Hot holding items across from the grill on hot plate holding at improper temperatures (fish 112F, turkey burger 122F, hot dog 119F). PIC states items placed out at 11:15 (within 4 ours) No documentation of time for 4 hour rule. EHS discussed using time with documentation since area is a repeat in improper hot holding temperatures. Also items on salad bar observed improper cold holding (cut turkey 47F, kidney beans 44F, black bean salad 44F). Items placed out at 11:15 as well. EHS observed items setting on ice not buried in ice. EHS discussed issue and items were placed with ice surrounding food level. Corrected during inspection. Cold and hot holding are very important in preventing pathogen growth in foods.
No violation noted during this evaluation. | 04/01/2016 | Follow-up | |
Under the sink that leaks by Vulcan grill needs resurface. Due to leak rust has built up causing the surface no longer smooth and easily cleanable. Repair leaks and accomplish cleaning. Hair restraint observed in place and handwashing was observed. Periodically temperature check all foods during operation to ensure proper cold/hot holding and cook temperatures.
- Critical: Employee Health* (corrected on site)
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, Hepatitis A virus or Norovirus. EHS asked various food safety question and when asked about the reportable diseases food worker was not able to answer. Recommend periodic training for various food safety topics to include employee health. EHS re-educated worker nad provided flyers for facility.
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, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pork (130F, 128F) and carrots (115F) hot holding at improper temperatures. Based on time frame item was set out heating unit was turned up and food items were corrected to 135F
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Beans (46F), cottage cheese (43F), Turkey (43F), Guac (43F), salsa (48F), sour cream (47F), tomatoes (43F) cold holding at improper temperatures. Based on when food was placed EHS recommends that items on self serve salad bar be placed fully in ice to the rim of where food is. When EHS re-measured the temperature of some of the item when ice was placed up to the rim of level of the food and ensure containers are not over filled to prevent good temperature flow. temperature did lower (gauc corrected to 40F, sour cram corrected to 40, salsa corrected to 41F at the nacho bar) Food with the ice to the level of the food as beans corrected to 41F and. Other foods that did not have ice to the level of the food did not improve. Also the prep sandwich unit at the service line was not hold sliced deli meats at proper temperatures. EHS recommend time be used which required documentation.
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: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used in couple of wiping buckets was observed at 0ppm was not at an acceptable concentration. Facility uses Oasis 146 which required 150-400ppm for sanitizing. Corrected to 200ppm
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the grease/food drains drawers, inside ovens, under the hood, under fryers, handles has 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. EHS recommend a deep cleaning of equipment and establish a cleaning schedule to be maintained.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the sink at the Vulcan grill and the faucet at the prep sink by the Hobart sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system a tthe front grill are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition to prevent pathogen growth and pest/rodent infestations
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02/23/2016 | Routine | |
Good job of maintaining proper food temperatures.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the lexan pans and serving trays is not designed or constructed to be easily cleanable. EHS observed lexan pans and serving trays that are damaged.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Panini grill and grates of grill.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the reach in refrigerator (multiple reach in refrigerators) and around fryers has 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the dish room and kitchen is being used for purposes other than washing hands. EHS observed a cloth hand towel inside sink basin. Also, EHS observed a dressing bottle cap inside hand sink basin.
Correction: The handwash facility identified above is to be used for washing hands only
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11/30/2015 | Routine | |
NOTES:
- Reviewed Employee Health with operators.
- Ensure employees obtain District Food Handler cards from either the Isle of Wight Health Department, Suffolk Health Department or Franklin Health Department only. On-line Food Handler cards are currently not recognized in the Western Tidewater Health District.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the cafe are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the deep fryer, oven and inside the cafe prep units (bottom half) has 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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide quat sanitizer at proper concentration of a minimum of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Equipment and Utensils, Air-Drying Required
Observation: Metal pans in the manual warewashing area were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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09/01/2015 | Routine | |
NOTES:
- Observed hairnets worn by food staff.
- Very good date-labeling observed on prepared foods in cold-holding units.
- Ensure that sanitizing buckets are always available at front service counter area.
- Reviewed Employee Health with new kitchen manager.
- Observed proper hand washing during food service operations.
- 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.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed spatula stored underneath small grill at sandwich prep area.
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 - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the serving line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Also observed single cutting boards (Red, Green and White) in kitchen heavily scored and some slightly stained.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of inside bottom of prep unit at serving line has 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.
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06/01/2015 | Routine | |
NOTES:
- During inspection, good glove use observed when preparing food for dinner service.
- Proper thawing observed of turkey breast and sliced deli meat.
- Observed proper hair restraints by food staff.
- Wonderful date marking observed on all prepared food located in prep units and walk-in refrigerators.
- Observed proper food storage in walk-in refrigerator.
- All employees are up-to-date with district Food Handler cards.
- Three employees are Certified Food Managers at facility.
- Very good inspection.
No violation noted during this evaluation. | 02/04/2015 | Routine | |
NOTES:
- Kitchen observed in neat and orderly condition.
- No cooking or cooling observed during inspection.
- Proper glove use observed during inspection.
- Hand sinks observed slow to drain. Work order in place per PIC.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) located in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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11/05/2014 | Routine | |
NOTES:
- Observed proper date labeling on opened and prepared foods.
- Observed good food storage in refrigerators and freezers.
- Proper glove use and hand washing observed during inspection.
- Discussed employee health with manager. Manager was very educated on employee health policy.
- Prep unit has been repaired and is in proper working order.
- Pressure gauge on ware washing equipment has been replaced and is in proper working order.
- No violations found during inspection.
No violation noted during this evaluation. | 05/27/2014 | Routine | |
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