- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tomatoes (45, 44F) and chicken (50F) 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.
|
02/01/2016 | Routine | |
Training visit for standardization.
No violation noted during this evaluation. | 08/05/2015 | Training | |
Reveiwed menu. Hamburgers and chicken tenders and chicken patty are raw frozen. Discussed cooking temperatures. Minimal items cooled. Discussed cooling methods and temperatures. Cleaning schedule observed. Discussed Employee Health. PIC knowledgeable and EH notice observed along with Reporting agreements. Good use of glove use. Reminder about handwashing and changing gloves between tasks. Fire suppression checked 7/14. Handwashing signs needed in bathrooms.
No violation noted during this evaluation. | 02/12/2015 | Routine | |
3-compartment sink - 200 ppm quaternary ammonium
Discussed: Bacon can only be held without temperature control if bacon is cooked crispy or a valid time as a public health control plan is being used.
Recommend PIC attend food safety class. Various food safety handouts provided.
Ensure continuous use equipment is cleaned and sanitized at least every 4 hours.
Ensure thermometers are placed in all cold holding units.
A follow up inspection will be conducted on or after September 1, 2014.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
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: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employee handle raw foods with gloved hands and then handle ready to eat food without changing gloves.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Change gloves between handling raw and RTE foods.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Hamburgers - 112'F/120'F hot holding at improper temperatures. Hamburgers were reheated to 175'F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The commercially processed ready-to-eat (RTE) hot dogs in the refrigeration unit is not labeled with a ""consume by"" date.
Correction: Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the dish washing area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
|
08/21/2014 | Risk Factor | |
All violations corrected since the last inspection.
No violation noted during this evaluation. | 02/24/2014 | Follow-up | |
Quat sanitizer 200 ppm (bucket and 3 compartment sink). Employee health policy posted. Form 1-B given. BBQ and hot dogs kept for 5 days. BBQ frozen when received. Thawed and individually portioned. Good hand washing and glove use observed.
- Person in Charge (repeated violation)
Observation: Observed that food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed that the prepared ready-to-eat (RTE) pork barbecue and hot dogs in the refrigeration unit are not properly dated for disposition.
Correction: Recommend labeling food with 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed reach in freezer in a state of disrepair with ice build up accumulating around pipe.
Correction: Recommend repairing 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. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: Observed shelf and edge of grill soiled with dust and food debris.
Correction: Recommend cleaning the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed tongs not sanitized after cleaning.
Correction: Recommend that after cleaning and rinsing of the food-contact surface, that the surface shall be effectively sanitized before coming in contact with food and before use.
|
01/30/2014 | Routine | |
Quat sanitizer ~ 250 ppm. This inspection was conducted for risk factor violations only. Recommend cleaning ice machine deflector plate gaskets on Kelvinator Reach in Freezer. Recommend repairing low boy silver king reach in cooler in kitchen area. Recommend contacting pest control company to control fly presence as soon as possible.
- Person in Charge
Observation: Observed food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed cole slaw (containing milk ingredients) cold holding at improper temperatures
Correction: Recommend discarding the food and cold holding PHFs at 41 degrees or below. Items discarded by PIC.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed containers of cleaners and sanitizers not stored separately from insecticides or rodenticides.
Correction: Recommend storing detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
|
07/22/2013 | Risk Factor | |
| No violation noted during this evaluation. | 03/12/2013 | Follow-up | |
Quat sanitizer 200 ppm. Very good hand washing and gloved use.
- Critical: Backflow Prevention, Air Gap*
Observation: Observed 3 compartment sink lacking air gap.
Correction: Recommend providing at least 1" air gap that is twice the diameter of the water supply inlet for backflow protection.
|
01/09/2013 | Routine | |
Restaurant representatives - add corrected or new information about Dq Grill And Chill, 6201 Chesapeake Circle, New Kent, VA 23124 »