- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.
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.
- Refuse Receptacles
Observation: There are refuse containers in the kitchen without covers.
Correction: All refuse containers are to be fitted with snug lids.
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09/17/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chilli hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cole Slaw cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the Grill area.
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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06/11/2015 | Routine | |
| No violation noted during this evaluation. | 12/11/2014 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the walk-in freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Hot dog weenies hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) Cooked Chicken and Mac & Cheese 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 - Good Repair and Proper Adjustment
Observation: Prep table cooler was observed in a state of disrepair and damaged.
Correction: Repair the cooler 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and Walls in the kitchen area 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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12/08/2014 | Routine | |
Hot holding temps were good.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Premises has accumulation of litter around outside garbage dumpsters and litter that has been wind blown off parking lot and over the bank around the store.
Correction: Maintain the premise free of litter.
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08/08/2014 | Follow-up | |
Follow-up scheduled to check hot holding temps.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food (hamburger patties) in the kitchen area.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Weenies, Chili, Fried Chicken hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- 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 or expand storage capacity.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors & walls in the kitchen area 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Premises has accumulation of litter around outside garbage dumpsters and litter that has been wind blown off parking lot and over the bank around the store.
Correction: Maintain the premise free of litter.
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07/10/2014 | Routine | |
hot case replaced, discussed demonstration of knowledge with pic
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. in cooler uncovered pan of bologna and bottom of a pan touching uncovered, uncooked pizza.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
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03/17/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. (eggs storerd on top shelf above other food)
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Preparation (repeated violation)
Observation: Food is subject to environmental sources of contamination during preparation. Cutting board scored
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the wall behind frier, grove in display case has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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12/02/2013 | Routine | |
discussed HACCP plan with PIC
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). ham on 2ed shelf of cooler above ready to eat food
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Preparation
Observation: Food is subject to environmental sources of contamination during preparation. cutting board scored
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. (time not being tracked)
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the make table under cutting board has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen area
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
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08/13/2013 | Routine | |
Freezer still not freezing, repair man called to service freezer. Instructed PIC to date mark PHF foods in freezer for 7 days. Changed start date to Tuesday (7/23). If food is not used or refrozen by 7/30, all PHF must be discarded.
- Food - Frozen Food (repeated violation)
Observation: Frozen foods not maintained frozen in walk-in freezer..
Correction: Ensure frozen food is maintained frozen.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk-in freezer was observed in a state of disrepair and damaged.
Correction: Repair the walk-in freezer 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 walk-in freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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07/26/2013 | Follow-up | |
Walk-in freezer not maintaining temperture. conflicting reports of when problem started. From statement of employees and manager have been that way for approximately 1- 4 days. if unit can hold temperature at 41 degree F then food can be used with in 7 days of problem on set. if food can not be refrozen or used by Sunday 7-28-13 then food must be discarded. Keith Deel to follow up and discuss with management plan of action to correct problem.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Food - Frozen Food
Observation: Frozen foods not maintained frozen.
Correction: Ensure frozen food is maintained frozen.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk in freezer was observed in a state of disrepair and damaged.
Correction: Repair the walk in freezer 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 walk in freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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07/25/2013 | Complaint | |
discussed HACCP with PIC
- Food Preparation
Observation: Food is subject to environmental sources of contamination during preparation. cutting board scored and stained
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: items in hot case for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the make table under cut board has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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05/20/2013 | Routine | |
New Manager, disscussed last evaluation, Observed that a consumer advisory had been posted.
No violation noted during this evaluation. | 02/14/2013 | Follow-up | |
Discussed proper 3 vat sink use with PIC to wash rinse and sanitize
- 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. Margrine stored on bottom of cooler below wire open shelves.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that Eggs may be served raw and/or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the Shelving brackets in 2 door cooler is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Repair or replace the shelving brackets to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
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02/07/2013 | Routine | |
Restaurant representatives - add corrected or new information about Fas Mart #423, Dickenson Highway, Haysi, VA 24256 »