- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw ground beef stored on top shelf over ready-to-eat (RTE) food in the Hoshizaki refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
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03/04/2016 | Routine | |
Purchased since last inspection - commercial 2-door refrigerator and 2-door freezer for kitchen.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash her hands after eating and after clearing soiled dishes from table and then serving food to tables
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before 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.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The cook 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. Need to have lid with or without a straw..
- Hair Restraints - Effectiveness
Observation: Sandwich preperation staff working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands (breads and lettuce, etc.)
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. 2 bulk sugar containers in the cabinet in the dishwash room and small container on shelf above (? Flour) preparation table.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in 4 of 5 freezers and 1 of 2 refrigerators in the outside storage building..
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station in the kitchen is being used for purposes other than washing hands. Filling water pitcher.
Correction: The handwash facility identified above is to be used for washing hands only. Fill water pitcher at 3-compartment sink.
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11/06/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Wiping cloth bucket has only 50 ppm concentration of Chlorine.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Need to maintain wiping cloth sanitizer solution at 100-200 ppm.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen is being used for purposes other than washing hands Filling water pitcher.
Correction: The handwash facility identified above is to be used for washing hands only
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07/07/2015 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Hamburger and hot dog buns handled when filling with contents.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
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04/09/2015 | Routine | |
Chlorine solution for wiping clothes = 200 ppm - ok
Light bulb out in 2nd refrigerator in outside storage building.
- Critical: Cooling* (corrected on site)
Observation: Bulk chili, on counter, (121-126°F) noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under shelves in inside and outside dry storage room/building 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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01/08/2015 | Routine | |
QUATS sanitizer = 200 ppm - ok
Chlorine sanitizer for wiping clothes = 100 ppm - ok
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Bologna (46°F) cold holding, in small under counter type refrigeraor, at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATS test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. For sanitizer supplied at 3-compartment sink.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in refrigerator as enter storage building and in freezer at end of storage building not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulbs with coated or shatter-resistant bulbs.
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10/10/2014 | Routine | |
QUATS sanitizer in 3-compartment sink = 200 ppm and Chlorine in wiping cloth storage container = 200 ppm - both OK.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Food prep. staff taking break and handling uncovered coffee cups and then handling food contact equipment and food without washing hands.
Correction: Need to clean hands when return to work in kitchen, when drinking from uncovered cups or anytime that hands become contaminated.
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The food preparation staff are drinking coffee from uncovered cups 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. Cups or containers need tops and straws/spouts.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Gravy (stored on counter top) (128°F) hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATS test kit, for 3-compartment sink, so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in outside storage building (refrigerator as enter and freezer in back) not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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07/11/2014 | Routine | |
Chlorine sanitizer in wiping cloth container = 200 ppm - ok
QUATS sanitizer in 3-compartment sink = 200 ppm - ok
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Refuse - Using Drain Plugs
Observation: The refuse container (dumpster) used to store refuse has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in refrigerator(s) and freezer, in the storage building, not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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04/11/2014 | Routine | |
Make sure that thermometer easily seen within 2-door refrigerator.
QUATS sanitizer in 3-compartment sink = 200 ppm - ok
Chlorine sanitizer in wiping cloth container = 200 ppm - ok
Label is wearing off container of self-rising flour in back dry storage room - remark, so to keep readable.
- Critical: Cooling* (corrected on site)
Observation: Chili in pot on top shelf of preparation table (111°F) noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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. PUT IN REFRIGERATOR ONCE REACHES AROUND 135°F.
- Light Bulbs Protective Shielding
Observation: Light bulbs in the 2 Frigidare refrigerators in the outbuilding refrigerators are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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01/15/2014 | Routine | |
QUATS sanitizer at 3-compartment refrigerator -ok
- Hair Restraints - Effectiveness
Observation: Employee observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers. Bulk plastic container in back storeroom and on shelf in kitchen preparation area. Likely flour?
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Soap but no sanitizer in bucket where clothes are stored.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the 2-door kitchen refrigerator and freezer, small counter refrigerator and 3 freezers in outside building.
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.
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10/24/2013 | Routine | |
Refresh labels on water spray bottle at counter and bulk flour in back storeroom.
- Utensils - In-Use - Between-Use Storage
Observation: Cup being used for dispensing bulk flour in back storage room.
Correction: Need use dispenser with handle such as scoop, so that bare hand not come in direct contact with food.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Some wiping clothes stored on counter wet and others in bucket of soapy water without sanitizer.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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07/18/2013 | Routine | |
Chlorine sanitizer for wiping clothes = 200 PPM -- OK
QUATS sanitizer for 3-compartment sink = 200-250 PPM - OK
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: The bowl of sugar and the plastic container of flour where not labeled.
Correction: When food, in a container, not readily identifiable, then need to label with common name.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The previously cooked chili was not reheated to 165F within 2 hours to eliminate pathogenic bacteria. Heated to 129°F
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Light Bulbs Protective Shielding
Observation: Light bulb above the ice maker 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 under storage shelves in outside storage shed have high accumulation of debris and dirt.
Correction: Clean floor under shelves.
- Pests - Controlling Pests*
Observation: Noted several old dried mouse feces where cardboard cup holders stored in outside storage shed.
Correction: Remove old feces and monitor building for rodent activity.
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01/16/2013 | Routine | |
Restaurant representatives - add corrected or new information about Carl's Place, 15800 Old Franklin Turnpike Road Rd., Penhook, VA 24137 »