- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Flat of eggs sitting on grill without temperature or time control.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below or keep flat of eggs in an ice bath during busy breakfast hours.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration at the 3 compartment sink. Observed at 0 ppm due to sanitizer storage container being empty.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
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01/11/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed pinto beans, chicken n dumplings, and collard greens hot holding at improper temperatures of 114F, 127F, and 112F in the hot holding case out front.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. PIC had placed items in case about 30 minutes prior to inspection. Had PIC reheat items on the stove top to 165F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed hot dog chili and pulled pork in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the potato slicer blade attached to the wall over the prep table used to prepare potentially hazardous food items, such as sliced potatoes, was observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of potato slicer blade no less than every 4 hours to prevent the growth microorganisms on those surfaces. Discussed proper cleaning of the blade by washing, rinsing, and sanitizing in the 3 compartment sink after each use.
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08/07/2015 | Routine | |
| No violation noted during this evaluation. | 01/06/2015 | Other | |
Notes:
* VA will be updating food regulations in 2015 that will require a certified food safety manager to be present during food service operations. This certification can be obtained through Servsafe. Employee(s) will need to pass a standardized exam through a health department approved company such as Servsafe in order to receive certification.
* Obtain a new quat test kit to check the quat sanitizer solution portion of the 3-compartment sink.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw chicken being stored over ready-to-eat (RTE) food (whole cucumbers and other vegetables on one shelf, and over cooked food items on other shelf) in the walk-in cooler.
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.
- Utensils - In-Use - Between-Use Storage
Observation: Ice scoop improperly stored between uses.
Correction: Store in-use utensils, such as the ice scoop, in one of the following manners: 1) In the ice with their handles above the top of the ice and the container. 2) On a clean portion of the food preparation table. 3) In a clean, protected location such as a container or bucket.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use and placed on the handsink.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer container at the proper concentration in-between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Refrigerated sandwich display case in front serving area is cold holding at improper temperatures of 44°F. Items in the display case include: pulled pork sandwiches, deli meat sandwiches, and other PHF items.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Have unit maintenanced to fix cold holding issues.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) tuna salad in the sandwich maketable unit is not properly dated for disposition.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed deli meat in the sandwich maketable unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the "consume by" date on the prepared ready-to-eat (RTE) chicken salad in the sandwich maketable unit, the food should have been discarded 2 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the "consume by" date. 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 quat chemical sanitizing solutions.
Correction: Obtain a quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: Cloth oven mits were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard and replace cloth oven mits with rubber or plastic oven mits to provide proper maintenance and cleanability per Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: wall attached potato slicer blade.
Correction: Clean and sanitize these surfaces for food contact after each use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the deli slicer 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.
- Physical Facilities in Good Repair
Observation: Ceiling tiles in corner of dry storage room are not maintained in good repair. Replace with new ceiling tiles.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaning chemicals are not properly labeled with the common name (such as "bleach" or "water").
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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12/22/2014 | Routine | |
No violations. Kitchen manager is very educated in food safety and HACCP training.
No violation noted during this evaluation. | 05/20/2014 | Risk Factor | |
No violations, keep up the good work.
No violation noted during this evaluation. | 04/30/2013 | Risk Factor | |
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