Food cooling log was explained and reviewed with the person in charge. The refrigerator observed on previous inspection unable to cold hold food is no longer in use and shall be discarded. Recommended for health permit renewal.
No violation noted during this evaluation. | 10/15/2015 | Follow-up | |
Ensure temperature logs are maintained to effectively monitor cold holding capabilities on all refrigeration units. Reduce size of food to adequately cool foods
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Ensure prep unit main compartment does not accumulate water. Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Frijoles cold holding at improper temperatures
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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The food manager could not provide a small diameter metal stem food temperature measuring device.
Correction: Obtain at least one small diameter food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: The glass door True refrigerator was observed unable to maintain food at 41°F or below at all times.
Correction: Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair
Observation: The soap dispenser at the kitchen handwashing sink is missing a cover (corrected). The hinges on the kitchen screen door are observed in disrepair. Light bulbs at the ventilation hood are not functioning.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Facility is storing an unused grill in the kitchen accumulating grime and debris.
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.
- Conformance with Approved Procedures (corrected on site) (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
|
10/14/2015 | Routine | |
Food handler card records have been updated. Plans are being made for employees to attend a Spanish food manager certification class. Maintain cleaning schedule to prevent an accumulation of food debris and grime.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card. The person in charge failed to posses a certified food service manager's card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
|
05/08/2015 | Follow-up | |
Ensure food is placed in the refrigerator for safe thawing. Maintain a cleaning schedule in the facility to avoid accumulations of grime and food debris on all floors, walls, and equipment. Employees must possess a valid food handler card before working with food.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card. The person in charge failed to posses a certified food service manager's card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Thawing (corrected on site)
Observation: Improper methods used to thaw beef and poultry.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: outside of food containers (food residue) and shelving in the facility (food debris accumulation).
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Outer Openings; Protected
Observation: The rear door in the kitchen 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
- Physical Facilities in Good Repair (repeated violation)
Observation: The kitchen wall is not maintained in good repair
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 and walls in the kitchen 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.
- Conformance with Approved Procedures (corrected on site)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
|
05/04/2015 | Routine | |
Cooling log and temperature log was given to the person in charge. Ensure all foods in the refrigerators remain covered during cold holding. The person in charge is to schedule food manager certification class for staff.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to posses a certified food service manager's card.
Correction: Schedule a food manager certification class and obtain a food manager certification.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Rebuelto are cold holding at improper temperatures
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Under the flat top grill.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: The wall in the kitchen is in need of repair.
Correction: Cover the hole in the kitchen wall. Poor repair and maintenance compromises the functionality of the physical facilities.
|
02/03/2015 | Routine | |
Recommended for health permit renewal.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the prep and True 2-door refrigerators.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
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 and the container.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Equipment - Good Repair and Proper Adjustment
Observation: The 3-compartment sink was observed with a leaking pipe.
Correction: Repair the pipe to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the pipe, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: When tested, a high concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide chlorine sanitizer at proper concentration of 50-100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Kitchenware and Tableware (corrected on site)
Observation: Unwrapped knives, forks, or spoons were not stored in the kitchen with the handles up.
Correction: To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Physical Facilities in Good Repair (repeated violation)
Observation: The wall at floor level behind the prep and Everest refrigerators is not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
10/08/2014 | Routine | |
The establishment has voluntarily closed to repair the facility's hot water capacity.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Food was observed to be stored nested and subject to cross contamination.
Correction: Avoid nesting foods during storage to prevent cross contamination.
- Food Storage Containers; Identified with Common Name of Food
Observation: Unlabeled food containers for flour.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Linens and Napkins; Use Limitation
Observation: Napkins in contact with food.
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: coleslaw and beans were observed cold holding at improper temperatures
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: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) food in the 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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QAC test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of refrigeration units, deep fryer, Imperial oven, stove top, rack next to fryer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide QAC sanitizer at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Water Capacity*
Observation: There is not a sufficient water supply to this facility for proper sanitization within this food service establishment.
Correction: EHS is to confer with his/her supervisor for possible closure of establishment for an imminent health hazard. (See section 12 VAC 5-421-3910)
- Hand Drying Provision
Observation: No disposable towels were provided a the hand washing lavatory in the handwashing sink.
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
- Lighting, Intensity
Observation: A light bulb was not observed to be functioning.
Correction: Ensure all light bulbs are functioning to provide adequate lighting for the work environment.
- Physical Facilities in Good Repair
Observation: A hole in a wall was observed.
Correction: Repair the hole in the wall. Poor repair and maintenance compromises the functionality of the physical facilities.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Personal items observed stored with food equipment.
Correction: Use designated storage facilities for personal items.
- Critical: Pests - Controlling Pests*
Observation: Fruit flies observed around the plantains. Old rodent droppings observed in the establishment.
Correction: Eliminate any harborage conditions for insects to prevent the presence of insects and pests.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls in the facility 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.
|
08/18/2014 | Routine | |
The establishment has restored hot water capacity and has reopened.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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.
- Food Storage Containers; Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers for flour.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Linens and Napkins; Use Limitation (repeated violation)
Observation: Napkins in contact with food.
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) food in the 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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QAC test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of refrigeration units, deep fryer, Imperial oven, stove top, rack next to fryer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided a the hand washing lavatory in the handwashing sink.
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
- Lighting, Intensity (repeated violation)
Observation: A light bulb was not observed to be functioning.
Correction: Ensure all light bulbs are functioning to provide adequate lighting for the work environment.
- Physical Facilities in Good Repair (repeated violation)
Observation: A hole in a wall was observed.
Correction: Repair the hole in the wall. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Pests - Controlling Pests* (repeated violation)
Observation: Fruit flies observed around the plantains. Old rodent droppings observed in the establishment.
Correction: Eliminate any harborage conditions for insects to prevent the presence of insects and pests.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls in the facility 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.
|
08/18/2014 | Follow-up | |
The establishment has restored hot water capacity and has reopened.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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.
- Food Storage Containers; Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers for flour.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Linens and Napkins; Use Limitation (repeated violation)
Observation: Napkins in contact with food.
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) food in the 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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QAC test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of refrigeration units, deep fryer, Imperial oven, stove top, rack next to fryer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided a the hand washing lavatory in the handwashing sink.
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
- Lighting, Intensity (repeated violation)
Observation: A light bulb was not observed to be functioning.
Correction: Ensure all light bulbs are functioning to provide adequate lighting for the work environment.
- Physical Facilities in Good Repair (repeated violation)
Observation: A hole in a wall was observed.
Correction: Repair the hole in the wall. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Pests - Controlling Pests* (repeated violation)
Observation: Fruit flies observed around the plantains. Old rodent droppings observed in the establishment.
Correction: Eliminate any harborage conditions for insects to prevent the presence of insects and pests.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls in the facility 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.
|
08/18/2014 | Follow-up | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to posses a certified food service manager's card.
Correction:
- Food Storage Containers; Identified with Common Name of Food
Observation: Unlabeled 5 gallon food containers.
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor. Or Food stored less than 6"" above the floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Cooling Methods
Observation: The methods used for cooling pork was not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Rice was cold holding at improper temperatures
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.
- Single-Service and Single-Use, Characteristics
Observation: Observed use of non-food grade bags as a single-use/single-service food contact material.
Correction: Discontinue use of the non-food grade bags as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside the freezer
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Dishes were found stacked 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.
- Kitchenware and Tableware (repeated violation)
Observation: Unwrapped knives, forks, or spoons were not stored with the handles up.
Correction: To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
- Lighting, Intensity
Observation: A light bulb at the ventilation hood was not observed to be functioning.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Dressing Areas and Lockers - Designation
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
- Physical Facilities in Good Repair
Observation: A door is not maintained in good repair (holes). The light cover in the women's restroom was observed missing.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops
Observation: Mops and brooms not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Toxics - Presence and Use Restriction (repeated violation)
Observation: Unnecessary poisonous or toxic materials found in the food establishment.
Correction: Remove unnecessary poisonous or toxic materials.
|
04/07/2014 | Routine | |
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken and meat.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the sliding door True refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket of the Cold and Refreshing refrigerator was damaged.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: underneath the flat top grill.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Cups were found stacked 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.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Pesticide chemicals were found in the food establishment.
Correction: Remove unnecessary poisonous or toxic materials.
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01/07/2014 | Routine | |
Maintain temperature logs of all cooling units to ensure food is kept at 41°F or below at all times. Test sanitizer solutions regularly to ensure solutions are at the proper concentration. Recommended for health permit renewal.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) food in the 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.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine sanitizer 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 door gasket of the Cool and Refreshing refrigerator is damaged.
Correction: Repair or replace the Cool and Refreshing refrigerator door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide chlorine sanitizer at proper concentration of 50-100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Kitchenware and Tableware (corrected on site)
Observation: Utensils were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Store utensils with food or lip-contact surface facing downward to prevent contamination prior to use.
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10/02/2013 | Routine | |
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to obtain a valid certified food managers card. The person in charge failed to employ a certified food service manager.
Correction: Obtain a valid food service managers card.
- Employee Health
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virusor Norovirus.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: The raw chicken was stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) food in the 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the shelf in the "Cold and Refreshing" refrigerator and microwave surfaces.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, a high concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide chlorine at proper concentration of 50 - 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: The quantity of refuse exceeded the storage capacity of the exterior storage enclosure.
Correction: Increase the frequency of refuse pickup to prevent exceeding the area capacity
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04/01/2013 | Routine | |
Food manager has signed up for the next Norfolk food manager certification class.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to posses a certified food service manager's card.
Correction: Obtain a food manager certification.
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12/14/2012 | Follow-up | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to posses a certified food service manager's card.
Correction: Obtain a food manager certification.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the Cold Tech refrigerator or 2-door True refrigerator (with sliding door).
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a working food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain chlorine and quat test kits so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Kitchenware and Tableware (corrected on site)
Observation: Unwrapped knives, forks, or spoons were not stored in the kitchen with the handles up.
Correction: To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Lighting, Intensity
Observation: The ventilation hood lights at the cookline were not observed functioning.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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12/13/2012 | Routine | |
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