Employee health was discussed. Symptoms were known but all 5 enteric diseases were not. Information sheet given to owner. Permit can be issued.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (tomatoes) with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Gloves are available.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Water pooling inside make table. Top of chest freezer has rust.
Correction: Unclog drain in make table. Remove rust from chest freezer lid.
- 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: slicer edges, compressor vent to ice cream freezer, dipper well.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Covering Receptacles (repeated violation)
Observation: Grease barrel was open or uncovered.
Correction: Cover all waste containers .
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02/05/2016 | Routine | |
Some plastic containers no longer have a smooth surface. These should not be used. Do not reuse bread/sub bags for food storage. Remove film from outside of Frigidaire.Clean shelving(trays) inside 2 door reach in. Don't forget to date mark gyro meat upon opening the box. You have improved datemarking of other foods. Once ice cream scoops have been used, turn on dipper well. After cutting foods, such as sausage, prechill to 41 before placing on sandwich unit. Sandwich units are not intended to be used for cooling foods, they maintain temperature.
No violation noted during this evaluation. | 08/13/2015 | Risk Factor | |
Bare wood will be painted when the new ceiling panels are installed. Ceiling panels are on premises. Condensate from ice machine is draining onto floor of storeroom. It appears the connection is loose. Repair. New shelves have been installed. Threshold around back door has been repaired. Permit issued.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Ceiling panels are soiled/stained.
Correction: Replace with smoothfaced vinyl panels.
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04/30/2015 | Follow-up | |
Discussed cooling foods. Cool foods from 135 F to 70 F within 2 hours and then down to 41 F in 4 more hours. Verify cooling of lasagne/pasta. Permit expires 4/30/15. Call for reinspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No dates found on sliced deli meat or on tuna.
Correction: Date when removing from freezer or when prepping.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Utensils found on newspaper. Barewood under microwave. Exposed foam board in 2 chest freezers.(this is not cleanable)
Correction: Material to be cleanable. You may use parchment paper under utensils but change daily. Seal bare wood.
- 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
- 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 chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- 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: drip tray to grill, defrost freezers, shelving in dishroom..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Garlic press, lids and other equipment found in handsink.
Correction: Use handsink for handwashing only.
- Plumbing System Maintained in Good Repair
Observation: Handsink in back is draining slow.
Correction: Repair.
- Ventilation - Mechanical Ventilation
Observation: It does not appear that vent fan is working in men's room.
Correction: Repair.
- Physical Facilities in Good Repair
Observation: Barewood on wall. Back doorway has peeling paint.
Correction: Seal barewood. Remove peeling paint
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling panels are soiled/stained.
Correction: Replace with smoothfaced vinyl panels.
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03/24/2015 | Routine | |
Post a NO SMOKING sign. Provide a chlorine test kit. French fries are to remain at or below 41 F, placing a container on the counter jeopardizes this temperature. Freezer lid is in poor repair. Remove newspaper from inside freezer and foil from kitchen shelves. Do not store single service items under sewer lines. If utensils are in dipper well keep it running. Do not store single service items on paper--use a non- absorbent material such as a tray. Rear door has gap at bottom. It must be rodent proof. PIC knew symptoms associated with a food related illness. Ensure all workers know not to work sick. This is flu season, review employee health.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored above beef.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: GE refrigerator had elevated temperature.
Correction: TCS foods were removed. Ricotta was discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit were not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of different cleaners are 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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12/18/2014 | Risk Factor | |
Training with new PIC. We discussed: duties of the PIC (copy provided), employee health requirements (info provided), handwash and glove use, ware washing procedure, cold & hot holding, cooling and reheating TCS foods.
Facility is cleaner - avoid using foil and cardboard to line shelves.
Prevent flies in facility by keeping doors closed.
No violation noted during this evaluation. | 08/14/2014 | Training | |
No Risk Factor violations. Discussed handwash requirements when using single use gloves. R prep unit temps are high - check temps again later today to make sure temps don't rise above 41 °F. May need to have unit repaired.
No violation noted during this evaluation. | 05/14/2014 | Risk Factor | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Newspaper and foil are used to line wire shelves.
4-30-2014 - Newspaper has been removed. Still using foil on some shelves.
Correction: Non-food contact surfaces are to be constructed of durable, smooth, easily cleanable materials.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Freezer door is damaged. Freezer has excessive frost build-up.
Correction: Repair or replace damaged equipment and remove frost.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Facility is much cleaner than on previous inspection! Wire shelves near grill and exterior of upright freezer in back storage area are not clean.
Correction: Continue working to clean these non-food contact areas.
4-30-2014 - Continued improvement in overall sanitation noted. Keep working on the hard to clean places. Replace equipment that is no longer cleanable.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Ceiling tiles are not easily cleanable.
Correction: Replace with solid easily cleanable tiles.
- Lighting, Intensity (repeated violation)
Observation: Light intensity insufficient at the following areas: 1 foot-candle in women's restroom, 11 fc at slicer, 8 fc at 3 part sink, 20 fc at prep areas.
04-15-2014 - Lighting improved: Women's restroom 13 fc, 25fc at slicer, 16fc @ 3 part sink and 32fc @ sandwich prep areas. Replacing bulbs that are not lit in dishwash area will help get these up to the intensity needed.
Correction: Increase light intensity to 20 fc in restroom and at 3 part sink., 50 fc at prep areas and slicer.
4-30-2014 - You can still get more foot candles out of the existing fixtures - use 4 bulbs in those fixtures designed to accommodate 4 bulbs and use the highest intensity bulbs the fixture will accommodate in the hood.
- Physical Facilities in Good Repair (repeated violation)
Observation: Hole in wall, unfinished wall behind refrigerators/freezer.
Correction: Repair hole and finish wall.
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04/30/2014 | Follow-up | |
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wet wiping cloth on prep surface between uses.
Correction: Store wiping cloths in sanitizer solution between uses.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Newspaper and foil are used to line wire shelves.
Correction: Non-food contact surfaces are to be constructed of durable, smooth, easily cleanable materials.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Freezer door is damaged. Freezer has excessive frost build-up.
Correction: Repair or replace damaged equipment and remove frost.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Facility is much cleaner than on previous inspection! Wire shelves near grill and exterior of upright freezer in back storage area are not clean.
Correction: Continue working to clean these non-food contact areas.
- Refuse - Covering Receptacles (repeated violation)
Observation: Grease and garbage dumpsters are not covered.
Correction: Cover these containers when not in use.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Ceiling tiles are not easily cleanable.
Correction: Replace with solid easily cleanable tiles.
- Lighting, Intensity (repeated violation)
Observation: Light intensity insufficient at the following areas: 1 foot-candle in women's restroom, 11 fc at slicer, 8 fc at 3 part sink, 20 fc at prep areas.
04-15-2014 - Lighting improved: Women's restroom 13 fc, 25fc at slicer, 16fc @ 3 part sink and 32fc @ sandwich prep areas. Replacing bulbs that are not lit in dishwash area will help get these up to the intensity needed.
Correction: Increase light intensity to 20 fc in restroom and at 3 part sink., 50 fc at prep areas and slicer.
- Physical Facilities in Good Repair (repeated violation)
Observation: Hole in wall, unfinished wall behind refrigerators/freezer.
Correction: Repair hole and finish wall.
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04/15/2014 | Follow-up | |
- Hands - Where to Wash (corrected on site)
Observation: Employee washed hands in 3 part sink.
Correction: Discussed requirement with employee and PIC. Employee then washed hands in handsink and will wash, rinse and sanitize 3 part sink before use for dishwashing.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wet wiping cloth on prep surface between uses.
Correction: Store wiping cloths in sanitizer solution between uses.
- Food Storage - Clean and Dry Location
Observation: Bags of onions on a rack <6 inches from floor.
Correction: Get a rack/shelf that will keep onions >6 inches off the floor.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Meatballs in sauce on top of grill for >2 hours are 120-150 degrees F.
Correction: TCS food that is commercially cooked and heated for hot holding must reach 135 degrees within 2 hours and hold at 135 or more until served or cooled. PIC turned heat up to rapidly heat up the meatballs. Use your thermometer to make sure temperature requirements are met.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced deli meats portioned with deli paper are >41 degrees F. Found Ham 44 F, Turkey 45 F, Cold Cuts 45 F.
Correction: PIC covered the containers of food and will check temps again in about 1 hour. If food is not <42 F, PIC will move to colder unit.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Newspaper and foil are used to line wire shelves.
Correction: Non-food contact surfaces are to be constructed of durable, smooth, easily cleanable materials.
- Equipment - Good Repair and Proper Adjustment
Observation: Freezer door is damaged. Freezer has excessive frost build-up.
Correction: Repair or replace damaged equipment and remove frost.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Slicer not (used today) is not clean.
Correction: Employee disassembled slicer and will clean and sanitize it before use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Facility is much cleaner than on previous inspection! Wire shelves near grill and exterior of upright freezer in back storage area are not clean.
Correction: Continue working to clean these non-food contact areas.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Ice scoop was observed stored unprotected on top of the ice bin.
Correction: Store ice scoop in a manner to protect it from contamination until used.
- Refuse - Covering Receptacles
Observation: Grease and garbage dumpsters are not covered.
Correction: Cover these containers when not in use.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling tiles are not easily cleanable.
Correction: Replace with solid easily cleanable tiles.
- Lighting, Intensity
Observation: Light intensity insufficient at the following areas: 1 foot-candle in women's restroom, 11 fc at slicer, 8 fc at 3 part sink, 20 fc at prep areas.
Correction: Increase light intensity to 20 fc in restroom and at 3 part sink., 50 fc at prep areas and slicer.
- Physical Facilities in Good Repair
Observation: Hole in wall, unfinished wall behind refrigerators/freezer.
Correction: Repair hold and finish wall.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Facility is much cleaner than previous inspection! Need to clean behind the pizza oven and clean light shields in ceiling.
Correction: Keep up the good work and clean these remaining areas.
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02/05/2014 | Routine | |
| No violation noted during this evaluation. | 11/08/2013 | Follow-up | |
- Critical: Handwashing Lavatory*
Observation: The handsink in the establishment has been removed.
Correction: Replace handsink by 11/08/2013. Until sink is replaced designate one other sink to use ONLY as a handwashing sink.
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11/06/2013 | Risk Factor | |
No risk factor violations observed today. Continue to work on cleaning nonfood contact areas: shelves, etc.
No violation noted during this evaluation. | 07/17/2013 | Risk Factor | |
No risk factor violations.
- Equipment - Good Repair and Proper Adjustment
Observation: Gasket on freezer are damaged.
Correction: Repair/replace gaskets.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Nonfood contact surfaces are not clean.
Correction: Correct by detail cleaning nonfood contact surfaces. Replace equipment that is no longer cleanable.
- Physical Facilities in Good Repair
Observation: Ceiling tiles not easily cleanable.
Correction: Replace with tiles approved for use in food facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors not clean under/behind equipment.
Correction: Clean these areas.
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03/13/2013 | Routine | |
Discussed manual dishwash procedure - always wash, rinse, sanitize.
- Hands - Where to Wash (corrected on site)
Observation: Employee washed hands in 3 compartment sink.
Correction: Use handwash sink for handwashing.
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12/12/2012 | Risk Factor | |
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