No violations noted. Information for Servsafe course was provided.
No violation noted during this evaluation. | 12/11/2015 | Routine | |
Notes:
ServSafe application provided and explained to PIC.
Use sanitizer in the kitchen only that is food contact surface safe (bleach, sani tablets or quat)
All non-critical violations must be corrected within 30 days.
- Cooling Methods
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Sanitizer level have been adjusted too low. Readjusts to 50 ppm at least.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- 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.
- Hand Drying Provision (corrected on site)
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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12/04/2014 | Routine | |
There are no violations noted during inspection.
No violation noted during this evaluation. | 08/05/2014 | Routine | |
Notes:
1. Met with one of the facility owners and discussed noted violations and employees food training concerns. Recommended to obtain ServSafe Manager certification and provide proper training for employees who is or will handle food.
2. Facility changed policy and now discarding any leftovers from breakfast.
3. Hot water must be adjusted to lower temperatures in the low temp chemical dish washer in order to utilize sanitizer solution properly. For now, utilize 3 compartment sink and bleach solution or quaternary ammonium sanitizer or tablets.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (repeated violation)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700) Hot water rinse at 142 F destroys bleach solution.
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
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04/16/2014 | Follow-up | |
The follow-up inspection will occur on April 16, 2014.
Discussed proper cold and hot holding temperatures along with proper cooling and reheating temperatures and methods, Hand outs provided.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
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: 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: Cooling* (repeated violation)
Observation: Sausage links and egg patties noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the 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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700) Hot water rinse at 142 F destroys bleach solution.
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Windex (glass cleaner) being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only bleach or quaternary ammonium solution that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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04/09/2014 | Routine | |
Addressed and discussed proper cooling methods and purpose with PIC.
- Critical: Cooling*
Observation: Roasted potatoes and egg patties noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- 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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12/05/2013 | Routine | |
Critical violation must be corrected immediately, non-critical violations must be corrected within 30 days.
Notes:
Obtain metal stem thermometer for monitoring cold holding temperature.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Milk, breakfast potatoes, egg patties 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
Observation: There was no temperature measuring device located inside reach-in refrigerator.
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.
- Hand Drying Provision (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
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the reach-in refrigerator.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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08/09/2013 | Routine | |
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
Notes:
Milk that was served for breakfast can not be combined with other milk and be reserved for another time. Ones being taken out of temperature control and held on serving line for hours, must be discarded at the end of breakfast.
Monitor temperatures of refrigeration units and food items.
Hot rinse dish wash machine is in use. Final rinse tested at 166 F.
- Critical: Time as a Public Health Control*
Observation: Milk for which time rather than temperature is being used as a control was not discarded after being served for breakfast.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
- 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Reach-in freezer was observed at 32 F. Switch was turned off.
Correction: Adjust reach-in freezer to 20 F or less 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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen 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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04/17/2013 | Routine | |
Hand washing signs were ordered according to manager.
- Handwashing Signage/Handwashing Facilities (repeated violation)
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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01/09/2013 | Follow-up | |
Critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
The follow-up inspection will occur on/about January 3, 2012.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75°F.
- Critical: Handwashing Lavatory*
Observation: There is no handwash lavatory at kitchen/serving area, preventing routine handwashing by food workers.
Correction: Install an additional handwash lavatory at kitchen/serving area to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- 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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12/13/2012 | Routine | |
A food testing thermometer with a range of 0 - 220 degrees F. is needed so employees can monitor food temperatures.
Need to purchase a Chlorine sanitizer test kit to check sanitizer concentration.
Above cited non-critical violations must be corrected within 30 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Salsa and Waffle batter cold holding at improper temperatures on the breakfast bar. Operator volintarily discarded these items.
Correction: Keep potentially hazardous foods on ice at 41°F or below.
- 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Chlorine (bleach) sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed improperly labeled.
Correction: Label spray bottles correctly with contents or discard.
- Permits (repeated violation)
Observation: Permit is not posted in a place where it is readily observable by the public.
Correction: Post the permit in a place where it is readily observable by the public transacting business with the establishment.
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12/08/2010 | Routine | |
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