Discussed with the person in charge:
1. multiple glove usage
2. cleanliness of the establishment
3. cutting boards
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed an employee failed to wash his hands before engaging in food preparation after picking up a glove that was dropped on the floor and before putting on new gloves. EHS and kitchen employee addressed this.
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) (repeated violation)
Observation: The employees are drinking and chewing gum in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All employees who are drinking and eat must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: spoon near the tea dispenser, bulk sugar scoop, inside of fryer basket,
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the ice machine and the slicer that are in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Observed a spray bottle that was labeled glass cleaner that had a different chemical inside of it. The bottle was disposed of. d.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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03/29/2016 | Risk Factor | |
Discussed with the person in charge:
1. remodel
2. testing of sanitizer
- 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 quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Stainless steel pans on the storage rack near the 3 compartment sink 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor under the equipment is 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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01/29/2016 | Follow-up | |
Discussed with Person-in Charge:
1. Wall was removed in the kitchen's service line and call was placed to Stafford County Building Department.
2. Any remodeling done to the kitchen must have plans submitted to local health department prior to construction.
Cooling, Big 5 food borne illness, and sanitizing handouts provided
Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The Person-in charge failed to answer EHS questions about cooling procedures and sanitizing of equipment. EHS provided information for both cooling and sanitizing.
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: Eating, Drinking, or Using Tobacco*
Observation: Observed employee drinks are being stored over the prep sink while preparing vegetables.
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: Food Contact with Equipment and Utensils* (repeated violation)
Observation: Observed a food employee handle dirty equipment then proceed to handle RTE food while wearing the same pair of gloves.
Correction: Use a single pair of gloves for an activity. When changing between tasks ensure to wash hands and put on a new pair of gloves.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed multiple boxes of raw chicken being stored on the floor of the WIC. Person-in charge moved the chicken to the thawing RIC.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Storage - Prohibited Areas (corrected on site)
Observation: Observed a container of heavily soiled water stored on top of the cooking oil and beside the unprotected trays of biscuits. Person-in charge moved the water to the back of the establishment.
Correction: Relocate food storage to an approved area until the source of contamination is eliminated or removed.
- Cooling Methods (corrected on site)
Observation: Observed cooked chicken that was prepared on Saturday that measured 55'F near the deep fryers - not being adequately cooled to prevent the growth of harmful bacteria. PIC discarded all chicken during the inspection.
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* (repeated violation)
Observation: Milk in the RIC by the to-go window measured 45*F-cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- 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 quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The prep sink is not sealed to adjoining wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: stainless steel pans, slicers, and lids. Person-in charge removed all items to be washed, rinsed, and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: The interior of the ice machine was observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces were observed to have accumulations of grime and debris: the exterior of the reach-in coolers and all storage racks.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the spatula removed from the cooking line was not observed 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.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Stainless steel pans on the storage rack near the 3 compartment sink 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Observed an employee fill plant vases at the handsink behind the order counter.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under the equipment is 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of spray sanitizer are not properly labeled. Person-in charge labeled the spray bottle.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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12/21/2015 | Routine | |
Discussed with the person in charge:
- Critical: Hands - When to Wash* (repeated violation)
Observation: Observed a food employee failed to wash her hands before engaging in food preparation picking up a cookie off the ground.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Observed that the ice scoops on the front line and the sugar scoop was laying directly. Dispensing utensils improperly stored between uses. Observed single service bowls stored inside foods in the sandwich prep unit. Bowls were removed.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Observed wet wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food - Miscellaneous Sources of Contamination
Observation: Observed equipment sitting in water under the tea dispenser.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed that cream cheese measured 53'F and the chocolate milk measured 50'F on the front line - 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.
- Critical: Time as a Public Health Control*
Observation: Observed tomatoes and sliced cheese for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Good Repair and Proper Adjustment
Observation: Per conversation with the person in charge, the system under the fryer is leaking - in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: inside of the stainless steel pans (corrected), sugar scoop, and the slicer
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The following surfaces that are in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris: interior of the large ice bin and both milk shake machines
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: reach in fry freezer, inside of the oven, filter system for the fryers, all of the storage cabinets, all of the storage shelves, handle on the biscuit oven, spring on the first chicken fryer, all of the casters on the floor mounted equipment, plastic sneeze shield on the cook's line, beverage tubes, back of the tea brewer,
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed that the sanitizer in the 3-compartment sink measured 25 ppm.
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.
- Equipment and Utensils, Air-Drying Required
Observation: Observed stainless steel 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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the front hand sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Insect Control Devices - Design and Installation (corrected on site)
Observation: Observed a fly strip above the prep area where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Outer Openings - Protected
Observation: Observed sunlight coming from under the rear door. Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Provide a door sweep. Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: grout missing in several places throughout the kitchen, light out in the fry reach in freezer, ceiling tile over the milk wash station,
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: The following physical structures are noted in need of cleaning: light shield over the rear door, wall over the soda carbonators, caulking on the 3-compartment and front hand sinks, and the light shields on the front line.
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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06/18/2015 | Routine | |
Discussed with the person in charge:
1. Bins for ice packs
2. Handwashing procedures
3. Cooling methods
- Critical: Food Contact with Equipment and Utensils*
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Per discussion with the cook, the breading at the breading station is not being sifted at least every 4 hours.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Observed a plastic food container without a handle being used as a scoop in the grilled chicken strips in the salad prep unit.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Observed a wet wiping cloth stored on the counter top at the drive-thru area and a wet wiping cloth used on the grill top stored in a hot bucket of water with no sanitizer.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The prep sink by the 3-compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets to the drive-thru reach-in cooler and the chicken reach-in cooler in the back of the kitchen are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards on the salad prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils - Good Repair and Calibration
Observation: The ice scoop handle was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer on storage rack, dicer on storage rack, and the scoop in the bulk sugar container.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: the exterior of several stainless steel food containers on the storage rack by the 3-compartment sink, equipment storage shelving by the 3-compartment sink, fryers throughout the facility.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed equipment stored in drawers underneath wet tea station.
Correction: Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located in the back of the kitchen beside the breading station is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
- Mops - Drying Mops
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.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Observed fruit flies around the shake machine at the drive-thru.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Observed 2 chemical spray bottles not properly labeled stored on the front counter. Person in charge labeled the containers during the inspection.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed a container of WD-40 setting on top of the water filter for the beverage machines. WD-40 can was relocated.
Correction: Containers of chemical must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/29/2014 | Routine | |
Temperatures continued: Reach in cooler: chicken - 41'F, fillets - 38'F, counter top: liquid eggs - 38'F, sandwich prep: chicken - 39'F, Walk in cooler: sliced cheese - 42'F, yogurt - 42'F, reach in cooler: chicken - 42'F, cream cheese - 41"f
Discussed with the person in charge:
1. use of an ice bath
2. cooling of chicken
3. cleaning of soda nozzles
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed employee wet his hands, apply soap, rinse his soap off, then continued to scrub his hands with the water. Improper handwashing procedures observed. Manager and EHS spoke to the employee and he rewashed his 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The stainless steel pans on the equipment rack were observed soiled to sight and touch. Items were placed in the 3-compartment sink.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the soda nozzles that are in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of soda nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Observed the prep person rinse the slicer parts then place them on the shelf to dry.
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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08/13/2014 | Risk Factor | |
Temperatures continued: Line: chicken - 41'F
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash her hands before engaging in food preparation after handling her hat. The manger in charge discussed this with the employee and she washed her hands.
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 - Good Repair and Proper Adjustment
Observation: The door gasket to the reach in cooler near the chicken station is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: bulk sugar bin, tea dispensers, and the coffee dispenser.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The fry reach in freezer has a build up of ice particles. The cabinets under the fryers have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical facilities are noted in need of cleaning: caulking on the 3-compartment sink and front hand sink, the air vent covers in the walk in cooler.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Spray bottle of chemical used for the tables in the lobby was not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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12/30/2013 | Routine | |
Temperatures continued: chicken fillet - 194'F, chicken in reach in - 43'F, chicken in reach in - 36'F, yogurt in reach in - 37'F, pooled eggs on counter - 41'F, chicken gravy - 151'F, cream cheese on front line - 41'F, low fat milk on front line - 41.6'F.
Discussed with the person in charge:
1. Use of rinse sink
2. Correct hand washing techniques
3. Ice bins
Hand washing techniques, allergens, and Foodborne illness hand outs
- Critical: Hands and Arms Cleaning Procedure*
Observation: Observed two employees wash their hands then touch the faucet handles. Observed one employee wash their hands for only 10 seconds. Improper handwashing procedures observed.
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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed lemons stored under the hand sink. Food stored in a location where it is subject to splash, dust or other contamination. Lemons were moved.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink near the chicken fryer is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door to the reach in cooler near the biscuit drawer was observed in a state of disrepair and damaged.
Correction: Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the fry reach in freezer and front line reach in cooler are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the cabinet under the fryers and the storage shelves have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Observed the ceiling tiles over the office coming down - 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: The air vent covers in the walk in cooler, caulking on the 4-compartment sink, and the floor in the walk in freezer 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.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Observed employee's coat stored on shelf above lemons. Employees are not using the dressing rooms, designated area or lockers provided. Coat was removed.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
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12/19/2012 | Routine | |
Restaurant representatives - add corrected or new information about Chick-Fil-A, 25 Dunn Drive, Stafford, VA 22554 »