EHS to facility to follow up after main food preparation refrigeration not properly cold holding food during previous inspection. Since that time Deli case in front service area (previously off and not used) turned on and food in unit checked at 42 F stem temperature during dinner preparation time. Discussed with both owners, after dinner complete and unit closed 20 - 30 minutes check foods, with a calibrated, sanitized food thermometer, to ensure they get down to 41 F or below. Preparation refrigerator with chicken breasts thawing - checked at 28 stem temp and a hamburger checked at 45 F - per owner present 10 minutes - and moved to reach in refrigerator. No other time and temperature controlled foods in unit. Pickle juice checked (normally left in unit) at 45 F stem temperature. Other time and temperature controlled foods stored in reach in refrigerator. Cheese checked at 41 F stem temp. Per owner preparation refrigerator checked by refrigerator repair service - with no problem found - but plan to change the thermostat. Unit with thermometer in bottom holding reading 39 - with items checked (except thawing chicken) at 45 F. Replace thermometer. Requested copy of final maintenance report after thermostat replaced. Noted good handwashing, glove use and sanitizer in place. No hair covers worn by owners. Cleaning not assessed.
- Hair Restraints - Effectiveness (repeated violation)
Observation: No hair covers worn by staff. Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Around sinks, faucets, food thermometer and cases, etc.
Correction: Clean these surfaces routinely. Establish cleaning buckets with hot soapy water to use before using sanitizing solution and clean areas away from food prep when not preparing food.
|
01/20/2016 | Follow-up | |
Overall mixed inspection. Good handwashing and no bare hand contact by cook, sanitizer in place at 200 ppm Cl and good food storage and labeling. Calibrated food thermometer in place, and used to check cook temperatures (per staff) but not to check food temperatures in refrigerated units. Facility small with 2 refrigerators in the back food preparation area - a large preparation or sandwich make table and a home style reach in refrigerator / freezer. All time and temperature controlled foods in the preparation refrigerator - except those just placed in unit (freshly sliced lunch meats) cold holding above temperature. Unit thermometer reading 41 F while foods in unit holding from 47-50 F - using EHS thermocouple calibrated at 32.0 F. Discussed with owners, use reach in refrigerator for all foods needing refrigeration - and have unit repaired or replaced - follow up on Tuesday. Facility normally closed on Sunday and Monday.
- Hair Restraints - Effectiveness
Observation: No hair covers worn by staff. Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods in the preparation refrigerator cold holding > 41 F for > 4 hours (last night to 2 days ago): Top holding: Chicken salad-49 F, Sour cream in small containers - 55 F, Slaw in small containers - 53 F, 1 hamburger patty - 50 F, Bottom holding: Gravy-48 F, Cooked onions-50 F, 1/2 box Breakfast Sausage patties-48 F between pkgs, American Sliced cheese - whole package - 50 F, Full tub of slaw - 50 F, Tub of chicken salad - 48 F, Beans - 50 F, Tarter Sauce - 54 F. Part of Foods in unit leftovers from last evening - cooled items per owner left out initially till high heat gone then put in unit - with lids on - which will cause items to retain heat. Lunchmeats sliced one hour ago - per owner - meats taken from reach in unit.
Correction: All foods cold holding above 41 F for over 4 hours voluntarily discarded. Discussed with owners - only checking foods with a calibrated, sanitized food thermometer can ensure that food is cold holding at 41 F or below. Foods must cold hold at 41 F or below to prevent the growth of dangerous bacteria that can cause food borne illnesses. Suggest checking food temperatures when first opening - and compare to unit thermometer - and check food temperatures no less than every 4 hours to ensure safe food is served. Ensure unit is repaired and able to cold hold food at 41 F or below before stocking with time and temperature controlled foods. Suggest beginning a temperature chart for both units and foods - listing representative temperatures from cold holding, cooking temperatures, reheating temperatures etc.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Around sinks, faucets, food thermometer and cases, etc.
Correction: Clean these surfaces routinely. Establish cleaning buckets with hot soapy water to use before using sanitizing solution and clean areas away from food prep when not preparing food.
|
01/15/2016 | Routine | |
EHS to facility for follow up inspection to address cleaning, food handler card (requirement in district to ensure ALL staff in restaurants have basic food safety training, and storage. Deep cleaning improved, however additional cleaning needed. **Develop a cleaning schedule and follow to ensure all areas get cleaned as frequently as needed. Ensure food handler card is obtained before the end of this month.
- Person in Charge (repeated violation)
Observation: Facility with two staff members. One member has obtained card - other without card.
Correction: Ensure remaining staff member obtains card before end month.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Cleaning improved in some areas with additional cleaning needed at edges of floor under counters etc. with greasy build up present, on walls especially under counters and behind sink, and on bottom shelving in kitchen and in front area.
Correction: *Develop a written cleaning schedule and submit copy to Health Department. Ensure all items that are not used or not routinely used are - removed from the facility, cleaned and placed in clean sanitized containers to keep clean. Clean and these surfaces now and routinely.
|
10/19/2015 | Follow-up | |
EHS to facility to follow up critical issues. Critical issues corrected / improved. Continue improvements. One staff member r with food handler card obtained. Ensure remaining member obtains food handler card. Pest control operator not obtained, building built with "roach proofing" done - place surveillance sticky traps at in kitchen in appropriate areas to observe for any further pests. If noted, contract certified pest operator right away. Follow up third week in October for remaining issues.
- Person in Charge (repeated violation)
Observation: No staff with current district food handler cards (district method to ensure all staff have minimum food safety training).
Correction: Ensure all staff have current food handler cards prior to next inspection.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:
-Floors, walls, and area around and under the auto fryer
-Shelving, containers, and some dishes / items stored on shelving
-Outsides of food equipment such as reach in refrigerator
-Sinks
Correction: Develop and use a cleaning schedule. Ensure all items that are not used or not routinely used are - removed from the facility, cleaned and placed in clean sanitized containers to keep clean. Clean and these surfaces now and routinely.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination, stacked along the wall in the back storage area.
Correction: Provide shelving to store single service items on shelves with legs or wheels at least 6 inches off of the floor. Dispose of any items that are not in protective boxes, sleeves etc.
- Pests - Controlling Pests* (repeated violation)
Observation: 1 dead juvenile roach noted on the floor of the ladies room.
Correction: Clean, organize, and dispose of as much cardboard as possible. Contact Certified Pest Operator for surveillance and treatment. Provide copy of treatment form to Health Department to include in facility file.
|
09/28/2015 | Follow-up | |
Overall mixed inspection. Good food temperatures except one item with poor storage, poor labeling and improved storage for raw meats needed. Good handwashing, good employee health knowledge and sanitizer in place at 200 ppm Cl and used for food prep areas this morning. Improved cleaning needed. Follow up in 10 days and 1 month.
- Person in Charge (repeated violation)
Observation: No staff with current district food handler cards (district method to ensure all staff have minimum food safety training).
Correction: Ensure all staff have current food handler cards prior to next inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: The following noted that may pose cross contamination risks:
-Long "tube" of fresh hamburger stored on small cookie sheets with bacon
-Food debris present inside of refrigeration both in top of preparation refrigerator and inside the reach in refrigerator
-Preparation refrigerator with maintenance issue causing standing water in bottom of unit (ongoing problem)
Correction: -If raw hamburger is not immediately frozen, then place in container the correct size to prevent any leaking blood from contaminating other foods, dishes or soiling the refrigerator, OR repackage the meat to fit into smaller pans.
-Clean and sanitize food containers and perimeter of the preparation refrigerator top holding and the inside of the reach in refrigerator.
-If maintenance cannot fix the problem of standing water in the bottom of the preparation refrigerator, place short "shelves" in the unit so that no food or food container will sit directly in standing water and either contaminate the food directly or result in water getting on food preparation surfaces.
-
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No leftover labels seen. Foods stored in the top of the preparation refrigerator, held in unit. Normally foods are stored in top holding of the preparation refrigerator for one meal period only - then bins cleaned and refilled with next meals foods.
Correction: Ensure all foods, including items stored in preparation refrigerator top holding bins, that are prepared or for commercially packaged items opened, for 24 hours or more are date labeled to be discarded if not used within 7 days, counting the day the item was opened or prepared as day 1.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:
-Floors, walls, and area around and under the auto fryer
-Shelving, containers, and some dishes / items stored on shelving
-Outsides of food equipment such as reach in refrigerator
-Sinks
Correction: Develop and use a cleaning schedule. Ensure all items that are not used or not routinely used are - removed from the facility, cleaned and placed in clean sanitized containers to keep clean. Clean and these surfaces now and routinely.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Ice bin with mildew present - new ice in unit with "black speck" present in ice. Ice machine with mildew present / off at this time and empty.
Correction: Discard ice in bine, clean, sanitize and rinse. Clean, sanitize and rinse ice machine before use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination, stacked along the wall in the back storage area.
Correction: Provide shelving to store single service items on shelves with legs or wheels at least 6 inches off of the floor. Dispose of any items that are not in protective boxes, sleeves etc.
- Pests - Controlling Pests*
Observation: 1 dead juvenile roach noted on the floor of the ladies room.
Correction: Clean, organize, and dispose of as much cardboard as possible. Contact Certified Pest Operator for surveillance and treatment. Provide copy of treatment form to Health Department to include in facility file.
|
09/21/2015 | Routine | |
No food handling seen. Observed overall good food temperatures, labeling and overall good food storage with one item stored incorrectly and moved. One item cooked at the end of lunch, and kept for dinner, planning to use time as a public health control. Discussed, if using time, other than as a temporary measure when equipment is not working properly, a system must be in place. A written process must be present - posted, food must be labeled and a tracking log should be in place. Discussed, use food today, and cool and reheat in the future.
- Person in Charge (repeated violation)
Observation: District food handler card needed for staff member.
Correction: Obtain district food handler card right away.
- Critical: Employee Health* (corrected on site)
Observation: Staff with mixed knowledge for employee health policy. Good knowledge of symptoms, poor knowledge of diseases and when to return to work.
Correction: Policy discussed, new flyer will be sent.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: BBQ held in the bottom drawer of the home style reach in refrigerator, tested at 45 F x 2 hrs. Foods in unit with good temperatures on top shelves, and highest allowable temperatures in middle and bottom shelving.
Correction: BBQ moved to top shelf to cool to 41 F or below. Discussed maintenance for unit or if cold holding in bottom of unit does not improve, replacement of unit. Temperature check food in 1 hour. Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: especially around the auto fryer area, on the floor, shelving etc. the outside and inside of the reach in refrigerator, the lid for the ice cooler, and the heavily soiled broom.
Correction: Clean these surfaces now and routinely.
|
06/09/2015 | Routine | |
Follow up to check date labeling and cleaning. Date labels in place and cleaning improved. Continue routine and deep cleaning in addition to sanitizing.
- Person in Charge (repeated violation)
Observation: One staff member without a district food handler card.
Correction: Please obtain district food handler card right away.
|
03/31/2015 | Follow-up | |
Overall good inspection with good handwashing, glove use, food temperatures and storage and sanitizer in place at 200 ppm prior to arrival of EHS and used. Discussed, ensure brewed tea out for service is not kept/used longer than 24 hours. Discussed eight major allergens, flyer will be sent. Also discussed upcoming requirements to have a Certified Food Manager - from one of the ANSI recognized programs, and the upcoming requirement to post a statement that inspection reports can be viewed on Virginia Department of Health website - suggest next to the Health Permit.
- Person in Charge
Observation: One staff member without a district food handler card.
Correction: Please obtain district food handler card right away.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Equipment handles and buttons for the microwave and refrigerator soiled, and top, inside of microwaves with food debris.
Correction: Areas cleaned and sanitized during the inspection. Treat handles and buttons the same as food preparation surfaces as they are touched while wearing food gloves and preparing food. The inside, especially above food being microwaved can become a contamination risk if soiled - suggest covering food with single use covers.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Undated, open containers of food noted in reach in refrigerator and bottom holding of preparation refrigerator.
Correction: Date label all leftovers - including opened commercial packages and containers - if kept longer than 24 hours, and ensure items are used or discarded within 7 days. If items are put in the freezer, record on label - ensuring total time when out of freezer does not exceed 7 days.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Under and around auto fryer, reach in refrigerator, inside and out, sink, walls behind and under sinks, floors under stationary equipment.
Correction: Clean routinely, and sanitize any food contact surfaces.
|
03/10/2015 | Routine | |
Overall good food temperatures, no food handling seen during this inspection. Good knowledge of employee health policy symptoms, and mixed knowledge of diseases, new flyer will be sent. One staff member in need of district food handler card.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Leftover cheese, gravy etc. not labeled with either date opened / made or discard date.
Correction: Items labeled during inspection.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Non food contact surfaces such as equipment for seasonal use in summer, back side of slicer, bottom shelving, ceiling fan, bath room wood work, and especially kitchen items where grease from the auto fryer can accumulate etc. in need of cleaning. Broom soiled.
Correction: Ensure a cleaning schedule is in use with all items cleaned with a frequency to prevent build up of grease/dust or food debris. Clean or replace broom.
|
11/21/2014 | Routine | |
Overall mixed inspection. Good handwashing, good glove use, sanitizer in place at 200 ppm Cl and used. Out of temperature foods in home style refrigerator, likely due to storage. Discussed storage options. One staff member with outdated food handler card.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods cold holding in the reach in refrigerator from 43 - 50 F for 6 hours. Foods include sour cream 43, cheese 43, mozzarella cheese 54, loaf of turkey 46, container of raw hamburger surface temp 50, sour cream 46, and cheese 43 F. Meats placed in unit to thaw. Tray of pizza dough placed in unit on top shelf (mostly blocking air flow).
Correction: Foods 43 F moved to preparation refrigerator. Owners chose to keep meats for home use - ensure meats are not used in facility. Other foods > 43 F voluntarily discarded. Clean unit before use. Unit already cooling down after tray removed.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Ice bins require additional cleaning. Table with autofryer and additional non food surfaces with build up of debris.
Correction: Clean all areas noted. Sanitize and rinse ice units.
|
07/22/2014 | Routine | |
Inspection done at down time between meals, no food preparation observed. Noted good handwashing for inspection, gloves and utensils in place to use, clean food contact surfaces with sanitizer in place at 200 ppm for use, good food temperatures, labeling, and storage, and good cooling. One staff member in need of current district food handler card.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Deep cleaning needed for the following nonfood-food contact surfaces: Handwashing sink, wall by fryer, fryer area, bottom shelving, inside of refrigerator (not a contamination risk).
Correction: Maintain nonfood-contact surfaces of equipment clean.
|
01/10/2014 | Routine | |
Overall excellent sanitation. Good handwashing, good glove and utensil use, overall good food temperatures - normally owners take food temps before beginning food prep - observed by EHS in past, missed today, good processes to prevent cross contamination, good cooling, good labeling and storage, clean food contact surfaces sanitized with 200 ppm Cl and tables with 100 ppm Cl. EHS thermocouple calibrated at 32.2 and facility thermometer at 32.5. EHS contacted in < 2 hours, unit down to 38F.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: CORRECTED DURING INSPECTION - Some foods in reach in refrigerator cold holding above 41 F. Unit thermostat had been bumped, or turned up. New supplies stocked this morning. Following foods out of temp:
-Shredded cheese 53 F, x 1.5 hrs, moved to diff. refrigerator
-BBQ, 52 x 2.5 hrs, moved to freezer
-Baked potatoes, 49 F, > 4 hrs, discarded
-Raw Hamburger, 49 F, > 4 hrs, discarded
-Sm tub of chili, 55 F, > 4 hrs, discarded
-Feta cheese, 54 F, > 4 hrs, discarded
-Refried beans, 54 F > 4 hrs, discarded
-Gravy, 51 F, > 4 hrs, discarded
-Sour cream, > 4 hrs, discarded
Correction: Foods out of temperature for close to or greater than 4 hours voluntarily discarded. Discussed with owner, thermostat changed, monitor unit maybe store bottle of water, check temperature for good cold holding before resuming use.
|
04/18/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Boykins Beans & Icecream, 32124 Elizabeth Street, Boykins, VA 23827 »