- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Thawing (repeated violation)
Observation: Improper methods used to thaw raw hanburger
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: refrigeration shelves and bottoms.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean @TABLEWARE@ were observed stored uncovered.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering in @LOCATION@ is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
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03/14/2016 | Routine | |
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees C) located in the comerical refrigerator is not accurate.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
- 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: glass shelving in home style refrigerator.
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: area behind cook surface and burner area
Correction: Clean and sanitize these surfaces for food contact.
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11/03/2015 | Routine | |
The following observations and discussions were made during today's inspection:
- Purchased a new refrigerator and new freezer
- Ordering food twice a week to keep inventory on hand to a minimum
- Using ice baths to cool foods when needed
- Thawing raw hamburger in container under refrigeration
- Washed hands and changed gloves several times during inspection
- Trying only to cook as much food as can be eaten at one time/meal
- Refrigerators not overstocked/over filled
- Approved fly bait being used outside at all entrances
- Thermometers in all refrigeration units and monitoring temperatures
- Cross training employees on proper food handling.
No violation noted during this evaluation. | 07/28/2015 | Follow-up | |
Foods not being held at proper temperatures were voluntarily disposed of during inspection. Refrigeration equipment is not adequate for holding the amounts of food being held and prepared and are not in good working order. A follow-up inspection is required to assure foods are being held and kept at proper temperatures.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Pork Chops and green beans 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. Voluntarily disposed of during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Lunch meats in two door stainless steel reach in refrigerator cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: The reach-in refrigerators and freezer were overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigerators and freezers necessary to maintain food items at 41 F or below or frozen. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Sanitizing Solutions, Testing Devices (repeated violation)
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/bleach sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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07/16/2015 | Follow-up | |
Employee wokring in food preparation area observed washing hands and wearing and changing gloves during inspection.
- Thawing
Observation: Improper methods used to thaw pre-packaged sausages.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Pork Chops and green beans 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. Voluntarily disposed of during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Lunch meats in two door stainless steel reach in refrigerator cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities
Observation: The reach-in refrigerators and freezer were overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigerators and freezers necessary to maintain food items at 41 F or below or frozen. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- 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/bleach sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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07/01/2015 | Routine | |
Employees knowledgeable on food safety risk factors and employee health. Employee observed wearing disposable gloves when handling foods. Foods date marked as required. Temperatures monitored on all refrigeration units and documented on log attached to front of each refrigeration unit. All dry food products being rotated properly.
- Critical: Cooling* (corrected on site)
Observation: Spaghetti 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. Food voluntarily disposed of during inspection.
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04/22/2015 | Routine | |
Manager and employee have gained knowledge on food safety risk factors. Pantry area has been thoroughly cleaned and organized. Foods date marked as required.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash their hands after handling raw meat (hamburger) and placing disposable gloves on hands.
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: Cooling* (corrected on site)
Observation: A chicken dish and lasagna, in plastic containers and from yesterday's meals 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. Foods voluntarily disposed of during inspection.
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12/10/2014 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food contact surfaces or utensils. Open coffee cup and bottled water stored on food preparation surfaces
Correction: Employee 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.Raw eggs stored wiht containers of jello and pudding in the reach-in refrigerator
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Correction:
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed @FOOD@ in the refrigeration unit was 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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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11/24/2014 | Routine | |
New administrator knowledgeable on food safety risk factors and employee health. Employe observed washing hands and wearing gloves during inspection. Owner and administrator took time to go over food safety program that is in-place at this firm.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw meats and eggs stored holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from ready-to-eat foods (vegetables) and cooked RTE food. Raw foods were separated from ready-to-eat foods.
- Equipment - Cutting Surfaces
Observation: The cutting board in the food preparation area and plastic spatula were heavily scratched, scored and cracked. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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04/30/2014 | Routine | |
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The cauliflower has a significant amount of mold and is unsound or adulterated.
Correction: Ensure food is safe and unadulterated.
- Critical: Food - Compliance with Food Law* (corrected on site)
Observation: Food prepared in a private individual is offered for sale to the public. Vacuum sealed cooked sausage was stored in the freezer unit.
Correction: Cease use of food prepared in a private home. Food must be obtained from an approved governmentally inspected food preparation/processing facility.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. No sanitizer in the storage bucket.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the can opener 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.
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12/17/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Shell eggs are stored over cantaloupes in the Hot Point refrigerator.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: Employees are using a 2-compartment sink for warewashing in a manner that does conform to the approval conditions that were previously established.
Correction: Alter the current warewashing process so that it conforms to the approval conditions that were previously established.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: There is no 3-vat sink located in the establishment.
Correction: Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. The dish washing machine and hot holding cabinets are no longer functioning.
Correction: Remove or repair all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Commercial chlorine disinfectant is being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only chlorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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06/21/2013 | Routine | |
Discussed employee health policy. Facility continues to hand wash dishes as dish wash machine has not been replaced. Thank you for removal of out of service refrigerator.
- Critical: Discharges from the Eyes, Nose, and Mouth* (corrected on site)
Observation: The kitchen staff is working with exposed food, food-equipment, utensils, linens or single-service/single-use articles.
Correction: Prevent employees who are experiencing persistent sneezing, coughing or a runny nose that causes discharges from the eyes, nose or mouth from working with exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
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02/01/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Harmony Hall Home For Adults, 4153 Fairystone Park Highway, Bassett, VA 24055 »