- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees 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.
- Food Storage - Clean and Dry Location (corrected on site)
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Food hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- 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: microwave oven, ingredient bins, oven doors, can opener, and ice machine.
Correction: Clean and maintain cleanliness of the equipment.
- Physical Facilities in Good Repair
Observation: The fire sprinkler head, in dry storage, was observed leaking water into a bucket.
Correction: Repair or replace the sprinkler head.
- Physical Facilities in Good Repair
Observation: The exhaust hood, around the ware washing machine, was observed rusty.
Correction: Repair or replace the rusty unit.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor (walk-in freezer) and the ceilings (Around the air vents.) were 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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03/08/2016 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee observed drinking from an uncovered container in the food preparation area.
Correction: Employees 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 - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard foods held above 41 F for over 4 hours.
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12/03/2015 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw eggs observed stored on Ready To Eat, RTE, food. (Cups of dressing.)
Correction: Store raw eggs below RTE foods to prevent cross contamination.
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09/08/2015 | Risk Factor | |
Facility is on a Boil Water Advisory.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee observed donning gloves without washing their hands. (Snack bar.)
Correction: Instruct employees to wash their hands when donning gloves.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit were not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
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06/01/2015 | Risk Factor | |
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (Bread products.)
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw eggs observed stored on Ready To Eat, RTE, foods. (Fruit filling.)
Correction: Store raw eggs below RTE foods to prevent cross contamination.
- 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) food in the refrigerator, the food should have been discarded 1 day ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- 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: ovens, can opener, floor mixer, slicer, microwave oven, steam table, coffee machine, and ware washing machine.
Correction: Clean and maintain cleanliness of the equipment.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. (Plastic ware.)
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Lights and ceiling, in the dry storage room, were noted in need of cleaning.
Correction: All floors, walls, lights, 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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03/19/2015 | Routine | |
| No violation noted during this evaluation. | 12/16/2014 | Risk Factor | |
- 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: ice machine, ware washing machine, and Rubbermaid food container.
Correction: Clean and maintain cleanliness of the equipment.
- Physical Facilities in Good Repair
Observation: The caulking, of the hand washing and 3 vat sinks, were observed soiled.
Correction: Replace the soiled caulking.
- Physical Facilities in Good Repair (repeated violation)
Observation: The ware washing table was observed rusty.
Correction: Repair or replace the rusty table.
- Physical Facilities in Good Repair (repeated violation)
Observation: The ware washing machine was observed leaking unto the floor
Correction: causing a slip hazard.
- Physical Facilities in Good Repair (repeated violation)
Observation: The ceiling, in the kitchen, was observed falling down.
Correction: Repair the ceiling, in this condition, the ceiling present a safety hazard.
- Physical Facilities in Good Repair (repeated violation)
Observation: The air vents, throughout the kitchen, were observed rusty.
Correction: Repair or replace the rust vents.
- Physical Facilities in Good Repair (repeated violation)
Observation: The walls and ceilings, throughout the kitchen, were observed full of holes, cracking, peeling and chipping.
Correction: Repair the walls and ceilings, so to be smooth and easier to clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors, walls, air vents, lights, and ceilings, throughout the facility, were noted in need of cleaning.
Correction: All floors, walls, air vents, lights, 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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09/15/2014 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee observed donning new gloves without washing their hands.
Correction: Instruct employees to wash their hands when donning new gloves.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Stored in holing unit with meals.)
Correction: Employees 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.
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06/06/2014 | Risk Factor | |
A contractor will start replacing the walls and ceilings in April 2014.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ware washing machine, cutting board, ice machine, and hot box.
Correction: Clean and maintain cleanliness of the equipment.
- Physical Facilities in Good Repair
Observation: The ware washing tables were observed rusty.
Correction: Repair or replace the rusty tables.
- Physical Facilities in Good Repair
Observation: The ware washing machine was observed leaking into a container on the floor.
Correction: Repair or replace the unit.
- Physical Facilities in Good Repair
Observation: The ceiling, in the kitchen, is falling down.
Correction: Repair the ceiling, in this condition, the ceiling presents a safety hazard.
- Physical Facilities in Good Repair
Observation: The vents, throughout the facility, were observed rusty.
Correction: Repair or replace the rusty vents.
- Physical Facilities in Good Repair
Observation: The walls and ceilings, throughout out the facility, were observed peeling, chipping, and cracking.
Correction: Repair the walls and ceilings, so to be, smooth and easier to clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The, wall, lights, vents, ceilings, throughout the facility, were noted in need of cleaning.
Correction: All floors, walls, lights, vents, 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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03/10/2014 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (Bread product.)
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sloppy Joe hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Waldorf Salad cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of cleaning and plant chemicals were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/26/2013 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee observed donning gloves without washing their hands.
Correction: Instruct employees to wash their hands before donning gloves.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The ware washing machine was observed leaking into buckets.
Correction: Repair the ware washing machine to 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 the unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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. ( 0 Parts Per Million, PPM. )
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements.( 50-100 PPM. ) Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning chemicals were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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09/24/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw chicken observed stored on top of raw beef.
Correction: Store raw chicken (165 F) below raw beef (155 F) to prevent cross contamination due to different cooking temperatures.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit were not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The ware washing machine was observed in a state of disrepair and damaged. (Unit leaking unto the floor.)
Correction: Repair the ware washing machine 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 the ware washing machine@EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: plastic food storage containers.
Correction: Clean, sanitize, and maintain cleanliness of these items.
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06/18/2013 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (Snack area, peanut butter and crackers.)
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw chicken and raw beef thawing on the same sheet pan.
Correction: Thaw raw meats on different sheet pans, due to different cooking temperature requirements.
- 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.
- Thawing (corrected on site)
Observation: Improper methods used to thaw meat sauce. (Room temperature.)
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discards foods held above 41 F for over 4 hours.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) foods in the refrigerator, the food should have been discarded 1 day ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The 2 vat sink is not properly sealed to the wall.
Correction: Seal the sink to the wall to prevent water damage.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: oven, grill, splash guard, floor mixer, ware washing machine, microwave oven, ice machine, ingredient bins, and can opener.
Correction: Clean and maintain cleanliness of the equipment.
- Physical Facilities in Good Repair
Observation: The support table, near the ware washing, was observed rusty.
Correction: Repair or replace the table.
- Physical Facilities in Good Repair
Observation: The walls and wooden shelving, throughout the facility, were observed peeling and chipping.
Correction: Repair the walls and shelving, so to be, smooth and easier to clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The walls, vents, and ceilings, throughout the facility, were noted in need of cleaning.
Correction: All floors, walls, vents, 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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03/18/2013 | Routine | |
Restaurant representatives - add corrected or new information about Hickory Hill Retirement, 900 Cary Shop Road, Burkeville, VA 23922 »