- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers with chicken salad.
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.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Flour scoop)
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing
Observation: Improper methods used to thaw frozen chicken and hotdogs
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE)chicken salad in the refrigeration 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.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: Need to set up 3 comapartment sink
Correction:
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in walk in and freezer not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Critical: Toxics - Identifying Toxic Containers*
Observation: Container with blue liquid without a label.
Correction: Label containers with contents or discard.
- HACCP Plans - When a HACCP Plan is Required-Shall have HACCP
Observation: The establishment does not have a properly prepared HACCP Plan
Correction: Health department will prepare a HACCP plan for the chicken salad
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04/14/2015 | Routine | |
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths solution at toxic levels
Correction:
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Chicken salad prepared in establishment does not have date marking.
Correction:
- Wood, Use Limitation
Observation: Need to seal pallets in walk in cooler and freezer
Correction:
- Kitchenware and Tableware
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Insect Control Devices - Design and Installation (repeated violation)
Observation: Roach bait stations indicate presence of roaches..
Correction:
- Physical Facilities in Good Repair (repeated violation)
Observation: Need to sheild lights in walk in cooler
Correction:
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12/11/2014 | Routine | |
Roach infestation. Exterminator called and should be on premises on 7/23/14
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Food products in walk in cooler, in freezer and in dry storage not stored 6" off floor.;
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) chicken in the sandwich prep refrigeration 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.
- Kick Plates - Removable
Observation: Needd to repair kickplate on freezer in rear of store.
Correction:
- Ventilation Hood System, Drip Prevention
Observation: Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below.
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Stored with the eating surface upright.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb inwalk in not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Insect Control Devices - Design and Installation
Correction:
- Physical Facilities in Good Repair
Observation: Freezer bottom cover plate is not maintained in good repair
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: Clean counters in front and clean containers where ice cream cones are stored.
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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Critical: Toxics - Restricted Use Pesticides - Criteria*
Observation: Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides
Correction: Utilize restricted use pesticides that meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides
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07/22/2014 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the sandwich prep unit is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Equipment - Good Repair and Proper Adjustment
Observation: Remove unused equipment from premises
Correction:
- Non-Food Contact Surfaces
Observation: clean interior of True Freezer
Correction:
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb inwalk in cooler not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of @HAZARDOUS PRODUCT@ are 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.
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04/03/2014 | Routine | |
- Food Storage - Prohibited Areas (repeated violation)
Observation: food in walkin not 6 inches off floor.
Correction:
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration 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.
- Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
Observation: Need to set up 3 compartment sink and utilize sanitizing solution
Correction:
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in walkin refrigerator not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors 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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12/16/2013 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Food Storage - Prohibited Areas
Observation: Food in walk in refrigerator and freezer stored on floor.
Store all food products 6" off floor.;
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration 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.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: Need to set up 3 cpmartment sink in proper manner. Wash -rinse-sanitize
Correction:
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the milk shake blender used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces ofmilk shake blenderno less than every 4 hours to prevent the growth microorganisms on those surfaces.
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07/22/2013 | Routine | |
Please refer to original inspection report for comments.
- Food Preparation
Observation: Remove unnecessary items from food prep area.
Correction:
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: Wheel where orders are place are dirty and need thorough cleaning
Correction:
- Light Bulbs Protective Shielding
Observation: need to sheild light in walk in.
Correction:
- Handwashing Signage/Handwashing Facilities
Observation: need trash can at hand sink
Correction:
- Critical: Toxics - Storage of Toxic Containers*
Observation: Store all cleaning products in designated area
Correction:
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04/09/2013 | Routine | |
Restaurant representatives - add corrected or new information about Callao Dairy Freeze, 362 Northumberland Hwy, Callao, VA 22435 »