- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed an employee handling raw food, then change their gloves without washing their hands and then go back to preparing/cooking food.
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: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed an employee chewing gum while preparing food.
Correction: All employees who are eating/chewing gum must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Utensils - In-Use - Between-Use Storage
Observation: Observed utensils being stored in standing water at room temperature.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cooling Methods (corrected on site)
Observation: Observed foods that were covered during the cooling process.
Correction: Do not cover foods during the cooling process, because they trap heat and take longer to cool down.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed food in the small dorm style refrigerator over 41 degrees.
Correction: Turn down the unit to make sure food is held below 41 degrees.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: Observed several containers with dates older than the 7 day limit.
Correction: Make sure food is being disposed of properly. Foods that are frozen and removed from the freezer need to be dated with the date they are removed from the freezer.
- Non-Food Contact Surfaces
Observation: Observed the inside of the freezer and refrigerators in need of cleaning on the bottom shelf. Observed grease build up on the outsides of the pans.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the floors under and behind equipment in need of cleaning.
Correction: Clean facility regularly to prevent build-up of food debris, grease, and dust (mainly under and behind equipment).
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01/13/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed food being held under 135 degrees.
Correction: Reheat food to 165 and then maintain at 135 degrees or higher.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed coleslaw on ice at 52 degrees and hot dogs at 45 degrees.
Correction: Coleslaw is being held out, hold for no more than for hours. Turned the temperature down in the small refrigerator to cool down hot dogs.
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07/16/2015 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before putting on gloves to prepare food.
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: Cooling* (corrected on site)
Observation: Gravy made the night before was at 57 degrees.
Correction: Discard gravy. Make sure food is cooled below 41 degrees within the 6 hour time period.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Bleach in 3 compartment sink was >200ppm
Correction: Add water to dilute the concentration of bleach.
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01/20/2015 | Routine | |
Make sure to get test strips for testing the sanitizer. Monitor cooling methods to be sure that foods are cooled within the specified time limits. Try filling the bins of barbecue and potato salad half full to help cool the foods quicker in the walk-in.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee handled raw food with gloves, he changed his gloves but failed to wash his hands.
Correction: Wash hands when changing gloves or after handling any raw foods.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Pork Barbecue cooked the previous night was > 41 degrees.
Correction: Discard the pork barbecue on site.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Hot Dogs were at 46 degrees in the refrigerator.
Correction: Move hot dogs to another unit to cool back down to 41 degrees.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Bleach in 3 compartment sink was >200 ppm
Correction: Use only one cap full of bleach in the sink. Get test strips and make sure the concentration is between 50-100ppm.
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09/12/2014 | Risk Factor | |
Note: Watch cooling on BBQ too (58F after 4 hours). Hot dogs are marginal in temperature in reach-in. Need to see more handwashing along with glove use.
Cl2 available.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Observed food improperly cooled: green beans made last night still at 49F
Correction: navy beans heated this morning still at 80F (after 3 hours).
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04/30/2014 | Risk Factor | |
Permit issued.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: No label on bulk food containers (flour, etc).
Correction: Label bulk containers.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Some refrigerator racks are rusty.
Correction: Repair (paint) or replace.
- Physical Facilities in Good Repair (repeated violation)
Observation: Some areas of damaged/missing floor tile.
Correction: Repair.
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12/17/2013 | Follow-up | |
Improved handwashing. Cl2 100ppm. Follow up needed for permit renewal (check cooling).
- Food Storage Containers - Identified with Common Name of Food
Observation: No label on bulk food containers (flour, etc).
Correction: Label bulk containers.
- Critical: Cooling*
Observation: Observed greens (52F) and green beans (50F) made last night improperly cooled (Discarded, Temporary Correction).
Correction: Separate into shallow pans to cool quickly (6 hours).
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Rice pudding at 118F.
Correction: Reheat pudding to 165F to hold at 135F (Temporary correction).
- Equipment - Good Repair and Proper Adjustment
Observation: Some refrigerator racks are rusty.
Correction: Repair (paint) or replace.
- Physical Facilities in Good Repair
Observation: Some areas of damaged/missing floor tile.
Correction: Repair.
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11/19/2013 | Routine | |
Notes: watch cooling - navy beans and stew at 44 degrees after 5.5 hours, must reach 41 degrees in 6 hours. Heat rice pudding to 165 degrees within 2 hours. Be sure gloves are changed after handling raw frozen burgers. Good date marking.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed Brunswick stew (120 degrees) and navy beans (125 degrees) in Bain Marie below 135 degrees.
Correction: Maintain hot food at 135 degrees or more.
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08/19/2013 | Risk Factor | |
Note: breader must be changed or sifted every 4 hours. Better (more often) hand washing is needed. Good date marking.
- Critical: Cooling* (corrected on site)
Observation: Observed gravy (110 degrees) and Brunswick stew (70 degrees) improperly cooled (approximately 4 hours).
Correction: Keep hot or cool to 70 degrees in 2 hours then to 41 degrees in 4 hours. (Reheated).
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed below 135 degrees: burger 110 degrees, macaroni and cheese 125 degrees, fried chicken 130 degrees, stew 125 degrees.
Correction: Maintain hot food at 135 degrees or more.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed hot dogs in reach-in at 45 degrees.
Correction: Maintain at 41 degrees or less.
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05/06/2013 | Risk Factor | |
The following were corrected: 550, 810, 820A1, 820A2, 1770C. New ceiling tiles and lights installed are great! Great date marking. Permit issued.
- Temperature Measuring Devices (repeated violation)
Observation: No thermometer in hot dog refrigerator.
Correction: Provide.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Some refrigerator racks are rusty.
Correction: Replace or paint.
- Physical Facilities in Good Repair (repeated violation)
Observation: Some areas of damaged/missing floor tile.
Correction: Repair or patch.
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01/24/2013 | Routine | |
Restaurant representatives - add corrected or new information about Dunn's Drive Inn Barbecue Llc., 3716 Mechanicsville Pike, Richmond, VA 23223 »