The purpose of this visit was to perform a routine inspection.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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. Observed an EHP, however not all employees had signed the policy and did not know how long to stay out of work with symptoms
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)
- Critical: Responsibility of Employee to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Correction:
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed sour cream at 56F, 44F on the True prep top
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.DISCARDED ALL BUT THE CONTAINERS AT THE BOTTOM OF THE PREP PAN WHICH WERE HOLDING AT 44F, THESE WERE PUT IN THE WALK IN TO COOL TO 41F OR LESS
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts over the prepared food line are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
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03/02/2016 | Routine | |
The purpose of this visit was to perform a risk factor assessment.
Reminder: temperatures of PHF/TCS food should be monitored throughout the day and appropriate corrective action taken if necessary.
Gave the CFM information on active managerial control in Spanish.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed pico de gallo at 48F, shredded cheese at 45-47F on the True 2 door flat top, sour cream at 47F, 53F on the True prep top, cut tomatoes at 45F on the True 2 door prep top
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.SOUR CREAM DISCARDED, THE REMAINING ITEMS PUT IN THE WALK IN TO COOL TO 41F OR BELOW.
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09/01/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
No violation noted during this evaluation. | 02/19/2015 | Routine | |
Follow up inspection to verify that the walk in refrigerator is holding foods at 41F or below. Temperatures of random samples of food in the walk in were taken and temperatures have been noted above. All temperatures found to be within range. Ambient temperature of the walk in is 38F
No violation noted during this evaluation. | 10/17/2014 | Follow-up | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED RAW STEAK AT 49F, RAW CHICKEN AT 50F, ENCHILADA SAUCE MIX AT 51F AND RAW TILAPIA AT 49F IN THE WALK IN REFRIGERATOR.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.SPOKE TO STORE MANAGER ON PHONE, STAFF ARE PLACING ALL POTENTIALLY HAZARDOUS FOODS AND MEATS IN CONTAINERS ON ICE AND OTHER UNITS. A SIGNIFICANT PORTION OF THE REFRIGERATOR CONTAINS PRODUCE WHICH IS BEING LEFT AS IS AT THIS POINT. FACILITY HAS BEEN GIVEN 24 HOURS TO REPAIR THE UNIT SO THAT IT HOLD PHF AT TEMPERATURE OF 41F OR BELOW. A FOLLOW UP INSPECTION WILL BE SCHEDULED.
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10/15/2014 | Risk Factor | |
Site visit made following complaint received that facility was using storm drain to empty out their grease. Manager informed me that outside company (records available) has been contracted to clean grease trap at facility and grease bin inside facility for storing grease until removal by Valley proteins. No employee of facility has been asked or does empty grease outside .Complaint could not be validated.
No violation noted during this evaluation. | 06/27/2014 | Complaint | |
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:OBSERVED RAW BEEF AND RAW CHICKEN STORED ON THE SAME SHELVING SYSTEM IN THE BALLY WALK IN REFRIGERATOR.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). CFM REMOVED THE RAW BEEF AND STORED IT ON ANOTHER SHELF.
- Physical Facilities Good Repair
Observation: Observed that the light bulbs in the back area near the walk in refrigerator and near the office have fused and not working and thus not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.ASKED CFM TO REPLACE THE FUSED LIGHT BULBS.
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03/18/2014 | Routine | |
- Responsibilities of Owner or Proprietor
Observation: Absence of no smoking signs or international signs in non-smoking area.
Correction: Post no smoking signs or international no smoking signs in non-smoking area. These can be found online at ww.vdh.virginia.gov/breatheasy.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: OBSERVED PANS CONTAINING RAW FISH ON SAME SHELF AND ABOVE OPEN BOXES CONTAINING SOUP PACKETS
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.CORRECTED: CFM REMOVED THE RAW FISH AND STORED IT ON THE BOTTOM SHELF.
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10/09/2013 | Routine | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that you train employees and implement the Employee Health Policy. All required documentation required for training and implementation have been provided during the preopening inspection.
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
- Equipment / Good Repair / Components / Gaskets
Observation: The self closing latch spring on walk in cooler broken, door leaves about 1/2 inch gap on closing till pushed manually):
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair/replace latch spring, fax reciept to 703-385-9568
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09/26/2013 | Pre-Opening | |
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