Food suppliers are PFG, Sam's Club, and Restaurant Depot. Observed good datemarking. EHSS discussed the following with the person in charge (PIC):
1. Employee health policy, form 1B is reviewed by all employees.
2. Thawing methods for chicken. Recommend ensuring food items are thawed (1) under refrigeration at 41° or below (2) completely submerged under running water below 70° and does not allow food to rise above 41° (3) as part of the cooking process.
3. Obtain test strips for chlorine sanitizer used in wiping cloth buckets.
4. Recommend taking chicken items off the consumer advisory.
5. Recommend enuring handle of ice scoop is not stored in ice.
6. Recommend detail cleaning of the floor under equipment and 3 compartment sink.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed employee use the wiping cloth in the sanitizer bucket to wash her hands.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. EHSS instructed food employee to wash her hands in the handwashing sink.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Steak (117/127) hot holding at improper temperatures in the hot well.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Food item was put on 4 hour discard time from when it was taken out of the oven. If steak remains at 3:30pm, it will be discarded.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer being applied to the food contact surfaces of the prep table and the sandwich knife does not meet the requirements of 40 CFR 180.940. Observed at a concentration above 200ppm.
Correction: Utilize only chlorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces, between 50-100ppm.
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12/21/2015 | Risk Factor | |
Food suppliers are PFG, Restaurant Depot, and Sam's Club. Discussed employee health, EHS provided Form 1B. Discussed setting up the 3 compartment sink: recommend wash basin at 110°, and steramine sanitizer between 200-400ppm. Discussed ensuring foods are date marked for 7 days or less. Recommend ensuring all cold holding units are provided with a thermometer. If ice scoop is stored in ice, recommend ensuring the handle is facing up. Recommend additional cleaning of floors.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash her hands before donning new gloves and engaging in food preparation.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed stored on counters and stored in water with soap.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium (Steramine) sanitizing solution used was not at an acceptable concentration.Steramine was observed at 100ppm.
Correction: Adjust the sanitizing solution to 200-400 parts per million as identified by manufacturer's recommendations for steramine.
- Equipment and Utensils, Air-Drying Required
Observation: Dishes 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.
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08/10/2015 | Routine | |
Food supplier is PFG. Consumer Advisory for Eggs, Burgers, and steak. Discussed employee health. Form 1 B is used, recommend keeping signed copies in facility. Discussed cooling. Good date marking.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a food employee fail to wash her hands before donning gloves and engaging in food preparation.
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.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the 2 microwave ovens were observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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03/23/2015 | Risk Factor | |
Follow up on risk control plan for date marking and disposition. Observed good date marking. Most foods given 7 days. No foods observed beyond the 7 day date mark/ discard date.
No violation noted during this evaluation. | 09/11/2014 | Other | |
Follow up inspection. Observed non-food contact surfaces clean and hand washing signs posted in employee rest rooms. Risk control plan completed for date marking/ disposition.
No violation noted during this evaluation. | 08/15/2014 | Other | |
Food suppliers are PFG, Sam's Club, and Restaurant Depot. Discussed date marking, reheating, cooling, and glove use. Fire suppression system checked 4/ 2014. Discussed ensuring that tea urns are cleaned/ sanitized every 24 hours.
- Critical: Food Contact with Equipment and Utensils* (corrected on site) (repeated violation)
Observation: Observed food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed lettuce stored unwrapped on shelves in the reach in cooler. Observed employee crack eggs onto grill with gloved hand and proceed to handle bread with contaminated glove.
Correction: Recommend using only cleaned and sanitized utensils or equipment during food preparation. Recommend immediately discarding gloves after handling raw animal food and/ or when contaminated, and before switching tasks to work with ready to eat food. Employee discarded bread.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wet wiping cloths improperly stored between use in sanitizer at a concentration too low
Correction: observed quaternary ammonium sanitizer at a concentration of 50 ppm.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed hard boiled eggs cooling in a pan of water in the rinse basin of the 3 basin sink.
Correction: Recommend only using the sanitizer basin of the 3 basin sink for any food preparation to protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed shredded cheese on the prep unit cold holding at improper temperatures
Correction: observed at 44.5 F. Employee stated cheese had been in unit overnight and was not sure why or how long it had been cold holding > 41 F.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: Observed the prepared ready-to-eat (RTE) cole slaw in the refrigeration unit not discarded by the "consume by" date
Correction: observed cole slaw dated 7/28 and PIC stated that was the date the item was prepared. Observed commercially prepared hotdogs in the Kenmore reach in cooler dated 7/19. PIC stated 7/19 was the date the commercial package was opened, and that they had not been frozen afterwards.
- Non-Food Contact Surfaces
Observation: Observed the following nonfood contact surfaces with accumulations of grime and debris and in need of cleaning: backsplash behind hot holding equipment, bottom shelf of prep table where hot hold equipment is stored and the grill vents.
Correction: Recommend cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Signage/Handwashing Facilities
Observation: Observed no sign or poster that notifies food employees to wash their hands posted at all lavatories used by food employees
Correction: observed no signage posted in employee restrooms.
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08/04/2014 | Routine | |
PFG is the supplier. Loyal Pest is the LPCO. Discussed employee health
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed lettuce stored directly on shelves in reach in cooler.
Correction: Recommend using only cleaned and sanitized utensils or equipment during food preparation. PIC discarded outer layers of lettuce and placed them in a clean/ sanitized container in the reach in cooler.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Observed prepared and commercially processed ready-to-eat (RTE) food, including hot dogs, egg salad, tuna salad, and sliced deli meat, in the reach in cooler and prep unit not properly dated for disposition.
Correction: Recommend marking the name and "consume by" date on the container of RTE foods at the time of preparation or when the commercial package is opened 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: Observed the commercially processed ready-to-eat (RTE) chili in the Kenmore reach in cooler not discarded by the 7 day date mark. Observed chili in a tubberware container dated 2/11. PIC stated this date was correct and was the date it was put in that container.
Correction: Recommend discarding the food at this time and ensuring that all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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.
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02/24/2014 | Risk Factor | |
PFG is the supplier. Fire suppression system serviced March 2013. Observed consumer advisory on menu for meats and eggs
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed banana pudding, made with milk, cold holding at improper temperatures. Observed food at 50 F. PIC was not aware how long the food had been cold holding above 41 F.
Correction: Recommend discarding the food and ensuring that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed ready-to-eat (RTE) commercially processed food and prepared food in the refrigeration unit not properly dated for disposition after opening or preparing. Observed hot dogs, BBQ, sliced ham, sliced turkey, tuna salad and sausage gravy not date marked.
Correction: Recommend marking a "consume by" date on commercially processed RTE foods at the time the original container is opened and on prepared foods at the time of preparation. 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.
- Hand Drying Provision
Observation: Observed no readily accessible disposable towels provided at the hand washing sink. Employee stated that towels are used to dry hands.
Correction: Recommend that hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel each time or heated air hand drying device be provided at all hand washing lavatories to encourage proper hand washing and avoid employees from drying their hands on their clothing or other unclean materials. Recommend maintaining disposable paper towels so that they are readily accessible at the hand sink and/or repairing the towel holder if needed.
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08/23/2013 | Routine | |
PFG is supplier. Consumer advisory observed correct on menu. Observed signed copies of Form 1B and employee health hand outs posted. Discussed cooling
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed chicken salad cold holding at improper temperatures
Correction: observed chicken salad at 45.5 F. Person in charge stated that it was out earlier to prep for lunch.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the date mark on the prepared ready-to-eat (RTE) sausage gravy in the refrigerator, the food should have been discarded on 1/29/13. The gravy was dated 1/23
Correction: employee stated this was the day the gravy was pulled from the freezer (after being prepared and then frozen).
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02/11/2013 | Risk Factor | |
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