Discussed the following with the person in charge (PIC):
1. The chicken breading is held in the walk-in cooler between uses and is sifted frequently throughout the day.
2. Cooling methods for the small batches of leftover foods that are reheated for next day service. Recommend cooling the foods uncovered in an ice bath or the walk-in freezer to rapidly chill them.
3. The pizza prep unit is not being used. All pizza items are stored in the walk-in cooler between prepping the pizza.
4. The fire extinguishers were inspected in March 2015 and the fire suppression system was inspected in October 2015.
5. Food source is McClane Foods.
6. Observed the employee health policy posted in the kitchen and included in the on-line training modules that all employees must complete upon being hired.
Observed good food handling practices (handwashing and glove use) by all foodhandlers.
- Critical: Cooling* (corrected on site)
Observation: Chipped beef gravy not adequately cooled to prevent the growth of harmful bacteria. Observed the temperature at 74°F after 2.5 hours of cooling. The person in charge (PIC) discarded the chipped beef gravy.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling were not adequate. The chipped beef gravy and sausage gravy is removed from the display case and then cooled on the countertop in covered containers for a short timeframe prior to being placed into the walk-in cooler. The EHSS recommended an ice bath or using the walk-in freezer to rapidly cool these products.
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 - Hot Holding* (corrected on site)
Observation: Chicken wings in the display case hot holding at improper temperatures. Observed the chicken wings holding at 125°F and the spicy chicken wings holding at 127°F. The PIC immediately reheated all of the chicken wings in the convection oven to a temperature above 165°F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surfaces of many small sheet pans are observed soiled with accumulations of food debris and encrusted grease deposits.
Correction: Clean or replace the small sheet pans to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris:
1. Interior of the Bakbar warmer,
2. Exterior of the oven located under the warmer,
3. Exterior of the Henny Penny oven,
4. Speed rack.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Stainless steel food storage pans 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.
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12/08/2015 | Routine | |
Standardization visit.
No violation noted during this evaluation. | 09/10/2015 | Training | |
Discussed the following with the person in charge (PIC):
1. The chicken breading is held in the walk-in cooler between uses and is sifted frequently throughout the day.
2. Ensure that the black gloves that are in direct contact with the cooked rotisserie chicken (as staff remove it from the oven) are cleaned and sanitized at least every 4 hours. Recommend that they are cleaned and sanitized after each use since the rotisserie chicken is typically only cooked a couple of times per day. Ensure that the gloves are stored in a clean, dry location between uses.
3. The leftover foods are cooled in the walk-in cooler in small batches. Recommend including cooling temperatures in the temperature logs that are maintained daily.
Observed good holding, cooking, and reheating temperatures of foods and the overall facility clean.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners (spray bottles & steam cleaning concentrate) were stored intermingled with food items in the food preparation area. The person in charge (PIC) relocated the chemicals to an area separate from food, equipment, utensils and single service articles.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/02/2015 | Risk Factor | |
All corrections made with exception of Handwash sign for bathroom. Handsink in kitchen = 106. Handsink is distance from hot water heater so unless water runs for awhile employees are washing hands with cold water. PIC indicates that probably a new hot water heater will be installed and held at highest temp.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food and chemicals stored in a location where it is subject to splash, dust or other contamination.(all items should be 6 inches off floor for proper cleaning- items under 3 vat sink, canned items by handsink, and chemicals and other cleaning products)
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. Purchase shelfing, if need be, to provide items atleast 6 inches off the floor .
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink in kitchen and in the women's bathroom was measured at a temperature less than 100°F. (measured at 85 and 87 degrees)
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.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees(sign needed in bathroom)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures noted in need of cleaning: floor/coving under 3 vat sink and 2 vat sink, floor/coving areas in WIC.
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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12/10/2014 | Follow-up | |
Two Servsafe employees: Discussed menu. Protein items raw are rotisserie chicken and chicken for fried chicken and tenders. Other items are precooked frozen. Discussed items cooled. Recommend adding cooling to temperature log. Recommend using WIC or WIF to aid with cooling. Good use of gloves and handwshing. Items needing correction from last inspection have been taken care of. Discussed cleaning schedule for grease trap. Small sewage smell observed in bathrooms and at 3 vat sink. Facility on public sewer. Combination of time and temperature used on hot items in sham in middle of store. Discard at end of 4 hours. Temperature logs observed for food and equipment. Temps of food taken every 2 hours. Recommend adding thermometers to sham in middle of store and inside pizza unit.
- Food Storage - Clean and Dry Location
Observation: Food and chemicals stored in a location where it is subject to splash, dust or other contamination.(all items should be 6 inches off floor for proper cleaning- items under 3 vat sink, canned items by handsink, and chemicals and other cleaning products)
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. Purchase shelfing, if need be, to provide items atleast 6 inches off the floor .
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in kitchen and in the women's bathroom was measured at a temperature less than 100°F. (measured at 85 and 87 degrees)
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.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees(sign needed in bathroom)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures noted in need of cleaning: floor/coving under 3 vat sink and 2 vat sink, floor/coving areas in WIC.
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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12/04/2014 | Routine | |
Follow up inspection. Wing setting on Fryer has been changed: 350 degrees for 6 1/2 minutes. all cleaning items corrected and coving replaced. Grease trap observed cleaned out but pretty full already after one day. (6 inches) recommend cleaning daily or checking into a larger trap or clog in the line. Floor in WIC still working on this. Call EHS once grease trap is figured out.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor floor material located at Walk In Cooler does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
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12/14/2012 | Follow-up | |
Restaurant representatives - add corrected or new information about Fas Mart #14, 10330 Sliding Hill Road, Ashland, VA 23005 »