- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency (repeated violation)
Observation: The hood needs cleaning.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Hand Drying Provision (corrected on site)
Observation: The basement hand sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Intensity/Lighting (repeated violation)
Observation: The light intensity is below 50 foot candles under the hood, one light is out.
Correction: The light intensity shall be at least 540 lux (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. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Physical Facilities/Repairing (repeated violation)
Observation: Some baseboards are missing in the basement behind the work table.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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03/31/2016 | Routine | |
- Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Raw chicken stored on top of raw beef inside the basement walk-in cooling unit.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Cheese at 49 F inside the prep table.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The deep fryers need cleaning in the inside. The 3-part sink is moldy at the wall juncture.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Intensity/Lighting
Observation: One light out under the hood.
Correction: The light intensity shall be at least 540 lux (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. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Physical Facilities/Repairing
Observation: There is a damaged ceiling tile in the basement by the back entrance.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Controlling Pests (Critical)
Observation: Mouse droppings observed on the basement floor edges.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
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10/27/2015 | Routine | |
Sanitizer bins stored on the floor* Servicing garbage disposal will help eliminate pests and foul odor.
- In-Use Utensils, Between-Use Storage (corrected on site)
Observation: Dipper well did not have running water at the velocity needed to flush food particles.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Critical: Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Cooked mushrooms/onions discovered near grill at 112F.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Observed milk in milkshake area at 45F. Cut lettuce, tomatoes, and salads observed at 49-50F in 2/dr prep. Corrected by cooling in equipment capable of cooling.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Food-Contact Surfaces/Cleanability (corrected on site)
Observation: Observed rusty and chipped knives in storage area.
Correction: Multiuse food-contact surfaces shall be: (1) Smooth
- Equipment/Cooling, Heating, and Holding Capacities (corrected on site)
Observation: Observed 2/dr refrigerator under grill at 46F. corrected by turning unit down.
Correction: Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under Chapter 3. The ability of equipment to cool, heat, and maintain potentially hazardous (time/temperature control for safety) foods at Code-required temperatures is critical to food safety. Improper holding and cooking temperatures continue to be major contributing factors to foodborne illness. Therefore, it is very important to have adequate hot or cold holding equipment with enough capacity to meet the heating and cooling demands of the operation.
- Equipment/Fixed, Spacing or Sealing (repeated violation)
Observation: Observed caulking over hand sink in basement area missing in places and in need of cleaning. .
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean (corrected on site)
Observation: Observed vent in kitchen area w/an accumulation of dust.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: Observed several dishes/utensils stored as clean with an accumulation of food debris. Observed potato shredder w/an accumulation of food debris/residue.Vegetable sink with potatoes in water observed in need of cleaning.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
Observation: Milkshake machine observed in need of cleaning.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Controlling Pests (corrected on site)
Observation: Visualized several fruit flies in basement area, dead cockroaches on stairs to basement. .
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
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11/05/2014 | Routine | |
Do not store single-service and/or single-use articles under the fountain soda machine drain.
- Equipment/Fixed, Spacing or Sealing
Observation: Both toilet room handwashing sinks are not sealed to the adjoining walls.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment
- Plumbing System/Maintained in Good Repair
Observation: The backflow prevention device connected to the mop sink faucet is not maintained good repair (leaking). The hose was not observed below the drain basin.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Handwashing Signage
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees (basement handwashing sink).
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
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11/21/2013 | Routine | |
**Dog Dining Variance**
#1- Space provided for dog dining
#2- Agreed
#3- An example of a sign was given to the owner.
#4- Agreed
#5- Owner does not pre-set tables.
#6- Owner will not be serving dog food or water.
#7- Owner does not want employees to touch pets/dogs.
#8- Owner agreed dogs will not be allowed on laps.
#9- Agreed
#10- Sanitizer will be used to clean
#11- Agreed
#12- Agreed
#13- Owner will speak to insurance company. Incident log given to the owner.
#14- Owner agrees and asked if we could come up with signage for what is expected of employees.
The Owner agreed to all criterion
Do not start dog dining until you obtain the variances.
**Tentative approval pending
No violation noted during this evaluation. | 04/25/2013 | Other | |
1. The location has a contract with Ecopro pest control. they come montly and do not report any problems in the reports.
2. Milkcrates are not apporpites storage for ta food establishemtn as they are not smooth and easily cleanable.
3. The home grade hand mixer used for the banans should be replaced with a comercvial model when it breaks.
- Critical: Food Contact with Equipment and Utensils/Preventing Contamination (corrected on site)
Observation: Food in contact with soiled equipment or utensils. In the basement, the scoop for the cheesecake powder was observed with the handle touching to powder and the malted milk powder was observed with a scoop without a handle.
Correction: Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code
- Wiping Cloths, Use Limitation (corrected on site)
Observation: Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration. The concentration was observed to be lees than 150 ppm quat. ammonia during inspection.
Correction: Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114
- Critical: Potentially Hazardous Food, Hot Holding (corrected on site)
Observation: Mushrooms were observed hot holding at the improper temperature of 125F on the edge of the stove. The mushrooms were discarded during inspection and in the future the location will store the mushrooms and any other items for hot holding on the stove for better heat maintenance.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Salads were observed cold holding at the improper temperature of 44F in the upright refrigerator they were moved to a cooler unit during inspection.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Food Labels/Labeling
Observation: Food packaged in the establishment is not labeled as specified in law. Salads and dressing for self-service were observed without any label or ingredient identification.
Correction: Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101 – Food Labeling, and 9 CFR 317 Labeling, marking devices, and containers. The identity of a food in terms of origin and composition is important for instance when a food may be implicated in a foodborne illness and for nutritional information requirements. Ingredient information is needed by consumers who have allergies to certain food or ingredients.
- Temperature Measuring Devices
Observation: The temperature measuring device is not located in the warmest part of the one door glass upright 'True' refrigerator.
Correction: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. The placement of the temperature measuring device is important. If the device is placed in the coldest location in the storage unit, it may not be representative of the temperature of the unit. Food could be stored in areas of the unit that exceed Code requirements. Therefore, the temperature measuring device must be placed in a location that is representative of the actual storage temperature of the unit to ensure that all potentially hazardous (time/temperature control for safety) foods are stored at least at the minimum temperature required in Chapter 3.
- Plumbing System/Maintained in Good Repair
Observation: There was an odor associated with the grease trap and it was observed with standing water in an overflow container, indicating it may be in need of service.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Refuse/Covering Receptacles (corrected on site)
Observation: Some doors were observed open on the dumpers for the whole shopping complex.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
- Exterior Walls and Roofs, Protective Barrier
Observation: The perimeter walls and/or roof of the food establishment do not effectively protect the establishment from the weather and/or the entry of insects, rodents, and/or other animals. There was a large crack/gap observed at the junction of the wall and the floor by the basement door to the outside.
Correction: Perimeter walls and roofs of a food establishment shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals. Walls and roofs provide a barrier to protect the interior and foods from the weather, windblown dirt and debris, and flying insects.
- Critical: Poisonous or Toxic Materials/Conditions of Use (corrected on site)
Observation: Several pesticides were found on the premises including 'Hot Shot Liquid Roach Bait' and 'Hot Shot Roach Killing Powder'. They were all disposed of during inspection. The location is reminded that in order to apply pesticides in a food establishment in Virginia you must be a licensed (and bonded) pesticide applicator.
Correction: Poisonous or toxic materials shall be used according to: (1) Law and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the regulatory authority. Failure to properly use poisonous or toxic materials can be dangerous. Many poisonous or toxic materials have general use directions on their label. Failure to follow the stated instructions could result in injury to employees and consumers through direct contact or the contamination of food.
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12/06/2012 | Routine | |
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