Make table cooler on the line needs a thermometer.
Clean the middle basin of the three compartment sink.
Some trash noted on the ground around the dumpster. Dumpster shared with complex.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee doing several different tasks, including handling money, prior to donning gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: No sanitizer noted in any of the wiping cloth buckets on the line. Change sanitizer at least every four hours.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The meatballs was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean ice buckets were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Water Pressure
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: hand sink at the back prep area.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the hand sink immediately.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory closest to the front door.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained. All three hand sinks are in need of being cleaned.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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09/16/2015 | Routine | |
Excellent temperature control today!
Maintain rear hand sink. All hand sinks should be cleaned daily.
Has corporate employee health policy already in place, and it is posted.
Providing ServSafe flyer for fall classes.
Suggest trimming hose at mop sink.
No violation noted during this evaluation. | 04/15/2015 | Routine | |
Adequate thermometer and employee health policy was clearly posted.
1. Sanitizer MUST be mixed with 65-75°F water for accurate testing (per the manufacturer/supplier poster). Water when remixed upon request was still 96°F.
2. Sliced tomatoes had been cut at 10:30 am and the temperature at 4:45 pm was still above 41°F. All tomatoes are stored in a cooler that was holding under 41°F, so it's unclear as to why the temperature was high.
3. NO hoses can be left hanging down beyond the flood rim of the mop sink at any time!
4. Most meats were overstocked in the top wells of the MUT cooler. DO NOT overfill pans -- store extra in the bottom of the unit.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Two drinks without lids present in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Ice scoop stored unprotected sitting on top of shelving to the right of the ice machine.
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.
- Cloths - Wiping Cloths - Use Limitation
Correction:
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: No sanitizer detected in the two sanitizer buckets along the prep line.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Change out sanitizer water at least every 4 hours. Check concentration with the test kit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Overstocked portions of meat in the top wells of the MUT cooler and sliced tomatoes in the 2-door True RIC 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Assorted dishes on the clean dish shelving rack 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.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory along the front sandwich line.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Two posted at front hand sink and none at rear kitchen area sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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11/03/2014 | Routine | |
Adequate thermometer (calibrated), quaternary ammonia spray sanitizer, and test kit. Quizzed staff on the signs and symptoms of reportable health conditions and they did very well.
Notes:
1. A delivery came in this morning and staff were in/out of units putting a lot of product away. Reviewing the temperature logs for the past week show the 3-door RIC has been maintaining adequate temperatures. The equipment does not seem to be malfunctioning, but rather methods should be adjusted to keep temperatures as stable as possible. Product stored further back in the unit was found under 41 F, where as product near the door was elevated.
2. Product is being overstocked in the MUT wells, and not arranged for maximum cooling. PIC rearranged club meat to lay down in the well of the cooler, but extra portions must be kept down low.
3. Make sure labels on spray bottles don't fade/rub off. Sanitizer labels are very faint. Re-mix fresh solution daily.
4. Make sure all staff understand that ONLY the ice scoop is to be used when loading ice buckets from the ice machine. Only devices with an actual handle can be used to scoop ice.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Italian, ham, turkey (in MUT), cornbeef, brisket, and pastrami (in 3-door RIC) cold holding at improper temperatures. MUT product was overstocked in the top wells, and product in the RIC was near the door and subject to heavy in/out traffic this morning.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Plastic pans and lids 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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06/04/2014 | Routine | |
Adequate thermometer, quaternary ammonia sanitizer, and test kit. Reviewed employee health.
No violations observed.
No violation noted during this evaluation. | 01/07/2014 | Routine | |
Thermostats on the MUT cooler and clear meat cooler have been adjusted. The clear meat cooler reached temperatures under 32 F and so management raised the thermostat again some. Based on the internal temperature of the whole turkey breast measured this morning management agrees the air temperature of the unit does need to stay closer to 32 F, with the understanding that the meat will still not freeze given high temperatures/humidity this time of year.
Continue to keep small portions in the top of the MUT cooler that staff are sure will be used in 4 hours or less. Keep the top down on the unit whenever possible.
Management will recheck the internal temperature of the whole intact meats in the clear cooler after several hours to see how the thermostat adjustment effects the overall holding temperatures of the product.
No violation noted during this evaluation. | 07/11/2013 | Follow-up | |
Adequate thermometer, quaternary ammonia sanitizer buckets, and test kit. 3-vat sink not currently setup or in use. Reviewed employee health.
Manager stated that they had been really busy all day, with the MUT cooler open pretty much the entire time. He was certain they were getting through product in under 4 hours, and did adjust the setting of the MUT cooler some.
The meat clear cooler was emptied and the meats relocated to the 2-door True RIC until that unit cooled down and is holding well under 41 F.
Inspector will return to check on the refrigeration.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Most deli meats in the MUT cooler and whole intact/unsliced meats in the rear clear meat cooler cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The MUT cooler and clear meat cooler were not maintaining temperatures of 41 F or less.
Correction: Repair the two coolers 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 two coolers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Assorted plastic 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Ice buckets were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of sanitizer was 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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07/09/2013 | Routine | |
Adequate thermometer, quaternary ammonia sanitizer buckets, 3-vat setup, and test kit. Reviewed employee health.
Remind staff that dishes needed to be allowed to air dry as much as possible before stacking them.
No violation noted during this evaluation. | 03/15/2013 | Routine | |
A handwashing sign to be posted at the rear handsink has been ordered and should be in place this week.
The facility already gets routine pest control visits from a provider. The rear door is not left open, and flies come in the front with patrons.
Thermometers are now in place in the refrigerators noted as needing them. The refrigeration appears to be holding adequate temperatures.
The facility has set up a monthly maintenance program on its refrigeration. On the first of each month a company is coming in to clean, service, and repair any refrigeration that is operating above normal cold-holding temperatures.
The in-house policy regarding who cleans the slicer and when it is to be done has been reviewed by staff. Whoever slices meat in the morning is responsible for the cleaning of the equipment unless something out of the ordinary happens. In that case, whoever is closing in the evening is responsible for detailing the equipment.
A new sanitizer test kit was obtained and has been put into use.
Wiping cloths are being stored in sanitizer solution when not in use.
Management stated that the steak found out of temperature on 9/28/10 was due to improper thawing by staff. It was agreed that discarding the product was the right course of action at that time.
As for the meatballs and other meats found out of temperature in the left MUT cooler and the 3-door refrigerator, maintenance on the units have remedied these concerns.
Management has been reminded that the facility is expected to maintain the standards of the VA Food Code regardless of whether the Health Department is present in the facility. A good in-house quality assurance program is essential in helping the facility maintain standards whenever in operation.
No violation noted during this evaluation. | 10/04/2010 | Follow-up | |
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