Discussed with the Person-in charge:
1. Cleaning grease trap
2. Storage of nonessential items.
Abbreviations: walk-in cooler (WIC), walk-in freezer (WIF), reach-in cooler (RIC), reach-in freezer (RIF), internal temperature (IT), surface temperature (ST), person in charge (PIC), parts per million (PPM)
- Critical: Hands - When to Wash*
Observation: Observed a food employee wipe his hands on his uniform then continue to prepare food. EHS instructed the employee on when to wash.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) buttermilk (Expired 03/31/2016) and yogurt (02/22/2016) was not discarded by the ""consume by"" date. PIC discarded all products.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- 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: Obtain a QT-40 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The 3 compartment sink is not sealed to adjoining wall.
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 an ice build up in the RIF in the bakery.
Correction: Repair the RIF to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep unit and several small cutting boards in the back are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch on the equipment rack: deli slicer, knife, and serving pan.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the wire shelving in the front has 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.
- Equipment and Utensils, Air-Drying Required
Observation: Serving 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.
- Kitchenware and Tableware
Observation: Bowls and plats were observed with the food contact surface facing upward near the soda boxes.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Insect Control Devices - Design and Installation
Observation: Insect control device is located over the onions, potatoes, and cans where dead insects may be impelled or fall in the back of the kitchen.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Outer Openings - Protected
Observation: Observed gaps at the bottom of both back doors.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: The coving is not maintained in good repair near the back of the kitchen.
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: The floor especially under equipment and walls throughout 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working spray bottle of sanitizer is 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed cleaning chemicals stored next to a spray bottle of raid in the chemical room. PIC discarded the Raid.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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04/01/2016 | Routine | |
The above observations and the following were discussed with the person in charge:
-Employee health policy.
-Provide an additional thin probe thermometer for the kitchen.
-Replace the light bulbs in the ladies restroom.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The pumpkins stored in the bakery were observed to be unsound or adulterated. The pumpkins were observed to be spoiled with apparent fruit flies on them. The PIC discarded the pumpkins during the inspection.
Correction: Ensure food is safe and unadulterated.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed corned beef and turkey stored with raw bacon and raw sausage in the reach in cooler.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage - Clean and Dry Location
Observation: Food stored uncovered in the reach in freezer in the bakery.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods were observed to be cold holding at improper temperatures: 1. the butter (62'F) stored in the front of the kitchen 2. the bacon grease (59'F) stored by the prep cooler in the back of the kitchen 3. the Half & Half (59'F) stored by the self service area in the dining area.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition. Observed cooked rice, homemade salad dressings and BBQ sauce, and deli meats stored in coolers that were not dated.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Variance Requirement* (corrected on site)
Observation: Specialized processing method of food preservation used for foods in the establishment. The PIC is canning products in the facility and using them to prepare foods for customers. The PIC removed the canned product from the establishment during the inspection.
Correction: Obtain a variance from the regulatory authority as specified in 12 VAC 5-421-3570 and 12 VAC 5-421-3580 of this chapter. Specific food processes that require a variance have historically resulted in more foodborne illness than standard process. The variance requirement is designed to ensure that the proposed method of operation is carried out safely.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the prep cooler and in the small reach in cooler on the front line.
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.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsinks and 3 compartment sink are no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: knives, measuring cups and whisk for the mixer all stored in the bakery.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The interior of the table top convection oven was observed to be soiled with accumulations of grime and debris.
Correction: Clean the interior 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 following equipment have accumulations of grime and debris: 1. the interior of several reach in coolers and freezers throughout 2. the exterior of the waffle iron 3. the hood filters 4. the exterior of the mixer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware
Observation: Plates and bowls throughout the facility were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Store plates and bowls with food or lip-contact surface facing downward to prevent contamination prior to use.
- Insect Control Devices - Design and Installation
Observation: Insect control device is located over the soda boxes and bread slicer in the back of the kitchen where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors by the soda boxes and behind the fryers/grill 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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04/02/2015 | Routine | |
Inspection conducted to view additional equipment and newly added portion of the facility.
During inspection, it was noted that several pieces of equipment were added to the facility which had not been shown on the plans. Equipment includes 3 display cases, a soda dispenser and a slicer. Display cases and slicers came from the owner's previous business, which was licensed by VDACS.
It was also noted that new equipment is in fact in use (refrigeration units, ice machine, slicer, soda dispenser, and dish machine) by the facility despite health department notification informing the operator she was not permitted to do so. An email was sent to the operator on July 25th, 2014 informing her this equipment was not permitted to be used in this facility for any reason until inspected and approved by the health department. The operator had written back indicating she understood.
When providing new equipment, inform the health department and obtain approval prior to use.
Ensure weather stripping is added to rear doors of the facility. Small gaps noted during inspection.
Dish machine sanitizer tested at 50-100 parts per million. Quat sanitizer measured at approximately 300 parts per million.
Remove any unused equipment from the facility to create additional space. Several bulk containers of flour were in the bakery area. Employees will have to move containers frequently to obtain needed ingredients. Recommend down-sizing where possible to create the space.
Facility is approved to use new equipment and space as needed.
No violation noted during this evaluation. | 08/21/2014 | Other | |
Dear Ms. Davis,
The following items are needed to facilitate health department approval of the plans you submitted for the remodel of/addition to Chef Nancy’s Butternut and Blue Bistro and Bakery, located at 7610 Heth’s Salient St. Spotsylvania, VA 22553.
With Regards to the Menu:
1. Will the eggs and hamburgers be cooked to order, or will you cook to at least minimum required cooking temperatures? If the customers are able to order these items under-cooked, then the items must be asterisked and a disclosure statement must be placed on the menu, as noted during the opening inspection for your facility.
With regards to the Application for Foodservice Plan Review:
1. Page 4, Question 4 under cold storage asks if a bulk ice machine is available. You noted there were 2. I remember 1 from previous inspections. Have you added a second ice machine? Where is it located? It is not shown on the plans.
2. Page 4, question 1 under cooking: Please ensure that you supply a small-diameter probe metal stem thermometer. On the application, it is written that an infrared thermometer will be provided, however, this type of thermometer is not sufficient for taking an internal temperature of food items. This type will work for surface temperatures only. It is also written “plus a………….” but nothing is filled in beyond that.
3. As mentioned earlier, you do not have a consumer advisory on the menu submitted. This contradicts what you answered on page 4, Question 3 regarding Cooking. You said you will not be under-cooking foods, yet that you will be providing a consumer advisory. The information presented to me is confusing. Please clarify.
4. On page 6, Question 5, you answered that Multi-Quat is used at a concentration of 500 parts per million. I’m not currently aware of any formulations of Quaternary Ammonium that are approved at that high of a concentration. Please ensure the labels on the containers of the chemicals are read and that the chemicals are being utilized at safe, proper concentrations.
5. Page 6, Question 7, you stated produce is washed in a prep sink. Later in the packet, on page 10, Question 56, it asks if a food preparation sink is present, and you stated that employees use the center sink. Is there a food preparation sink in fact provided? If so, is this a new piece of equipment? This is not located on the plans.
6. Page 6, Question 8 asks how you will minimize the amount of time PHF’s will be kept in the temperature danger zone during preparation. You stated they will be placed in an ice bath. This is not a common practice, and I am not sure the question was understood. Holding foods in an ice bath, provided they remain under 41’F, would be approved, but how will time in the temperature danger zone be minimized during preparation?
7. Page 7, Question 11 pertaining to Garbage/Insect and Rodent Control, will a dumpster be used? What size and what will the frequency of pick-up be? Additions to the size of your facility and your menu will add to the volume of refuse produced. Please ensure the dumpster size and frequency of removal is adequate to compensate for the additional volume.
8. Page 10, Question 54, you stated the chef or staff will be cleaning out the hood system every 6 months. Will they be cleaning the filters in the hood system or the entire system?
9. Page 10, Question 57, you indicated you will have a dish machine in the facility. I did not observe a manufacturer specification sheet for this piece of equipment, and it was noted on the plumbing table that there would be no new plumbing. Where will the dish machine be located and where will it drain? Again, this is not shown on the plans.
With regards to the plans:
1. On the new bakery layout, no indication of a hand sink in the bakery area is shown. At least one hand sink must be provided in this area. Per 12 VAC 5-421-2280, “A hand washing sink shall be located :
1. To be readily accessible for use by employees in food preparation, food dispensing, and ware washing areas
No violation noted during this evaluation. | 08/14/2014 | Other | |
Review of packet for plan review.
No violation noted during this evaluation. | 08/12/2014 | Other | |
Ensure plans for upcoming remodel are submitted to the health department as soon as possible.
Draft copy of menu provided. Ensure final copy of menu includes asterisks or other symbol to signify which foods are able to be ordered raw or undercooked.
Facility is within substantial compliance with the Virginia Department of Health Food Regulations at this time, therefore permit is issued. Ensure permit is posted in a location where it can easily be seen by the public.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The three compartment sink is no longer sealed to the wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall behind the three compartment sink is no longer smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor behind the cook line is in need of a detailed 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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03/31/2014 | Routine | |
Restaurant representatives - add corrected or new information about Butternut & Blue Bistro & Bakery, 7610 Heths Salient Street, Spotsylvania, VA 22553 »