Observed good datemarking. Discussed the following with the person in charge:
1. Employee health policy, Form 1B is used as training verification. Reviewed facility reporting and exclusion procedures.
2. Recommend not re-using manufacturer containers for deli salad as they are intended for single use.
3. Recommend obtaining stopper for rinse basin of 3 compartment sink.
4. Recommend intensifying light to at least 20 foot candles in the walk-in cooler.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chicken Livers (113°) hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Person in charge discarded food items.
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03/04/2016 | Risk Factor | |
Food supplier is McLane. Observed good datemarking, good handwashing/glove use, and well organized facility. EHSS discussed the following to the person in charge:
1. Reviewed corporate employee health training, copy of training on file.
2. Reviewed ensuring multi quat sanitizer remains between 150-400ppm.
3. Discussed facility cooling procedures and adequate cooling parameters.
4. Recommend keeping additional temperature logs for hot held foods.
5. Recommend reviewing basic food safety practices with employees. EHSS can return to facility for food safety training.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The chicken was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Observed final cook temperature of 60/150°.
Correction: Continue to cook the chicken to heat all parts to 165°F or above for 15 seconds.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chipped beef (119°), macaroni and cheese (125°), and pork chops (133°) hot holding at improper temperatures in the henny penny hot holding unit.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink in dishwashing area is not sealed to adjoining wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Warewashing - Manual Warewashing Equipment, Wash Solution Temperature (corrected on site)
Observation: The temperature of the in-use wash water solution was observed at less than 110°F. Observed at 103°
Correction: Maintain a temperature of 110°F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor and wall juncture under the 3 compartment sink not sealed with coving.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Mop sink and dishwashing area along with floors in facility 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.
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12/03/2015 | Routine | |
Food supplier is McLane's. Chicken and tilapia fish patties come in raw frozen. Discussed Employee Health and observed form 1B signed and posted in facility. Discussed cleaning/sanitizing food contact surfaces and utensils. Discussed cooling and reheating procedures for mac & cheese, mashed potatoes, fried chicken, and roasted chicken. Discussed time as a public health control procedure and date marking. Recommend detail cleaning of floor of WIC and prep unit RIC.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pizzas hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. PIC discarded Pizzas.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced Tomatoes cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. PIC discarded tomatoes.
- 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
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02/18/2015 | Risk Factor | |
All items corrected. Waiting on renewal fees and water sample before renewing permit.
No violation noted during this evaluation. | 12/12/2014 | Follow-up | |
Good use of handwashing and glove use. Temperature logs observed for food. Temps taken every 4 hours. Reminder any food out ot temp at 4 hours needs to be discarded. Reviewed cooling procedures and temperatures. Employee Health information observed. Fire suppression checked July 2014. Fire extinguisher January 2013.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections at the pump tank are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Indoor Areas - Surface Characteristics
Observation: The shelves in the Walk in Cooler do not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the shelves at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture throughout kitchen observed not sealed with coving, and floors in Walk in Cooler
Correction: Seal floor and wall junctures to protect from the build up of dirt and mold from water from floor washing. .
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following noted in need of cleaning: floors at wall juncture throughout kitchen, floors in Walk in Cooler
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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10/23/2014 | Routine | |
Temperature logs for food and equipment observed. Food temps taken every 2 hours. Reveiwed menu: grab and go items are on time control. pulled every 2 - 21/2 hours and discarded. All rotisserie chicken is discarded at end of the day. Recommend adding cooling log. Good use of glove use , hair restraints and date marking. Employee Health 1B forms observed signed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold chicken 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.
- Physical Facilities in Good Repair
Observation: The following Physical structures not maintained in good repair: tiles under fryers, coving at front counter
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/13/2013 | Routine | |
Uses 2 hour time on items place in warmer in middle of store: cheeseburger, corn dogs, pizza. All are denoted with a time stamp. Salad bar items use temp control for safety. Thermometer needed in order to maintain proper temp. Recommend checking temps of equipment periodically throughout the day. Rotiisserie chicken is rotated every 2 hours and kept cooled down in WIF and then pulled and used for other menu items. Discussed cooling methods. REcommend adding cooling temps to log check. Reviewed temp logs.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Hamburgers hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Multiple PHF cold holding at improper temperatures(salad bar items, precooked eggs, sausage, sausage gravy)
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.
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09/05/2013 | Risk Factor | |
Discussed date marking and when necessary. Discussed cooling and reheating. Employee Health information observed. Discussed cooking temperatures and hot holding temperatures. Reviewed temperature log sheet but PIC indicates they haven't been recording for about 2 weeks. Recommend taking food temperatures every day especially of menu items that start out raw(chicken tenders, rotisserie chicken, fried chicken and hamburgers). good use of gloves and handwashing.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Multiple PHF items hot holding at improper temperatures.(cream chip beef, mac & cheese, bbq)
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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03/11/2013 | Risk Factor | |
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