Discussed modifying the customer advisory with the operator. Currently, it is difficult to determine why the menu item presents a risk and the symbol referencing the disclosure is difficult to reference. The operator agreed to revise. Checked both dishwashers in the kitchen. The wax tape melted and both appear to be effectively sanitizing. The operator will continue to monitor splash on clean and dirty dish tables in the dish wash area.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: Pickled vegetables in the walk-in cooler dated 12/04, 12/05, 12/06 exceeded the code date.
Correction: The operator voluntarily discarded the food items. The operator will ensure food is served, sold, or discarded by the "consume by" date. Some harmful bacteria can continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Time as a Public Health Control*
Observation: The operator is using time as a public health control for sauces but did not have written procedures for this practice or a system to notify employees as to the discard time.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The liner door to the ice machine is peeling and glue is present. This can fall into the ice.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. The operator tried to clean the liner after the last inspection but was unable to remove the glue. The operator will replace the door.
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12/18/2015 | Follow-up | |
Discussed the following with the operator (1) Employee Health Policy
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Several TCS foods (mortadella, cream, and lemon curd) were observed at improper temperature (46-50°F) in the single door upright refrigerator in the kitchen.
Correction: The operator voluntarily discarded foods that had been in the unit for greater than 4 hours. The operator will ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The marinated vegetable/herb mix in the refrigeration unit under the front sandwich prep and the pickled beets in the walk-in refrigeration unit were not discarded by the ""consume by"" date. Also, fresh garlic/oil/vinegar mix was past code date.
Correction: The operator voluntarily discarded the food items. The operator will ensure all RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Critical: Variance Requirement*
Observation: Specialized processing method of pickling vegetables for extended food preservation has not been approved.
Correction: The operator can continue to pickle vegetables, but they must use or discard in seven days. If the operator would like to use the pickling process to extend shelf life, a variance must be obtained from the regulatory authority as specified in 12 VAC 5-421-3570 and 12 VAC 5-421-3580 of this chapter. Specific food processes that require a variance have historically resulted in more foodborne illness than standard process. The variance requirement is designed to ensure that the proposed method of operation is carried out safely. The health department will provide the operator with the contact information for Virginia Tech regarding food testing and specialized processes.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for hamburgers that may be served raw and/or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The operator agreed to update the menu with a disclosure and disclaimer. The health department will send the operator guidance on the disclosure and disclaimer that needs to be added to the menu.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The liner door to the ice machine is peeling and glue is present. This can fall into the ice.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. The operator will clean the liner to remove the glue or replace the door.
- Warewash Machine, Data Plate Operating Specifications
Observation: The data plate with operating standards on the warewashing machine in the kitchen is not accessible.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications in an accessible location on the machine.
- Equipment - Good Repair and Proper Adjustment
Observation: The single door upright and two-door undercounter refrigeration units are in need of repair.
Correction: Repair the units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. If unable to repair the units, replace it with one that meets the specifications.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. When tested during the inspection, the surface temperature did not reach 160F.
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. The rinse temperature gauge on the hot water dishwasher upright single tank unit may not be working or the incoming hot water may not be 140F. Discussed with the operator increasing the hot water heater setting.
- Plumbing System Maintained in Good Repair
Observation: The hand sink in the middle of the kitchen and the pre-wash sink for glassware in the kitchen both have leaks and are in need of repair.
Correction: The operator will call maintenance to repair the leaks.
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12/08/2015 | Routine | |
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