- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: top of small prep unit is not holding food at 41 F or below. Left side of prep unit with shell eggs is warmer than right side. Shell eggs 58-62 F, home fries 45 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Shell eggs discarded during inspection. Will use time control from now on for items on top of this unit.
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10/28/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: small prep unit is not holding food on top at 41 F or below - sausage 45, home fries 45 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Adjust temperature of unit so that items on top are maintained at 41 F or below or use time control. Time control will be used temporarily - discard food within 6 hours of removing it from proper temperature control.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Chloine being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Chlorine in sanitizing bucket with wiping cloths being used on food contact surfaces is >200 ppm.
Correction: Utilize only chlorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Bucket reset up with proper concentration of sanitizer during inspection.
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10/01/2015 | Routine | |
- 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. Raw hamburger stored over RTE food in walk-in.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw sausage stored over raw shell eggs in walk-in.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Cooling Methods (corrected on site) (repeated violation)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Sausage gravy placed in deep plastic covered pan and put in glass door refrigerator about 2 hours ago while still cooling - 62 F.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Sausage gravy transferred to metal pan and placed uncovered in walk-in refrigerator to finish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: Prep refrig and top of flat cold holding unit are not holding food at 41 F or below. Sliced tomatoes in prep refrig are 45 F. Top cold holding unit- hot dogs 43 F, home fries 45-47 F, sausage 45 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Sliced tomatoes moved to glass door refrigerator during inspecton. Lid has been placed on top of flat top unit to help food cool back down. For tonight, time control will be used for this food and all food will be discarded within 6 hours. Monitor food temperatures in this unit and try to keep the metal lid on whenever possible.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the under counter refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Ran dishwasher twice and no chlorine was measurable on test strip.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. Dishwasher had to be primed to get chlorine to dispense properly. After priming proper concentration of chlorine was measured with test strip.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of chemical is 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. Spray bottle labeled during inspection.
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03/11/2015 | Routine | |
- 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 walk-in 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. Raw food moved to bottom shelf during inspection.
- Critical: Cooling* (corrected on site)
Observation: Sausage gravy noted not being adequately cooled to prevent the growth of harmful bacteria. Sausage gravy in deep covered container in prep unit refrigerator from this morning is still 67 F.
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. Sausage gravy discarded during inspection.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of chemical is 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. Unlabeled chemical discarded during inspection.
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08/13/2014 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Smoking material in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Used ashtray on counter in food prep area.
Correction: Provide a designated area where employees may smoke so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. Ashtray removed during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: sliced tomatoes in bottom of sandwich prep unit are 43 F. This unit does not routinely hold food at 41 F or below so time control is used for food on top and usually no TCS food is stored in the refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Sliced tomatoes moved to white refrigerator during inspection.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Chemicals stored above food on shelf in kitchen.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Chemicals moved to proper location during inspection.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Bleach in wiping cloth bucket used for food contact surfaces is >200 ppm.
Correction: Utilize only chlorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Wiping cloth bucket reset up with proper concentration of chlorine santizer.
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03/18/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: Sliced tomatoes stored in prep unit refrigerator which does not hold food at 41 F or below. Tomatoes are 44 F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Sliced tomatoes relocated during inspection.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. No measurable chlorine in dishwasher.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. PIC made adjustments to dishwasher and dishwasher is now dispensing chlorine sanitizer. PIC will have a repair person come in to make sure machine is properly adjusted.
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10/30/2013 | Follow-up | |
- Critical: Cooling* (corrected on site)
Observation: Chipped beef gravy noted not being adequately cooled to prevent the growth of harmful bacteria. Chipped beef gravy from this morning in deep covered container in bottom of prep unit is 78 F.
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. Chipped beef gravy discarded during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: prep refrig is not holding food at 41 F or below - cottage cheese 42 F, sliced cheese 44 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. No potentially hazardous food will be stored in this refrigerator.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) potato salad and macaroni salad were not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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. Food discarded during inspection.
- Smoking in Non-Smoking Areas (corrected on site)
Observation: Person observed smoking in non-smoking area of restaurant. Ash tray with lit cigarette in back area of kitchen.
Correction: Owner or PIC must prohibit smoking in non-smoking areas of restaurant. All smoking materials removed during inspection.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. No measurable chlorine in dishwasher.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
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10/22/2013 | Risk Factor | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Bare hand contact with bread used for sandwich and roll,
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. Went over when glove use is necessary. Employee put gloves on during inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw ground sausage stored over shell eggs.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. Sausage moved to bottom shelf during inspection.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Sausage gravy that was partially cooled in an ice bath was placed in a deep plastic container and covered while still above 41 F (top layer in 50's)
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Container of sausage gravy uncovered in walk-in so it can finish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: milk in front glass door cooler is 45 F (only PHF stored in this unit)
Correction: top of breakfast unit is not holding food at 41 F or below - sausage 44 F, hot dogs 46 F, hamburger balls 55 F (made recently)
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Chlorine in bucket used to clean food contact surfaces is >200 ppm.
Correction: Utilize only chlorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Sanitizing bucket reset up with proper concentration of sanitizer. Went over cleaning and sanitizing procedure with owner.
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06/06/2013 | Routine | |
2-door refrigerator is holding food at 41 For below.
No violation noted during this evaluation. | 12/19/2012 | Follow-up | |
No potentially hazardous food is being stored in waitress refrigerator up front.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: 2 -door refrigertor is not holding food at 41 F or below. Tuna salad 45 F, ham 43 F, green beans 44 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Move potentially hazardous food stored in 2-door refrigerator to walk-in refrigerator.
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12/17/2012 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drinks on counters in the back.
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.Open drinks removed during inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw ham stored over RTE food in under counter refrigerator.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw sausage stored over raw shell eggs that are cooked to order.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Chipped beef gravy noted not being adequately cooled to prevent the growth of harmful bacteria. Chipped beef gravy in covered metal container in 2 -door refrigerator is still 73 F and it has been more than 2 hours.
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. Chipped beef gravy discarded during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: 2 -door refrigertor is not holding food at 41 F or below. Tuna salad 45 F, milk 43 F, sour cream 42 F. Milk in small front refrigerator is 44 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Milk from front refrigerator moved to walk-in refrigerator. Temperature on 2-door refrigerator adjusted during inspection.
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12/11/2012 | Risk Factor | |
Suggest putting leftover sausage and chipped beef gravy in a shallow metal pan and placing it uncovered in the walk-in refrigerator to cool. It must cool from 135 F to 70 F within 2 hours and down to 41 F within an additional 4 hours.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
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.
- Critical: Cooling* (corrected on site)
Observation: Sausage gravy and chipped beef gravy noted not being adequately cooled to prevent the growth of harmful bacteria. Sausage gravy from this morning was placed in covered plastic container and is still 94 F. Chipped beef gravy from this morning is still 64 F .
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F 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. Sausage gravy and chipped beef gravy discarded during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: top of prep unit - tuna and chicken salad are 43 F, sliced tomatoes are 43 F and ham is 45 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Since this unit cannot hold food at 41 F or below on top time control will be used for ham, turkey, sliced tomatoes, tuna salad and chicken salad.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of chemicals are 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. Spray bottles labeled during inspection.
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11/30/2011 | Risk Factor Assessment | |
Restaurant representatives - add corrected or new information about Chip & Jo's Deli, 315 8th Street, Salem, VA 24153 »