (repeated violation) Observation: The ready-to-eat (RTE) commercially processed in the refrigeration unit( MUT) was not properly dated for disposition after opening. There is not a date marking system in place.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) Observation: When tested, no sanitizer of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide ammonium quaternary sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
01/21/2016
Routine
****Walk-in cooler was open for beer delivery, food found at slightly elevated temperature. *****HennyPenny unit is not in use at the time of inspection.
Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: The ready-to-eat (RTE) commercially processed deli meats, meat balls, egg patties in the make up unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
Critical: Toxics - Identifying Toxic Containers* (corrected on site) Observation: Chemical spray bottles observed without a label.
Correction: Label spray bottles with contents or discard.
06/29/2015
Routine
The facility is approved for foodservice operation pending approval from related local and state agencies. Note: the operator provided a probe thermometer, and an Employee Health policy (FDA Form 1B) was issued and discussed at this time.
Temperature Measuring Devices Observation: There was no temperature measuring device located in the chest freezer unit.
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.
Wall and Ceiling Coverings and Coatings (repeated violation) Observation: Wall covering in the rear warewashing/prep area is not attached so it is easily cleanable.
Correction: Attach wall covering so it is easily cleanable.
06/05/2015
Follow-up
Backflow Prevention Device, Design Standard (repeated violation) Observation: Indirect waste was not provided on the rear warewashing/prep sink.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
Wall and Ceiling Coverings and Coatings (repeated violation) Observation: Wall covering in the rear warewashing/prep area is not attached so it is easily cleanable.
Correction: Attach wall covering so it is easily cleanable.
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