- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: FOOD in prep unit 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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10/19/2015 | Routine | |
Discussed variance requirements and gave testing information for Va. Tech. food testing.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: FOOD in the three door refrigerator and under the prep unit cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Some foods were relocated and others were discarded during inspection. The three door refrigerator has been out of temperature for the 3 previous inspections and this one. If it can not be repaired to maintain food at proper temperature it must be replaced.
- Critical: Variance Requirement*
Observation: Specialized processing method of food preservation used for cabbage
Correction: Obtain a variance from the regulatory authority as specified in 12 VAC 5-421-3570 and 12 VAC 5-421-3580 of this chapter. Specific food processes that require a variance have historically resulted in more foodborne illness than standard process. The variance requirement is designed to ensure that the proposed method of operation is carried out safely. Operator will remove cabbage from facility.
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04/20/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: FOOD in right side of three door refrigerator cold holding at improper temperatures. The mmiddle door does not shut well.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Repair middle door to shut correctly.
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10/15/2014 | Routine | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: FOOD in prep unit and right side of 3 door refrigerator cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Units adjusted during inspection.
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03/28/2014 | Routine | |
Facility is doing a nice job with limited space.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of window cleaner are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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07/25/2013 | Routine | |
When cooling cooked items - place uncovered in freezer until items reach 41 degrees F.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling were not adequate.
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. Items moved to freezer and uncovered during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: FOOD in 3 door prep unit 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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12/19/2012 | Routine | |
Issue permit
No violation noted during this evaluation. | 10/14/2011 | Routine | |
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