- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the walk in, two lights in disrepair and one of them holding condensate in the light cover.
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
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03/02/2016 | Routine | |
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Numerous plumbing issues noted during inspection.
Correction: Plumbing to be maintained in good repair.
- Physical Facilities in Good Repair
Observation: Floors, ceilings and walls in need of repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quat sanitizing agent concentration less than 150 ppm.
Correction: Utilize only sanitizing agents that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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11/03/2015 | Routine | |
Dishmachine out of order during inspection but scheduled for repair today.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections in ceiling near walk in cooler are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Outer Openings - Protected
Observation: Outer door in dry goods storage area of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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07/07/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shredded cheese and tuna salad stored in sandwich prep cooler at improper temperatures.
Correction: Foods discarded during inspection. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: Sandwich prep cooler cold holding at 44 degrees Fahrenheit.
Correction: Repair or replace unit so that it cold holds at 41 degrees Fahrenheit or lower at all times. PIC shall not use unit till repaired and coolig properly. PIC to contact VDH when repair is complete. Improper food storage temperatures are a major contributing factor to foodborne illness.
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03/25/2015 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in Traulsen #10 refrigeration unit and in sandwich prep refrigeration unit is not properly dated for disposition.
Correction: Mark 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.
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12/08/2014 | Routine | |
| No violation noted during this evaluation. | 09/29/2014 | Follow-up | |
potato salad = 39 degrees Fahrenheit.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Affected product discarded during inspection
- Equipment - Cutting Surfaces
Observation: The cutting boards 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.
- Plumbing System Maintained in Good Repair
Observation: 1. Leaking pipes beneath 3-vat sink.
2. Water drip at prep sink
Correction: sink also leaking @ bottom.
3. Double prep sink (lever for cold water) is not working.
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09/22/2014 | Routine | |
Victory unit replaced with Pepsi coolers. Non-perishable foods kept in Victory unit.
Dishmachine wash temperature 144-155 degrees Fahrenheit this morning
No violation noted during this evaluation. | 04/30/2014 | Follow-up | |
Additional refrigeration units:
Low drawer freezer = -5 degrees Fahrenheit
Low drawer refrigerator = 36 degrees Fahrenheit
reach in freezer = 5 degrees Fahrenheit
Pepsi cooler = 38 degrees Fahrenheit
Open cooler = 40 degrees Fahrenheit
Additional food temperatures:
cheese = 34 degrees Fahrenheit
yogurt = 39 degrees Fahrenheit
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk cold holding at 47 degrees Fahrenheit in Victory refrigeration unit behind tray line.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Cooling, Heating, and Holding Capacities
Observation: Victory unit behind tray line cold holding at 57 degrees Fahrenheit.
Correction: Repair/adjust/replace refrigeration unit. Provide additional refrigeration as necessary to maintain food items at 41 degrees Fahrenheit or lower. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Warewashing Machines, Manufacturers' Operating Instructions (corrected on site)
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Dishwash temperature was 148 degrees Fahrenheit
Correction: machine dataplate specifies minimum wash temperature of 160 degrees Fahrenheit.
- Physical Facilities in Good Repair
Observation: Missing floor tiles near walk in units.
Correction: Maintain physical facilities in good repair. Replace missing floor tiles.
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04/23/2014 | Routine | |
PIC states that Time will be used as Public Health Control for the serving line for breakfast and lunch where serving times will be less than 4 hours. No dinner is currently being served.
- Critical: Cooling* (corrected on site)
Observation: Chicken Gravy (44 deg. F.) and Brown Gravy (43 deg. F.) dated 7-1-13 from previous days operation were found a 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The sandwich unit was found with a condesation leak and pooling of water in the bottom of the unit.
Correction: Repair the sandwich unit to eliminate condensation drip and potential source for contamination of stored foods.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Serving Utensils were observed soiled to sight and touch after warewashing.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Metal food storage containers 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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07/02/2013 | Routine | |
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