Discussed egg rules regarding approved sources. Discussed kimchi preparation
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Bags of flour were 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS foods (ham salad, orzo salad, chicken salad) cold holding at improper temperatures
Correction: Relocated food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Warewashing - Manual Warewashing, Sink Compartment Requirements (corrected on site)
Observation: Employees are using the floor to temporarily store soiled dishes prior to washing due to insufficient space.
Correction: Alter the current warewashing process so that it conforms to the approval conditions that were previously established. Provide a table or cart for overflow storage.
- Equipment - Good Repair and Proper Adjustment
Observation: Grout and shelving behind equipment in bakery area was observed in a state of disrepair and damaged.
Correction: Repair the grout to restore a state of condition that allows for proper cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the shelves replace them with ones that meet the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bakery shelves and under counters.
Correction: Maintain nonfood-contact surfaces clean.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not tight fitting. and/or provided with a self- closing door
Correction: Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling is not smooth and 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 (repeated violation)
Observation: Walls, ceiling and doors 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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03/08/2016 | Routine | |
Correct above violations as soon as possible or within 90 days.
- Food Storage - Clean and Dry Location (repeated violation)
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
Observation: There was no temperature measuring device located in the 2 door, True, undercounter refrigeration 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:
bakery and undercountre white shelves
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Light Bulbs Protective Shielding
Observation: Light bulb in the kitchen is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling 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 (repeated violation)
Observation: Walls and doors 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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11/05/2015 | Routine | |
No self-closing device on the rest room door -provide one.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surface: bakery and white storage shelves,ventilation ducts
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls and ceilings are 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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07/02/2015 | Routine | |
Consult with refrigeration service contractor and take corrective action for walk-in box. Correct GRPs as soon as possible or within 90 days,
- Food Storage - Clean and Dry Location (repeated violation)
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: TCS foods are held in a cold holding ,walk-in box at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Repair or adjust thermostat. Do not use unit fot cooling.
- Drainboards (repeated violation)
Observation: The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items.
Correction: Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bakery equipment-cabinetry, storage shelves and undercounters.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections at the faucet for the 3 C sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen areas because lights are not working properly.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: Walls in the bakery area is not maintained in good repair-replace caulking.
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: Walls in bakery area are 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.
- Pests - Controlling Pests*
Observation: Ants are noted.
Correction: Consult with exterminator.Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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03/06/2015 | Routine | |
Discussion with PIC revealed that thermostat has been replaced on the walk-in box. Air temperature is 38 F. TCS foods are currently holding at proper temperature.
No violation noted during this evaluation. | 12/19/2014 | Follow-up | |
Recheck of walk-in box-Air temperature is 41-43 F. The following TCS foods are held at improper temperature: Brunswick stew-43-44 F, ham salad-41-42 F, milk-42 F. Service contractor has been on location
No violation noted during this evaluation. | 12/11/2014 | Follow-up | |
Walk-in bx air temperature is 43 F. Monitor it for cold holding/
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the 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.
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12/08/2014 | Risk Factor | |
Correct within 90 days or as soon as possible.
- Food Storage - Clean and Dry Location
Observation: Flours 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.
- Drainboards
Observation: Pots/pans are stored on the floor.The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items.
Correction: Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
- Equipment - Good Repair and Proper Adjustment
Observation: Cabinets are chipping- observed in a state of disrepair and damaged.
Correction: Repair or 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 or restore, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: white cabinents,wood undercounters,fans,shelving..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Faucet at 3 compartmentt sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen.All lighting is not fuhctional.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors are 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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09/04/2014 | Routine | |
Recheck of cooling methods Evaluation of orzo salad(8 quart container,54F after one hour),egg salad(8 quart container,55F after one half hour),tuna salad(2-4 quart containesr,57F after one half hour), cooked potatoes(sheet pan,59F after one half hour).Requested monitor of temperatures after 4 hours to ensure temperature parameters for cooling are met and reduction of volumes to 3 " if product appears to not be cooling rapidly..
No violation noted during this evaluation. | 06/18/2014 | Follow-up | |
| No violation noted during this evaluation. | 06/18/2014 | Follow-up | |
Lower thermostat in walik-in box to ensure cold holding at 41F or below. Clean bakery area.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Potato salad and chicken salad in 8 quart containers are noted not being adequately cooled to prevent the growth of harmful bacteria.70F after 1 hour
Correction: 69F after 1 1/2 hours)
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled tuna salad in an 8 quart container isnot being adequately cooled to prevent the growth of harmful bacteria.(66F after 2 hours)
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.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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06/06/2014 | Risk Factor | |
Cooling methods are satisfactory. Issued permit.
- Food Storage - Clean and Dry Location (repeated violation)
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Walls and ceilings are not maintained in good repair
Correction: not smooth and easily cleanable and there are some raw wood boards nailed up to cover damage. There is wire to cover hole in walls under the 3 vat sink.
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02/26/2014 | Follow-up | |
Discussed lunch box deliveries and handling. Correct GRPs within 30 days.
- 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.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Turkey white bean chili (45F) prepared yesterday was noted not being adequately cooled to prevent the growth of harmful bacteria. Other TCS foods in same refrigerator were <40F. It was discarded.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the raw wood shelves is not corrosion resistant, nonabsorbent, and/or smooth. Bricks are used to support plumbing pipes and are not sealed to be nonabsorbent, and/or smooth.Wood laminate is exfoliating from counter tops.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Physical Facilities in Good Repair
Observation: Walls and ceilings are not maintained in good repair
Correction: not smooth and easily cleanable and there are some raw wood boards nailed up to cover damage. There is wire to cover hole in walls under the 3 vat sink.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls and floors are 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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01/28/2014 | Routine | |
Food was being transferred from Dale House and Carrot Tree Yorktown due to government shutdown. Discussed rental of refrigerated truck to prevent overstocking of existing refrigeration.Operator felt that this would not be necessary.
No violation noted during this evaluation. | 10/02/2013 | Risk Factor | |
Monitor cooling temperatures. Recheck of temperature control in refrigeration units-satisfactory.
- Critical: Cooling* (corrected on site)
Observation: Orzo spinach salad noted not being adequately cooled to prevent the growth of harmful bacteria.Tuna salad 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.Cool tuna salad fromambient air ingredients within 4 hours.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
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.
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07/10/2013 | Follow-up | |
Correct GRP observations as soon as possible or w/i 90 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Heavy cream(46F) and potato salad(44F) are held in a cold holding unit at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site) (repeated violation)
Observation: Observed raw shell eggs not stored on counter at room temperature and not in refrigeration equipment that maintains ambient air temperature of 45°F or less
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surfaces of the unsealed wooden shelves 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bakery shelving and cabinets
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in ceiling fixture is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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07/09/2013 | Routine | |
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in one ceiling fixture 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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04/01/2013 | Follow-up | |
Correct above observations within 10 days. This is a former VDACS facility that has made application to VDH.
- 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.
- 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.
- Food Preparation
Observation: Food is subject to environmental sources of contamination during preparation, because it is too close to the hand basin..
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Critical: Cooling* (corrected on site)
Observation: Brunswick stew,chicken stock,potato salad are noted as not being adequately cooled to prevent the growth of harmful bacteria.There were insufficient ice bath methods
Correction: all ice was melted/ice wands were thawed .
- Cooling Methods
Observation: The methods used for cooling were not adequate.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact wood surfaces on the preparation counters 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch:bakery equipment.
Correction: Clean and sanitize these surfaces for food contact.
- Light Bulbs Protective Shielding
Observation: Light bulbs in the ceiling are 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: Walls and floors are 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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03/20/2013 | Routine | |
Restaurant representatives - add corrected or new information about Carrot Tree Kitchens Commissary, 1782 Jamestown Road, Williamsburg, VA 23185 »