Food supplier is MBM. EHS discussed the following with the person in charge (PIC):
1. Employee health, and supplied the PIC with Form 1B.
2. Recommend cleaning along the fryers.
3. Recommend all food items remain in packaging/food containers in walk in freezer.
4. Recommend cleaning the interior of the ice machine to eliminate the build up of debris.
- Person in Charge (repeated violation)
Observation: Observed no means to verify food employees are informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. EHS provided person in charge with Form 1B.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shredded cheese (44°) and liquid eggs (45°) cold holding at improper temperatures in the walk in cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Items in unit for 3 hours.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. Maintenance person on site and fixed hot water.
|
10/06/2015 | Risk Factor | |
Food Supplier is MBM North Carolina. Discussed Employee Health and provided PIC with Form 1B and OEHS Guidelines. Observed time as a public health control plan in place and foods marked for four hour disposition. Observed PIC take temperatures of foods as they came in from shipment. Observed good handwashing and glove use.
- Person in Charge
Observation: Observed no means to verify food employees are informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. EHS Provided PIC with Form 1B and OEHS Guidelines on Employee Health.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at both employee restrooms was measured at a temperature less than 100°F. Observed at 93/94°.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
|
04/07/2015 | Routine | |
3-compartment sink - 200 ppm chlorine
Discussed:
Facility plans to start remodel on 7/7/14. Dining room area will be closed for 2 weeks. Facility will be closed entirely for approximately 3 weeks. During remodel dining room and restrooms will be updated. If customer self service drink station is moved, ensure that ceiling tiles are replace with ones that are smooth and easily cleanable. Freezer door and floor in dry storage area also needs to be fixed during remodel. All equipment should be detailed cleaned while facility is closed and cleaned and sanitized before opening. Facility should notify the health department when facility is closed and before reopening facility for an inspection.
Work order needs to be placed for the undercounter reach in freezer if defrosting it does not work to keep the foods frozen.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in walk in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in most of the refrigeration units.
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 - Fixed Equipment, Spacing or Sealing
Observation: The hansink in kitchen is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Undercounter Reach in Freezer was observed in a state of disrepair and damaged. Ambient air temperature measured at 40'F. Heavy ice accumulation observed along back wall of unit. Employee unplugged unit to allow time for it to defrost. All TCS foods were moved into fry cooler.
Correction: Repair or replace the undercounter reach in freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the walk in cooler and walk in freezer are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- 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: tomato slicer, onion slicer, and lettuce shredder. Employee place equipment to be cleaned and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the sides of the equipment on the cook's line have 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the men's restroom.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair
Observation: Floor in dry storage area is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors throughout the kitchen prep area are noted in need of cleaning, including the floor in the walk in freezer and the floors under all equipment.
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.
|
06/26/2014 | Routine | |
Chlorine sanitizer 50 ppm. Hand washing and glove use observed. Veggie wash was not being used during the inspection. Discussed the need for test strips to be present at all times for this product to ensure the proper concentration.
- Person in Charge (repeated violation)
Observation: Observed employee health training not documented for new employees. Form 1-B present for some employees but not those newly hired. .
Correction: Recommend training all employees to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the prep area was measured at a temperature less than 100°F.
Correction: Recommend making necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
|
11/14/2013 | Risk Factor | |
The following items have been corrected since the last inspection:
1530 Test strips purchased for veggie wash.
1320 Thermometers present in cold hold units.
Form 1-B signed and in file.
No violation noted during this evaluation. | 06/10/2013 | Follow-up | |
3 compartment sink 114 degrees. Hand washing observed, good hand washing technique. Gloves used. Foodborne illness info posted in break room. Form 1-B given.
- Person in Charge (corrected on site)
Observation: Observed food employees not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: Recommend PIC advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Temperature Measuring Devices
Observation: Observed that there were no temperature measuring devices located in several cold holding units.
Correction: Recommend providing 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Recommend obtaining a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
|
05/15/2013 | Routine | |
Chlorine sanitizer ~ 75 ppm. Good hand washing observed. 3 basin wash temp 111 degrees. Discussed need for test strips for veggie wash with the correct increments. Time control used for cheese and tomatoes. Form 1-B present for employee health training. No risk factor violations observed.
No violation noted during this evaluation. | 01/14/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Burger King #970, 7065 Mechanicsville Turnpike, Mechanicsville, VA 23111 »