Discussed with the Person-in charge:
1.Ensure sanitizer is being dispensed between 150-400 parts per million.
2. EHS demonstrated how to make and test a bleach sanitizer solution.
Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed chicken strips with an internal temperature of 108*F inadequately hot holding in the crock pot. PIC discarded the chicken strips.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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03/07/2016 | Risk Factor | |
Discussed with the Person-in charge:
1.Remove stickers and tape from utensils.
2. Remove or reduce excess stock or equipment.
Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods were observed cold holding at improper temperatures: chicken in the prep unit measured 47-50*F and in the standing fridge in the rear milk measured 46*F and chili measured 47*F. Person-in charge turned the temperature of the units down during the inspection.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the ice shoot were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice shoot at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single use spoons, forks, and knives were observed stored with the food-contact surfaces not in the same direction.
Correction: Store equipment and utensils in the same direction to prevent contamination while in storage.
- Employee Accommodations, Designated Areas
Observation: Observed a jacket and purse stored on top of the chest reach in cooler next to the utensil storage rack.
Correction: Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
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12/08/2015 | Routine | |
Discussed with the Person in Charge
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed food employee wash hands for only 5 seconds.
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: Food - Safe and Unadulterated* (corrected on site)
Observation: The rye bread was observed with mold on the crust of several slices. The bread was discarded.
Correction: Ensure food is safe and unadulterated.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes (48'F IT), sliced ham (48'F IT) and whole milk (50'F IT) were observed cold holding at improper temperatures in the reach in and sandwich prep cooler. Foods were discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the three compartment sink was being used to store an ice pack and thehand sink at the front line was observed being used to temporarily store utensils.
Correction: The handwash facility identified above is to be used for washing hands only
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06/11/2015 | Risk Factor | |
Discussed with person in charge:
1. PIC will lower the unit temperature to 36'F-38'F to maintain temperature control for safety foods (TCS) foods at 41'F or below.
2. Ensure temperatures are taken during the cooling process to ensure parameters are met. Good cooling methods observed during the inspection.
3. Ensure time is labeled on the hot sandwiches on the prep line.
4. Notify the health department before any new equipment is used at the facility.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, SP – sandwich prep unit
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shell eggs stored over ready-to-eat and prepared foods in the tall reach-in cooler. PIC placed the raw shell eggs on the bottom below all ready-to-eat and prepared foods.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Time as a Public Health Control*
Observation: Hot sandwiches,such as chicken sandwich and fish sandwich, for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour 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.
- Equipment - Cutting Surfaces
Observation: The cutting board along the sandwich prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the chute on the ice machine was observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the ice machine chute at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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03/16/2015 | Routine | |
Discussed with the Person in Charge:
1. Ensure plastic sheathing is removed from shelves in the sandwich prep unit prior to opening.
2. Ensure single service containers are not re-used for storage of food items.
3. Quaternary ammonium sanitizer solution measured at 200 parts per million.
Opening inspection conducted. No food preparation observed during today's inspection.
This facility is within substantial compliance with the Virginia Department of Health Food Regulations, therefore permit is issued. Please ensure permit is posted in a location where it can easily be seen by the public.
No violation noted during this evaluation. | 03/28/2014 | Routine | |
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