| No violation noted during this evaluation. | 03/14/2016 | Routine | |
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean bowls and utensils stored under papertowel dispenser, where get dripping from when washing hands.
Correction: Move papertowel dispenser to directly over hand wash sink.
- Light Bulbs Protective Shielding
Observation: Light bulb in the 3 refrigerators not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the storage 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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12/17/2015 | Routine | |
Slow draining kitchen hand wash sink. Should work to open up the drain.
No food service or preparation going on during inspection.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the kitchen is blocked (can located in sink), preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the #10 can of discarded food preventing its use.
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09/22/2015 | Routine | |
- Plumbing System Maintained in Good Repair
Observation: Leaking faucet at 3-compartment sink.
Correction: Repair so not putting added water pressure on private sewage system.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap dispenser at kitchen hand wash sink was too low to provide soap
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.
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06/18/2015 | Routine | |
| No violation noted during this evaluation. | 03/20/2015 | Follow-up | |
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing (3-compartment sink).
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Was 100 ppm for sanitizer at 3-compartment sink.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Get distribution system to determine why strength of sanitizer is weak.
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03/10/2015 | Routine | |
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen
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.
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12/08/2014 | Routine | |
QUATS sanitizer at 3-compartment sink = 200 ppm -ok
Did walkover front section of sewage system and did not find any problems on top of ground.
- 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: Exterior surfaces of bulk food containers, such as sugar.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked, with # 10 can, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the #10 can preventing its use.
|
09/02/2014 | Routine | |
QUATS sanitizer at 3-compartment sink = 200 ppm - ok
Sign needs to be maintained on shelf for employee only foods - especially if home canned foods.
Dirt and gravel from Nancy Holcomb's driveway was emptied only area over drainfield, so not have to pay for disposal elsewhere. New paved driveway to be installed.
- 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Electric can opener and clean dishes in drying rack sitting adjacent to hand wash sink.
Correction: Need move can opener and clean drying dishes away from splash area of hand wash sink.
|
06/03/2014 | Routine | |
All shell eggs used - either using in cooking or individual service and not pooled.
Thank for corrective actions taken from last inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken salad (44°F), Tuna salad (46°F) and cottage cheese (43°F), in 3rd 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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02/27/2014 | Routine | |
- Critical: Food - Pasteurized Foods - Prohibited Reservice and Prohibited Food* (corrected on site)
Observation: Establishment is serving a highly susceptible population but is not complying with requirements of 12 VAC 5-421-950. Raw eggs are combined and served to customers.
Correction: A food establishment that serves a highly susceptible population must comply with the requirements of 12 VAC 5-421-950. Need to use pasteurized eggs when combining for service. Can use shell eggs for using in cooking other foods such as cakes, etc and can use for single meal immediate service also.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATS test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen.
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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12/10/2013 | Routine | |
No active food preparation during inspection. No staff in kitchen.
QUATS sanitizer at 3-compartment sink = 200-250 ppm - ok
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Container of pork-n-beans and container of sliced tomatoes sitting out at room temperature (73°F both) 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, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Kitchen utensils stored in soiled container in drawer next to stove. Pans stored on soiled shelves next to stove.
Correction: Clean utensil storage drawer and pan storage shelves.
- Outer Openings - Protected
Observation: Back service door is without self-closer.
Correction: Need to install self-closer on back exterior door to keep vermin out.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in kitchen.
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.
- Physical Facilities in Good Repair
Observation: Two large holes in cinderblock wall under drainboard of 3-compartment sink.
Correction: Seal off holes in wall to prevent providing vermin hiding place.
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09/26/2013 | Routine | |
3 Compartment Sink Sanitizer -200 - 250 ppm - Okay
Note: Need a hand wash sign posted in the ladies' rest-room down the hallway before the kitchen.
- Hair Restraints - Effectiveness
Observation: Observed an employee working in the food service area without a proper hair restraint.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Noted the food trays are stored close to the hand wash sink where it is subject to splash or other contamination.
Correction: Store the food trays 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 such as a splash guard.
- 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 Quats test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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06/19/2013 | Routine | |
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