Establishment is clean and orderly. Observed safe food handling practices being implemented throughout the kitchen by all food staff.
No violation noted during this evaluation. | 11/30/2015 | Routine | |
Discussed with the PIC the need to have the Ecolab ES2000 dishwashing machine serviced. It is not holding its prime in the sanitizer tubing, thus leading to loads of dishes being washed, but not sanitized.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Whole cooked turkey loafs were left intact (5 to 6 inches thick), inside of hermetically sealed bags, and covered with plastic wrap and placed into the walk-in cooler at 120 degrees F.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration in the mechanical warewashing dishwasher.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled with dried meat debris and residue: Deli Slicer.
Correction: Clean and sanitize these surfaces for food contact.
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09/01/2015 | Routine | |
Overall the establishment is clean and orderly. Discussed with the PIC about discontinuing the use of the thermometer sanitizer holding container and switching to holding thermometers in a dry storage container. Thermometers will now be washed, rinse, and sanitized between uses rather than being held in sanitizer solution between uses. Also discussed reheating procedures as well as the employee health policy which is in place.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Thermometer probes are being sanitized in a quaternary ammonium sanitizing solution that was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
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05/27/2015 | Routine | |
Discussed with the PIC the importance of the employee health policy and also provided a copy of the VDH Employee Health Policy. We also discussed the practice of cleaning and sanitizing food delivery carts once they are brought back from meal service. It is important that a chlorine solution of 1 part chlorine to 9 parts water are used to sanitize impervious surfaces.
- 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: Commercial Can Opener.
Correction: Clean and sanitize these surfaces for food contact.
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02/12/2015 | Routine | |
Establishment is currently being cleaned and organized according to the standards set forth by the new operating company. Additional personnel have been brought in to clean and help with the reorganization. It was determined that food personnel within the facility need to be properly trained in safe food handling practices in order to prevent a foodborne outbreak in this facility. It is recommended that food personnel attend a ServSafe 6 Hour food handlers class.
- Person in Charge
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Correction: Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed trays of raw bacon being stored directly on containers of individual size milk cartons.
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.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing (corrected on site)
Observation: Improper methods used to thaw frozen deli meat.
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
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Equipment - Good Repair and Proper Adjustment
Observation: Food Cart in the dry storage area was observed in a state of disrepair and damaged. The tray top is severly cracked and burned and cannot be cleaned.
Correction: Replace the food cart 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: Clean pots and pans were observed stored unprotected and contaminated by degreaser while an adjacent stove was being cleaned.
Correction: Store clean equipment and utensils in such a manner where they will not be exposed to contaminants.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen was being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: Plumbing connections under the dishwashing machine are leaking on the floor.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Cleaning is being done during periods in which food is exposed to contamination
Correction: Clean during periods when the least amount of food is exposed such as after closing.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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04/01/2014 | Routine | |
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