1. Good temperature control of TCS foods
2. Good hand washing practices observed.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the exterior surfaces and lids of bread loaf bins.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Mops - Drying Mops (repeated violation)
Observation: Mops 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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01/06/2016 | Routine | |
- 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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meat balls and tomato sauce hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Kitchenware and Tableware
Observation: Single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Mops - Drying Mops
Observation: Mops not hung up to air dry, and there is no means to do so .
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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08/31/2015 | Routine | |
The operator provided a metal probe thermometer, quat test strips and an Employee Health policy (FDA Form 1B) during today's inspection.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses ( paper cup was observed in the bulk cornmeal bin)
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.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the front service display refrigerated unit.
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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05/04/2015 | Routine | |
The manager provided a service invoice where a repair to the walk-in cooler on 12/5/14 was noted. TCS products cold holding in the walk-in cooler were holding at or below 41 degrees F, at this time. Logging and written documentation for time in lieu of temperature for those cut tomatoes being held at ambient air were reviewed and provided at this time.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The rear mop sink was observed with a crack in its basin.
Correction: Repair the mop sink 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 mop sink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in rear storage area, before the walk-in cooler,is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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12/08/2014 | Follow-up | |
The operator provided a metal probe thermometer, quat test strips and an Employee Health policy during today's inspection. The person-in charge indicated that the front service stacked tomatoes will be using time-in-lieu of temperature for holding will on the serving line ( a discussion of the logging of the holding times, holding parameters, and a written policy to available on site was also discussed at this time).
A re-inspection is scheduled for repairs to the walk-in cooler.
- Cooling Methods
Observation: The methods used for cooling were not adequate ( Pieces of prime rib, which began the cooling process around 12 pm., were observed tightly covered with foil and measured temperatures of 46- 98 degrees F, in the walk-in cooler).
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cut tomatoes stacked at the front service/display counter measured 45 degrees F. In addition, the following TCS food products in the walk-in cooler were cold holding at improper temperatures: tuna salad- 45 degrees F (prepared 12/3/14), commercially packaged ham-45 degrees F, raw beef product- 46-47 degrees F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Multiple TCS food products in the walk-in cooler was observed with improper cold holding temperatures (TCS food product measured 45 degrees F or higher). Also noted was the mop sink with a crack basin.
Correction: Repair the mop sink and walk-in cooler 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 mop sink and walk-in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in rear storage area, before the walk-in cooler,is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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12/05/2014 | Routine | |
Management stated that they are currently monitoring the temperatures of the cut tomatoes which are observed mounded at the front service display/processing area ( the tomatoes are to be removed and cooled when the temperature exceeds 42 degrees F). Time-in-lieu of temperature was also discussed as an option for holding the cut tomatoes a the front service area.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The rear mop sink was observed with the back of the sink completely cracked and open during today's inspection. The mop sink was observed in a condition that prevents necessary maintenance.
Correction: Repair the mop sink to restore a state of condition that allows for proper operation and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the mop sink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the kitchen small maketable unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in the ceiling mounted light fixture, in the rear storage area,were not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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08/08/2014 | Follow-up | |
A limited follow-up inspection was conducted concerning the repair, servicing and operation of the front service display meat and cheese cooler and the rear cookline maketable unit. Upon arrival, I observed a service technician from Island Mechanical servicing the front service display meat and cheese cooler and subsequently the rear cookline maketable unit. All PHF/TCS food items had been removed from the units and placed in the walk-in cooler pending the completion of the refrigeration repairs. I instructed the manager-on-duty to provided ambient air thermometers clearly visible in the units and monitor the units daily ( to maintain food product temperatures of 41 degrees F or below). A re-inspection/about 8/8/14 is schedule for the violations cited 7/31/14 and a review of the refrigeration units cold holding capabilities.
No violation noted during this evaluation. | 08/01/2014 | Other | |
As stated by the owner, the refrigeration units that had elevated food product temperatures are to be serviced today,7/31/14, with the food products removed to an operable (walk-in cooler) or discarded if the food products were held > 4 hours. (Re-inspection for the refrigerated units is scheduled for 8/1/14)
Note: the operator provided a metal probe thermometer and quaternary ammonium test strips during today's inspection Re-Inspection is scheduled on/about 8/8/14 for the above listed critical and non-critical violations.
I also discussed with the person-in-charge concerning the facility packaged cookies labeling requirements and allergen information.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties ( the male cook was unaware of the cooking/hot holding/cold holding food product temperatures, during today's inspection)
Correction: Train all employees in food safety as it relates to their assigned duties.
- 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
Observation: Wiping cloths improperly stored between use ( soiled wiping clothes were observed on the rear kitchen prep table and stored in sanitizing solution, which tested at 0 ppm quat.)
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Tuna salad, chubs of turkey, hot ham, sliced beef, chubs of ham in the front display cooler, prime rib pieces in the walk-in cooler and cut tomatoes and commercially processed chicken breast in the rear cook/kitchen area maketable unit were cold holding at improper temperatures ( food items were held > 4 hours)
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Mounding of the cut tomatoes at the open display front service sandwich assembly area were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the front service display meat and cheese 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.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Good Repair and Proper Adjustment
Observation: The rear mop sink was observed with the back of the sink completely cracked and open during today's inspection. The mop sink was observed in a condition that prevents necessary maintenance.
Correction: Repair the mop sink to restore a state of condition that allows for proper operation and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the mop sink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the kitchen small maketable unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The front service display meat and cheese unit and the kitchen small maketable unit were observed with elevated food product temperatures ( food product temperatures were 45 thru 59 degrees F, at the time of inspection) were observed in a state of disrepair and damaged.( the front service display meat and cheese unit was observed with wet towels before the unit and ponded water in the bottom of the unit)
Correction: Repair the front service display meat and cheese cooler and kitchen small maketable unit 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 front service display meat and cheese cooler and the rear kitchen small maketable unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: metal pan for the prime rib- the large pan, where the prime ribs are cooked were observed stored in the broken mop sink, where the drain line from the hot water heater is observed wasting into the mop sink.
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.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in the ceiling mounted light fixture, in the rear storage area,were not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (front service handsink).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: A working container of glass cleaner, at the front service area was not properly labeled.
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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07/31/2014 | Routine | |
The person-in-charge provided a meatl probe thermometer
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Stacked cut tomatoes at the front display counter area and sandwich maketable unit and commercially packaged chicken breasts in the food processing area sandwich maketable unit were observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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02/18/2014 | Routine | |
A female food worker was observed eating and drinking on the rear cookline prep area cutting board, at the time of the compliance inspection. Management was advised to provide a designated area for the food workers to eat and/or drink, to eliminate the potential cross contamination of the food contact service in the warewashing/cookline area. In addition, management was informed that the cut tomatoes at the front food service area are to be refrigerated at/or below 41 degrees F, as a PHF/TCS food product.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses (single service cup was observed in the bulk cornmeal container).
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cut tomatoes (mounded at the front service counter measured 51 degrees F) and roast beef and tuna salad in the front display refrigerated unit were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in the walk-in cooler and the prep/storage/warewashing area were not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (rear and front service food prep area).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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10/18/2013 | Follow-up | |
Quaternary ammonium test strips and a probe thermometer were provided during today's inspection. The person-in-charge was informed to fax the repair service invoice to the Chesterfield Health Department during today's inspection.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses (single service cup was observed in the bulk cornmeal container).
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use ( the front service wiping cloth sanitizing solution tested at 0 ppm quaternary ammonium).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sliced cheese and cut tomatoes (mounded at the front service counter and stored in the rear small maketable unit) were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the small maketable unit
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: The rear prep small maketable unit was observed in a state of disrepair and damaged ( the TCS food products stored in the unit measures 60 degrees F and 46 degrees F).
Correction: Repair the small maketable unit 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 small maketable unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in the walk-in cooler and the prep/storage/warewashing area were not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (rear and front service food prep area).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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10/04/2013 | Routine | |
An Employee Health policy was available during today's inspection (verbal).
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cut tomatoes(top portion at he front sandwich condiment station) was observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- 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 quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Light Bulbs Protective Shielding
Observation: Light bulbs in rear walk-in cooler and rear warewashing area were not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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05/13/2013 | Routine | |
Establishment with an adequate metal food stem thermometer and quaternary test kit. The three vat sink was set up correctly. All other violations marked on inspection dated August 6, 2010 have been addressed/corrected.
Additional food temperatures (degrees Fahrenheit) meatballs 148, 153, cheese 41, 40, 38, 38, 42, lettuce 44, 43, mushrooms 40, 38, onions 42, Dijon honey mustard dressing 37, 37, mayonnaise 37, 37, 42, hot ham 37, 37, 37, 38, pepperoni 37, 40, salami 37, 37, 38, mild pepper rings 37, 37, 36, 37, pickles 37, 37, 43.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The can opener blade is damaged and causing metal fragments.
Correction: Disassemble the can opener, clean and sanitize the assembly, remove and rotate the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: The walk-in freezer door handle is broken.
Correction: Replace or repair the walk-in freezer door handle to provide proper operation, maintenance, and cleanability of the equipment.
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09/20/2010 | Follow-up | |
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