- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses in that ice cream scoop observed stored in a metal container of water inside of the dipper well adjacent to the ice cream mixer.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use in that metal tongs used to obtain raw chicken and raw burgers observed stored inside the Beverage Air countertop refrigerator on the refrigerator floor adjacent to each other.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The cleaning schedule for soft drink dispenser is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained in that several of the soft drink dispenser nozzles were observed a film of mildew in its orifices.
Correction: The person in charge must develop a cleaning regimen that is based on the soil that may accumulate in/on the soft drink dispenser and present this regimen to the Health Department to seek approval. Discontinue use of the soft drink dispenser until approval is made.
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01/12/2016 | Routine | |
No cooking observed at the time of inspection. All TCS food temps observed were within established limits. The facility appeared well managed at the time of inspection.
No violation noted during this evaluation. | 06/29/2015 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: grill and toaster.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: sheet pans.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: tops and sides of all equipment (fryers, grill, make up bar, etc.) insides of refrigerators and freezers, door gaskets, shelving, etc. throughout facility need thorough cleaning.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwash sink located by the three compartment sink is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwash sink identified above is to be available during all hours of operation. Remove the dishes and pans preventing its use.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand wash sink by front counter.
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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Entire food prep and storage area were in need of very thorough cleaning. Walls, floors and ceiling were observed with excessive amounts of dust, dirt, debris, food splash, etc.
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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12/04/2014 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: tops and side of equipment, insides of refrigerators and freezers, shelving, etc.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls and floors were observed in need of a thorough cleaning (especially under and behind equipment and shelving).
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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07/09/2014 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: tops and sides of equipment, insides of refrigerators and freezers, shelving, etc.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls, floors and ceiling were observed in need of cleaning.
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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12/12/2013 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands before engaging in food preparation after touching face. Employees gloves were also torn.
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. Discussed proper procedure with PIC.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: tops and sides of equipment (fryers, refrigerators, etc.), insides of refrigerators and freezers, shelving, etc.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in storage area and under equipment and fryers were observed in need of cleaning.
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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06/25/2013 | Routine | |
Provided PIC with a copy of the VA Food Safety Task Force's poster "Food Safety and Glove Use", a copy of the FDA publication "Employee Health and Personal Hygiene Handbook" and the FDA poster "Foodborne Illness Causing Organisms in the US".
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: tops and sides of equipment (fryers, refrigerators, freezers, make up bar, etc.), gaskets, shelving in food prep area, etc.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors throughout food prep and storage area were observed in need of cleaning (especially under and behind equipment and shelving).
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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12/18/2012 | Routine | |
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