Discussed with the Person-in Charge:
1.Cooling handout
2. Switching to Kay Quat
Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch on the rack near the 3 compartment sink: serving spoon and fry scoop. PIC removed items to be washed, rinsed, and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: The blades of the onion slicer were observed soiled with accumulations of grime and debris. PIC removed the slicer to be washed, rinsed, and sanitized.
Correction: Clean the surface of onion slicer 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.
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01/20/2016 | Risk Factor | |
Inspection conducted in response to facility change of ownership.
Facility found to be in substantial compliance with the Virginia Department of Health Food Regulations, therefore permit is issued. Ensure permit is posted in a location where it is easily seen by the public.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed employee wash his hands for only 10 seconds prior to donning gloves and engaging in food preparation. Person in Charge discussed observation with employee and instructed him to wash his hands for a full 15-20 seconds.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed employee wipe gloves on her pants and shirt and continue handling ready to eat foods without changing gloves and washing her hands. Person in Charge discussed the pbservation with the employee and instructed her to change gloves and wash her hands.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Equipment and Utensils - Good Repair and Calibration
Observation: A couple of lexan pans found among clean equipment were observed cracked and chipped and in a state of repair and condition preventing effective maintenance and easy cleaning. Pans were discarded by Person in Charge.
Correction: Discard, replace or repair the pans to provide 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: the onion slicer found in clean equipment storage and the food contact surface of a lexan pan used to store food on the prep line.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the interior surfaces of reach in coolers and reach in freezers are noted to have an has accumulation 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)
Observation: Blender pitchers for smoothies and lexan pans 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.
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06/29/2015 | Routine | |
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