Facility was clean and well maintained. Discussed air break vs. air gap at 3 compartment sink. Manager states that HIE company policy is to use time as a public health control. Went over the need to monitor food temperatures in the refrigerator and food reheat temperatures.
- 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. There was a policy posted but employee was not aware of it. Went over it with employee and manager.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk, cooked sausage, omelette cold holding at improper temperatures. Voluntarily discarded. These items were in the bottom front of the reach-in cooler blocked by cardboard boxes.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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09/02/2015 | Routine | |
Discussed having food employees read and sign an employee health policy as well as have a policy posted in the kitchen.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: all of the dishes in the 3 compartment sink (no sanitizer in the 3 compartment sink - dispenser not operating properly). Sanitize all cleaned equipment.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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07/21/2014 | Routine | |
The kitchen now is in substantial compliance with the Virginia Food Code. Thank you very much for your cooperation.
No violation noted during this evaluation. | 04/29/2014 | Follow-up | |
The kitchen has been in a state of disrepair since December 20, 2013 when it was agreed that you would use a temporary 3 compartment sink set up until a permanent 3 compartment sink could be installed. Plans were submitted and approved January 22, 2014. As of today, April 14, 2014 the work is not complete. An NOAV will be initiated.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the of the counters and the handwash sink stand are not corrosion resistant, nonabsorbent, and/or smooth (raw wood or towels placed on top of cabinets since counter tops are not in place).
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination (stored on the floor).
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser at least six inches above the floor..
- Critical: Plumbing System Maintained in Good Repair
Observation: The drains in the newly installed 3 compartment sink were not properly sealed, creating a food contact surface that is not easily cleanable.
Correction: Ensure that the drain sealant is smooth and easily cleanable..
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture in the kitchen under the 3 compartment sink and handwash sink is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: 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
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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04/14/2014 | Routine | |
The Hobart Dishmachine was not repaired. Until they get a 3 compartment sink installed they will set up a temporary 3 compartment sink station. This should be completed around the middle of February.
No violation noted during this evaluation. | 12/19/2013 | Follow-up | |
3660 - Permit not posted so it is readily observable by public- Permit shall be posted were it is readily observable by the public.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The dishes are not being sanitized due to the dishwasher being broken..
Correction: Please fax a repair order to the Orange Health Dept.: Fax# (540)672-1093
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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12/16/2013 | Routine | |
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