- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. An opened coffee cup was noted on the cold prep table.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. (Coffee cup relocated )
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Correction: Food employees may drink only from a covered container using a straw.( Coffee cup covered properly)
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: Sugar, potato flour.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. ( both food containers were labeled during the inspection)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing ice scoop was improperly stored in-between use. The ice scoop was found stored on the ice with the handle on the ice, inside the ice machine.
Correction: During pauses in ice dispensing, the ice scoop f shall be stored in one of the following) manners: 1) In the ice with the handle up , 2) on scoop dispenser, or 3) on a cleaned and sanitized container to prevent contamination of the ice.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: bean soup, ground beef, etc.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.( dates marked on the food containers accordingly).
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Burgers and eggs.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Food Temperature Measuring Device Required & Readily Accessible (corrected on site)
Observation: The certified food manager could not provide a food temperature measuring device that is useable. The available thermometer is not working.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Repair or replace battery on the available thermometer. The food thermometer must be in good working condition and available for use.(A thermometer was given to the certified food manager during the inspection)
- Utensil / Handle to Consumer & Employee to Prevent Contamination (corrected on site)
Observation: Unwrapped knives, forks, or spoons were not stored serving counter with the handles up or facing customers.
Correction: Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the back work area being used for storage washing utensils and gloves.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.(Items relocated away)
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections at the drain in the sanitizing compartment of the 3-compartment sink leaks and does not seal tight to hold the sanitizing solution in place for a long time.
Correction: A plumbing system shall be maintained in good repair. Repair the drain properly so that it is able to seal tight and hold water or the sanitizing solution in place.
- Physical Facilities Good Repair
Observation: Observed that the ceiling tiles above the refrigerator and freezer are not in place .
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Place the ceiling tiles in proper places to close the openings to protect food and food contact surfaces from commination by dust from above the ceiling.
- Toilet Room Doors Kept Closed (corrected on site)
Observation: Observed that toilet room doors were being kept open.
Correction: Keep toilet room doors closed to prevent insect and rodent entrance and the associated spread of potential disease.
- Critical: Refrigerated Medicines / Container Requirements (corrected on site)
Observation: Refrigerated medicine for employees was not being stored in leakproof container.
Correction: Refrigerated medicines shall be stored in leak proof containers to prevent food contamination.(relocated)
- First Aid Supplies / Location (corrected on site)
Observation: First Aid Supplies are not being stored in a kit or container. Rubbing alcohol was found stored next to food on a shelving.
Correction: Store all first aid supplies in a kit or container that is located to preclude the accidental contamination of food, food equipment, and other food contact surfaces.( relocated)
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04/06/2015 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
Manager will fax documentation that employee health training was conducted by November 12, 2013.
EHS provided employee health policy in Spanish.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
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10/31/2013 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
EHS discussed calibrating thermometers, leaks at handsinks and three compartment sink, slow drain on handsink, reheating,front door open, and storage of items.
EHS provided cross contamination educational information.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
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04/10/2013 | Risk Factor | |
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