- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device in several freezer units
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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The thtree compartment manual washing sink is not sealed to adjoining wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Heavy interior ice and frost buid-up noted in several freezers
Correction: Defrost to restore to proper maintenance, cleanabiliy and functioning.
- Hand Drying Provision
Observation: No disposable towels were provided at one hand washing lavatory on the customer service line
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
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at hand sink in mens rest room
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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02/02/2016 | Routine | |
The operator provided a metal probe thermometer, an Employee Health policy (FDA Form 1B) and quat test strips at this time.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Packaged hot dogs, in the front service Hatco warmer drawer, measured 115 F and 118F, during today's inspection. The product was discarded.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the rear storage area chest freezers A-D.
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.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the interior ice machine chute was observed with black mold-like accumulations
Correction: Clean the surface of interior ice machine chute any time when contamination may have occurred or per manufacturer specifications.
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07/23/2015 | Routine | |
All previously cited violations have been corrected at this time. The operator stated that repairs to the hot water heater were completed today.
No violation noted during this evaluation. | 12/11/2014 | Follow-up | |
The manager provided a probe thermometer, quat test strips and an Employee Health policy (FDA Form 1B) during today's inspection. The manager was informed to contact the Chesterfield Health Dept. when the hot water heater is operable and provided running hot water under adequate pressure to all sinks (contact number 804-748-1610)
Note: The facility was not provided with electricity since approx. 10 am, but the availability of electricity was resumed at around 2 pm
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Hot dogs and mini dogs in the front and rear refrigeration units were cold holding at improper temperatures (hot dogs- 45 degrees F - 46 degrees F & mini dogs-46 degrees F). The hot dog products were removed and discarded)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the front service novelty freezer and rear chest freezers (A, B).
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.
- Critical: Water Capacity*
Observation: Water heater observed turned off or not set at the proper temperature (electricity had not been available to the facility since approx 10 am, the facility utilizes single service items).
Correction: Ensure that water heater is turned on and set at proper operating temperature.
- Water Pressure
Observation: Hot water under insufficient or inadequate pressure was found to serve the following equipment: the right side handsink
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the front service counter right side handsink immediately.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sinks in the front food processing/service, rear warewashing and rest room areas measured at a temperature less than 100°F. ( restrooms- 72F, 80F/ 3 compartment sink-84F, food processing handsinks- 81F-83F).
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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12/10/2014 | Routine | |
The operator provided a metal probe thermometer, quaternary ammonium test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Mini hot dogs in the back-area True reach-in cooler were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the chest freezers (A & B) and front service novelty ice cream 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.
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06/03/2014 | Routine | |
The operator provided a metal probe thermometer, quat. test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Wrapped hot dogs in the front service warmer drawer were hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the front service food prep/customer service counter area
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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09/25/2013 | Routine | |
FDA form 1B Employee Health was issued and discussed with the person-in-charge. Critical violation must be corrected within 10 days and noncritical violation within 30 days.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed sliced cheese in the rear caged area 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the coconut oil warming shelving unit, in the rear storage area has accumulations of congealed oil spillage on the top shelf of the unit.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 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.
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02/20/2013 | Routine | |
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