Abbreviations: WIC - walk in cooler
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Observed a wet wiping cloth on the 3-compartment sink.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sink and the 3-compartment sink are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The serving line reach in cooler was observed in a condition that prevents necessary maintenance and easy cleaning. There is a heavy build-up of ice inside of the unit.
Correction: Defrost the cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the coffee maker 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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3-compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Wall or wall covering in the kitchen and the mop sink room is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
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07/09/2015 | Routine | |
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. Person in charge was instructed how to set up the 3-compartment sink for proper washing and sanitizing equipment. Handout on the subject was also left with the person in charge.
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: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding. Person in charge was instructed in proper hot and cold holding temperatures. Handouts on the subject were left with the person in charge.
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: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food. "Big 5" foodborne illness handout was left with the person in charge. Also left a sample employee health policy.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing sink in the kitchen. Paper towels were provided during inspection.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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01/09/2015 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Observed a wet wiping cloth stored on a table near the coffee makers in the kitchen.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3 compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The reach in cooler on the buffet line was observed in a condition that prevents necessary maintenance and easy cleaning. There is a thick layer of ice build-up inside this unit.
Correction: Defrost the cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the reach in freezer containing the juice 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. Observed 2 cases of disposable plastic cups stored on the floor in the kitchen.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser and at least 6" off of the floor.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering in kitchen and mop sink room is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in mop sink is room not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor in the in the kitchen near the outer door was 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.
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07/08/2014 | Routine | |
| No violation noted during this evaluation. | 03/10/2014 | Other | |
Begin plan review for breakfast room re-model.
No violation noted during this evaluation. | 03/07/2014 | Other | |
Site visit made to discuss serving options for breakfast.
Environmental Health Supervisor and Manager approved the resumption of breakfast under the following conditions:
1-All plates, bowls and silverware must be single use and disposable.
2-All food items must be pre-packaged by the manufacturer, including milk, juices, cereal, and bread items to include danish.
3-Construction plans and plan review packet must be submitted as soon as possible.
Person in charge must call the Health Department as soon as new breakfast item are purchased.
No violation noted during this evaluation. | 01/27/2014 | Other | |
Abbreviations: WIC - walk in cooler
- Critical: Handwashing Lavatory*
Observation: There is no handwash lavatory in the breakfast area, preventing routine handwashing by food workers.
Correction: Install an additional handwash lavatory at the breakfast area to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
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01/27/2014 | Risk Factor Assessment | |
Abbreviations: WIC - walk in cooler
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Observed a wet wiping cloth stored on the sink in the servig area.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food - Food Labels
Observation: Consumer self-dispensing bulk food bin containing dry cereal is not properly labeled. The dispensers did not have any labels.
Correction: Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer: 1. the manufacturer's or processor's label that was provided with the food or, 2. a card, sign, or other method of notification that includes the information specified in this section.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The cupboard doors under the 2-compartment sink in the serving area and the juice dispenser were observed in a state of disrepair and damaged.
Correction: Repair the cupboard doors to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled. Microwave was cleaned.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces accumulations of grime and debris: 1-Inside surfaces of all cupboards under the serving counter, 2-the serving counter, 3-the outside of the RIC.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Handwashing Lavatory*
Observation: There are not an adequate number of handwashing sinks on site. (See 12 VAC5-421-2280) The handwashing sink was removed during a re-model. See comments below.
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling above the 2-compartment sink in the breakfast area is not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed the side door in the breakfast area propped open. Door was closed.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors in the kitchen area are 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. The kitchen area is being used as a storage area for construction, decorating and other items.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of dishwashing soap are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed dishwashing soap stored next and touching a package of Danish. Soap was moved.
Correction: Containers of dishwashing soap must be located in an area that is not above food, equipment, utensils, linens or single service items.
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08/16/2013 | Routine | |
| No violation noted during this evaluation. | 03/21/2013 | Routine | |
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