Data logger showed unit is at 39.
No violation noted during this evaluation. | 12/31/2015 | Follow-up | |
Data logger put in refrigerator.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw chicken stored directly above fresh produce.
Correction: Corrected by moving chicken.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed TCS foods at 47-48 degrees in the refrigerator.
Correction: Discarded.
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12/29/2015 | Follow-up | |
data logger put in refrigerator.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Owner did not wash hands before putting on gloves.
Correction: Corrected.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed rice and chicken in the refrigerator at 49°F.
Correction: Discarded by owner.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: No date labels on the precooked chicken and rice.
Correction: Must date label. Corrected because the product was discarded due to temperature abuse.
- Critical: Variance Requirement* (corrected on site)
Observation: Observed home pickled turnips that are being left out at room temperature.
Correction: Obtain a variance from the regulatory authority as specified in 12 VAC 5-421-3570 and 12 VAC 5-421-3580 of this chapter. Specific food processes that require a variance have historically resulted in more foodborne illness than standard process. The variance requirement is designed to ensure that the proposed method of operation is carried out safely or keep under refrigeration. Owner will keep under refrigeration.
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12/15/2015 | Risk Factor | |
Ok to permit.
No violation noted during this evaluation. | 08/10/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed the owner remove gloves, take money then put the same gloves on his hands and did not wash his hands. Neither hand sinks had been used this morning (both dry and dirty).
Correction: Hands must be washed after hands have been contaminated, handling money, old gloves discarded and new gloves put on hands. Owner washed hands and changed gloves.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed the humus and other TCS foods at 47°F on the sandwich unit. Also chicken in the single door refrigerator was 46°F.
Correction: Product was put in the walk-in cooler. The single door unit was iced up and needs to be defrosted.
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04/20/2015 | Risk Factor | |
Data logger showed that the lowest temperature reading during the weekend for the refrigerator was 46. Do not use refrigerator until fixed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed TCS foods in the single door refrigerator at temperatures between 45-55.
Correction: Discard product.
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02/09/2015 | Follow-up | |
Data logger installed in the refrigerator for the weekend.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed owner take orders at the register then put on gloves without washing hands.
Correction: Discussed with owner about when he should wash hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed TCS foods in the single door refrigerator at temperatures between 45-55.
Correction: Discard product.
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02/06/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed items such as cooked chicken, rice and beans and milk at 45-50°F in the single door refrigerator unit.
Correction: Product was removed from the unit and put in the walk-in cooler.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Observed cooked chicken and beans and rice without date labels. These items were cooked the previous day and would not be used within 24 hrs.
Correction: Date labeled.
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01/28/2015 | Risk Factor | |
No violations.
No violation noted during this evaluation. | 11/03/2014 | Risk Factor | |
Gloves worn. 3 compartment sink - chlorine sanitizer - test kit (ok).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Found hamburger and falafel at 58 degrees in refrigerator.
Correction: All cold hold to be 41 degrees or less and store PHF in 41 degrees or less cold storage unit.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Found cooked cooled beef, falafel and tomato and meat composition not dated and held for over 24 hours.
Correction: All read to eat food is to have a date label on container. Please date label these containers.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Found food surfaces not clean.
Correction: All food surfaces to be clean and sanitized at 4 hours and cleaned of all residual food build up (grease). Please clean and sanitize the potato slicer, grease pan, potato dicer and French fryer maker/cutter.
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08/01/2014 | Routine | |
Gloves worn if needed, hands washed. 3 compartment sink - chlorine sanitizer - test kit (ok).
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Found cooled chicken in refrigerator in plastic bag that was cooked 3 days before and did not have a date on product container.
Correction: Food products that are cooked and cooled are to have a date record on products. Please place or write a date on product when placing it in cold storage after it is cooked or on any opened ready to eat product. (Date was indicated on product container).
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04/30/2014 | Risk Factor | |
Gloves worn. 3 compartment sink - chlorine sanitizer - test kit (ok). Discussed drain maintenance and cleaning tool storage.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Found cooked rice reheated in crock pot at 64 degrees.
Correction: All reheating to be quickly to 165 degrees. Please reheat rice to 165 degrees rapidly.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Found cooked rice at 64.5 degrees.
Correction: All hot hold to be 135 degrees or more. Please hot hold food product at 135 degrees or more. (Food was reheated).
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Found utensils used for food preparation not clean.
Correction: All food contact are to be clean. Please clean these utensils.
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02/27/2014 | Risk Factor | |
Gloves worn. 3 compartment sink - chlorine sanitizer - test strips (ok). Annual permit issued.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Found wet cloth towels not in sanitizer solution.
Correction: All wet cloth towels to be in sanitizer solution. Place all wet cloth towels in sanitizer (all towels were placed in solution).
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11/25/2013 | Routine | |
30 day permit issued. Ok to open. 3 compartment sink - chlorine sanitizer/test strips (ok).
No violation noted during this evaluation. | 11/01/2013 | Pre-Opening | |
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