- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: The clear ice dispenser on the fountain soda machine was observed soiled with accumulations ofwhat appeared to be mold or mildew.
Correction: Clean the surface of ice dispenser at any time when contamination may have occurred, at least every 24 hours, or at a frequency necessary to preclude the accumulation of soil or mold.
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09/03/2015 | Complaint | |
Food suppliers are Sysco and Lovings Produce. Discussed cooling of whole roast beef, EHS provided cooling handout. Discussed employee health, form 1B is used and reviewed annually. Recommend labeling bulk corn meal container. Observed good holding temperatures and overall clean facility.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed food employee wash his hands by using water from wash basin of three compartment sink.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before donning new gloves and engaging in food preparation.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed cups being used as scoops and stored in corn meal.
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.
- 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
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the interior of the true reach in cooler and the wire shelving above the three compartment sink has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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08/12/2015 | Routine | |
Food Suppliers are Sysco and Lovings Produce.
Discussed the following with the Person In Charge (PIC):
1. Employee health, Form 1B signed by all food employees.
2. Discussed schedule for cleaning and sanitizing cutting boards and deli knives.
3. Discussed Cooling and reheating procedures for whole muscle roast beef, tuna, and sliced tomatoes.
4. Recommend supplying display cooler with a functioning thermometer.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced Tomatoes measured at 45° for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- 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
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the mens employee restroom.
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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03/25/2015 | Risk Factor | |
Follow up inspection. Observed prep unit properly cold holding food at or below 41 F and the door gasket repaired/ replaced. All violations corrected. Permit issued and left with PIC. Discussed re-caulking above 3 basin sink.
No violation noted during this evaluation. | 09/23/2014 | Follow-up | |
Follow up to check walk in cooler. PIC stated technician serviced WIC. Food in WIC observed properly cold holding at or below 41 F. PIC stated technician ordered a part for the True prep unit. No TCS food observed stored in unit. PIC to contact EHS when part arrives and unit is repaired. Observed most cleaning completed
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the True grill prep unit in a state of disrepair and damaged, and cold holding food > 41 F. Observed the door gasket on the door to the prep unit reach in cooler damaged and falling off.
Correction: Recommend repairing the equipment 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
Recommend having technician check/ service both units. Recommend not storing any TCS foods in the units until repaired and able to cold hold food at or below 41 F. PIC called technician for service
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09/04/2014 | Follow-up | |
Food suppliers are Sysco and Lovings Produce. All proteins are received precooked except roast beef, Philly steaks, and chicken
- Critical: Cooling* (corrected on site)
Observation: Observed ambient temperature or pre-chilled tuna salad and sliced tomatoes not being adequately cooled to prevent the growth of harmful bacteria. Observed tuna salad made with pre-chilled ingredients at 10:00am at 44.8 F at 3:00pm. Observed tomatoes sliced at 11:00am and then placed on the front line at 53 F at 3:00pm.
Correction: Recommend discarding the food improperly cooled. Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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. PIC discarded food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed meatballs hot holding at improper temperatures. Observed meatballs hot holding between 117 F and 126 F. PIC stated these were reheated at 11:00am, temp. taken at 3:15pm.
Correction: Recommend discarding the food and ensuring that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. PIC discarded meatballs.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed numerous time-temperature controlled for safety (TCS) foods in the walk in cooler (WIC) and True grill prep unit cold holding at improper temperatures. In the WIC, observed prosciuttini ham at 44 F, cooked ham at 44 F, breaded chicken at 45 F, turkey breast at 45 F, pastrami at 45 F, and roast at 45 F. In the True grill prep unit observed salsa at 45 F, sliced cheese at 46 F, and sliced tomatoes at 54 F. PIC was not aware why or how long these items had been cold holding > 41 F and no temperature logs were available for review. Observed sliced tomatoes cold holding on the line at 44 F. PIC stated these were placed on the line 1 hour prior at 2:00pm.
Correction: Recommend discarding the food and ensuring that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. PIC discarded all food and placed the sliced tomatoes on 4 hour time control marked with the discard time.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the walk in cooler and True grill prep unit in a state of disrepair and damaged. Observed the WIC cold holding food > 41 F. Observed the True grill prep unit at 44 F and cold holding food > 41 F. Observed the door gasket on the door to the prep unit reach in cooler damaged and falling off.
Correction: Recommend repairing the equipment 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
Recommend having technician check/ service both units. Recommend not storing any TCS foods in the units until repaired and able to cold hold food at or below 41 F. PIC called technician for service
- Non-Food Contact Surfaces
Observation: Observed the following nonfood contact surfaces of the equipment with accumulations of grime and debris and in need of cleaning: storage racks in the walk in cooler, wire drying racks above the 3 basin sink, floor of the walk in freezer, bottom shelf of the front reach in cooler, and caulking above the 3 basin sink.
Correction: Recommend cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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09/03/2014 | Routine | |
Food suppliers are Sysco and Lovings Produce. Roast beef is cooked and cooled
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Observed marinara sauce in the steam table reheating slowly
Correction: observed the marinara sauce at 145 F. The PIC stated this was placed in the steam table at 9:00am, temp. taken at 10:55am.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the door gasket to the grill prep reach in cooler in poor repair.
Correction: Recommend repairing or replacing the door gasket in accordance with the manufacturer's specifications.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Observed the quaternary ammonium sanitizing solution in the 3 basin sink not at an acceptable concentration
Correction: observed at a concentration too low (100 ppm).
- Plumbing System Maintained in Good Repair
Observation: Observed the plumbing connections under the 3 basin sink leaking.
Correction: Recommend repairing. Plumbing systems and components shall be maintained in good repair.
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03/18/2014 | Routine | |
Observed display reach in cooler in good repair and cold holding food at proper temperatures. Recommend having exterior thermometer of display cooler calibrated or maintaining another thermometer inside the unit. Observed the walls clean. Recommend more detailed cleaning of the floor/ wall below the 3 basin sink.
- Person in Charge
Observation: Observed no means to verify employee health training or that employees are informed of their responsibility to report to the PIC certain symptoms, diagnosed illnesses and exposures associated with foodborne illness.
Correction: Recommend maintaining a means to verify employee health training. EHS provided Form 1B.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed sliced tomatoes on the service line at 59 F and cold holding at improper temperatures. Per the PIC, these were removed from the walk in cooler at 10:00am. Temperature taken at 3:15pm.
Correction: Recommend discarding the food and ensuring that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Per PIC, tomatoes on the service line are usually switched out every 4 hours. Discussed using time control and ensuring food was marked with time.
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09/16/2013 | Follow-up | |
Suppliers are Sysco and Loving's Produce. Only roast beef and Philly steaks are received raw. Chicken breasts and meatballs are received precooked and frozen. Meatballs are reheated, hot held and leftovers discarded at end of night. Roast beef is only item cooled. Discussed cooling methods. Observed good date marking
- Person in Charge (repeated violation)
Observation: Observed no means to verify that employees are trained on the employee health policy and/or notified of their responsibility to report to the PIC certain symptoms, diagnosed illnesses, and exposures associated with foodborne illness.
Correction: Recommend maintaining a means to verify employee health training. EHS provided Form 1B.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed sliced tomatoes, tuna salad, turkey, cooked ham and prosciuttini ham cold holding at improper temperatures. Observed tuna salad at 48 F, turkey at 47 F, cooked ham at 45 F, and prosciuttini ham at 47 F in the display reach in cooler. Per PIC, the turkey was removed from the walk in cooler at 1:00pm and the cooked ham at 12:00pm, temperatures taken at 3:00pm.
Observed sliced tomatoes cold holding at 47 F in the prep unit and at 49 F and 54 F on the service line. Observed sliced tomatoes stacked 3 rows deep and only the tomatoes on the top were observed cold holding above 41 F. Per the PIC the tomatoes on the service line were placed out at 1:00pm, temperature taken at 3:00pm.
Correction: Recommend relocating the food to a refrigeration unit that is capable of maintaining food storage at 41°F or below, and discarding any TCS food cold holding above 41 F for 4 or more hours. PIC discarded the tuna salad, prosciuttini ham and sliced tomatoes in the prep unit. PIC relocated the turkey, cooked ham, and sliced tomatoes on the service line to the walk in cooler.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the display reach in cooler in a state of disrepair. Observed the display reach in cooler at 50 F. Observed the foods on the top shelf of the cooler cold holding above 41 F. PIC not ware how long the cooler had been at 50 F.
Correction: Recommend repairing the reach 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. PIC called for service during inspection and was told a technician would be out the same day to check and service the unit. Recommend not storing TCS (time-temperature controlled for safety) food in the unit until it is capable of cold holding the food at or below 41 F.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the walls around the 3 basin sink and behind the dry storage shelving in need of cleaning.
Correction: Recommend increasing the frequency of detailed cleaning at these locations. 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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09/12/2013 | Routine | |
Discussed menu: steaks and chicken are received raw, frozen and cooked directly from frozen state or thawed under refrigeration. Meatballs are received pre-cooked
- Person in Charge
Observation: Observed no means to verify that employees are trained on the employee health policy and their responsibility to report to the person in charge certain symptoms, diagnosed illnesses and exposures associated with foodborne illness.
Correction: Recommend documenting training on the employee health policy. EHS provided Form 1B.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed equipment, utensils and food contact surfaces not being sanitized before use and after cleaning. Observed the quaternary ammonium sanitizer in the 3 basin sink at a concentration too low
Correction: observed at a concentration of 100 ppm.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Observed soap not provided at the front hand washing lavatory.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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03/19/2013 | Risk Factor | |
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