Discussed with the person in charge:
1. Proper cooling procedures - handout provided
2. Time as a public health control
3. Good knowledge of employee health
Facility was observed clean and well maintained. Thank you.
Abbreviations: PIC- person in charge, ppm - parts per million, IT- internal temperature, ST - surface temperature, RIC -reach-in cooler, RIF - reach-in freezer
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Observed raw shelled eggs on the cooks line for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Person-in charge labeled the raw shell eggs with a proper discard time during the inspection.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The splashguard is no longer sealed to the handsink in the prep area.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed knobs missing on the hot holding unit in the service area. Observed a microwave in the prep area in a state of disrepair.
Correction: Repair the hot holding unit and microwave to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- 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: 1. bowls in the dishwashing area 2. knives in the prep area 3. bowls in the service area 4. several spatulas and a whisk stored over the handsink in the prep area. PIC placed items in the warewashing area.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice deflector inside the bulk ice machine and the juice nozzles in the service area were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice deflector inside the bulk ice machine 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.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven near the cash register is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ceiling tiles and air vents in the food prep area 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.
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09/04/2015 | Routine | |
Abbreviations: WIC- Walk In Cooler, RIC- Reach In Cooler, ST- Surface Temperature, IT- Internal Temperature
Additional Temperatures: RIC- Hamburger Patty (ST) 35'F, Cook Prep- Diced Tomatoes (IT) 34'F, Front RIC- Fruit with melon 40'F (ST), Chocolate milk 40'F (ST), Hot Holding- Sausage gravy 163'F (ST), Chicken noodle soup 158'F (ST), Potato Soup 161'F (ST)
No violation noted during this evaluation. | 08/20/2014 | Routine | |
Purpose of inspection is to review compliance of remodel to front counter area and restrooms.
Facility is in compliance with the Commonwealth of Virginia Board of Health Food Regulations. Facility may reopen when approved by the building inspector and all cleaning has been completed.
The small carry-out reach in cooler was just turned on and is not down to temp yet. Ensure temp reaches <40'F prior to placing food in unit.
No violation noted during this evaluation. | 01/10/2014 | Other | |
| No violation noted during this evaluation. | 10/01/2013 | Other | |
Began plan review of remodel.
No violation noted during this evaluation. | 09/23/2013 | Other | |
Discussed the following with the Person in Charge:
1. Facility in general is very clean and well maintained.
2. Thank you for making corrections during today's inspection.
3. Operator is due to return to food safety training. A list of class options was provided to the Person in Charge.
- 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: observed two food thermometers which had been stored soiled. PIC discarded thermometers and provided new ones for the staff.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the storage bin for clean equipment under the drainboard at the three compartment sink, and the exterior of the mocha machine have accumulations of grime and debris.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Observed several lexan pans stacked while wet after cleaning and 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.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Floors under shelving units in dry storage 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.
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07/09/2013 | Routine | |
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