Observed/Discussed with Person in Charge:
1) VDH provided Food Safety Certification information.
2) Small prep unit RIC.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
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
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The small preparation unit RIC was observed with an equipment temperature of 50F. No PHF/TTCS food in RIC at time of inspection.
Correction: Adjust the equipment temperature to maintain 41F or less to maintain required cold holding temperatures if PHF/TTCS foods are cold holding in this unit.
- Equipment - Good Repair and Proper Adjustment
Observation: The door handle to the True Display RIC is in poor repair.
Correction: Repair or replace the door handle in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The small preparation unit RIC was observed with a broken equipment thermometer.
Correction: Install an operable equipment thermometer in the small preparation RIC unit.
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12/17/2015 | Routine | |
Observed/Discussed with Person in Charge:
1) Hair restraints.
2) Small prep unit equipment temperature.
3) Date marking.
4) Mop drying location.
5) Facility is clean & well maintained.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
- 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) noodles in the Large Prep unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The small preparation unit RIC was observed with an equipment temperature of 50F. No PHF/TTCS food in RIC at time of inspection.
Correction: Adjust the equipment temperature to maintain 41F or less to maintain required cold holding temperatures for PHF/TTCS foods.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed soda nozzle in bar area in need of cleaning.
Correction: Clean the soda nozzles 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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located adjacent to the Walk in Freezer is blocked by vegetable containers, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the containers preventing its use.
- Mops - Drying Mops (corrected on site)
Observation: Observed mops placed in a drying position adjacent to equipment storage area.
Correction: Place mops in a position that allows them to air-dry without soilding walls, equipment, or supplies
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12/16/2014 | Routine | |
Complete Inspection Report for Risk Factor Inspection completed on 2/6/2014.
No violation noted during this evaluation. | 02/07/2014 | Other | |
Discussed with Person in Charge:
1) Hair restraints.
2) Bulk, dry food storage.
3) Ceiling tiles.
4) Chlorine warewashing sanitizer @ 100ppm.
Abbreviations: Prep = Preparation, RIC = Reach in Cooler, WIC = Walk in Cooler
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed soda nozzle in the bar area in need of cleaning.
Correction: Clean the soda nozzles 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.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the bar area.
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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02/06/2014 | Risk Factor | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Chlorine sanitizer in the dishmachine measured 100 ppm. Chlorine sanitizer concentration level in the wet wiping cloth bucket in the prep area measured 200 ppm.
Discussed with operator: 1. ensure employees' drinks have lids and straws 2. ensure the concentration level of the sanitizer is measured each time it is set up. Operator is knowledgeable in food safety and employee health. Facility is clean and well maintained. Observed good cooking/hot/cold holding temperatures, food storage, handwashing, glove use and food handling procedures during this inspection.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) meat sauce, cooked 2 days ago, in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Manufacturer containers were observed reused for the storage of salad dressing..
Correction: Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
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03/27/2013 | Routine | |
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