Notes:
1. Lower the thermostats in the two MUT coolers and the WIC. PIC stated that adjustments were made recently with colder weather, and now it appears that they need to changed back. Keep thermometers in all units located in the WARMEST part to provide a worse case scenario picture. All food temperatures are to be maintained at 41 F or less at all times.
2. Ease up on the bleach!!! Sanitizer buckets require very little bleach and the test kit needs to be utilized.
3. New menus have been printed and there are many items with * next to them that are NOT offered undercooked. Please remove unnecessary * when reprinting menus again in May. It is only required on burgers, steaks, and eggs per conversation with the PIC.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Turkey, ham (in top of right MUT), packets of butter left out, and product in the WIC cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Bleach water being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 -- tested at 200 ppm+.
Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (50-100 ppm).
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02/24/2016 | Routine | |
Notes:
- Ventilation hood scheduled for cleaning on 3/19/15
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Discarded.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Food Storage - Clean and Dry Location
Observation: Trays with food stored on the floor in the walk-in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
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03/16/2015 | Routine | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. Employee health policy in place. Health permit posted & visible. Dish machine had an adequate chlorine residual in the sanitizing cycle when tested.
Additional food temperatures (degree Fahrenheit) chicken 36, 38, 36, 36, 38, 38, crab-meat 36, 35, 35, 35, 36, cinnamon apples 178+, sausage links 174, 178, 173, 179, breakfast potatoes 179-184, grits 179.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: The meat sauce was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced ham, turkey, corn beef hash, garlic & oil mixtures were found cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by installing a self-closure door device on the rear exterior door.
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09/25/2014 | Routine | |
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the reach in refrigerators or could not be located
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.
- Critical: Handwashing Lavatory*
Observation: There is no handwash lavatory at cook prep tables or hot line service area, preventing routine handwashing by food workers.
Correction: Install an additional handwash lavatory in food prep area to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of cleaners and sanitizers are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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04/18/2014 | Routine | |
NOTE:
1. Recommend all food service personnel have access to calibrated thermometers and use them to ensure foods are cooked, cooled, held hot/cold, reheated and served at minimum required temperatures.
2. Recommend all employees monitor refrigerated food temperatures to ensure TCS foods are kept below 41 degrees Fahrenheit.
3. Basic Food Safety and Serv-safe training are available by calling (804) 748-1696.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The meat loaf was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the stuffed food to heat all parts to 155°F or above for 15 seconds.
- Critical: Reheating for Hot Holding*
Observation: The meat sauce and vegetable soup not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employees are not using the dressing rooms, designated area or lockers provided to store purses, jackets or other personal items.
Correction: Employees should use the dressing room or lockers provided. Personal items, jackets and purses should not be stored in the production room.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Premises has accumulation of litter around dumpster and surrounding seeded area, blowing onto adjacent property.
Correction: Maintain the premise free of litter.
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12/18/2013 | Routine | |
Additional Food Temperatures:
Raw Shell Eggs(CH)- 39, Cooked Pasta(CH)- 40, Marinaira(CH)- 40
NOTES:
* Violation corrected at the time of inspection.
* Form 1-B given to PIC.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (bread/toast) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
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07/05/2013 | Routine | |
Additional Food Temperatures:
Fried Onions(HH)- 159, Baked Potato(HH)- 136, Milk(CH)- 37, Meat Sauce(HH)- 148, Rice (CH)- 37, Cooked Hash Browns(CH)- 36.
NOTES:
* All violations corrected at the time of inspection.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.
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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of toxic cleaner are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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02/20/2013 | Routine | |
Non-critical violations must be corrected within 30 (thirty)days.
Additional temperatures taken: cooked pasta 42 F, clam chowder soup 194 F, shrimp 155 F.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Cases with food stored on the floor or food stored less than 6" above the floor in the Walk-in Freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meat sauce hot holding at improper temperatures.(found at 117 F)
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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02/25/2011 | Routine | |
All critical violations must be corrected immediately. Non-critical violations must be corrected within 30 (thirty) days.
Reach-in freezer not in use due to raised internal temperature (36 F). Food have been relocated into WIF.
Additional temperatures have been taken: baked potato 158F, steamed vegetables 178F, meatballs reheating 195F, chicken noodle soup 188F.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin( raw chicken, raw steak) stored over ready-to-eat (RTE) food in the refrigeration unit.
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 - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed: the following food was observed stored without being in packages, in covered containers, or wrapped: meat balls, crabcake mix, sliced deli meat, produce.
Correction: Store food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the Walk-in Freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Several food items in the top portion of sandwich cooler cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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11/22/2010 | Routine | |
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