Walk in is being worked on at this time. Do not add TCS foods to the unit until you verify that it is 41 F or below. I will return on Monday to place a data log tag in unit. Reach in units are very full at this time. They appear to be working fine. No other food supplies have been ordered. For service area unit only place non-TCS foods inside. We discussed what foods are TCS. Permit issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Homestyle refrigerator holding food greater than 41 F.
Correction: Food was removed.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: Hot dogs and peanut butter pie found with expired dates.
Correction: These were discarded.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Coving strips are loose. Wall in back area has not been finished.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Coving has been purchased and ready to be installed.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Piping behind cookline is dirty.
Correction: Clean.
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10/02/2015 | Routine | |
Review of data from log tag placed into walk in.(Unable to view data from computer at this time) Chicken soup=41 F. It appears walk in is holding food at proper temperature. Do not block handsink--even temporarily. Delivered NOPE.
- Critical: Hands - When to Wash* (repeated violation)
Observation: Hands were not being washed between work activities. Gloves were put on without proper handwashing.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: Worker eating in the kitchen and not washing hands before continuing work.
Correction: Workers must be in the designated break area away from food preparation/handling areas to prevent cross contamination. Handwashing after eating is required.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Sandwiches were being made.
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 - Cold Holding* (repeated violation)
Observation: Walk in has elevated temps. Reach in refrigerator was turned down but temps were still elevated.
Correction: Service tech is on premises. Data log tag indicates an issue with unit during work times. Have adjusted. Data log tag will be placed back into unit for the long weekend. Reach in is being replaced. It is expected to be delivered today.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Rust on shelving.
Correction: REmove rust.
- 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: piping behind cookline, sprayhose attachment at dishmachine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: Coving in cookline has been taped. Wall behind slicer has a hole. Some holes exist in wall by 3-c sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Tape is not cleanable, use an alternative correction.
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09/08/2015 | Follow-up | |
An additional 30 days is granted to correct the violations. No further extension will be given. Owner intends to be closed for two days and finish some of the outstanding violations. New units are expected today. Review food safety with staff. ServSafe employee guide given to staff. You may call for reinspection.
- Critical: Hands - When to Wash* (repeated violation)
Observation: Hands were not being washed between work activities. Gloves were put on without proper handwashing.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: Worker eating in the kitchen and not washing hands before continuing work.
Correction: Workers must be in the designated break area away from food preparation/handling areas to prevent cross contamination. Handwashing after eating is required.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Sandwiches were being made.
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 - Cold Holding* (repeated violation)
Observation: Walk in has elevated temps. Reach in refrigerator was turned down but temps were still elevated.
Correction: Service tech is on premises. Data log tag indicates an issue with unit during work times. Have adjusted. Data log tag will be placed back into unit for the long weekend. Reach in is being replaced. It is expected to be delivered today.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Rust on shelving.
Correction: REmove rust.
- 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: piping behind cookline, sprayhose attachment at dishmachine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: Coving in cookline has been taped. Wall behind slicer has a hole. Some holes exist in wall by 3-c sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Tape is not cleanable, use an alternative correction.
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09/04/2015 | Follow-up | |
Styrofoam is not cleanable. Do not use for storage. Too many critical violations. I will return tomorrow to follow up on refrigeration issues and review data log tag results. 30 day permit expires 9/4/15.
- Critical: Hands - When to Wash*
Observation: Hands were not being washed between work activities. Gloves were put on without proper handwashing.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Worker eating in the kitchen and not washing hands before continuing work.
Correction: Workers must be in the designated break area away from food preparation/handling areas to prevent cross contamination. Handwashing after eating is required.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Sandwiches were being made.
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.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. (Flour?)
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Cooling* (corrected on site)
Observation: Chili not being adequately cooled to prevent the growth of harmful bacteria. It was prepared 9/2. Hardboiled eggs found at 60 F in a closed container placed in lower make table.
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. Chili was discarded. More ice was added to eggs.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: 1. Burgers found at 45-46 F in make table. 2. RI in back has elevated temperatures. Roasted peppers at 42, capers at 43.5. 3. Walk in had air temp of 44.5 F.
Correction: 1. Burgers were relocated. 2. RI is being replaced. 3. Have walk in serviced. Data log tag placed in WI.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) key lime pie was not discarded by the ""consume by"" date. It was made on 8/22.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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. THis was discarded.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Rust on shelving.
Correction: REmove rust.
- 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: rolling cart, tops of grease interceptors, spray hose, piping around cookline.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: Coving in cookline has been taped. Wall behind slicer has a hole. Some holes exist in wall by 3-c sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Tape is not cleanable, use an alternative correction.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Wall behind dishmachine is dirty.
Correction: Clean.
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09/03/2015 | Routine | |
Follow up on critical violations in order to issue permit to new owners. Dishmachine was checked by service tech. 50 ppm chlorine is available. A hose bibb vacuum breaker was installed on faucet with hose attached but spray nozzle was still attached. This type of backflow device is not meant to be used on a continuous pressure line. Reach in refrigerator is holding just at 41 F. Pickles in door of unit were found at 42.4 F. Cocktail sauce found at 41 F. These temperatures are not as good as anticipated however there were no TCS foods found stored inside today. All other previous items still need to be corrected. New owners intend to clean facility on Sunday when restaurant is closed for business. 30 day permit issued
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Reach in holding desserts in wait area has elevated temperatures. Used breading at room temperature.
Correction: Remove TCS foods and have serviced if necessary. Used breading to be on time control or sifted within 4 hours of use. You must have a procedure set.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Rust on shelving in kitchen.
Correction: Remove rust. Shelf to be smooth and cleanable.
- 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: compressor to make table,wheels of equipment, shelf under grill, grill, piping around cookline, carts, can opener holder, underside of shelf over prep sink in back, hush puppy container, interior of 3 door freezer, floor fan, tops of both grease interceptors, spray hose, United freezer (defrosting needed also), dirty dish shelving.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Interior of ice machine has pink slime.
Correction: Clean and sanitize.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Hose connected at faucet beside ice machine,
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Physical Facilities in Good Repair (repeated violation)
Observation: Coving is loose in corner of cookline. Wall behind slicer has a hole. Men's room wall by urinal is in poor repair. Fill in any holes in wall when removing chemical dispensers that are no longer in use.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor drain under prep sink is dirty. Drain from ice bin is dirty. Wall behind dishmachine is dirty.
Correction: Clean
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08/06/2015 | Follow-up | |
Wall by 3 door freezer needs to be painted. Only unopened containers allowed in back storage area. Temperature and dishmachine issues to be resolved as soon as possible. Service area refrigerator to not be used for TCS foods until it can maintain 41 F or lower. I will return Thurs August 6, 2015 for follow up.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Reach in holding desserts in wait area has elevated temperatures. Used breading at room temperature.
Correction: Remove TCS foods and have serviced if necessary. Used breading to be on time control or sifted within 4 hours of use. You must have a procedure set.
- Equipment - Good Repair and Proper Adjustment
Observation: Rust on shelving in kitchen.
Correction: Remove rust. Shelf to be smooth and cleanable.
- 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: compressor to make table,wheels of equipment, shelf under grill, grill, piping around cookline, carts, can opener holder, underside of shelf over prep sink in back, hush puppy container, interior of 3 door freezer, floor fan, tops of both grease interceptors, spray hose, United freezer (defrosting needed also), dirty dish shelving.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of ice machine has pink slime.
Correction: Clean and sanitize.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Dishmachine is not sanitizing at 50 ppm. (it is 10 ppm).
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. Stop using machine until serviced. Unit was run several times and chemical was changed.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Hose connected at faucet beside ice machine,
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Physical Facilities in Good Repair
Observation: Coving is loose in corner of cookline. Wall behind slicer has a hole. Men's room wall by urinal is in poor repair. Fill in any holes in wall when removing chemical dispensers that are no longer in use.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor drain under prep sink is dirty. Drain from ice bin is dirty. Wall behind dishmachine is dirty.
Correction: Clean
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08/04/2015 | Routine | |
Restaurant representatives - add corrected or new information about Jj's Grille, 10298 Staples Mill Road, Glen Allen, VA 23060 »