| No violation noted during this evaluation. | 03/03/2016 | Routine | |
Also, corrected cold holding (820) in back walk-in refrigerator.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Ice cream scoop stored in soiled water.
Correction: Need to keep water running to rinse soiled water to drain.
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12/03/2015 | Follow-up | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration for wiping clothes - 400 - 500 ppm.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Even after adjusted by supplier representative, still have too high concentration from automatic dispenser (in mop sink room), so staff cutting strength manually to get correct 200 ppm concentration. Let me know when automatic dispenser is functioning consistantly correctly and I will come by to verify.
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11/09/2015 | Follow-up | |
Blast chiller cabinet is being used to quickly chill trays of cooked/prepared foods before they are immediately placed in walk-in refrigeration. No sealing of bags is being done, so no ROP.
Final rinse pressure for warewasher = 25 psi
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Mold/mildew on wall outside walk-in room and ceiling inside walk-in room.
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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07/28/2015 | Routine | |
- Food Display (repeated violation)
Observation: The food on display is not protected from contamination. Sliced cake pieces on top of service station.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, grease, food residue or other debris on the following nonfood-food contact surfaces: Kitchen hood system - lights and fire suppression piping.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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05/05/2015 | Follow-up | |
Blast chiller just recently purchased and installed. When begin placing foods in food grade bags, you need to follow the instructions found in 12 VAC 5-421-870 Reduced oxygen packaging
- Food Display
Observation: The food on display is not protected from contamination. Sliced cake pieces on top of service station.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Pulled pork, pork loaf and nachos cheese (45°F, 45°F and 45°F) cold holding at improper temperatures, in the back walk-in refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, grease, food residue or other debris on the following nonfood-food contact surfaces: Kitchen hood system - lights and fire suppression piping.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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04/28/2015 | Routine | |
Remember to keep all wiping cloth buckets at adequate concentration of sanitizer.
- Critical: Cooling* (corrected on site)
Observation: Broccoli soup, in walk-in cooler, noted not being adequately cooled to prevent the growth of harmful bacteria( > 6 hr.)
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Roasted tomato basil soup 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.
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01/29/2015 | Routine | |
QUATS in 3 compartment sink = 200 ppm - ok
Final rinse pressure for warewasher = 23 psi - ok
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. 500 ppm. Two wiping cloth containers for wiping down tables in kitchen.
Correction: Adjust the sanitizing solution to 200-400 parts per million as specified by manufacturer's recommendations.
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10/24/2014 | Routine | |
Both walk-in refrigerators are functioning adequately to maintain potentially hazardous foods at 41°F or below. Thermostat problem with rear walk-in corrected.
No violation noted during this evaluation. | 08/08/2014 | Follow-up | |
Back walk-in is not functional and food moved elsewhere. Will notify when walk-in refrigeration repaired.
QUATs sanitizer supply in mop room is now supplying correct concentration 300 ppm
No violation noted during this evaluation. | 08/01/2014 | Follow-up | |
Sanitizer (QUATS) is not being used until can be fixed to dispense proper concentration - now using dishwash area dispenser until fixed.
New walk-in freezer installed and now operational - located behind Ferrum Merchantile buildings.
Make sure to change wiping cloth containers when get soiled.
QUATS sanitizer at 3-compartment sink = 200 ppm - ok
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Lasgna mix in walk-in refrigerator molding. Case of crossants moldy.
Correction: Ensure food is safe and unadulterated. Dispose of - throw out.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Bologna (44°F) and lasagna mix (43°F) - front walk-in cooler and ground beef (44°F) and gravy (47°F) in back walk-in refrigerator cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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07/29/2014 | Routine | |
QUATS sanitizer at 3-compartment sink = 200 ppm and in wiping cloth container front service = 200 ppm - both ok
Final rinse pressure for dishwasher/warewasher = 24 psi - ok
- Critical: Hands - When to Wash* (corrected on site)
Observation: Staff person handling raw meat while wearing goves, then taking gloves off and not washing hands and then wiping hands on apron and then going to handle food-contact equipment.
Correction: Need to wash hands after finish use gloves and before handling food-contact equipment or other foods. Also never wipe soiled hands on apron, so to avoid cross contamination.
- Critical: Cooling* (corrected on site)
Observation: Cooked Chicken breasts noted not being adequately cooled to prevent the growth of harmful bacteria (47-48°F) after more than 6 hr. (in walk-in refrigerated room)
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cut steak in middle food service (110-117°F) 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Under Alto-Shams 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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04/29/2014 | Routine | |
Wall mounted reel hose in kitchen - is there a backflow prevention device installed inline???
Flash freezer to be installed next to walk-in entrance.
QUATS at 3-compartment sink = 400 PPM - ok
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes (47°F - service line) and cooked chicken (51°F - in middle walk-in) 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.
- Floors, Walls, and Ceilings, Utility Lines
Observation: Exposed horizontal utility service line or pipe under ice maker and Auto-sham installed on floor.
Correction: Relocated horziontal utility service line or pipe.
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01/30/2014 | Routine | |
QUATS sanitizer 3-compartment sink = 200 PPm and wiping clothes = 200-250 ppm - both ok
Final rinse pressure for dishwasher/warewasher = 15 PSI - ok
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked chicken (43.1°F) and cooked noodles (43.4°F) cold holding at improper temperatures - back walk-in
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Open walk-in freezer door for time to chill whole 3 walk-in units and keep entry door to 3 walk-in units closed until can finish installing new refrigeration units in front and back walk-in refrigerators. Already in process of changing out refrigeration units.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Central racks that hold clean utensils and other food-contact equipment..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Plumbing under ice maker not draining properly, so mold and mildew building up. Hoses laying on the floor under the Alto-Shams are causing cleaning problems.
Correction: Repair plumbing under ice maker so water drains efficiently. Hang drain hoses, so out of way, under Alto-Sham or other alternative that allows for ease of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under ice maker in hall and under Alto-Shams noted in need of cleaning. Mold/mildew and debris on floor.
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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10/29/2013 | Routine | |
QUATS sanitizer in 3-compartment sink = 200 PPM - ok
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Only one bucket = 500 PPM QUATS and rest 200 PPM QUATS.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Maintain at 200 PPM QUATS per manufacture recommendations.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure (repeated violation)
Observation: The pressure gauge for the high temperature warewash machine was above 30 PSI.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 5 and 30 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Several shelves in walk-in room and attached walkin(s).
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Metal pans in dishwashing area 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. REFERENCE - FDA Food Code Annex 4-901-11
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in cold room.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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07/25/2013 | Routine | |
Wipe Cloths 150 ppm - ok.
3 Compartment Sink 200 ppm - ok.
- Food Display
Observation: The sliced desserts on display are not protected from contamination.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases or sneezeshields - or other effective means to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Fish 112°F and Potatoes 125°F 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: Sliced Ham 47°F, Chicken Salad 43°F, Tuna Salad 44°F, and Sliced Tomato 43°F cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: The pressure gauge for the high temperature warewash machine was above 30 PSI.
Correction: The range for proper operation is between 15 and 25 PSI but will allow between 5 and 30 PSI. Readjust so that PSI is not above 30.
- Equipment and Utensils, Air-Drying Required
Observation: Deep 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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03/05/2013 | Routine | |
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