- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Slicer found soiled.
Correction: Clean and sanitize thoroughly.
- Plumbing System Maintained in Good Repair
Observation: Leak from middle compartment to 3-c sink.
Correction: Repair.
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01/12/2016 | Routine | |
Follow up on 3-door refrigerator temperature to review data log tag information. It appears unit is holding at 41 or below. Make table was serviced and service tech to return to complete.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Varied temperatures in 3 door and make table were found. Right side of 3 door had higher temps than left side. Make table italian sets, steak, chicken salad, cheese had temperatures greather than 41 F.
Correction: Owner called service tech.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the back.
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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09/17/2015 | Follow-up | |
I suggested placing a bottle of water inside refrigerators for easy monitoring. A data log tag was placed into 3 door unit on the right side. I'll follow up tomorrow.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Varied temperatures in 3 door and make table were found. Right side of 3 door had higher temps than left side. Make table italian sets, steak, chicken salad, cheese had temperatures greather than 41 F.
Correction: Owner called service tech.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the back.
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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09/15/2015 | Risk Factor | |
Cooling process has been revised. Au jus is made a day before needed and used to help cool microwaved peppers and mushrooms. It is then placed into freezer. A log was initially used to verify process. PIC was able to answer temperature questions. Do not store Raid with cleaners. Note: levels of some foods in make table exceed recommended cold line. This was corrected. Italian set were stored in a rectangle dish to better accommodate them.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Three door unit has marginal temperatures.
Correction: PIC relocated TCS foods.
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06/26/2015 | Follow-up | |
Permit expires 7/31/15. Critical violations to be corrected within 10 days. Too many criticals. Have owner call me to discuss.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: A Serv Safe manual was given to PIC. Please have staff review information. PIC to have knowledge of food safety.
- Utensils - In-Use - Between-Use Storage
Observation: Utensils stored in 111 F water.
Correction: You may store in a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Cooling* (repeated violation)
Observation: Improper cooling for sauteed peppers. Peppers found at 72.7 F in a covered stacked container. Steps were not taken to cool quickly.
Correction: PIC discarded. This is a REPEAT violation.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meatballs found at 123 F.
Correction: These to be maintained at 135 F or above. Reheat to 165 F to correct.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Italian sets are loaded above cold line of make table. Maintain 41 F or below.
Correction: Use you make table as intended. Do not over fill. Items were reduced. This is a REPEAT item.
- 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
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Tomato slicer found dirty.
Correction: Clean and sanitize.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Can opener holder is dirty. Interior of freezer is dirty.
Correction: Clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Can opener found dirty.
Correction: Clean..
- Plumbing System Maintained in Good Repair
Observation: Handsink is clogged. Do not use as a dump sink--only a handsink. Do not store drain plungers with equipment for food.
Correction: Unclog.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray bottle of cleaner hanging over prep bags.
Correction: Separate.
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05/05/2015 | Routine | |
Post NO SMOKING sign. Work on cooling process. Cool from 135 to 70 within 2 hours and then down to 41 in 4 more hours. Use an ice bath, shallow pans, freezer or a combination. Permit issued.
- Critical: Cooling* (corrected on site)
Observation: Found cooked onions and peppers in au jus in closed, stacked containers in reach in. PIC did not know what time these were made and all pans ranged from 43.5 to 70.8 F.
Correction: PIC reheated one pan to 165 and began the cooling process over. The other pans were placed into shallow pans and placed in freezer until they reached 41 F. Management to provide and verify your cooling process.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Beef brisket and ham found above recommended level in make table. These temps were elevated.
Correction: PIC removed some of the product.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
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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01/05/2015 | Routine | |
Good hand wash practices observed. Good facility sanitation. Quat @ 200ppm - OK.
Arrange single use utensils so customers only touch the handles.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: TCS foods held in steam table at <135°F. Chili 116°F, Meatballs 115°F.
Correction: PIC reheated meatballs to 165°F + in microwave and turned up temp on steam table. Monitor the food temps in the hot and cold holding units to verify required temps are maintained.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS food in prep table stacked above the "cold line" is >41°F. Pastrami 48°F and salami 51°F.
Correction: PIC moved the portions above the cold line to another cooler.
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07/17/2014 | Risk Factor | |
Permit issued. Quat 200ppm. Good handwash and glove use practices observed.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Box of single use cups on floor.
Correction: Store single use cups on shelves at least 6 inches above floor.
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01/11/2014 | Routine | |
Results of log tag data. Glass door refrigerator is not cold enough for storage of TCS foods - temperatures 45-46 degrees overnight - report attached. Prep refrigerator temperatures are staying 41 degrees or less. Report attached. Service tech may be interested in temperature fluctuation in this unit. Log tag #11 placed in reach-in refrigerator (glass door).
No violation noted during this evaluation. | 08/19/2013 | Follow-up | |
Recheck of prep refrigeration unit. Prep top: steak 46 degrees, brisket 46 degrees top to 41 degrees, ham 46 degrees top, 42 degrees middle, 47 degrees bottom, corned beef 54 degrees throughout, pastrami 54-55 degrees, roast beef 54 degrees, turkey 41 degrees, smoked turkey 44 top degrees to 47 degrees bottom, provolone 57 degrees, chicken 51 degrees. Deli meat under prep top 53-56 degrees. Whole/cut pieces of beef in one door (glass) reach-in refrigerator in back are 44 degrees on my thermometer and 40 degrees on store's thermometer. Calibration in ice water - my thermometer 32 degrees, facility thermometer is 30 degrees. Air temperature in this unit is 40.6 degrees top (near fan) to 44.3 degrees on bottom (where beef is stored). Monitored temperature for a couple of "cycles". Went from 41.8 degrees while unit was running to 45.5 degrees (at bottom middle of unit). Move thermometer to middle front when it stopped running and temperature was 41 degrees, rose to 42 degrees while unit wasn't running, dropped to 38 degrees. Manager will implement time control again until unit is repaired and food temperatures stay 41 degrees or less.
No violation noted during this evaluation. | 08/16/2013 | Follow-up | |
Service tech just finished repair. TCS foods are still being time controlled.
No violation noted during this evaluation. | 08/13/2013 | Follow-up | |
Prep refrigeration unit still operating >41 degrees. Service tech had to order parts and expects to fix unit next Monday. General manager agreed to use time control for TCS foods held on prep table. 1. TCS food will be 41 degrees or less when put in prep table. 2. Time will be tracked. 3. TCS food remaining at 6 hours will be discarded. TCS food held in ice in bottom of unit does not have to be time controlled if the food stays 41 degrees or less. Monitor temperature of 1 door reach-in refrigerator in back.
No violation noted during this evaluation. | 08/09/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: TCS foods in prep refrigerator and back 1 door reach-in refrigerator were >41 degrees.
Correction: PIC moved foods to other refrigeration (documented 40 degrees at 10 a.m.) and called service tech. Until unit is repaired and holds foods 41 degrees or less you can use time control as follows: 1. Temperature of TCS food is 41 degrees or less when placed in prep unit. 2. Time is marked/tracked. 3. TCS food remaining in unit at 6 hours is discarded - TCS food held using time control does not go back to the refrigerator and cannot be held >6 hours (4 hours if temperature rises above 70 degrees).
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08/08/2013 | Risk Factor | |
Excellent demonstration of Active Managerial Control. Excellent handwash practices. Observed good use of thermometer/monitoring temperatures. Quat sanitizer at 200 ppm in 3rd sink. Annual permit issued.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Nonfood contact areas found soiled: shelf between microwave ovens.
Correction: Clean shelf.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under table steamers is not clean.
Correction: Clean floor.
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01/22/2013 | Routine | |
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