- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
6:05 p.m.: PIC reports dishmachine has been repaired and is operating properly.
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02/08/2016 | Routine | |
No food prepared during inspection
No violation noted during this evaluation. | 08/25/2015 | Routine | |
| No violation noted during this evaluation. | 05/04/2015 | Routine | |
| No violation noted during this evaluation. | 11/07/2014 | Routine | |
| No violation noted during this evaluation. | 06/03/2014 | Routine | |
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Black-eyed peas dated 1/1/14 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. Affected food discarded.
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01/02/2014 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled egg salad not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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. Affected food discarded during inspection.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk in refrigerator.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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11/06/2013 | Other | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken, cole slaw, sloppy joe, chopped ham, and bologna cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Affected foods to be discarded. PIC to contact VDH once walk in unit cold holding potentially hazardous foods properly.
6/3/13 @ 3:00 p.m. PIC calls to report walk in operating at 38 degrees Fahrenheit.
- Cooling, Heating, and Holding Capacities
Observation: Walk in cooler cold holding at 48 degrees Fahrenheit.
Correction: Repair cold holding unit so that foods are cold held at 41 degrees Fahrenheit or lower at all times. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk in unit.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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06/03/2013 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Green beans and corn prepared previous day noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Affected food to be discarded. 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.
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01/04/2013 | Routine | |
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