Discussed with the person in charge:
1. attendance at a food safety class - information given
2. calibration of thermometer
3. facility remodeled without health department approval - EHS gave the facility the required paperwork in 2013
4. pest control
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed skim milk at 45'F, boiled eggs at 47'F, and waffle batter at 67'F all cold holding at improper temperatures.
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.
- Temperature Measuring Devices - Food
Observation: The food temperature measuring device (degrees F) is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: inside of the stainless steel pans (corrected) and the juice machine
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the display case has a build up of ice particles.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed that the juice machine does not have a back flow prevention device on it.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open and uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Light Bulbs Protective Shielding
Observation: Light bulb in the breakfast bar area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: The sign that notifies food employees to wash their hands is not clearly visible.
Correction: Provide a sign/poster that is clearly visible to all employees
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen. Light measured 12 foot candles.
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: Observed that the cabinet doors are coming off in the kitchen and in the bar area - not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests*
Observation: Observed ants inside of the drawers in the kitchen and bar area.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Observed the quaternary spray bottle at 400 ppm.
Correction: Utilize only the quaternary sanitizing solutin that measures at 200 ppm when applying to food contact surfaces
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04/20/2015 | Routine | |
Discussed with the person in charge:
1. ceiling tiles - if and when they get stained, they will have to be replaced with smooth and easily cleanable tiles
2. taking temperatures
3. hand washing signs
4. attendance at a food safety class - information given
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food and the eight food allergens.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3-compartment sink and hand sinks in the restrooms are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The faucet on the hand sink was observed in a state of disrepair and damaged.
Correction: Repair the equipment 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: coffee machine and juice machine
Correction: Clean and sanitize these surfaces for food contact.
- Kitchenware and Tableware
Observation: Single-service coffee filters are not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The air vent covers in both restrooms required 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.
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06/09/2014 | Routine | |
Discussed with the person in charge:
1. facility is remodeling - discontinue until required paperwork is submitted to the Health Department and Stafford County Building Department
2. using time as a public health control - sample given
3. discontinue bringing in new equipment without health department approval
4. attendance at a food safety class
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Sausage gravy - 128 observed hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Low fat milk - 47'F observed cold holding at improper temperatures
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: microwave, coffee urn, and juice machine
Correction: Clean and sanitize these surfaces for food contact.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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10/23/2013 | Risk Factor | |
Training inspection with Scott Widener
No violation noted during this evaluation. | 04/01/2013 | Training | |
Discussed with PIC proper placement of wiping cloths, thermometer calibration and hand washing procedures.
Discussed the fact that the health permits must be posted in public view.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The scrambled eggs were not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria. Observes scrambled eggs heated to only 123'F. PIC reheated eggs to 165'F.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Reach in cooler or the Reach in freezer.
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.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy. Food thermometer was reading 10'F warm. Demonstrated how to calibrate thermometer.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. Observed coffee filters stored with food contact surface facing up.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Plumbing System Maintained in Good Repair
Observation: Observed the faucet in the women's restroom leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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04/01/2013 | Routine | |
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