The flat grill and chargrill were not being used at the time of inspection due to the ventilation hood system being in disrepair. Only fried foods (chicken tenders, French fries) and cold sandwiches are being served until the hood system is repaired.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The quaternary ammonium sanitizer in the wiping cloth buckets being applied to food contact surfaces is too strong and does not meet the requirements of 40 CFR 180.940. Observed the concentration greater than 500 ppm.
Correction: Utilize only quaternary ammonium sanitizer that meets the requirements of 40 CFR 180.940 when applying to food contact surfaces
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03/07/2016 | Risk Factor | |
All deficiencies noted on the previous inspection report have been corrected.
The person in charge (PIC) stated that they are no longer hot holding hamburgers on the grill. A few hamburgers at a time are cooked, assembled, and placed on the serving line.
The PIC stated that all deli meat that is sliced in the morning (around 9:00 AM) is placed into the walk-in freezer (in main kitchen) to rapidly chill before placing it into coolers in the cafe.
Observed the invoice from the refrigeration technician showing that all refrigeration units in the cafe were serviced.
No violation noted during this evaluation. | 09/15/2015 | Follow-up | |
Discussed the following with the person in charge:
1. Observed the corporate employee health policy signed by all staff and kept on file in the office.
2. The facility is treated monthly by a certified pest control operator. Observed the invoice from the last service date on September 2, 2015,
3. The fire extinguishers were inspected in August 2015.
- Critical: Cooling* (corrected on site)
Observation: Black beans not being adequately cooled to prevent the growth of harmful bacteria. The temperatures of the black beans were observed between 125°F-130°F in the reach-in cooler approximately two hours after preparation. The person in charge (PIC) discarded the food.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The hamburgers are hot holding at improper temperatures at the grill. The temperatures were observed between 128°F-129°F. The person in charge reheated the hamburgers on the grill.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: (CORRECTED DURING INSPECTION): The following foods cold holding at improper temperatures:
1. Two door reach-in cooler (RIC): tuna salad-56°F, sliced turkey-48°F, sliced cheddar cheese-54°F. The PIC discarded all of the foods stored in the unit.
2. Sandwich prep unit: turkey-51°F, capicola-47°F. The PIC will discard all foods stored in this unit at the end of the lunch period (within 4 hours).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the following equipment:
1. Both reach-in coolers in the coffee station,
2. Sandwich prep 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The True 2 door reach-in cooler was observed in a state of disrepair. Observed the unit operating at a temperature of 52°F.
Correction: Repair or replace the reach-in cooler to restore a state of condition that allows for proper operation (41°F or less), accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the ventilation hood filters has 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical facilities are in need of cleaning:
1. Floor under the bag in box (syrup buildup),
2. Floor under the deep fryer.
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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Observed two live insects near the bag in box beverage unit in the back of the kitchen.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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09/09/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods were observed cold holding at improper temperatures: coffee shop - Almond Cream Cheese Puff - 75'F
Correction: Cafe - diced chicken - 54'F, Sliced Turkey - 47'F.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Prep 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.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Provided.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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09/11/2014 | Routine | |
3 compartment sink 141 degrees, Quat sanitizer 200 ppm. Out takes open air cooler 26 degrees, low boy 1 coffee area 41 degree, low boy 2 coffee area 41 degrees.
-Recommend installing splash guards at hand sinks
-Recommend adding front line coolers to daily temperature log.
Food on front line was relocated to the walk in freezer at Estes. Recommend not using front line unit until it reaches at least 41 degrees or below.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw hamburger stored over ready-to-eat (RTE) turkey in the refrigeration unit.
Correction: Recommend separating 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. Turkey was discarded by PIC.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed bread and tomatoes stored in a location where it is subject to splash, dust or other contamination.
Correction: Recommend storing 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 - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed capicola, ham, chicken salad, diced chicken, hummus and salsa cold holding at improper temperatures for ~ 3 hours per PIC..
Correction: Recommend rapidly cooling foods to 41°F or lower within 1 hour and holding potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Observed single service cup being used as scoop for salsa.
Correction: Recommend discarding and using single use items only one time.
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10/02/2013 | Routine | |
| No violation noted during this evaluation. | 08/26/2013 | Pre-Opening | |
3 compartment sink 124 degrees. The following recommendations have been made: 1) Provide thermometers inside of cold well. 2) Provide no smoking sign inside of facility.
No violation noted during this evaluation. | 08/16/2013 | Pre-Opening | |
Permit will be issued. Regulations found at www.vdh.state.va.us. Ice machine cleaned and sanitized. Thermometers inside of each unit. Hand sinks stocked. Backflow protection provided. Items will be cleaned in 3 compartment sink or dining hall dish machine and brought over to coffee shop.
No violation noted during this evaluation. | 05/30/2013 | Pre-Opening | |
Complimentary walk through
1) Recommend plugging in all refrigeration units to run at 41 degrees or below.
2) Provide thermometers in each unit.
3) Complete coving along back wall.
4) Stock hand sink with paper towels, soap and signage.
5) Ensure that all devices have proper backflow protection.
Person in charge wishes to open coffee shop section in summer and additional sandwich and grill station by Fall semester. EHS will check on permitting for this.
No violation noted during this evaluation. | 05/24/2013 | Other | |
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