Spoke with daughter of person in charge over the phone about the next available Servsafe class in Colonial Heights.
No violation noted during this evaluation. | 04/01/2016 | Routine | |
No violations noted
No violation noted during this evaluation. | 09/30/2015 | Routine | |
Notes:
Date marking is in effect.
There are no violations noted during inspection.
No violation noted during this evaluation. | 03/18/2015 | Routine | |
Notes:
Discussed food disposition after 7 days in the refrigerator. Any deli meats and hot dogs can be portioned and stored in freezer if not going to be use in large quantity. The day that food was pulled from freezer must be marked as day one plus 6 days to store in the refrigerator.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. No fresh sanitizing solution present at the time of inspection.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) hot dogs in the refrigerator, the food should have been discarded 5 days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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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12/12/2014 | Routine | |
Notes:
Observations:
If hot water in use in 3 VAT sink for cleaning purposes, hot water in hand sink gets colder and vise versa. Building maintenance must be contacted to adjust water heater.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed sliced ham, bologna, salami and hot dogs in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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: Water Capacity*
Observation: Water heater not set at the proper temperature.
Correction: Ensure that water heater is turned on and set at proper operating temperature.
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08/13/2014 | Routine | |
Notes:
There is no thermometer in the small Bev Air cooler used only for soda.
Sanitizing solution mixed properly and tested at 50 ppm.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) hot dogs and sliced salami in the refrigeration unit was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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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04/14/2014 | Routine | |
Discussed proper date marking for commercially processed food items that have been removed from original package and or package been cut open.
Critical violation must be corrected within 10 days.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed hot dogs, sausage patties, sliced salami, ham and turkey in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
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12/10/2013 | Routine | |
All critical violations must be corrected within 10 days.
Discussed proper date marking for commercially processed food items that have been opened and in use.
Also discussed bare hand contact with ready-yo eat food.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employee observed handling ready-to-eat (RTE) food with her bare hands. (cutting water melon)
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed hot dogs, sliced bologna and barbecue in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
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08/12/2013 | Routine | |
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
Demonstrated proper procedure for cleaning and sanitizing utensils and food contact surfaces.
Sanitizing solution in the wiping cloth bucket tested correctly at 50 ppm.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed pork barbecue in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Chocolate cookie container was observed reused for the storage of pork barbecue.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
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04/16/2013 | Routine | |
No violations noted
No violation noted during this evaluation. | 12/07/2012 | Follow-up | |
Reviewed proper procedure to Wash, Rinse and Sanitize all utensils and equipment.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized:Utensils were washed and rinsed but not sanitized
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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02/13/2012 | Routine | |
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