Inspection was conducted at the VA Hops and Barley Festival located at 690 Huguenot Trail, Powhatan.
Note: The operator provided a probe thermometer and quat. test strips during this event.
No violation noted during this evaluation. | 05/09/2015 | Other | |
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the ware washing sink is being used for purposes other than washing hands. Bucket and scouring pads noted in basin.
Correction: The handwash facility identified above is to be used for washing hands only
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03/17/2015 | Follow-up | |
Provided ServSafe application, written guidance on the option of implementing time as a public health control, and written guidance on consumer advisory. Follow-up inspection on or about Feb 9.
- Critical: Employee Health*
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
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
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Records - Creation and Retention
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasites infective to the aquacultured fish.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Diced cooked chicken and philly beef staged next to cooking equipment were cold holding at improper temperatures CORRECTED DURING INSPECTION: Items were placed in ice to rapidly cool.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that salmon, hamburgers, and tuna may be served raw and/or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the ware washing sink is being used for purposes other than washing hands. Bucket and scouring pads noted in basin.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: orking containers of glass cleaner are not properly labeled. CORRECTED DURING INSPECTION
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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01/29/2015 | Routine | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. The dish machine had an adequate chlorine concentration in the sanitizing cycle when tested.
No violation noted during this evaluation. | 07/31/2014 | Follow-up | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. Adequate employee health policy in place. Health permit posted & visible.
Additional food temperatures (degree Fahrenheit) chicken 37, shredded cheese 38, 39, pepperoni 37, 38, sliced mushrooms 39, cooked onions 37, diced ham 40, roasted red peppers 34, olives 37, 38, salmon 38, tuna 38, 39, shell eggs 39, milk 38, 39, pizza 204, 207, 200, 201. Philly steak meat cooling 189 to 147 to 131 to 120 to 103. (30 minutes)
Note: Advised on cooling large volumes of sauces, etc.
- Critical: Hands - When to Wash*
Observation: An employee was observed loading dirty items into the dish machine then unloading the clean & sanitized items without proper hand-washing.
Correction: Instruct employees to wash hands between loading dirty & unloading clean items out of the dish machine.
- 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.
- Thawing
Observation: Improper method were observed for the thawing of chicken, ground beef & shrimp.
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: Cooling* (repeated violation)
Observation: Pizza and tomato sauce noted not being adequately cooled to prevent the growth of harmful bacteria. A very large container of sauce was noted on the counter at 110 degree Fahrenheit.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Pour large container of sauce into several other smaller containers to adequately cool as needed.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Heavy food debris build-up on the slicer & the can opener blade.
Correction: Provide a detailed cleaning & sanitizing as needed.
- Non-Food Contact Surfaces
Observation: Debris build-up on all storage racks. (walk-in cooler included) Heavy debris build-up on the non-food contact surfaces of equipment.
Correction: Clean the storage racks at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Remove all cardboard liners on the storage racks. (not easily cleanable) Provide a detailed cleaning on all equipment non-food contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Debris build-up on floors, walls & ceiling areas.
Correction: Proved a detailed cleaning of floors, walls & ceiling tile as needed. Remove cardboard on the walk-in cooler floor.
- 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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07/10/2014 | Routine | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. Permit posted & visible to the public. Adequate employee health policy in place.
Additional food temperatures (degree Fahrenheit) salmon 37, 37, 38, 37, 38, tilapia 38, 37, 37, steak 38, 38, 39, calamari 34, 33, shell eggs 37, 38, 38, produce 38, 37, 40, 36, 35, 37, 36, 35, salad dressings 40, 37, 37, 36, 35, 35, 39, 40, diced chicken 40, chip steak 40, artichokes 38, meatballs 37, 37, 38, bacon 37, 38, heavy cream 37, milk 38, black olives 37, 39, roasted red peppers 36, garlic & oil mixture 36, banana peppers 34, Italian sausage 34, 39, 39, 37, sliced cheese 39, 40, 35, shredded cheese 39, 38, lasagna 38, 39, 39, 38, 38, 37, cooked pasta 39, 40, 39, 35, 34, chicken breasts 35, 35, 34, ground beef 35, 38, veal 35, 34, 37, 36, chicken parmigiana 35, 34, 34, mushrooms 39, cooked onions 35, pepperoni 39, pizza cheese 39.
Note: Numerous other cooking temperatures were taken and all were adequate.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands between handling foods and non-food items.
Correction: Instruct food employees to clean their hands and exposed portions of their arms between handling foods and non-food items.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: BBQ sauce was found cold holding at improper temperatures. (room temperature)
Correction: Discard BBQ sauce as needed.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the kitchen hand-sink.
Correction: Hand soap must be provided at all hand-sinks at all times.
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01/30/2014 | Routine | |
Establishment with an adequate metal food stem thermometer and chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested.
Additional food temperatures (degree Fahrenheit) turkey 40, 39, 38, salami 40, 40, 39, sliced cheese 38, 39, 39, sliced tomatoes 37, sliced Italian sausage 38, banana peppers 38, sliced onions 40, chicken 39, 38, marinara sauce 146, meat sauce 137-158, pepperoni 39, Italian sausage 39, sliced mushrooms 40,shredded cheese 39, 40, diced ham 41, bacon 41, ground beef 41, black olives 40, pineapple tidbits 40, cooked pasta 40, cuts of steak 40, 40, shrimp 38, sour cream 39, 39, 38, coleslaw 40, olives 39, 38, pre-made salads 39, 39, calamari 39, chicken and broccoli stromboli 200+, pepperoni pizza 205.
Note: Advised staff of proper cooling of bulk sauces/foods.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods were observed stored above non-raw foods in the walk-in cooler.
Correction: Store all raw foods below all others in order to prevent cross contamination.
- Critical: Cooling*
Observation: Saturday's pizza sauce was found at 46 degree Fahrenheit in the walk-in cooler. (not being adequately cooled to prevent the growth of harmful bacteria)
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many food-borne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Steak and diced chicken was found 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat deli meats in the walk-in cooler are 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.
- Non-Food Contact Surfaces
Observation: Debris build-up on the non-food contact surfaces of the cooking equipment.
Correction: Clean the sides of all cooking equipment as discussed.
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07/29/2013 | Routine | |
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