The operator provided metal probe thermometer, chlorine and quat. test strips and an Employee Health policy during today's inspection. I discussed with the person-in-charge concerning hair restraints for food processing/prep workers.
Note: The following cooking equipment was observed on site: electric griddle, electric skillet and portable single butane burner stove. The cooking equipment(s) are utilized in the preparation of soups, pasta dishes, cooked onions, mushrooms and protein (chicken) dishes.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Gibson reach-in freezer, GE reach-in cooler/freezer (produce) and the freezer compartment of the Frigidaire unit..
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
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10/21/2015 | Routine | |
No violations noted.
No violation noted during this evaluation. | 06/23/2015 | Routine | |
Foods in the Frigidaire reach-in cooler were slightly elevated. (43 degrees F)
Will stop by to set up the data logger to ensure foods are being held at the proper temperature.
No violation noted during this evaluation. | 02/04/2015 | Routine | |
Discussed cooling methods with operator. Review cooling methods listed above.
Operator turned make table down during todays inspection. Please call inspector later on the status of the cooler.
- Cooling Methods (corrected on site)
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the make table cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Sheet tray was observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
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09/25/2014 | Routine | |
Refrigeration temperatures were slightly elevated. PIC explained that refrigerators had been stocked within the last half hour.
New sanitizer dispenser is to be installed this week. Bleach is being used in the interim. Sanitizer tested at the proper concentration.
As business expands, there should be enough refrigeration to ensure foods stay below the required 41 F degrees.
No violation noted during this evaluation. | 06/02/2014 | Follow-up | |
Probe thermometer was placed in the reach-in cooler. Reach-in cooler was reading 50 F according to thermometer.
Walk-in cooler was observed with an ambient air temperature of 48 according to probe thermometer. This cooler should be set between 35-38 if it is going to be used for food storage.
Refrigerator in the cafe area has a large amount of product which may reduce air flow. An accumulation of ice was also observed on the fans.
When menu changes, please contact health inspector.
Will return tomorrow to check on refrigeration situation.
- Critical: Cooling* (corrected on site)
Observation: Chicken (for chicken salad) noted not being adequately cooled to prevent the growth of harmful bacteria.
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 - Cold Holding*
Observation: Pasta salad cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There were no temperature measuring devices located in the GE reach-in and walk-in cooler in the florist area, utilized by cafe staff. Thermometers should be placed in the warmest part of the unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Quaternary ammonium sanitizer is not dispensing sanitizer through the line. GE reach-in observed with an ambient air temperature of 55 F. Ice accumulation observed on the fans.
Correction: Repair the dispenser 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 dispenser, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Rinsing Procedures (corrected on site)
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the approved alternate manual warewashing method equivalent to a 3-compartment sink as listed in subparagraph 12 VAC 5-421-1460 C.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: No sanitize observed in the basin of the three compartment sink.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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05/29/2014 | Routine | |
Small make table has been placed in the kitchen.
May want to purchase new thermometer for make table.
Do not re-use single service containers. i.e. Barbecue containers.
Bleach solution should read between 50-100 ppm. (a capful of bleach to every gallon of water)
No violation noted during this evaluation. | 01/30/2014 | Routine | |
| No violation noted during this evaluation. | 09/23/2013 | Routine | |
Another method to prepare sandwiches should be implemented. Foods cannot be left on the counter.
Between different tasks, wash hands.
- Critical: Hands - When to Wash*
Observation: Prior to donning gloves, between different tasks, hands should be washed.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: BBQ and deli meat cold holding at improper temperatures. Do not leave foods on the counter.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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05/15/2013 | Routine | |
Facility has adequate metal stem thermometer, chlorine/quaternary ammonium test kit, and employee health policy in place.
Trash can in women's restroom must have a lid.12:07
No violation noted during this evaluation. | 01/03/2013 | Routine | |
Quaternary ammonium test kit on hand. Sanitizer is at proper concentration.
Adequate metal stem thermometers.
Employee health policy is in place.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) tuna salad and chicken salad in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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02/24/2011 | Routine | |
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