Some plumbing repairs have just been completed. Starting last week, floor drains had been noted with some water in them after discharging the 3-vat sink and flushing the facility's toilets. The facility's lines were jetted out, but this only helped for a short time. Technicians had to come dig up the lines since a cleanout no longer existed. A new cleanout has been installed, and the cement is setting up today. Pavement will be replaced tomorrow. This facility is located downslope of of Shoney's and Popeye's and so a lot of grease is generated in the shopping center.
No violation noted during this evaluation. | 02/17/2016 | Routine | |
Notes:
1. Proper cooling methods are not being practiced. Review SOPs with staff for the proper way to prepare and cool rice, baked potatoes, and green beans. Baked potatoes moved to the WIF during the inspection. Rice is to be rehydrated with cold water instead of hot, and cans of green beans are to be chilled the night before in the WIC to erase the need to cool from ambient once open.
2. WIC door is not closing tightly when shut and this is impacting cold holding temperatures.
3. Repair the leak in the top of the Glenco RIC.
4. Ponding water noted in the bottom of the MUT. Make sure staff are aware of it in case the unit starts running warm.
5. Provided ServSafe flyer.
- Critical: Cooling* (repeated violation)
Observation: Ambient temperature green beans not being adequately cooled to prevent the growth of harmful bacteria. After 6 hours the green beans were measured at 52 F.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Rehydrating rice still 48 F after 6 hours. Rice rehydrated with hot water.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Product stored in the WIC (especially near the door) and some fish in the Delfield RIC, and sour cream in the front low undercounter cooler cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door closure device on the WIC was not pulling the door tightly closed. There was a pan catching drip water in the top of the Glenco RIC. Water observed ponding in the bottom of the MUT cooler.
Correction: Repair the items mentioned above to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the items listed above, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Accumulation of dust of overhead piping/conduits in rear food processing area 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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09/21/2015 | Routine | |
The operator provided a metal probe thermometer, qua.t test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Commercially pre-cooked beef tips, in the cookline small refrigerated maketable and raw salmon and raw fish in the cookline Delfield reach-in cooler were cold holding at improper temperatures ( raw fish and raw salmon-44F and beef tips-44F).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in cooler condenser fan was observed dripping into a plastic pan on the top shelf, above produce items
Correction: the walk-in cooler condenser was observed in a state of disrepair and damaged. Also noted was heavy rusting of the condenser fan cover and mold-like and dust build-up around the condenser.
- Physical Facilities in Good Repair
Observation: Broken floor and wall tiles were noted under the men's restroom handsink.Also noted were cracks in the food prep ceilings.
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: An accumulation f dust was observed on the overhead piping/conduits in the rear food processing areas.
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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04/16/2015 | Routine | |
NOTES:
* When preparing separate ingredients(green beans & ham) at ambient temperature ensure they cool to below 41 degrees or less within 4 hours to prevent potential bacterial growth.
- Critical: Cooling* (corrected on site)
Observation: Green beans and ham prepared at ambient temperature observed in Walk-in Cooler with an internal food temperatue of 54 degrees.
Correction: DISCARDED. Ensure temperature controlled for safety foods are cooled to below 41 degrees within 4 hours when preparing ingredients at ambient air temperature.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the cardboard on top of fryer hood is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
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11/14/2014 | Routine | |
NOTES:
* Monitor cooling procedures for foods prepared from multiple ingredients at room temperature to ensure internal food temperature of 41 degrees or less within 4 hours from prep start time.
* Violation corrected at time of inspection.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate: bulk portions, in plastic, inside WIC.
Correction: CORRECTED. Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
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07/31/2014 | Routine | |
Discussed proper cooling methods with operator.
Facility is clean and organized.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with magnisol and breading.
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.
- Cooling Methods
Observation: Container with cooked rice was covered with plastic so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
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03/28/2014 | Routine | |
Critical violation must be corrected within 10 days.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Employee is drinking from an uncovered container in the food preparation area.
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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. Empty container with sanitizer was replaced.
Correction: Provide quaternary ammonium sanitizer at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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12/17/2013 | Routine | |
Non-critical violations must be corrected within 30 days.
Facility switched to quaternary ammonium sanitizer. Sanitizing solution tested at 200 ppm.
- Food - Food Labels (repeated violation)
Observation: Sweet and unsweet tea packaged in the establishment is not labeled in accordance with Law.
Correction: Food packaged in a food establishment shall be labeled as specified in Law including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Shelving inside Glenco refrigeration unit is all rusted, not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the Glenco refrigeration unit and small make-up table.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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09/17/2013 | Routine | |
Non-critical violation must be corrected within 30 days.
Notes:
Raw chicken being used now instead of precooked chicken used before. Raw chicken must go through oven 2 times until reach 165 F or above cooking temperature.
- Food - Food Labels
Observation: Sweet and unsweet tea in a gallon container packaged in the establishment is not labeled in accordance with Law.
Correction: Food packaged in a food establishment shall be labeled as specified in Law including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
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06/13/2013 | Routine | |
Non-critical violation must be corrected within 30 days.
Reviewed employee health policy with PIC.
- Light Bulbs Protective Shielding
Observation: Light bulbs in kitchen prep and cooking area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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03/11/2013 | Routine | |
Additional Food Temperatures (degrees F.):
Hot Holding: Fried Fish Filets - 189, Batter Fried Shrimp - 140, Rice - 164, Green Beans - 168
Adequate food testing thermometer and chlorine sanitizer test kit on hand. Reviewed proper set-up of 3 compartment sink and use of chlorine sanitizer at 100 ppm.
All cited violations were corrected during inspection today.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before donning clean single-use gloves and engaging in food preparation.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before donning clean single-use gloves and engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Observed employee washing and rinsing pans in the 3 compartment sink without the use of sanitizer solution. The third sink was empty.
Correction: Provide chlorine sanitizer solution at proper concentration of 100 ppm and immerse or expose food contact surfaces to sanitizing solution for at least 1 minute..
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Plastic food storage pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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01/04/2011 | Routine | |
Restaurant representatives - add corrected or new information about Captain D's, 10013 Hull Street Road, North Chesterfield, VA 23235 »