Continue to clean drip tray from flat top. Try to keep rust to a minimum inside the walk in. Clean rust from lower shelf in kitchen. We discussed employee health. PIC knew symptoms to keep workers away from the job when ill.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Worker is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container with straw if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced tomatoes for which time rather than temperature is being used as a control was not discarded by the expiration time as indicated on the package. Tomatoes had been placed into back make table.
Correction: Discard food that has been placed on time control and exceeded time. Do not keep . PIC discarded.
- Responsibilities of Owner or Proprietor (repeated violation)
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
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01/28/2016 | Risk Factor | |
Time control in use today for food in display. Ladies room soap dispenser came off the wall today. Reattach. Hood filters intend to be cleaned tonight. Permit issued. Provide Serv Safe Certificate.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Worker is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container with straw if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tomatoes found at 46 F inside make table. They were piled too high.
Correction: Some of the product was removed. Maintain 41 F at all times.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the make table.
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 - 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: interior of lower display case, shelf under meatball warmer, gasket to make table, grease drip tray area, reservoir inside bread oven.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Physical Facilities in Good Repair
Observation: Ceiling vent panel inside walk in freezer is loose. Rust on walls of walk in refrigerator.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Remove rust.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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09/14/2015 | Routine | |
Unit is working satisfactorily. Continue to monitor--especially on hot days. roast beef was holding in oven at 130 F.
- Responsibilities of Owner or Proprietor (repeated violation)
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
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06/29/2015 | Follow-up | |
I will be following up on temperatures. Ensure sanitizer is changed frequently. Do not reuse zip loc bags. Clean bread cart. Repair light in freezer. There were many dirty cloths throughout kitchen. Keep wiping cloths in sanitizer between uses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Display case is not maintaining food at 41 F or below. White cheese was placed above the pans in the small make table. Temp was above 41 F.
Correction: This has been a problem before. When temps outside become warmer your procedures make it difficult to keep food at 41 F since they are removed from the cooler frequently. The case may not be holding any food at proper temps because all of the food was elevated. Workers relocated the food to the walk in. No food is to be held in make table above the coolant line. Workers relocated cheese.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) roast beef in the refrigeration unit is 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.
- 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
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Glass cleaner stored above kid's cups.
Correction: Cleaner was moved.
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06/22/2015 | Risk Factor | |
Time control not in use today. PIC knew nothing of this. Temperatures were fine today but history reveals temps rise when outside temperatures rise. You must be able to maintain 41 F on food at all times. Tuna was prepared around 12 noon. At 3:15 PM it was still 56 F. You have 45 minutes to cool to 41 F. (total of 4 hours to cool ambient temperature foods). Tuna was placed into freezer. Recheck at 4 PM. If not 41 F you must discard. Tuna decreased to 43 F/47 F. Roast beef must cool from 135 F to 70 F within 2 hours and then down to 41 in 4 more hours. Glass cleaner stored above boxes of kiddie cups. Keep wiping cloths in sanitizer. Clean exterior of walk in door handles and gasket.
- Critical: Hands - When to Wash*
Observation: Observed worker handling dirty lettuce and only change gloves before handling cooked roast beef.
Correction: Hands are to be washed before putting on gloves.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container with straw if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. Cup was discarded.
- 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 - Non-Food Contact Surfaces and Utensils
Observation: Can opener found dirty.
Correction: Clean more frequently.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaners are 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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02/18/2015 | Risk Factor | |
Time control has been started for foods in display that are taken in and out for cutting. A log is posted on case. Roast beef was cooked to 155 F today. Now ensure it is cooled from 135 F to 70 F in 2 hours then to 41 F in 4 additional hours. Tuna was mixed from ambient temperature. It was 42 F in freezer (reduced to 42 F from 1-4 PM) Post "No Smoking "sign. Permit issued.
- Physical Facilities in Good Repair (repeated violation)
Observation: Threshold to walk in is in poor repair.
Correction: Repair so threshold is cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following areas found dirty: Walk in walls(try to remove rust), walk in door, threshold to walk in, floor under 3-c sink and around grease interceptor, freezer floor, floor edge beside flat top, both toilets.
Correction: Clean thoroughly.
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10/31/2014 | Follow-up | |
Post a "NO SMOKING" sign. Roast beef appeared to be undercooked. PIC returned to oven. Minimum cooking temperature for roast beef is 130 F for 112 minutes. Use thermometer to ensure proper cooking. Grill cleaning items are being stored in a greasy cardboard box. Store in a container that can be cleaned. A lot of dirty cloths found in kitchen. These to be stored properly. There is a container of oil for the slicer in a non-labeled bottle. Is this oil food grade? Only food grade lubricant is permitted. When asked worker was able to give symptoms to stay home with. Permit expires 10/31/14. Call for reinspection.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.(cornmeal)
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.
- Cooling Methods (corrected on site)
Observation: Found tuna salad in display case at 52.4 F and tuna in walk in at 62 F. This was prepared at 11:00 AM per PIC.
Correction: PIC placed tuna in freezer to chill faster. I suggested pre chilling mayo and tuna. PIC agreed to do this.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Roast beef in display found at 48 F.
Correction: I recommend placing meats and cheeses that are in and out of display case to be on a time control plan. Manager to set this up. Time is to be tracked and policy to be written. This is to be done prior to permit renewal.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Open bag of parmesan chicken and grilled chicken found without a date.
Correction: PIC placed appropriate date on bags.
- Equipment - Good Repair and Proper Adjustment
Observation: Panel inside walk in freezer is no longer in place. Knife sharpening tool has taped handle.
Correction: Repair.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The following were found dirty: drip tray to flat top, proof box reservoir, edge of flat top/oven door, lower unit to front display case, compressor area to display case.
Correction: Clean
- Plumbing System Maintained in Good Repair
Observation: Condensate pump is leaking.
Correction: Repair.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture by flat top/oven not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk in freezer. LIght is burned out.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair
Observation: Threshold to walk in is in poor repair.
Correction: Repair so threshold is cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following areas found dirty: Walk in walls(try to remove rust), walk in door, threshold to walk in, floor under 3-c sink and around grease interceptor, freezer floor, floor edge beside flat top, both toilets.
Correction: Clean thoroughly.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Hood filters found dirty.
Correction: Clean.
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10/20/2014 | Routine | |
Temp on display unit used as prep storage is elevated @ 43°F. Door of this unit is opened frequently during lunch and not always closed tight between uses. May need to get unit serviced or turned down to make sure food temps stay <42°F. Good handwash and glove use practices observed. Remember to date mark packages of commercially prepared foods and use within 7 days of opening (meatballs, chicken breasts, etc.).
No violation noted during this evaluation. | 06/23/2014 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee eating in prep area.
Correction: Employee meals/snacks are to be consumed in dining area in the absence of an employee break room.
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02/18/2014 | Risk Factor | |
This was a follow-up inspection. Temperatures in prep unit were OK today. Reheat temperatures are being monitored. Permit issued.
No violation noted during this evaluation. | 10/18/2013 | Other | |
Discussed roast cooking temperature requirements. If cooking to 130F you must hold at the temp for at least 112 minutes. See Regulations for other cooking options. Call for reinspection when prep refrigerator is repaired.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
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: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: Meatballs reheated in microwave were 80 degrees F in steam table.
Correction: Employee reheated commercially prepared meatballs to at least 135 degrees F and returned them to steam table for hot holding.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: TCS food in prep refrigerator >41 F. Found cheese at 53.3 F in pan in top of unit and in pan in bottom of unit.
Correction: PIC called service tech. Do not use TCS food > 41 F > 6 hours. Do not store TCS food in this unit until it is repaired.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the food prep area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: Walls of walk-in cooler are rusted.
Correction: Refinish to remove rust and make walls easily cleanable.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of cleaners and other chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/16/2013 | Routine | |
Clean nonfood contact surfaces - shelves, etc. Store onions on shelf >6 inches above floor.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Meatballs did not heat to 135 degrees or more in 2 hours.
Correction: PIC discarded meatballs that weren't 135 degrees yet. Always reheat (commercially prepared) meatballs to 135 degrees or more within 2 hours. Recommend heating before putting into steam table.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemicals stored over single use food containers.
Correction: Corrected by moving chemicals.
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07/10/2013 | Risk Factor | |
- Hands - Where to Wash (corrected on site)
Observation: Employee washed hands in 3 compartment sink.
Correction: Discussed with employee who agreed to use handwash sink for handwashing (3 compartment used for dishwash and food prep if washed, rinsed and sanitized before activities).
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Employee handled raw meat with gloved hands and did not change gloves before handling vegetables that are not always cooked before serving.
Correction: Discussed with employee who agreed to wash hands/change gloves after handling raw animal foods (meat, chicken).
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Back of slicer guard is not clean.
Correction: Correct by cleaning and sanitizing.
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02/25/2013 | Risk Factor | |
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