- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed bologna and deli meat in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in the dry storage area and restroom is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Light Bulbs Protective Shielding
Observation: Light bulb in dry storage area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen food prep area
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
|
03/15/2016 | Routine | |
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in rear storage area and kitchen is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling in rear storage area is not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
|
12/08/2015 | Routine | |
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep table 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.
|
09/01/2015 | Routine | |
- Equipment - Cutting Surfaces
Observation: The cutting board(s) on the prep table 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 - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide Chlorine at proper concentration of 50-100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
|
05/29/2015 | Routine | |
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the prep cooler
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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in the restroom is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
|
02/23/2015 | Routine | |
| No violation noted during this evaluation. | 11/17/2014 | Routine | |
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the kitchen cooler
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.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
|
08/13/2014 | Routine | |
- 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. (Eggs over mayonase and pickles)
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.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located at the kitchen counter 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 counter top preventing its use.
|
05/21/2014 | Routine | |
Discussed hand washing and the proper use of single use gloves with the person in charge.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located at the counter 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 counter top preventing its use.
|
02/21/2014 | 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. (Shell Eggs over mayonase, pickles)
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the prep cooler
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.
- Rinsing Procedures (corrected on site)
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the approved alternate manual warewashing method equivalent to a 3-compartment sink as listed in subparagraph 12 VAC 5-421-1460 C.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located at the front counter 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 counter top preventing its use.
- Light Bulbs Protective Shielding
Observation: Light bulb in rear storage area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
|
11/20/2013 | Routine | |
- Equipment - Cutting Surfaces
Observation: The cutting board in the kitchen is 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.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located at the counter 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 counter top preventing its use.
|
08/07/2013 | Routine | |
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located at the front counter 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 counter top preventing its use.
|
05/02/2013 | Routine | |
- 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.(Shell eggs over cheese, mayonaise)
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.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
|
01/22/2013 | Routine | |
Restaurant representatives - add corrected or new information about Clinch River Cafe, 6624 Cleveland Rd., Cleveland, VA 24225 »