The person in charge stated that new cutting boards have been ordered and he will contact the EHSS when they arrive.
A new soap dispenser has been installed at the handsink in the kitchen.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the salad prep unit and all white, rectangular 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.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surfaces of the small sheet pans are observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surfaces of the sheet pans or replace the sheet pans to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Many 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.
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06/08/2015 | Follow-up | |
Discussed the following with the person in charge (PIC):
1. Food sources are QCD, Flowers Bakery, Loving's Produce
2. The hand soap dispenser and cutting boards are repeat deficiencies. The PIC stated that he will order new cutting boards and several new soap dispensers have already been ordered. Recommended placing a container of hand soap at the sink until the new dispenser is installed.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the salad prep unit and all white, rectangular 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.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surfaces of the small sheet pans are observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surfaces of the sheet pans or replace the sheet pans to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the equipment storage shelves where the clean and sanitized equipment is stored has 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.
- Equipment and Utensils, Air-Drying Required
Observation: Many 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.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing sink located in the salad prep/warewashing area. The soap dispenser is broken.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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05/13/2015 | Routine | |
Hotwater 102 at handsink. Chlorine in 3 basin sink 100 ppm. Discussed employee health. OEHS Guide to Employee Health and Form 1 B signed for all employees. Recommend reviewing employee health information with employees. Observed good handwashing by employees. PIC stated all cooler gaskets are scheduled for replacement. Breading changed every hour. Main suppliers Tyson, Wayne Farms, Loving and Flowers Bakery.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Observed cooked chicken cooling on cabinet for unknown period of time. PIC stated chicken may have been there since 10:30 a.m. Chicken was to be used to make chicken salad. Chicken was not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Recommend discarding chicken. 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. Discussed cooling methods.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chlorine sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board on the Traulsen sandwich prep unit and the single 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.
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06/11/2014 | Routine | |
Discussed cooling methods for chicken cooled and held over for next day service for salad and soup. Chicken tortilla soup is new menu item. Soup made from frozen commercial base. Base is reheated and chicken that has been cooked, cooled, ground and reheated is added to soup and then mix is hot held. Left over soup is normally discarded at the end of the day. Reheat temperature for soup base is 175 according to manager.
- Critical: Cooling* (corrected on site)
Observation: Observed oatmeal packets noted not being adequately cooled to prevent the growth of harmful bacteria. Oatmeal 10:30 a.m. and placed in container in reach in cooler. Temperatures taken at 4:20 p.m. Packets placed in walk in cooler. Six of ten packets cooled to 41 degrees by 4:30/4:40 p.m. Four packets (45/44/46) did not cool and were 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. EHSS and kitchen manager discussed cooling methods for oatmeal packets and several other foods in the cooling process.
- 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. Two managers stated that there were no test strips available.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the Traulsen sandwich/salad prep unit and individual 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 and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized at the 3 basin sink. Observed <10 ppm sanitizer in the sanitizing basins as measured by chlorine test strips. The 3 basin sink was in use at the time of the observation. EHSS discussed sanitizing concentration with employee and manager.
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. Recommend ensuring that sanitizer concentration is 100ppm per manufacturer instructions. Ensure that there is a distinct wash, rinse and sanitizing step in the warewashing process. Manager reviewed process with employee.
- Handwashing Cleanser - Availability
Observation: Soap was not availabe at the hand washing lavatory in the kitchen. Automatic soap dispenser was not dispensing soap. Another handsink is available in area and employees were using that handsink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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01/13/2014 | Routine | |
Employee health discussed. OEHS Guide to Employee Health is readily available and Form 1 B is signed by all employees. Cooked breaded chicken will be cooled and made into chicken salad. Salad will be held for 72 hours. Commercial soups will be reheated to 180 degrees and discarded at the end of the day. Sanitizer in 3 basin sink at 200 ppm. Sanitizer in wipe cloth bucket at 50 ppm. Discussed cleaning and sanitizing of Taylor machine. Food hot held for average of 5 mins. according to PIC.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed employee dispensing cut fruit into cups change tasks to put sanitizer in the 3 basin sink. Employee did not wash hands before donning gloves to continue dispensing fruit. There was no bare hand contact with the fruit.
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 and Utensils, Air-Drying Required (corrected on site)
Observation: Observed tray and lexam storage containers above the 3 basin sink 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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07/16/2013 | Routine | |
1) Backflow prevention added at mop sink faucet
2) Splash guard added to hand sink beside make table. Paper towel and soap dispensers added to hand sinks.
3) Caulking provided in walk in cooler.
Permit will be issued. Regulations are available at www.vdh.state.va.us
No violation noted during this evaluation. | 05/15/2013 | Pre-Opening | |
Owner is ServSafe Certified and most managers are ServSafe Certified. Discussed employee health and provide OEHS Guide and Form 1 B for use. Hotwater at 110/113 degrees. Breading is held cold in a breading refrigeration unit and changed every four hours. Chicken is received frozen, thawed before cooking. EHSS will check on mop sink backflow devices. Both water lines into faucet have dual check valves. There is no BFD on the faucet. Recommend: caulking the z-flash stripping in walk in cooler, ensuring towel and soap dispensers at hand sinks are stocked, installing splash guard on hand sink next to lemonade make table. If outdoor storage building is used to store single service items and other food service equipment, it is recommended that the floor and ceiling be finished so that the surfaces are smooth, easily cleanable and nonabsorbent. Coving is recommended at the base of the walls.
No violation noted during this evaluation. | 05/08/2013 | Pre-Opening | |
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