Note: Observed one box of single service cups stored on floor in outdoor building and one container of beef not dated marked for disposition in the sandwich unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed the following food cold holding at improper temperatures: Sliced Tomato 64°F.
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.
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10/19/2015 | Routine | |
Thank you for your corrective actions.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the one door upright refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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06/30/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the following foods cold holding at improper temperatures in the sandwich unit: Barbecue 55°F, Ham 55°F, Turkey 55°F, Pepperoni 55°F, and Cheese 55°F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the one door upright refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Boxes of single service cups, napkins, and lids were found stored directly on the floor in the dry storage building.
Correction: Store boxes of single service cups, napkins, and lids in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
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06/22/2015 | Routine | |
Note: Observed one container of beef not date marked for disposition. Make sure to make the name and consume by date on the container of any ready to eat foods at the time of preparation if the food(s) is to be held for more than 24 hours.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the preparation line 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.
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02/19/2015 | Routine | |
Three Compartment Sink Sanitizer 300 ppm - Okay
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents since the back door is propped open.
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. You may install a solid tight fitting screened door with either a self-closure or spring loaded hinges
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10/30/2014 | Routine | |
Three Compartment Sink Sanitizer 300 ppm - Okay
Note: Observed one box of foam white cups stored directly on the floor in the dry storage building. Just need to make sure single service items are at least six inches off of the floor onto approved shelving with legs or casters.
Keep up the good work on keeping such a clean facility!
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) bread or biscuit 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.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Observed the following food containers not labeled with their common names: Sugar and Vinegar on the sandwich unit.
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.
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07/01/2014 | Routine | |
Note: Missing a thermometer in the two door unit on the refrigerator side in the back storage room.
Three Compartment Sink Sanitizer 250 ppm - Okay
Note: Adding on a dry storage room just off of the drive thru window area. Going to seal and paint the concrete floor as well as going to seal the brick wall so that everything is smooth, non-absorbent, and easily cleanable.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the racks of shelves above the food preparation area has accumulations of dust.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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03/04/2014 | Routine | |
Note: Missing thermometer in the chest freezer.
- 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 Quats test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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11/08/2013 | Routine | |
Noted 23 seats (inside and outside).
- Hair Restraints - Effectiveness (repeated violation)
Observation: 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
- Food Storage - Clean and Dry Location
Observation: Fluid containers (coffee, etc) located adjacent to hand wash sink.
Correction: Keep all food containers out of splash of hand wash sink.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced turkey and ham 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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07/18/2013 | Routine | |
- Hair Restraints - Effectiveness
Observation: 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
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The outdoor refuse container is stored on absorbent material (soil).
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. Concrete pad.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall (unisex bathroom).
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Employee Accommodations, Designated Areas
Observation: Locker or other suitable facilities are not located to protect food and food-contact equipment from contamination
Correction: Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room doors are being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease. Suggest install self-closer.
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12/28/2012 | Routine | |
Restaurant representatives - add corrected or new information about Cj's Coffee And Sandwich Shop - Scruggs, 213 Scruggs Road Rd., Moneta, VA 24121 »