- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. (tongs for sausage and spoon for eggs were on plates in from of the warmer and not in the foods.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The black refrigerator in the hallway was observed in a state of disrepair and damaged. Temp IS ok. However, there is too much in the frig and the door does not seal tight.
Correction: Repair the door 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.
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11/20/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning equipment not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling in the kitchen needs to have holes repaired after leaks are corrected and the tile floor by the ice machine needs to be smooth. is 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 in Good Repair (repeated violation)
Observation: ceiling holes need to be repaired (after leaks are fixed) and floor tiles by the ice machine have popped up and need repair. is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Pests-Controlling Pests* (corrected on site)
Observation: Observed methods are not being used to control pests
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.
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06/18/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in the walk-in (sausage patties, oreange juice, and apple juice) cold holding at improper temperatures. Also foods (hard boiled eggs, yogurts cold holding above 41 degrees in the self serve refrigerator on the continental breakfast counter.
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. Foods were discarded but the refrigerator needs repair before restocking with foods or replace this refrigerator.
- Warewashing - Manual Warewashing Equipment, Chemical Sanitizatin Using Detergent-Sanitizers (corrected on site)
Observation: The operator is using a detergent mixed with bleach sanitizer and then rinsing and air drying.
Correction: Inspector corrected this operation and explained the WASH / RINSE / SANITIZE procedure.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard. (corrected by inspector).
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01/29/2015 | Risk Factor | |
Facility needs to consolidate the continental breakfast foods and equipment into one small area that is easy to maintain and then close off the large areas of the kitchen.
- Equipment - Good Repair and Proper Adjustment
Observation: Kitchen equipment is not used for continental breakfast: ovens
Correction: fryers
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: 2 knives and 1 spatula were found soiled in a utility drawer.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following items have accumulations of grime and debris:
-counter top w/ can opener
-utility drawers
-shelving
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 (repeated violation)
Observation: Walls, floor, and ceiling in the kitchen are not maintained in good repair. chipping paint
Correction: holes in the wall.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Kitchen floor area by the floor drain at the triple sink 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 - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicines are located on a shelf with a tin of chew tobacco and jars of peanut butter
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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06/24/2014 | Routine | |
Follow up to 10/25/2013 inspection. Today, slicer is cleaned and sanitized and covered in clear plastic since it is not being used. Walk-in temperature is 46.6 degrees. However, there are no PHF's being stored there at this time. If you will be using the walk-in for any PHF's storage in the future you will need to have this cooler repaired to maintain foods at an internal temperature of 41 degrees and below which would make your walk-in air temperature probably around 38 - 39 degrees. (discuss this with your refrigeration repair person). Little self serve cooler in the dining room needs a thermometer (not found at this inspection follow up) Butters and yogurts were 40 and 37 degrees. Triple sink was set up correctly at this inspection. Also, there were no hard boiled eggs available. All critical violations of 10/25/2013 were corrected.
No violation noted during this evaluation. | 10/28/2013 | Other | |
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: 5 gallon bucket of hard boiled eggs is 2 days past USE BY DATE of 10/23/13.
Correction: Ensure food is safe and unadulterated.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Walk-in foods and self serve dining room cooler hard boiled eggs, milks, and yogurts arecold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- 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. Chlorine was diluted with soap and water (employee was combining soap and chlorine in the same sink).
Correction: After the inspector instructed the emplyee the chlorine sanitizing solution went to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the kitchen slicer used to prepare/store potentially hazardous food items was observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of the slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces. If the slicer is not used often, wash, rinse, and sanitize it and then cover it so it does not collect kitchen soil.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the of the hallway black and white refrigerators / freezers 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.
- Rinsing Procedures
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 - No Other Purpose
Observation: The handwash station at the kitchen is being used to clean equipment and utensils. Upon entering the kitchen this inspector found plates in the hand wash sink and later observerd an employee rinsing out pitchers in the hand wash sink.
Correction: The handwash facility identified above is to be used for washing hands only.
- Physical Facilities in Good Repair
Observation: Kitchen ceiling is not maintained in good repair. While inspecting the kitchen this inspector got wet from water leaking from a hole in the ceiling
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/25/2013 | Routine | |
Inspection for the health permit renewal.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a commonly wet or soiled location. (2 cases babanas)
Correction: Protect food from contamination by storing the food in a clean and dry location.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Yogurts
Correction: hard boiled eggs
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Excess kitchen equipment: deep fat fryer
Correction: ovens
- Physical Facilities in Good Repair (repeated violation)
Observation: Kitchen ceiling tube lights and a hole in the wall by the walk-in door and the ceiling peeling paint is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/02/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: walk-in OJ
Correction: sausage thawing
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12/18/2012 | Routine | |
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