- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card. One employee need food handle 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.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: The temperature measuring device probe was not observed cleaned before use and/or storage.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. (flower container)
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: food storage bens were found stored wet.
Correction: Store wet bens in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
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01/07/2016 | Routine | |
- Critical: Food Contact with Equipment and Utensils*
Observation: Food in contact with soiled equipment or utensils. ice cream machine and the drink machine mildew around knobs.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Temperature Measuring Devices; Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the walk-in and reach-in coolers is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Insect Control Devices; Design and Installation (corrected on site)
Observation: Insect control device does not retain the insects within the device.
Correction: Provide an insect control device that retains the insects within the device. Improper design of the device and dead insect collection tray could allow dead insect parts and injured insects to escape, rendering the device itself a source of contamination.
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08/19/2015 | Routine | |
| No violation noted during this evaluation. | 04/09/2015 | Risk Factor | |
| No violation noted during this evaluation. | 12/16/2014 | Routine | |
| No violation noted during this evaluation. | 08/19/2014 | Follow-up | |
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having 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.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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.
- Critical: Eating; Drinking; or Using Tobacco*
Observation: The employee is eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat an not contaminate exposed food
- Critical: Preventing Contamination from Hands
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Utensils - In-Use; Between-Use Storage
Observation: In-use utensils improperly stored between use. tongue in contact with wet sanitizer on surface
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 and the container.
- Equipment - Hot Oil Filtering Equipment
Observation: The filter for the hot oil filtering equipment is not tightly sealed.
Correction: Replace or alter the hot oil filtering equipment as necessary to provide an easily accessible filter. This is necessary to facilitate and ensure effective cleaning of the unit (See 12 VAC 5-421-1100 & 12 VAC 5-421-1110).
- 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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08/11/2014 | Routine | |
| No violation noted during this evaluation. | 04/03/2014 | Follow-up | |
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having 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.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly used. wiping cloth came in contact you the reach to eat food. ground beef
Correction: Ensure cloths used for wiping food spills are not used for any other purpose.
- Gloves; Use Limitation
Observation: Single-use gloves while worn during multi-tasked food preparation. Gloves was not changed after going in to walk-in cooler. employee came back an started filling order tough ready to eat food.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Food Storage; Prohibited Areas
Observation: Food thawing in three compartment under running water, but the three compartment sink is set-up. The chicken is being thawed while auto machine wash is washing, and the sanitizer compartment is set-up also. under other sources of contamination.
Correction: Relocate food storage to an approved area until the source of contamination is eliminated or removed.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the ceiling vent covers had 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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03/26/2014 | Routine | |
- Grease Trap (corrected on site)
Observation: The grease trap is over flowing it need to be empty and clean.
Correction: Remove the item obstructing easy access to the grease trap.
- Mops - Drying Mops (repeated violation)
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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11/26/2013 | Routine | |
| No violation noted during this evaluation. | 07/12/2013 | Follow-up | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to posses a certified food service manager's card.
Correction: 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.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having 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.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. employee working drive up window
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.
- Critical: Food Contact with Equipment and Utensils*
Observation: Food in contact with soiled equipment or utensils. can opener
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Utensils - In-Use; Between-Use Storage
Observation: In-use utensils improperly stored between use. handle in contact with food. prep line
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 and the container.
- Gloves; Use Limitation (repeated violation)
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the hood filters had 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Kitchen floor noted in need of cleaning.
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.
- Mops - Drying Mops (repeated violation)
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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07/02/2013 | Routine | |
| No violation noted during this evaluation. | 03/04/2013 | Follow-up | |
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: A food service employee was working in the food service establishment without having 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.
- Gloves; Use Limitation
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at kitchen was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- 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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02/25/2013 | Routine | |
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