The above observations and the following were discussed with the person in charge:
-Please notify the health department as soon as the handsink has been repaired for reinspection.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The grated parmesan cheese on the prep station was observed to be cold holding at improper temperatures. Cheese measured at 78'F internally during the inspection. Packaging for cheese states that temperature control for this product is required and must remain below 41'F. The PIC discarded the cheese during the inspection.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: tongs and scoops on the storage rack.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic 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.
- Critical: Handwashing Lavatory* (corrected on site)
Observation: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280) The handsink used for the facility was observed to be ins disrepair at the time of the inspection. The PIC stated they are washing their hands in the restroom. The PIC contacted the owner during the inspection and a repair company came to repair the handsink. Until repairs could be made, the PIC provided another basin for the water to be disposed of in and waste water from this basin was disposed of in the mop sink.
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.
- Plumbing System Maintained in Good Repair
Observation: The plumbing for the handsink is in poor repair. Pieces of the piping were observed to be in disrepair.
Correction: Repair and maintain all plumbing components and fixtures.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink are leaking. Plumbing connections for the condensation lines for the walk in cooler were observed to be leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following areas are not maintained in good repair: 1. several chipped/cracked/broken floor tiles observed throughout the facility 2. the coving under the 3 compartment sink is no longer sealed to the wall 3. hole in the wall observed by the hot water heater.
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 floors, walls and areas around the ceiling vents 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.
- Pests - Controlling Pests*
Observation: Multiple flies observed throughout the facility especially by the back door. PIC stated that this door gets left open often for deliveries, etc. PIC has notified pest control and they are taking the appropriate measures to treat the facility.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemical spray bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed chemical spray bottles to be stored over garlic sauces and BBQ sauces. The PIC moved the spray bottles during the inspection.
Correction: Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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08/26/2015 | Routine | |
Abbreviations:
PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
Discussed with PIC:
1) Ensure all equipment is spaced to allow for air-drying on the shelf above the 3-compartment sink.
2) Caulking behind the 3-compartment sink is starting to chip and it is recommended that it be replaced.
3) Recommended a cleaning of the drain under 3-compartment sink.
4) All in use utensils are being washed, rinsed and sanitized or changed out at least once every 2 hours.
5) Employee health policy.
Facility observed to be very clean and well maintained, excellent job by all staff members!
- Physical Facilities in Good Repair
Observation: Observed the coving not connected to the wall underneath the 3-compartment sink.
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: The quaternary ammonium sanitizer that is being applied to food contact surfaces does not meet the requirements. Sanitizer in the 3 compartment sink measured at >500ppm. PIC corrected the sanitizer concentration to 200ppm.
Correction: Utilize only sanitizer that meet the requirements when applying to food contact surfaces.
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08/04/2014 | Routine | |
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