PIC was able to answer questions pertaining to employee health. Note: Seal bare wood under front ice bin. Door track to display case is dirty.
- Critical: Cooling* (corrected on site)
Observation: Mac and cheese inside styrofoam portioned containers found at 51-69 F. Rice found at 48 F in reach in. Apparently both food items were improperly cooled today before placing inside reach ins or containers.
Correction: PIC placed mac and cheese in walk in freezer to finish cooling more quickly. Rice was also placed inside freezer. Do not portion any food until it is 41 F. Styrofoam is a insulator. Worker responsible for these foods to review proper method of cooling.
Use walk in refrigerator or freezer to facilitate cooling. Reach ins are not very efficient places to cool foods.
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12/21/2015 | Risk Factor | |
Do not use styrofoam cups to dispense chowder. Use a scoop or spoon. Unattended box of open candy found on shelf below broiler. Workers are not to eat while working. Warming drawer has been placed on top of two trays. Drawer is not secure. Find an alternative solution. Permit can be issued.
- Food Contact Surfaces - Cleanability*
Observation: Surface of kettle is no longer smooth and cleanable.
Correction: Smooth out surface or replace.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the sandwich unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Lid to sandwich unit is broken. Gasket to freezer is torn. Condensate tray is overflowing unside display case. Water is pooling at bottom of reach in unit on line.
Correction: Repair or replace.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. To go boxes found uncovered in storage area.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities in Good Repair
Observation: Spray foam has been used under ice bin up front. It is not cleanable and area has a lot of mildew.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Clean area and make it more easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Lower wall behind 3-c sink has mildew along cove tile edge. Pipes under 3-c sink are dirty. Clean spray hose attachment at 3-c sink.
Correction: Clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spic and span found above sugar. Window cleaner found on top of display case.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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08/19/2015 | Routine | |
Potato kettle has a residue build up. This surface to be cleaned. Leak inside pie case. Be sure to slit open vacuum sealed bags of salmon before thawing. Seal bare wood by ice bin up front.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The salmon was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. 130 F was obtained after sending through broiler and placed in microwave.
Correction: Continue to cook the fish to heat all parts to 145°F or above for 15 seconds. Salmon was returned to microwave and reached 170 F.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Green beans hot holding at improper temperatures. (126 F)
Correction: Beans were reheated to 180 F.
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04/16/2015 | Risk Factor | |
Items that were on time control were being managed well. We discussed cooking and cooling of mac and cheese. It is boiled in the bag and then cooled in ice while still inside the bags, then portioned.
- Critical: Cooling* (corrected on site)
Observation: Whole potatoes stacked three trays high inside reach in.
Correction: Use walk in for better cooling rate and do not stack while trying to cool. Manager stated potatoes were finished around 2 PM. These were placed onto flat tray and put into walk in freezer.
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01/15/2015 | Risk Factor | |
Do not store handcream on top of display refrigerator. Store separately. Spray foam used in soda chases has become soiled. Reach in had decreased to 36 F. Permit issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: All foods inside upright were 50 F. Unit had just been cleaned out and food was set on counter during the cleaning process. Panko breading for shrimp was not sifted after use. It was on the counter.
Correction: Procedure was discussed. Ensure workers know to place removed food into another unit during cleaning and the unit cleaned to have time to reduce temperature to 41 before returning food. PIC discarded panko. We discussed process. Breading to be sifted after use or placed inside the walk in.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Time not being tracked for hush puppy mix.
Correction: When using time, tracking is important. PIC discarded.
- Equipment - Good Repair and Proper Adjustment
Observation: Rusty can opener blade.
Correction: Replace.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: kettles and ice chute.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Can opener holder found soiled. Exterior of ice machine is dirty.
Correction: Clean.
- Physical Facilities in Good Repair
Observation: Caulking behind handsink is separating from the sink. Tile missing in mop sink area,
Correction: Repair so area is cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Edges of walk in floor found dirty.
Correction: Clean.
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09/30/2014 | Routine | |
No critical violations observed. Gloves worn during prep. Shrimp deveiner was clean. Shelving was being cleaned - note: rusty shelving should be resurfaced or replaced.
No violation noted during this evaluation. | 07/29/2014 | Risk Factor | |
1 person attended Food Manager's Recertification Course @ Henrico Health Dept.
No violation noted during this evaluation. | 03/13/2014 | Training | |
No critical violations observed. Gloves worn during prep. Backflow prevention device was installed on sink. Grouting was done on floor.
No violation noted during this evaluation. | 12/27/2013 | Risk Factor | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed shrimp deveiner not clean.
Correction: Correct by cleaning and sanitizing.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Observed hose with nozzle attached to sink with improper backflow prevention device.
Correction: Temporarily corrected by removing nozzle. Note
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floor not clean: walk-in refrigerator and freezer and hallway at rear door.
Correction: Correct by cleaning.
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09/20/2013 | Routine | |
No critical violations observed. Gloves worn. Observed handwashing. Note: allow containers to air dry before stacking.
No violation noted during this evaluation. | 05/20/2013 | Risk Factor | |
Gloves worn during prep. Sanitizer 100 ppm chlorine.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Observed lexan containers not clean.
Correction: Correct by cleaning and sanitizing.
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02/19/2013 | Risk Factor | |
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