- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Beef stored over raw eggs.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Tongs should not be stored on the handles of refrigeration.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food - Miscellaneous Sources of Contamination
Observation: Cover food in freezers.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Yogo yogurt cold holding at improper temperatures in prep top.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.Yogo was voluntarily discarded.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the Superior 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.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the can opener was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of can opener at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of all refrigeration handles and inside refrigeration/freezer 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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Grout in the kitchen by the dishwasher is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door has an opening on the bottom of the door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in the kitchen 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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02/23/2015 | Routine | |
- Person in Charge
Observation: Employees are not monitoring the cold hold of potentially hazardous food properly.
Correction: Ensure that employees are properly monitoring the refrigeration temperatures and the food temperatures in the refrigeration units.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tomatoes, sour cream and yogurt in the server prep top and sliced cheese, tomatoes and cheddar cheese in the left prep top cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Tomatoes, sour cream, yogurt, sliced cheese, tomatoes and cheddar cheese voluntarily discarded due to being out of temperature for more than four hours. Discard any potentially hazardous food that has been out of temperature more than four hours in the server prep top and the prep top left.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the server prep top and the left prep top.
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.
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03/28/2014 | Routine | |
Temperature and sanitary controls in place.
Sanitizers tested at acceptable concentrations of 50 ppm chlorine in dish machine and 200 quaternary ammonium in wet wiping cloth buckets.
Potentially hazardous foods found out of temperature in Traulsen at right end of cook line were disposed of voluntarily (shell eggs, gravy, sausage links).
Discontinue use of Traulsen at left end of cook line until serviced and able to maintain foods at 41 F or less.
Recommend placement of ambient air thermometers inside of refrigeration units due to inaccuracies found in digital readout.
Manager took appropriate corrective action as necessarily
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods cold holding at improper temperatures. Observed foods in Traulsen at left end of cook line holding at improper tenperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the Traulsen cooler is not accurate. Build in thermometer observed reading 37 with internal ambient temperture of 40+
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the prep unit at left end of cook line..
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Prep unit was observed in a state of disrepair and damaged. Observed condensate collecting in prep unit at left end of the cook line.
Correction: Repair the @EQUIPMENT@ 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: @PLUMBING@ in poor repair. Obseved faucet at hand sink at left end of cook line leaking.
Correction: Repair and maintain all plumbing components ans fixtures.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Flolor in the cook line area noted in need of cleaning. Observed build up of food debris and grease under equipment at cook line.
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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08/14/2013 | Routine | |
Most temperatures observed to be within appropriate ranges.
Chlorine concentration in dish machine tested t an acceptable concentration of 50 ppm.
Manager took appropriate corrective actions as necessary.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed shell egs stored over bowl of lettuce in Traulsen refrigerator on right end of cook line.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Grits hot holding at improper temperatures. Observed grits hot holding on service line at improper temperature.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the prep unit on left end of cook line.
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 of the outside top edge of salad prep unit and shelf under ice machine on service line 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.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Lexan food storage containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections at handsink at end of cook line is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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03/14/2013 | Routine | |
Food and equipment temperatures observed to be within appropriate ranges.
Manager took appropriate corrective action as necessary.
Observed good handwashing and date marking.
Chlorine sanitizer in dish machine tested at an acceptable residual concentration of 50 ppm
Quaternary ammonium sanitizer in wet wiping cloth buckets tested a an acceptable concentration of 200 ppm
Facility was found to be in general compliance with Virginia food regulations this date.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the prep units or Haieer beverage cooler.
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.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: @TABLEWARE@ were found stacked while wet after cleaning and chemical sanitization.Observed multiple food storage containers stacked while still wet.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Employees are not using the dressing rooms, designated area or lockers provided. Observed employee backpack and coat stored on shelf in dry storage room.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
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12/13/2012 | Routine | |
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