- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.
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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice machine
Correction: Clean and sanitize these surfaces for food contact.
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12/09/2015 | Routine | |
good handwashing observed by all employees!!
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelving 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: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items.
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08/19/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Good Repair and Proper Adjustment
Observation: Small salad refrigerator was not holding food at the proper temp.
Correction: Repair the refrigeration unit 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.
- Equipment and Utensils, Air-Drying Required
Observation: Cups 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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04/16/2015 | Routine | |
- Critical: Time as a Public Health Control* (corrected on site)
Observation: BBQ for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
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. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. FOOD WAS USED PRIOR THE BEING ABLE TO LABLE WITH TIME
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink was less than 100°F.
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.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Too much sanitizer in the 3 compartment sink.
Correction: The sanitizer must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
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01/22/2015 | Routine | |
PIC provided a Time as a Public Health Control Procedure (TPHC) listing the "Pork Shoulder" signed by the owner on the premises. The TPHC document presented was not signed by a representative of the Health Dept as required. A blank TPHC document for hot and cold items were left with the PIC to be given to the owner for completion and submission to the Sussex County Health Dept.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored adjacent to ready-to-eat (RTE) food in the refrigeration unit in that two 48 lb boxes of raw chicken observed stored next to two 50 lbs boxes of raw cabbage intended for coleslaw production.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Warewashing Equipment, Cleaning Frequency
Observation: The dishwasher baskets of the low temp dishwasher are heavily soiled with built up grime.
Correction: Clean the dishwasher baskets: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the Hobart 6-burner oven/grill has severe accumulations of grime and debris on its outer surfaces.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Premises has accumulation of litter along floor/wall junction behind front counters.
Correction: Maintain the premise free of litter.
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10/15/2014 | Routine | |
| No violation noted during this evaluation. | 07/16/2014 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, before donning gloves for working with foods.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned, a/c returns in dining area and exhaust fans in restrooms.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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02/27/2014 | Routine | |
looking into VDACS permit for sale of bbq sauce being sold at adams peanuts.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the walk-in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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09/25/2013 | Routine | |
Temperatures and date marking looked very good. Facility very clean.
No violation noted during this evaluation. | 02/13/2013 | Routine | |
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