NOTES:
- Reviewed Employee Health with operator.
- All staff possess a current Food Handler card.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in: the lower section of the prep unit and the reach in refrigerator in the back room.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface under the fryer has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: No sanitizing bucket present in kitchen.
Correction: Provide QT-10 at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are in need of cleaning.
Correction: Maintain hood system vent filters in a clean condition.
|
08/05/2015 | Routine | |
NOTES:
- All employees are up-to-date with District Food Handler cards.
- Currently, there is no Certified Food Manager at facility.
- Reviewed Employee Health policy.
- Proper food storage observed in cold-holding units.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) food items in the refrigeration units was 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed sliced ham and sliced turkey in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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 - Cutting Surfaces
Observation: The cutting board(s) along the prep table 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.
- 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: the prep unit and walk-in refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
|
04/06/2015 | Routine | |
Inspection was being conducted as food workers were preparing to close for the evening. Some items on the hot holding were out of temp. Food worker states were placed in unit about 12PM and utilizing the four hour rule food worker was advised to discard after the four hours (4PM) or reheat items to 165F. When question about the proper methods for cooling the food worker could not explain the process. Education was presented to food worker on the topic as well as proper cold/hot and cooking temperatures. Handouts will be sent to the facility concerning topics.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
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*
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*
Observation: The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
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.
- Person in Charge
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF). A bowl of fish was observed thawing in the sink in standing water.
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 inspecting the food receipt. Observed a delivery where frozen and fresh produce was being delivered. The food items were not being inspected for adulteration or temperature taken to ensure foods are at proper temps. to prevent foodbrone illnesses.
Correction: Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures and they are stored in a manner that prevents contamination during shipment or transport.
- Person in Charge
Observation: Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas. A grandchild of one of the workers was observed going back to the office/storage area.
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Person in Charge
Observation: Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food. When asked specific questions on the proper cooking temperatures of potentially hazardous foods the food workers could not answer.
Correction: Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Three boxes of ham was observed stored on the floor. ;Elevate food storage onto approved shelving with minimum 6" legs or casters. Food items on the floor are easily contaminated from spills and splashes and encourages harboring conditions for pest/rodents. Boxes were placed on the shelf by PIC
- Thawing
Observation: Improper methods used to thaw fish was observed. A bowl of fish was observed setting in the sink in standing water. Ensure all personnel are educated on proper methods are used to thaw frozen foods.
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: observed bread pudding made the day before cold holding at improper temperature (50F).
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. Item discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) chicken salads in the refrigeration unit is 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.
- Critical: Adulterated - Discarding Unsafe - Adulterated or Contaminated Food* (corrected on site)
Observation: Unsafe whole tomatoes in walk in was observed bruised and covered with mold has not been discarded or rendered unusable.
Correction: Discard or render unusable food that is found to be unsafe or adulterated.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the Kenmore reach in refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. This ensures equipment is working properly to maintain food at temperatures that prevent or slow pathogen growth.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Too weak of a solution does not kill any pathogens and too strong of a solution can be toxic.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, grease and food residue or other debris on the following nonfood-food contact surfaces: top & side of Blodgett oven, grill and hood vents.
Correction: Maintain nonfood-contact surfaces of equipment clean to prevent harboring conditions for pest and rodents and prevent pathogen growth on surfaces.
|
01/05/2015 | Routine | |
No violations at time of inspection.
No violation noted during this evaluation. | 06/25/2014 | Risk Factor | |
- Please be sure to each unit has a properly functioning thermometer to ensure proper cold holding temperature.
- Walk in refrigerator floor needs to be cleaned.
- Food cards are up-to-date.
- Good hand washing observed!
- Proper glove usage for ready-to-eat items.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of several pans and cutting surface at prep unit was found non durable, nonabsorbent, easily cleanable, and resistant to pitting.
Correction: Repair or replace pans and cutting surface to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
|
02/12/2014 | Routine | |
No violations at time of inspection
No violation noted during this evaluation. | 05/08/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Holland's Produce Inc., 100 Commerce St., Suffolk, VA 23434 »