Data plate is needed for the dish machine.
Replace lighting in the dry storage area.
Obtain info from food supplier, regarding species of tuna.
Operator is in the process of replacing hand sink in the employee rest-room and at the bar.
- 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 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*
Observation: Packets of butter observed sitting on the counter in both the Joe's Inn and Joe's Out kitchens. Recommended adding these items to the time policy.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: Thermometers are needed in several refrigerators.
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 - Cooking and Baking Equipment
Observation: The oven by the grill is in need of being cleaned.
Correction: Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- 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 (at the bar)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls and ceiling throughout the kitchen are in need of being cleaned.
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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12/07/2015 | Routine | |
Notes:
1. New pizza MUT cooler has been purchased and is maintaining all product temperature under 41 F.
2. Two vector lights have been added to Joe's Out. Suggest using fly strips in the corner by the ice machine and near the floor between the spice shelving and corner of the drawers under the grill. Fly activity still noticeable in this area.
3. The drawers under the grill are still under warranty and so the manufacturer is due to come in and repair the unit. The unit is not being used at this time, and all raw proteins are being stored in the drawers of the right sandwich MUT cooler. The elevated tilapia temperature is thought to be due to the drawer being left open a crack, and a couple of extra pan lids were found in the track underneath the product in this drawer. All other product in the sandwich MUT cooler were found at 41 F or less.
4. New dumpster has been brought in and has been moved to a new pad to the far right of the back of the building. No grease is being placed in the dumpster at all. The buckets of grill grease are being strained and added to the cooking oil tank that is located within the facility. Make sure staff always close the lids and doors on the dumpster after placing any trash in the receptacle to help with fly issues.
5. Hair restraints worn by all kitchen staff. Reminded chef of prohibition of watches, bracelets, and anything other than a plain wedding band on hands/arms of food handlers.
6. Time control being used for: biscuits, home fries, baked apples, french toast mix, pancake mix, liquid egg, and shell eggs. These are all breakfast items that are held from 9 am - 2 pm. All cold items start at 41 F or less and are held on ice water baths or under refrigeration. All hot items are stored on a hot grill for the breakfast period. A statement has been written up and is added to the facility's file.
7. New shelving has been purchased in the JO dry storage area. More shelving has been cleared and allocated for the drying of dishes to help with the wet stacking issue.
8. Weather stripping and a threshold along the bottom of the back door still need to be added. Daylight should not be visible at any area around the backdoor.
9. In the WIC in Joe's Out the chef proposed storing pizza sauce in metal pans that are shallow to help bring down the temperature of the product from 42 F to 41 F or less.
10. Continue to monitor temperatures in the Joe's Inn WIC to see if the thermostat needs to be adjusted a couple of degrees. Marinara was still found at 42 F today.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Daylight visible between the left and right sides of the door, as well as along the bottom edge.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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07/28/2015 | Follow-up | |
Notes:
1. Drawers under the grill and the pizza MUT cooler are not functioning properly. Watch temperatures of product in these units closely. Empty both at night and make sure not to overstock. Suggest not storing any back up containers of pizza toppings in the bottom of the pizza MUT cooler until checked out. Keep low portions (single layer) of product in the drawers under the grill. Consider icing the steaks since they are packaged.
2. Step up fly control. Call the pest control company for additional treatment. Fly strips can also be hung in non-food preparation areas.
3. Get a grease collection containers. Companies will pay for waste grease. Do not place it in the dumpster. Containers are clearly spilling inside based on the grease found on the ground, downslope of the dumpster. Powerwash this area to remove grease build-ups.
4. Wipe down microwaves at least once every 24 hours.
5. Need gaskets installed/some type of seal along the doors to the upper portion of the pizza MUT cooler. Air leaking out was pretty significant today. Clean spill debris out of the bottom of the unit.
6. Scrub down the metal shelving used to store spices in the Joe's Out side to remove greasy build-ups.
7. Push a new handwashing sign at the hand sink by the dish machine.
8. Excellent labeling and date marking.
9. If time is indeed being used as a public health control, provide the HD a written statement saying what food items time is used for, and what length of time. This will be added to the facility's file.
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while preparing food. One cook noted wearing lots of bracelets.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Some of the product held in the drawers under the grill and in the pizza MUT cooler cold holding at improper temperatures
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.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Mold present all along the interior of the ice machine located in Joe's Out.
Correction: Clean the ice machine at a frequency necessary to prevent mold build-ups, or per manufacturer specifications.
- Equipment and Utensils, Air-Drying Required
Correction:
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Assorted metal pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Ice buckets were not observed stored in a position to allow air-drying.
Correction: Store ice buckets in a self-draining position that allows air-drying.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered. Lid does not close well.
Correction: Cover all waste containers when not in continuous use. Request a new dumpster from the trash company.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. Also found out the facility places closed containers of grease inside the dumpster for disposal, and the grease is leaking out and onto the ground.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. Secure a grease collection container to dispose of all used oil properly.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Daylight visible between the left and right sides of the door, as well as along the bottom edge.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Critical: Pests-Controlling Pests*
Observation: Observed/adequate methods are not being used to control pests. Flies present in facility and are much worse in the food production area on the Joe's Out side.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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07/15/2015 | Routine | |
Adequate thermometer, hi-temperature dish machine, quaternary ammonia sanitizer, and test kits. Reviewed employee health and signed copies of policy are on file.
Notes:
1. A WIF blast chiller was built and installed in December 2014. See note to file for more specifics on the blast chiller unit.
2. Pest controller visits at the beginning of each month. No fruit fly issues noted today.
3. The right MUT cooler in Joe's Inn had elevated product temperature during the inspection. Unit was emptied and checked out. The thermostat has already dropped to 35 F after being emptied and readjusting the thermostat.
4. Recently sliced deli meats in the Joe's Out WIC were found above 41 F. PIC plans to start requiring all sliced meats to be placed in the blast chiller for a short time to bring product temperature back down rapidly. This was done during the inspection today. Meats dropped 13 degrees in one hour in the blast chiller(47 F to 34 F)!
5. Reviewed the code change requiring vacuumed packaged fish to be removed from the packaging or to be cut open upon removal from a freezer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced chicken, ham, turkey, feta, and diced tomatoes/basil cold holding at improper temperatures in the right (sandwich) MUT.
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.
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01/21/2015 | Routine | |
- Pests - Controlling Pests* (repeated violation)
Observation: Fruit fly activity noted in the area around the kettle and 3-vat sink. Significant moisture is present in this area. Flies noted all along the base of the wall/coving area, with some flying.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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10/10/2014 | Follow-up | |
Additional temperatures taken:
Joe's Out: pizza MUT: diced tomatoes 37, ham, 35, sausage 34, pizza sauce
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. ;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling* (repeated violation)
Observation: Containers of marinara sauce made the previous day noted not being adequately cooled to prevent the growth of harmful bacteria. Product measured at 42-47 F.
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.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling mashed potatoes, rice, cooked onions/peppers, and meat sauce were not adequate. The meat sauce had ice wands in it, but the containers were not being stirred. The mashed potatoes and rice were stored in large/deep containers.
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* (repeated violation)
Observation: Cooked ribs in the drawers under the grill and items stored in the left (salad) MUT cooler cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment and Utensils, Air-Drying Required
Observation: Assorted metal pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Pests - Controlling Pests*
Observation: Fruit fly activity noted in the area around the kettle and 3-vat sink. Significant moisture is present in this area. Flies noted all along the base of the wall/coving area, with some flying.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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10/01/2014 | Routine | |
Additional temperatures taken:
holding on stovetop: BBQ 144-175, mashed potatoes 155, greenbeans 190+
2-door low left: meatloaf 40, rice 41
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee observed handling raw ground beef and then touching a sandwich in order to cut it without first washing hands and changing gloves.
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.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Cooling* (corrected on site)
Observation: Seven large containers of meat sauce made on the previous day noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling large containers of meat sauce were not adequate.
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)
Observation: Shell eggs, liquid egg, and crab cakes cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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05/07/2014 | Routine | |
Additional temperatures taken:
lasagna in 3-door True 36
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Marinara and meat sauce hot holding at improper temperatures in the left steam table unit.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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12/09/2013 | Routine | |
Adequate thermometer, hi-temperature dish machine, quaternary ammonia sanitizer buckets, and test kit. Reviewed employee health.
Two coolers noted above with elevated air temperature. The right MUT cooler had some ponding of water in the bottom of the unit, which may indicate problems are developing. Product temperature was all below 41 F.
The cookline True 3-door fridge had been recently stocked and the air temperature was recovering. Continue to monitor.
The left MUT cooler is running a little high/on the edge. This unit is the only one noted with a slight elevation of product temperature. May want to slightly lower the thermostat.
An air curtain has been installed on the JI WIC and temperatures are much better.
A large number of ice wands have been purchased and are being used for all cooling, with staff using timers and stirring product regularly for more rapid cooling.
No violation noted during this evaluation. | 06/25/2013 | Routine | |
Adequate thermometer, hi-temperature dish machine, quaternary ammonia, and test kit. Reviewed employee health.
Reviewed proper cooling methods. Suggest doing an ice water bath in addition to the ice wand placed in the middle of the product to help speed up the cooling process. Product must cool from 135 F to 70 F within 2 hours, and to 41 F or less in an additional 4 hours. Product can still be bumped to the WIF for rapid chilling once the product has reached 70 F or less.
Make sure all beverages consumed in the kitchen have a lid and straw.
Owner plans to install an air curtain he already has on the WIC door to help address the gap at the top of the door. Also suggest adding weather stripping/foam to help seal up the gap as much as possible.
- Critical: Cooling* (corrected on site)
Observation: Crab and chicken+barley soup noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Cooling Methods
Observation: The methods used for cooling soups were not adequate. Staff states ice wands are placed in the product and when it melts the product is moved to the WIF for further cooling.
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.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Gap observed along the top of the WIC door, allowing cold air to escape.
Correction: Repair the WIC door 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 WIC door replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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03/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Joe's Inn At Bon Air, 2616 Buford Road, Bon Air, VA 23235 »