No Violations. Facility was clean and well kept. All equipment working.
No violation noted during this evaluation. | 04/04/2016 | Routine | |
Dish machine out of temp. Hand sink needs new towel dispenser. Spoke on better monitoring of equipment temps and calling maintenance when issues are noticed.
No violation noted during this evaluation. | 09/30/2015 | Routine | |
All violations corrected. Food is in appropriate temperature ranges. Spoke on HACCP principles, cleaning, hand washing, preventing contamination and maintaining proper documentation.
No violation noted during this evaluation. | 04/23/2015 | Follow-up | |
Spoke on better HACCP monitoring, sanitation, monitoring food and beverage temperatures in every area.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: Two food service employees were working in the food service establishment without being able to produce a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Food Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation.
Correction: Sanitizer bucket on the prep table during childrens food preperation.
- Food - Miscellaneous Sources of Contamination
Observation: Bread stacked on the floor.
Correction: Protect food from miscellaneous sources of contamination. All storage products should be at least 6 inches off the floor.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Most foods, milks and juices were not cold holding at proper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices; Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (dual or degrees Fl) located in several coolers not easily readable.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
- Critical: Handwashing Lavatory
Observation: The Main kitchen handwash sink is non-operational. (See 12 VAC5-421-2280)
Correction: Repair the handsink to increase the employee's opportunity to wash hands routinely.
- 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.
- Physical Facilities in Good Repair
Observation: Storage area, needs lights sheilded and missing floor tiles replaced.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops
Observation: Mops and brooms not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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04/20/2015 | Routine | |
There were no violations observed during this inspection. The staff and management are well trained. Good managerial control observed. Permit issued. Thank You.
No violation noted during this evaluation. | 09/30/2014 | Routine | |
During the inspection, the new code requirements were discussed, as well as, employee health, no bare hand contact with ready to eat foods and proper hand washing. Thank You.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site) (repeated violation)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermostat read 132ºF. To Correct:
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
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03/27/2014 | Risk Factor | |
Cooling procedures and techniques were reviewed during this inspection. No bare hand contact with ready to eat foods, proper hand washing and employee health were discussed as well. Good practices were observed during the inspection. Permit issued. Thank You.
No violation noted during this evaluation. | 09/19/2013 | Risk Factor | |
During the inspection, all observations were discussed with the person left in charge. The CFM was not there during the inspection. Cooling techniques were discussed and employee health was reviewed. Thank You.
- Warewash Machines, Internal Baffles
Observation: The warewashing machine is not properly equipped with baffles, curtains, or other means to minimize internal cross contamination.
Correction: Provide baffles, curtains, or other means to prevent cross contamination between the wash and rinse tanks of the warewashing machine.
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: The reach in cooler was overstocked with salads. Salads also observed packed in large cardboard boxes and stored in another reach in unit.
Correction: Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets at the warmer unit are missing and the warmer is not holding temperature.
Correction: Repair the gaskets at the warmer unit. All foods were relocated on site.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site) (repeated violation)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermostat read 120 ºF. This equiment is currently not in use. To Correct:
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Physical Facilities in Good Repair
Observation: The dish room wall is in need of repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall and the ceiling in the dish room are in need of cleaning from what appears to be mold growth.
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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05/24/2013 | Routine | |
During the inspection, employee health, no bare hand contact with ready to eat foods, and proper hand washing was discussed. The facility is in good condition and staff are knowledgeable. Thank You.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermostat read 144ºF. To Correct:
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
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02/04/2013 | Risk Factor | |
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