Risk Factor Inspection performed as a result of Complaint Investigation. Observed/Discussed with Person in Charge:
1) Basin of 3 compartment sink used for food prep. Discussed sanitizing procedures of basins after food prep.
2) Amount of raw food in prep stage.
3) Cover all food product in cold holding units.
4) Amount of food storage in WIC/WIF.
5) Food storage off floor.
6) Handled scoops for dry, bulk food product.
7) Food storage bags.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed uncovered bowl of RTE beef/noodle product stored under containers of raw pork/chicken.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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11/06/2015 | Risk Factor | |
Observed/Discussed with Person in Charge:
1) Very good food storage practices observed.
2) Food product bags.
3) Staff has Food Manager certifications.
3) Facility is clean & well maintained.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
- Critical: Equipment and Utensils - Multiuse, Characteristics* (repeated violation)
Observation: Observed plastic "Not for Food Storage" bags used for multiple food storage in the WIF
Correction: Use food contact approved containers to prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
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07/09/2015 | Routine | |
Observed/Discussed with Person in Charge:
1) Food supplier access, temperature checks.
2) Employee Health policy, symptoms & restrictions.
4) 3 compartment sink, chlorine sanitizer.
Abbreviations: WIC = Walk in Cooler, RIF = Reach in Freezer, Prep = preparation.
- Critical: Temperature* (corrected on site)
Observation: Refrigerated raw chicken parts received at inadequate temperatures. Observed containers of Whole Leg Roaster Chicken, as part of delivery drop, with surface temperature of 49F. Containers were located at exterior of facility, no staff present.
Correction: Discussed observation with Person in Charge. Was able to verify by vendor invoice and discussion with vendor that deliver drop was made within past 30 minutes. Vendor unable to gain access to facility and called Person in Charge for delivery notification. Staff moved perishable food items into refrigerated storage upon arrival.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed numerous wiping cloths stored on food contact surfaces and not in chemical sanitizer buckets between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Observed large uncovered containers of rice, sugar and flour.
Correction: Provide covering for stored food to prevent contamination.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: Observed plastic grocery bags used for storage of frozen fish fillets in Reach in Freezer.
Correction: Use approved food contact containers to prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: Outside of Reach in Cooler units.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Observed scrubbing pad in the front hand sink.
Correction: The handwash facility identified above is to be used for washing hands only
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09/12/2014 | Routine | |
Discussed Complaint with Person in Charge:
1) No sick/ill staff during exposure period. Employee Health Policy.
2) Discussed access for delivery vendors.
3) Hand Washing procedures.
4) Temperatures.
5) Performed Routine Inspection (due) as part of Complaint Investigation (see report dated 9/12/2014).
No violation noted during this evaluation. | 09/12/2014 | Complaint | |
Sanitizer: Bleach, 50ppm in Three compartment sink
Discussed with Person in Charge:
1. Employee Health
2. Food storage
3. Date Marking
4. Serving Free Samples
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken and eggs over lettuce in the Walk in Cooler. Observed raw chicken above raw beef and five gallon sauce buckets in the Walk in Cooler. Person in charge moved items
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. Observed several single service containers unlabeled. Person in charge labeled storage area for items
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed inuse utensils being stored with the handles in the food product. Person in charge removed scoops.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed container of Broccoli on the floor of the Walk in Cooler and a container of beef on the floor of the Walk in Freezer. Several containers of egg rolls in the walk in cooler and reach in cooler not covered. Person in charge covered and moved items
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked tuna and salmon is/are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) then to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: The food contact surface of the metal banded paint brush is not accessible for cleaning and inspection. Person in charge discontinued use of paint brush
Correction: Multiuse food contact surfaces shall be accessible for cleaning and inspection: 1. without being dissembled. 2. by disassembling without the use of tools. or 3. by easy disassembling with use of handheld tools such as screwdrivers, pliers, open-end wrenches and Allen wrenches.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Person in charge obtained a test kit.
Correction: Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cutting Surfaces (corrected on site)
Observation: The cutting boards by the slicer are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Person in charge discontinued use.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Manufacturer containers of oyster sauce were observed reused for the storage of rice and vegetables. Person in charge discontinued use.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Tongs, Knives, Colanders, metal bowls, slicer, grater, Can opener, plastic containers, and cutting boards. Person in charge moved items to three compartment sink to be washed, rinsed and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the soda nozzles were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of soda nozzles 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the reach in cooler doors and oven doors, have 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 and Utensils, Air-Drying Required
Observation: Several Plastic container, and metal bowls were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must 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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps between the kitchens back screen door and door frame.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors under the reach in coolers, three compartment sink, grill top and oven are noted in need of cleaning. The walls behind the grill top, oven, and slop sink are noted in need of cleaning
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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11/26/2013 | Routine | |
Discussed with Person in charge:
1. Installing a screen door on the exterior on the kitchens back door
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed the back door to the kitchen open.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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09/05/2013 | Complaint | |
Restaurant representatives - add corrected or new information about Benny's Sub Shop, 16430 Consumer Row, King George, VA 22485 »