No risk hazards noted. Facility in good shape. Observed good hand washing and proper glove use. Hands washed and gloves changed with change in task. Staff appear healthy, good personal hygiene observed. All sanitizing solutions at proper concentrations.
No violation noted during this evaluation. | 12/10/2015 | Risk Factor | |
Advised Manager of reason for visit: complaint of no AC and many flies. There were a few flies but this time of year it is very difficult to keep all of them out and I feel they are doing the best they can and are taking care of the flies as they can and are acquiring acceptable fly traps. Facility in clean condition, good personal hygiene and proper glove use along with good hand washing observed. The air conditioning is working fine, 73° F. inside facility. Advised manager on acceptable locations for the traps.
No violation noted during this evaluation. | 08/12/2015 | Risk Factor | |
Facility and equipment clean, much much better. Maintain a regular cleaning schedule to prevent a repeat of corrected cleaning violations. Parts (new top double door) for HB patty freezer, (handle for walk-in refr.) ordered and counter top work along with tile repair under way. COMPLETE ALL PRIOR TO NEXT INSPECTION.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: HP patty chest freezer and the walk-in refr. were observed in a state of disrepair and damaged. the HB patty chest freezer lid is damaged, put together with duct tape and has loose screw hanging in lid. The walk-in refr. has no inside handle for opening the door. Once inside if door is closed completely there is no way out!
Correction: Repair the HB patty chest freezer and the Walk-in refr. door/handle 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 these units, replace with those that meet the specifications of Part IV, Article 1 and 2 of this chapter.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor wall juncture in the kitchen is not coved and closed to no larger than 1/32 inch space.Several floor/wall juncture tiles are damaged and/or missing, in kitchen.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Physical Facilities in Good Repair (repeated violation)
Observation: The counter top in the dessert prep. area is damged,not maintained in good repair.The rear ice cream cake decorating area small wooden cabinet and wall panel is worn.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
07/02/2015 | Follow-up | |
Observed good personal hygiene and proper glove use. Food handling procedures are fine. Need closer attention to cleaning and repairing/replacing of equipment and facility. Recommend developing a routine cleaning schedule with specific duties assigned to specific personnel for better accountability. When damage to facility or equipment occurs notify the person in charge. Please have all hazards corrected PRIOR to follow-up inspection.
- Equipment - Good Repair and Proper Adjustment
Observation: HP patty chest freezer and the walk-in refr. were observed in a state of disrepair and damaged. the HB patty chest freezer lid is damaged, put together with duct tape and has loose screw hanging in lid. The walk-in refr. has no inside handle for opening the door. Once inside if door is closed completely there is no way out!
Correction: Repair the HB patty chest freezer and the Walk-in refr. door/handle 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 these units, replace with those that meet the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits,food residue or other soil on the following food contact surfaces: Blodget oven outside & inside surfaces and waffle iron and mount,
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Outside surfaces of most cook-line equipment in kitchen, hood and filters, fryers, chest freezer, Henny penny unit, etc.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture in the kitchen is not coved and closed to no larger than 1/32 inch space.Several floor/wall juncture tiles are damaged and/or missing, in kitchen.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Physical Facilities in Good Repair
Observation: The counter top in the dessert prep. area is damged,not maintained in good repair.The rear ice cream cake decorating area small wooden cabinet and wall panel is worn.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor in kitchen under all equipment and extending front under service equipment, under all dessert prep. area equipment, around the mop sink/hot water heater area, the window sills in the dessert prep. area and the window blinds in the facility noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Mops must be hung off floor for proper drying.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. Install mop hangers at mop sink.
|
06/05/2015 | Routine | |
Time control for sliced tomatoes, lettuce and chicken tenders observed with times noted. Facility has switched to pre-sliced tomatoes. Very good hand washing procedure and frequency observed. Food handler changing gloves and washing hands when change in task occurs. No hazards noted today with Risk hazards.
No violation noted during this evaluation. | 02/02/2015 | Risk Factor | |
Handwashing is critical for food safety. There is a timer that lets everyone know to wash hands every four hours. Remember hands must be washed when changing tasks, after handling raw food, after cleaning, after handling trash, or if you contaminate them by touch skin/hair/clothes.
A cleaning schedule is in place and most equipment is being taken care of regularly, but there were a couple of pieces of equipment that are in need of cleaning. Also noted the spring needs to be replaced for the spray faucet.
Improvements have been made.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching trash can.
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.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Time had not been marked for the sliced tomatoes, cut lettuce, and chicken tenders.
Correction: Mark the time that the chicken tenders is removed from the deep fryer, the tomatoes and lettuce are placed in the sandwich prep station. This was done during inspection with dry erase markers and boards. These should serve your needs to designate the time product is to be discarded.
|
10/04/2014 | Risk Factor | |
All items corrected. Tomatoes and cheese left in walk-in at the access door. Discussed other options of keeping them cold.
Manager corrected employee after it was noted the employee did not wash their hands.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee handled raw hambergers and went to change their gloves without handwashing.
Correction: After handling raw animal foods, hands must be washed before a new pair of gloves are put on.
|
06/25/2014 | Follow-up | |
Tomatoes and cheese are replaced within the regulations time control requirements. No documentation of when items placed out of walk-in refrigerator and the time it is to be replaced.
These items must be labeled with the time the are removed from the walk-in and are either used or discarded within 4 hours. Discussed methods of marking these items.
This should also be done when frying up chicken tenders ahead of time to keep up with orders. Note the time they are removed from the deep fryer and assure they are used within the proper time frame. 30 minutes was stated as the usual limit.
Noted areas from previous inspection that needed cleaning and discussed a regular cleaning schedule. Deep fryer cabinets, under and behind the deep fryers, dry storage, cola syrup storage, and other areas discussed.
Good prevention of barehand contact. Discussed when to wash hands in between glove changes and when just changing the gloves is ok. Remember if the task has changed, hands must be washed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Soft serve icecream cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Unit was reset and began cooling again during the inspection. Keep an eye on the unit and if necessary have it repaired.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
|
06/20/2014 | Risk Factor | |
Facility is looking better, but some harder to clean areas had some build up of food debris.
Good handwashing observed and prevention of barehand contact. Barehand contact prevention is only necessary for food items that are going directly to the customer without heat treatment. Any raw food or ready to eat food that is heat treated after handling, gloves are not necessary. This will help remind employees to wash hands before putting on gloves when getting ready to handle ready to eat foods that are not heat treated.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Food employee changed gloves after cracking raw eggs and before handling ready to eat bacon.
Correction: Always wash hands when changing from one task to another. Do not just change gloves. Gloves were actually not needed when handling the raw eggs and the ham that was heat treated after handling.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ice scoope stored with the handle touching the ice.
Correction: Always assure the hande of any scoop is not touching the food such as ice.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tomatoes and cheese on ice were both above 41°F.
Correction: These were discarded and replaced. Smaller portions were placed in the containers. Discussed replacing the ice every two hours.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Tops of some equipment such as the soft serve machines and between equipment such as the deep friers..
Correction: Maintain nonfood-contact surfaces of equipment clean. Again discussed assigning this weekly for detailed cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors under and walls behind some equipment(cook line, desert area, deep fryers) are in need of cleaning
Correction: Clean these regularly to prevent build up of food debris. Discussed that the easier to clean areas looked fine, but the harder to clean areas was what was in need of cleaning. Discussed scheduling this weekly for detailed cleaning.
|
03/10/2014 | Routine | |
Food handling and prep. good. Observed proper glove use and utensil use to prevent bare hand contact with ready to eat foods. Good cooking and holding temperatures observed.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Average handwashing time 4 seconds.
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.
|
12/11/2013 | Risk Factor | |
Facility and equipment now much better shape, hazards corrected. Recommend developing a regular cleaning schedule which assigns specific areas and equipment to specific employees for better accountability. Regular cleaning of facility is crucial to preventing pests in the facility.
No violation noted during this evaluation. | 10/11/2013 | Follow-up | |
Have ALL noted hazards above corrected PRIOR to the scheduled follow-up date to avoid additional enforcement action. Facilities need to be clean and maintained clean and in a good state of repair.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:The dessert topping rack/bins still need cleaned as well as the plastic container holding utensils in rear of kitchen.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: The shelf above the soft drink reservoir rack and the soft drink reservoir rack still need cleaned and also the canned goods rack in rear now noted in need of cleaning.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The toilet basin in the men's bathroom still appears to be leaking and the toilet is not sufficiently anchored to the floor, it is loose which a=may be part of the leaking problem.
Correction: Plumbing systems and components shall be maintained in good repair.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the outdoor freezer storage building. Still no light working in the enclosure.
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
- Physical Facilities in Good Repair (repeated violation)
Observation: The door to outside freezer bldg. is still not repaired adequately. The repairs to the bottom of the left side frame is not acceptable. The frame has been repaired with some type of repair putty material which is not smooth and easily cleanable.
Correction:
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The wall behind the soft drink reservoir rack, the wall around the electrical control panels and the entry door to the dining area from the kitchen still need to be cleaned.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
09/11/2013 | Follow-up | |
Food handling today very well done, good personal hygiene. Facility needs some work both maintenance and cleaning. Correct listed items prior to follow-up inspection.
- Equipment - Good Repair and Proper Adjustment
Observation: The ice machine was observed in a condition that prevents necessary maintenance and easy cleaning.The unit is rusting around both the upper and lower door openings.
Correction: Repair the ice machine 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 ice machine replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food debris, encrusted grease deposits or other soil on the following food contact surfaces: Dessert topping rack bins, Hot holding shelf unit in kitchen, interior of Blodgett oven and plastic container holding clean utensils in rear of kitchen.
Correction: Clean and sanitize these surfaces for food contact.Clean equipment regularly.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Exterior of blodgett oven, Exterior of ice machine, Shelf above soft drink reservoir bank and rack holding the soft drink reservoir containers, Canned goods rack in rear,
Correction: Maintain nonfood-contact surfaces of equipment clean.Clean all equipment regularly.
- Plumbing System Maintained in Good Repair
Observation: The toilet basin in the men's bathroom appears to be leaking around base at floor.
Correction: Plumbing systems and components shall be maintained in good repair.
- Light Bulbs Protective Shielding
Observation: Fluorescent light fixture near the ice machine not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the exterior walk-in freezer, there as no light at all.
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
- Physical Facilities in Good Repair
Observation: the outside door to freezer is not maintained in good repair. The door frame on inside bottom is rusting away.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall behind the soft drink reservoir bank, the rear wall around the electrical control panels and the entry door to the dining room from the kitchen in the noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
08/12/2013 | Routine | |
Follow-up inspection conducted. Previous hazards noted for correction have been satisfactorily corrected. Continue with regular cleaning of equipment and facility to prevent build-up of food debris, etc as this is important to prevent attracting pests. No evidence of pests noted today, facility in much better condition.
No violation noted during this evaluation. | 07/19/2013 | Follow-up | |
Walked around facility with manager and observed debris in the hard to clean areas and found several dead insects and several mouse droppings. It appears that cleaning is not being often enough to prevent debris build up that attracts pests. Also evidence of pest should be looked for on a regular basis. Recommend weekly cleaning that includes moving equipment and checking for evidence of pests.
Facility maintains contract with Large Pest Control.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The inside cabinet of the deep fryers are in need of cleaning due to build up of grease and food debris.
Correction: Clean equipment regularly to prevent the build up of debris that would provide food for pests. Weekly cleaning of the inside of the deep fryer cabinets and other equipment should be done.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors under shelves, under equipment, and behind equipment are in need of cleaning.
Correction: Clean these floors on a regular basis to prevent the build up of debris that will attract pests. Equipment should be moved and cleaning should be done every week to prevent this build up.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
07/05/2013 | Complaint | |
Facility in pretty good shape today. Sanitizing solution concentration for wet wiping cloths good. Observed good hand washing as well.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee was putting together a sandwich with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. The sandwich was discarded, the employee washed his hands and put on proper gloves for handling ready-to-eat foods.
|
03/29/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Dairy Queen, 516 E Fifth St., Big Stone Gap, VA 24219 »