Cabinets are being built by Lowes and are not complete per PIC. Facility will be making all corrects when cabinets comein due to construction. Facility is shutting down for 1 week (3/27-4/1/16) when cabinets are due in. PIC will contact EHS when cabinets come in so that inspection can be complete. Walls and floors are being addressed and new water tank for dish water only as well. Plan review packets has been provided and PIC to submit.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the cabinets and counters is not corrosion resistant, nonabsorbent, and/or smooth. EHS observed cabinets and countertops that are in poor repair, laminant damaged.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Educated PIC
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Reach in refrigerator door handle was observed in a state of disrepair and damaged. AT re-inspection, door handle is on order.
Correction: Repair the reach in refrigerator 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. EHS observed black mold inside ice machine. Also, inside refrigerators and freezer have accumulated food debris build up. EHS observed,at re-inspection, that the ice machine has been cleaned. Reach in refrigerator and freezer are still in need of cleaning.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Non-Food Contact Surfaces (repeated violation)
Observation: EHS observed nonfood contact surface of the cabinet shelves, exterior of handsink, under cooking equipment, fryers, etc. has accumulations of grime and debris. Facility in need of overall cleaning of non food contact surfaces.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Educated PIC
- Physical Facilities in Good Repair (repeated violation)
Observation: EHS observed floor coving, floor tiles and grout is not maintained in good repair. Also, floor giving way in dish room, kitchen and entrance to kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Educated PIC
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03/10/2016 | Follow-up | |
Talked to the manager (Sean Gibbons) and he told me that a contractor was coming in 6-8 weeks to repair cabinets, floor, walls and sinks. He requested the 6-8 weeks because that's when the custom cabinets will arrive. Enclosed with this report is the contractors proposal and contract (to be put in their file).
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the cabinets and counters is not corrosion resistant, nonabsorbent, and/or smooth. EHS observed cabinets and countertops that are in poor repair, laminant damaged.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Educated PIC
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Reach in refrigerator door handle was observed in a state of disrepair and damaged. AT re-inspection, door handle is on order.
Correction: Repair the reach in refrigerator 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. EHS observed black mold inside ice machine. Also, inside refrigerators and freezer have accumulated food debris build up. EHS observed,at re-inspection, that the ice machine has been cleaned. Reach in refrigerator and freezer are still in need of cleaning.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Non-Food Contact Surfaces (repeated violation)
Observation: EHS observed nonfood contact surface of the cabinet shelves, exterior of handsink, under cooking equipment, fryers, etc. has accumulations of grime and debris. Facility in need of overall cleaning of non food contact surfaces.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Educated PIC
- Physical Facilities in Good Repair (repeated violation)
Observation: EHS observed floor coving, floor tiles and grout is not maintained in good repair. Also, floor giving way in dish room, kitchen and entrance to kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Educated PIC
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01/13/2016 | Follow-up | |
Dish machine reached wash temperature on third try. Run dish washer three times when starting machine and when machine has not been run in a while.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the cabinets and counters is not corrosion resistant, nonabsorbent, and/or smooth. EHS observed cabinets and countertops that are in poor repair, laminant damaged.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Educated PIC
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Reach in refrigerator door handle was observed in a state of disrepair and damaged. AT re-inspection, door handle is on order.
Correction: Repair the reach in refrigerator 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. EHS observed black mold inside ice machine. Also, inside refrigerators and freezer have accumulated food debris build up. EHS observed,at re-inspection, that the ice machine has been cleaned. Reach in refrigerator and freezer are still in need of cleaning.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Non-Food Contact Surfaces (repeated violation)
Observation: EHS observed nonfood contact surface of the cabinet shelves, exterior of handsink, under cooking equipment, fryers, etc. has accumulations of grime and debris. Facility in need of overall cleaning of non food contact surfaces.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Educated PIC
- Physical Facilities in Good Repair (repeated violation)
Observation: EHS observed floor coving, floor tiles and grout is not maintained in good repair. Also, floor giving way in dish room, kitchen and entrance to kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Educated PIC
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11/19/2015 | Follow-up | |
Good job of maintaining proper food temperatures. A cleaning schedule will need to be created. A deep cleaning is required before. A follow up will be conducted in two weeks for discrepancies minus floor and wall issues. Operator must follow up with Health Dept. concerning floor and walls corrective action
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) dressings in the refrigeration unit is not properly dated for disposition. EHS observed dressings with improper dating and expired dates.
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days. Educated PIC about dating.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cabinets and counters is not corrosion resistant, nonabsorbent, and/or smooth. EHS observed cabinets and countertops that are in poor repair, laminant damaged.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Educated PIC
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the reach-in refrigerator.
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: Reach in refrigerator door handle was observed in a state of disrepair and damaged.
Correction: Repair the reach in refrigerator 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 118F.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. Educated PIC and service call made.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. EHS observed black mold inside ice machine. Also, inside refrigerators and freezer have accumulated food debris build up.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Non-Food Contact Surfaces (repeated violation)
Observation: EHS observed nonfood contact surface of the cabinet shelves, exterior of handsink, under cooking equipment, fryers, etc. has accumulations of grime and debris. Facility in need of overall cleaning of non food contact surfaces.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Educated PIC
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. To go containers not inverted on countertop.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. PIC corrected.
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. EHS observed utensils that are stored with the eating up, presented to employee by the eating end.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination. Educated PCI and he corrected.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the dishroom is being used as a dump station. EHS observed a pitcher and metal piece inside handsink basin.
Correction: The handwash facility identified above is to be used for washing hands only Educated employee to not place dirty dishes in handsink Employee removed items.
- Hand Drying Provision (corrected on site)
Observation: EHS observed no disposable towels were provided at the hand washing lavatory in the kitchen/dishroom
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. PIC corrected.
- 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. EHS observed that there was no reminder sign in the men's restroom.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. EHS left sign for facility.
- Physical Facilities in Good Repair (repeated violation)
Observation: EHS observed floor coving, floor tiles and grout is not maintained in good repair. Also, floor giving way in dish room, kitchen and entrance to kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Educated PIC
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11/06/2015 | Routine | |
Update food handler cards, no food activity was being conducted during inspection. Discussed consumer advisory on menus. Prep unit is indicating 48F. have unit looked at or adjusted.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Several food handler cards are not valid. Obtain food handler cards right away as required by city ordinance.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The commercially processed ready-to-eat (RTE) foods in the refrigeration unit is not labeled with a ""consume by"" date. utilize the manufactures shelf life
Correction: Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted food debris deposits or other soil on the following food contact surfaces: toaster
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the hood vents, under fryer, grill, food left tin grate of dish washer, under cooking equipment, walls in cooking area and dirty dishes with food debris left over night, shelves and doors and handles were sticky to the touch has accumulations of grime, food, grease and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents and pathogen growth. Recommend a cleaning schedule and educate everyone on the importance of proper cleaning.
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04/09/2015 | Routine | |
Facility has marked improvement in condition of surfaces, walls, and everyday cleanliness.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelves, drawers, etc has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: walls to floor transition is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/12/2014 | Routine | |
- Discussed employee health and provided handouts.
- New prep unit is on order and should be here next week (per manager).
- Do not spray aerosol pesticides (RAID) inside of facility.
- Repair the leak under the dishwasher.
- Good thawing practices of chicken observed
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw chicken cold holding at improper temperatures (45-46 degrees) in the bottom of the Superior unit.
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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
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03/19/2014 | Risk Factor | |
- Holding - All potentially hazardous foods (PHFs) must be held at 41 degrees or below OR at 135 degrees or above. *Food held cold must be placed in a unit capable of maintaining 41 degrees or less. Prep unit has a history of improper cold holding
No violation noted during this evaluation. | 09/11/2013 | Risk Factor | |
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