Discussed with the Person in Charge:
1. Recommend a speed rack in the walk in cooler to assist with storage.
2. Overall, kitchen appeared clean and in generally good repair. Thank you!
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces are noted in need of cleaning: 1. The dish storage cart, 2. the exterior surfaces of the juice dispenser, 3. the container of scoops and ladels stored on the bottom shelf of the prep table, and 4. the container of small pieces of equipment stored on the prep table shelf directly below the juice machine.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Observed stainless steel insert pans stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under the dry storage shelving units.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/05/2016 | Routine | |
PIC was able to correctly answer several questions related to food safety and symptoms of food-borne illness.
Ensure a test kit is provided for the quaternary ammonium sanitizer at the three compartment sink.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed employee's water bottle stored on a food preparation table while the employee was slicing watermelon. The employee relocated the water bottle to the bottom shelf of the prep table.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
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07/17/2015 | Risk Factor | |
Facility is currently operating under outbreak protocol. Outbreak does not appear to have a connection to the kitchen, and all meals are being served on single service equipment. No food contact equipment that enters a patient's room is being returned to the kitchen.
Discussed using a high concentration of bleach on serving trays. Trays do not go into the rooms, but do go to the hallways where patients are ill. When using a regularly concentrated household bleach (not the concentrated, splash-less formulas found in many stores), the mixture is 1 part bleach to 9 parts water. The bleach must be on the surface for 10 minutes.
Contact the health department once dish machine has been serviced.
Left upcoming class information with the Person in Charge regarding Serve Safe Classes.
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while preparing food. Observed cook wearing watch while working with food items.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the interior of the ice machine was observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the interior of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment being cleaned in the dish machine is not being sanitized. During inspection, test strips indicated less than 10 parts per million bleach water on food contact surfaces after dish machine was run. PIC has contacted chemical company to service the machine. Any equipment washed and rinsed in the machine will be sanitized in the three compartment sink until the dish machine is repaired.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. Stacks of single service bowls and plates stored with food contact surface facing upward.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning chemical was observed stored on a cart along with clean wrapped and un-wrapped silverware.
Correction: Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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01/06/2015 | Routine | |
Facility is overall very clean and in good repair.
During inspection, PIC stated there was no running water available at the three compartment sink, but hot and cold running water were available at all other sinks. There is a possibility the pipes servicing this sink may be frozen due to the extremely cold temperatures over the last few days. PIC had the three compartment sink set up with water provided from other sinks and transported to the three compartment sink basins. Quaternary ammonium sanitizer is being measured and added to the sanitize compartment of the sink and tested prior to use. Dish machine is also fully functioning for washing, rinsing and sanitizing equipment. Hand sink in the kitchen is working fine and hot water is available. Please contact the health department when three compartment sink is fully functioning again.
A cooling log handout was left with the Person in Charge.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the top of the dish machine to have an accumulation 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. Observed dust accumulation on the vent filters in the exhaust hood. PIC stated these filters are cleaned about 1 time per month and they were due for a cleaning.
Correction: Maintain hood system vent filters in a clean condition.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (corrected on site)
Observation: Exhaust air ducts are not being cleaned frequently. Vent above the pre-wash spray hose was observed to have a dust accumulation.
Correction: Clean intake and exhaust air ducts and change filters more frequently so they are not a source of contamination by dust, dirt and other materials
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of glass cleaner and sanitizer spray are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed spray bottles stored on utensil cart next to clean linen napkins.
Correction: Containers of cleaning sprays must be located in an area that is not above food, equipment, utensils, linens or single service items.
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01/08/2014 | Routine | |
Dish machine was observed to be in good repair during today's inspection. Sanitizer is dispensed at 100 parts per million. Today's follow up focused on the dish machine only.
No violation noted during this evaluation. | 06/14/2013 | Follow-up | |
Discussed the following items with the Person in Charge:
1. Recommend testing the sanitizer concentration in the dish machine more frequently.
2. Ensure plates and equipment are stored with the food contact surface facing down or otherwise protected from potential contamination.
3. Cooling procedures for roasts.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with soiled equipment or utensils. Observed employee walk in to walk in cooler wearing gloves, retrieve a head of lettuce and then begin preparing the food, all while wearing the same pair of gloves.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment were not being sanitized when run through the dish machine due to lack of sanitizer running through machine. When measured, sanitizer tested at 0 parts per million. The Person in Charge adjusted the feeder tubes for the machine, primed the sanitizer line, and was able to get sanitizer to reach 50 parts per million. The service company was also called by the Person in Charge.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of glass cleaner and spot cleaner are not properly stored to prevent the contamination of utensils. Observed three chemical spray bottles stored on the service cart next to wrapped and washed silverware.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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06/13/2013 | Risk Factor Assessment | |
Inspection was conducted due to a change of ownership of the facility. Facility has been closed for approximately 7 months. No food preparation was observed during today's inspection.
Ensure the dry storage area undergoes a final, detailed cleaning and organizing. Ensure a mop hanger is installed to allow mops to air dry.
This facility is within substantial compliance with the Virginia Department of Health Food Regulations, therefore permit is issued. Please ensure the permit is posted in a location where it is easily seen by the public.
No violation noted during this evaluation. | 01/31/2013 | Routine | |
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