Abbreviations: PIC=person in charge
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Test strips were out of date. PIC ordered new test strips.
Correction: Obtain a SANITIZING AGENT 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: Plastic food containers 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The quaternary ammonium sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Sanitizer was >500 ppm, manufacturer recommends between 150 ppm and 400 ppm. PIC corrected.
Correction: Utilize only sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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12/04/2015 | Routine | |
| No violation noted during this evaluation. | 06/09/2015 | Risk Factor | |
Abbreviations: PIC=person in charge
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed several of the white 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.
- Non-Food Contact Surfaces (corrected on site) (repeated violation)
Observation: The nonfood contact surface of the following have accumulations of grime and debris: 1) handles to RIC's and RIF's 2) Rolling cart 3) containers used to house large serving utensils
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Observed several stainless steel food containers that were 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 in Good Repair
Observation: Observed 2 cabinet doors in the front serving area with missing handles.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/26/2015 | Routine | |
Abbreviations: PIC=person in charge
No violation noted during this evaluation. | 07/24/2014 | Risk Factor | |
Abbreviations: PIC=person in charge
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the salad prep area and the cutting boards stored on the shelves 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* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1) tomato slicer 2) lemon wedger 3) lettuce slicer 4) chicken salad mixer 5) biscuit cutter PIC removed these items to wash, rinse and sanitize
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of all RIC's and RIF's have accumulations of grime and debris on the doors, handles and inside of the equipment.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed both stainless steel and plastic food containers that were 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.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture at the 3 compartment sink extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station next to the chicken prep counter is being used for purposes other than washing hands. Observed spatula in bottom of sink, employee retrieved the spatula and took to 3 copartment sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: The faucet at the hand sink by the chicken prep is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Wall behind the 3 compartment sink is noted in need of cleaning, PIC cleaned during inspection.
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 - Storage of Toxic Containers* (corrected on site)
Observation: Observed 2 containers of hazardous cleaner stored over top of the chicken nugget holder. PIC removed containers.
Correction: Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.
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01/31/2014 | Routine | |
Abbreviations: PIC=person in charge
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Soft serve Ice cream cold holding at improper temperatures. 45'F. PIC will have repairman adjust temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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08/22/2013 | Risk Factor | |
Follow up to previous inspection dated March 26, 2013. Items have been corrected except the above. The overall cleanliness and organization of the facility has greatly improved. Thank you!
The facility has switched to a Kay chemical chlorine based sanitizer. Test strips are provided. Facility mixes solutions to approximately 100 ppm. The 3-compartment sink was not set up during this inspection, so the solution was not tested. The wiping cloth buckets in the prep area measured 50 & 100 ppm chlorine.
Time as a Public Health Control is now being used for the sliced cheese, Tomatoes, and Lettuce on the sandwich line. The items were not labeled with the time however. Ensure foods are labeled with a 4 hour discard time.
The salad display cooler has been removed from the pass thru area to prevent employees up front from having to bend over to communicate with staff in the back. This was done to prevent hair contamination of foods in the pass thru. Front counter staff are not wearing hair restraints- they are limited to handling packaged foods (except fries) and dispensing beverages. I will consult with our office in Richmond to determine if this is acceptable.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the salad prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. It appears that the board has been resurfaced since the last inspection, but is again scratched and scored.
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, Air-Drying Required (corrected on site) (repeated violation)
Observation: Hot holding trays stored above 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.
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06/18/2013 | Follow-up | |
Abbreviations: RIC- Reach In Cooler, HH- Hot Holding, SLD- Salad Prep Cooler, IT- Internal Temperature, ST- Surface Temperature
Additional Temperatures: Cooking- Chicken Strips 177'F
No violation noted during this evaluation. | 06/18/2013 | Complaint | |
This inspection is a follow-up to the February 15, 2013 inspection. The above items still require correction.
During the inspection of February 15, 2013 the person in charge was provided information on using time as a public health control (TPHC). It was recommended at this time to follow the guidelines for TPHC for the items held on ice in the sandwich make area such as cheese and tomatoes, but this has not been implemented. Due to continuing temperature problems, it is strongly recommended you use TPHC for these items.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees in the drive thru 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 - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced cheese 49'F and sliced tomatoes 52'F at the sandwich make area cold holding at improper temperatures. Ice was not surrounding the container adequately to keep cheese cold. Items were removed and new foods were brought out.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices (repeated violation)
Observation: There were no temperature measuring devices located in 1 door reach under counter reach in cooler (next to fry station).
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 - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) throughout the kitchen 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* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Lemon wedger on storage shelf across from 3 compartment sink.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surface have accumulation of grime and debris: The wire shelves throughout the facility, Bottom shelving of prep tables, Interior surfaces of the tall reach in freezer.
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 quaternary ammonium sanitizer in the 3 compartment sink measured 0 ppm. VDH inspector added sanitizer and the solution measured 200 ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized to 200 ppm before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed several containers on shelves that 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.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the salad prep area. 20 foot candles measured.
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: Missing light shield above the 3-compartment sink.
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 noted in need of cleaning: Wall below 3-compartment sink (mildew).
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Dust accumulation on the HVAC vent above the prep area.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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03/26/2013 | Follow-up | |
Discussed with the person in charge:
1. When cutting boards become dirty so they can no longer be properly cleaned and sanitized, and have gouges in them, then it is time to either have them sanded or replace them.
2. Ensure entire batch of leftover soft serve mix is discarded at least once every 7 days.
3. Any unused equipment remove from the restaurant.
The restaurant is basically clean and well run. Observed good handwashing from the employees.
- Hair Restraints - Effectiveness
Observation: Employees in the drive thru 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 - Cold Holding* (corrected on site) (repeated violation)
Observation: Shredded cheese 46'F at the sandwich make area cold holding at improper temperatures. Ice was not surrounding the container adequately to keep cheese cold. Cheese was transferred to the reach in cooler after breakfast service.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: There were no temperature measuring devices located in 1 door reach under counter reach in cooler (next to fry station) and the front reach in cooler below the coffee maker.
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 - Cutting Surfaces
Observation: The cutting board(s) throughout the kitchen 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: Chicken cutter and lemon wedger on storage shelf, Hot Holding trays stored above the 3-compartment sink.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Observed the interior ceiling of the ice machine soiled with accumulations of grime and debris.
Correction: Clean the inside of the ice machines 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
Observation: The following nonfood contact surface have accumulation of grime and debris: The wire shelves throughout the facility, Shelf below fry bin, Bottom shelving of prep tables, Interior surfaces of the tall reach in freezer.
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: The quaternary ammonium sanitizer in the 3 compartment sink measured 50 ppm. The Person In Charge stated that the dispenser is not functioning properly and they have to manually add sanitizer to the water. PIC added sanitizer and the solution measured 200 ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized to 200 ppm before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required
Observation: Observed several containers on shelves that 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. Observed sandwich clam shell containers stored with the food contact surface facing upwards in the sandwich make area and uncovered plates on shelf in the salad prep area.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the salad prep area. 25 foot candles measured.
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
Observation: Missing light shield above the 3-compartment sink. Missing ceiling tile above fry station/grill area.
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: The following physical structures noted in need of cleaning: Stainless steel wall above the grill & fryers, Stainless steel wall behind the fryers, Wall below 3-compartment sink (mildew).
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Dust accumulation on the HVAC vent above the prep area.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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02/15/2013 | Routine | |
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