Deliveries were received this morning and walk-in box had been left open. TCS foods on preparation carts were 42-43F. TCS foods on storage shelves were less than 40F and thermometer shows air temperature of 38F.-ensure deliveries are stocked quickly while carts are left outside the refrigeration unit. TPHC policy in affect for buffet. Replace missing ceiling tile near dish machine and clean ice machine filter.
No violation noted during this evaluation. | 03/18/2016 | Routine | |
Provide food handler cards for staff, ensure that PIC knows minimum cooking temperatures.
- Equipment - Good Repair and Proper Adjustment
Observation: A refrigeration unit was observed in a state of disrepair and not operational.
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Cleaned food utensils were observed stored in tool boxes with the food-contact surfaces lying on shleves with food debris.
Correction: Store equipment and utensils covered or inverted and on clean surfaces to prevent contamination while in storage.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Kitchen walls are noted 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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12/21/2015 | Routine | |
Correct violations as soon as possible or within 90 days.
- Critical: Employee Health* (corrected on site)
Observation: PIC and employees are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or food related illness..PIC does not know actions regarding restrictions and exclusions.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Fish was left thawing for too long and is 65F.Butter is left out at room temperature in the wait area .
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: There is a new floor mounted refrigerator that is not on 6 inch legs, wheels, elevated off the floor or sealed to the floor. A cleaning hazard exists.
Correction: Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
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09/25/2015 | Routine | |
One refrigeration unit is not operational-no TCS food is stored here. Provide drained ice in the wait area.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Plumbing System Maintained in Good Repair
Observation: Plumbing faucet at 3 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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06/02/2015 | Routine | |
Provide drained ice in the wait area.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS desserts are left out on a cart for service periods at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below or if foods are discarded within 4 hours, establish a written TPHC policy.
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03/03/2015 | Routine | |
No observations noted today.
No violation noted during this evaluation. | 12/04/2014 | Risk Factor | |
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.He is not aware of required actions regarding restrictions or exclusions.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about employee health and activities as they relate to diseases or symptoms that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands:
1. Dishwasher between dirty and clean side of dish machine.
2. Chef wiping gloves on cloth instead of removing glove and washing hands.
All other employees are washing hands appropriately.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS deserts and shredded cheese are held at room temperature before service and are cold holding at improper temperatures.
Correction: Establish a written time control or relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at one hand washing lavatory because the battery is dead.
Correction: It was corrected by opening dispenser so towels are available. 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
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09/09/2014 | Routine | |
Boiled eggs,cream cheese,milk,waffle batter on the buffet are on a written TPHC policy.
No violation noted during this evaluation. | 06/20/2014 | Routine | |
Lower thermostat on grill drawers to ensure TCS foods are maintained at 41 F or below.
- Food Display (corrected on site) (repeated violation)
Observation: The food on display at the breakfast buffet is not protected from contamination.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: A working spray bottle container of degreasor is 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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03/28/2014 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.(dishwasher)
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.
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12/17/2013 | Routine | |
Milk,waffle batter,boiled eggs,and cream cheese are on TPHC policy to be discarded daily after breakfast. Hot water heater is leaking-work order has been generated. Provide valid food handler cards.
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: Person in charge is not aware of the reporting procedures concerning information about employee health and activities as they relate to symptoms or diseases that are transmissible through food and requiring restriction or exclusion.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are symptomatic or diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Operartor was provided with VDH Employee Health Guiddlines and Form 1 B.
- Food Display (corrected on site)
Observation: The boiled eggs and cut fruit on display is not protected from contamination.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Critical: Cooling* (corrected on site)
Observation: Broccoli soup(52F) and beef vegetable souop(49F) prepared last night and left in ice batsh are noted as 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.
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09/26/2013 | Routine | |
Light bulbs at plate service area are not shielded as required.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk (47-52F), boiled eggs(52-53F), and cream cheese are held on a buffet at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. TPHC was established for these food items since they are discarded daily.
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06/17/2013 | Routine | |
Provide valid food handler cards
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.PIc did not know symptoms and illnesses for which regulatory authority should be contacted.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
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04/17/2013 | Routine | |
- Equipment - Cutting Surfaces
Observation: The cutting board(s) are heavily scratched and scored. 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The chef's utensils stored in a tool box were observed soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
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12/03/2012 | Routine | |
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