Notes:
*This inspection was a follow up to the last two inspections. Some of the issues had been corrected but there are still violations that need to be addressed.
*The Pepsi reach in cooler is now holding foods at the proper cold holding temperatures.
*According to the breakfast attendant, the milk, yogurt, cream cheese, and butter left on the breakfast bar are thrown out at the end of service and not saved. These items are not held at proper cold holding temperatures during service on the breakfast bar and are not safe to save and reserve.
*Dish machine had been serviced and is now drying dishes more effectively. Breakfast attendant stated that dishes and food contact equipment are no longer being towel dried.
*Facility did obtain a bimetallic stemmed thermometer for measuring thick food temperatures however, a digital food thermometer still needs to be present in the facility to measure the temperature of thin food items.
*A employee health policy had been implemented and posted where employees could easily access it.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
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.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) food items (yogurt, bowl of suasage, gravy, etc) in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device (such as a digital food thermometer) to verify cooking temperatures of thin foods such as meat patties or eggs.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer container (fruit cocktail container) were observed reused for the storage of gravy.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor under the counter in the kitchen is not smooth and easily cleanable. The kitchen tile was not finished under the counter around the dish machine during the last remodel. The wall paint in the kitchen is peeling in places.
Correction: Repair/replace floor or floor covering to make it smooth and easily cleanable. Repair and repaint the walls to make them smooth and easily cleanabe.
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05/06/2015 | Routine | |
Notes:
*Most issues noted in the last inspection were still present in this follow up inspection. Please concentrate on the corrections of the critical violations first. Another follow up inspection will be conducted with in 10 days to ensure the critical violations have been corrected.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
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.
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
*Gave a sample of an approved employee health policy with copy of inspection*
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All items in the Pepsi reach in cooler as well as several food items that require temperature control on the breakfast bar (cream cheese, butter) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed food 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.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer container (fruit cocktail container) was observed reused for the storage of yogurt.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Serving utensils were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor under the counter in the kitchen is not smooth and easily cleanable. The kitchen tile was not finished under the counter around the dish machine during the last remodel. The wall paint in the kitchen is peeling in places. This needs to be repaired/repainted to allow ease of cleaning.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable. Repair or repaint walls to make them smooth and easily cleanable.
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04/23/2015 | Follow-up | |
The following issues also need to be address prior to the follow up inspection:
*Do not allow employees to keep personal food and beverage items in the food establishment coolers/refrigerators with food that is stored for customers.
*Do not save and reuse food that that has been opened and/or temperature abused (yogurt, cream cheese, butter on the breakfast bar).
*Do not reuse single use containers for food storage. Observed yogurt being stored in reused container intended for single use only.
*All food should be stored on shelving that is on legs and at least 6 inches off the floor, in cabinets or on the counter. Crates on the floor are not acceptable shelving for food and do not allow for ease of cleaning.
*Keep wiping cloths in a sanitizer solution between uses. Do not leave out on counters.
*Paint is peeling off the kitchen walls. Repair or repaint to allow for the walls to be smooth and easily cleanable.
*Observed two shelves in the kitchen that were not sealed or painted with high gloss paint to make them smooth and easily cleanable. Repaint or replace these to ensure they are not porous and can be easily cleaned.
*Floor under the counter around the dish machine is rough and unfinished. Tile was not finished under the counter during the last remodel. Finish and seal the tile under the counter top to allow for a smooth and easily cleanable surface.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
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.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
*Gave a sample of an approved employee health policy with copy of inspection*
- 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. Upon completion of the handwashing procedure, dry hands with a an approved drying method as specified in 12VAC5-421-3030
- 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. Observed open topped disposable cup stored on shelf above food contact surface.
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.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All items in the Pepsi reach in cooler as well as several food items that require temperature control on the breakfast bar (cream cheese, butter) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed food 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.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment and Utensils, Air-Drying Required
Observation: Serving utensils were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
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04/09/2015 | Routine | |
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the two Pepsi RIC.
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.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
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06/27/2014 | Routine | |
Notes:
*Suggested obtaining insulated containers with lids for storage of butter and cream cheese on breakfast bar or having a small counter top refrigerator for these items.
*PIC stated that yogurt on the breakfast bar (in a container for customer self storage) is sometimes saved and reused. Suggest using single service yogurt for customers or always discarding at the end of service.
*If employees are going to be allowed to store personal food items/drinks on site, be sure to designate and label an area or shelf to ensure personal items are not mixed in with food/drinks served to customers.
- Critical: Food - Safe and Unadulterated*
Observation: Milk in the Pepsi cooler was observed out of date. One gallon of milk had a use by date of 8/11 and two other gallons had a date of 8/13. Date of the kitchen inspection was 8/14.
Correction: Discard all food items that are past its use by date and use first in, first out stock rotation to ensure the oldest items are used first.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Butter/cream cheese/yogurt cold holding at improper temperatures on breakfast bar as well as all items stored in the Pepsi reach in cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Pepsi reach in 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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed boxes of single service cups and boxes of coffee stored on the floor.
Correction: Store everything in a clean, dry location where not exposed to splash, dust or other contamination and at least 6 inches above the floor.
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08/14/2013 | Routine | |
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