- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: fryers, flat top grill, shelving under prep cooler, area between grill and coldholding drawer unit, and shelving inside reach-in cooler units.
Correction: Clean and sanitize these surfaces for food contact.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing sink in the server station area next to the ice machine.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Hood system, walls, and floors in kitchen area 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.
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10/30/2015 | Routine | |
* All critical issues were addressed and corrected. Great job!
* Discussed upcoming ServSafe courses for our area and left information flyer with PIC.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other food soil on the following food contact surfaces:shelves in the double door reach-in cooler, shelves in the sandwich prep unit, and the cold holding drawers.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors underneath the fryers/grill area 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.
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06/15/2015 | Follow-up | |
* Highly advise facility receive food safety training through any ANSI accredited food safety company.
* EHS will be doing individual employee training along with the follow-up inspection.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) sandwich bread 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Raw steaks (52F) and raw ground beef (50F) cold holding at improper temperatures in the cold holding drawers underneath the grill. Items discarded.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Tuna salad (52.4F), chicken salad (53.3F), sliced ham (56F), deli turkey (55.6F), raw marinated pork chops (49.4F) cold holding at improper temperatures in the cold holding sandwich prep unit. Ambient air temperature of unit was 59F. TCS items were discarded. New items are being kept in reach-in cooler until fixed.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The prepared ready-to-eat (RTE) tuna salad in the refrigeration unit was not discarded by the consume by date of 5/23. PIC discarded.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the "consume by" date. 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the cold holding sandwich prep unit, cold holding drawers or the reach-in cooler.
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 and Utensils - Good Repair and Calibration (repeated violation)
Observation: Cold holding sandwich prep unit and cold holding grill drawers were observed in a state of repair and condition preventing the equipment to be used as designed. Ambient air temperatures for these units were at 59F and 55F. These units need to maintain 41F or below.
Correction: Repair or replace the cold holding equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other food soil on the following food contact surfaces:shelves in the double door reach-in cooler, shelves in the sandwich prep unit, and the cold holding drawers.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors underneath the fryers/grill area 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.
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06/02/2015 | Routine | |
Conducted with Stephen Turner.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Employees are smoking in the dry storage room where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide an outside area where employees may smoke so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) deli turkey 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 (repeated violation)
Observation: In-use utensils improperly stored between use. Tongs are hanging from the fire suppression dispensers on the hood system. Place tongs on a clean dry prep table space.
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.
- Critical: Cooling* (corrected on site)
Observation: Sausage gravy from breakfast 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the fryer unit and low boy unit/flat top grill area has accumulations of grime, grease, and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicines are located on the sandwich prep unit.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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01/27/2015 | Follow-up | |
Notes:
* Staff is still not trained on proper reheating procedures.
* No regular cleaning schedule seems to be in place. Build up of grease, grime and debris observed.
* Many repeat violations from previous inspections observed.
* Facility needs to implement standard operating procedures to ensure safe food is going out to customers.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to explain the relationship between food safety and providing equipment that is: (a) Sufficient in number and capacity, and (b) Properly designed, constructed, located, installed, operated, and cleaned.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
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 - Safe and Unadulterated*
Observation: Observed sour cream in walk-in cooler with mold and an expiration date of 10/18/14.
Correction: Ensure food is safe and unadulterated. Discard any items that are moldy.
- Critical: Package Integrity*
Observation: Sliced peaches cans on the can storage rack are dented in various places and not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed that food was not protected from contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Tongs are hanging from the fire suppression dispensers on the hood system. Place tongs on a clean dry prep table space.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Marinara sauce and pinto beans are hot holding at improper temperatures of 99 °F and 111 °F.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. Proper reheating of leftover food items would be either 1) on the stove top or 2) in the microwave to 165°F and then placing hot items in the steam table. Do not place leftover food items directly in the steam table from the coolers. Items will not be at proper hot holding temperatures.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) chicken salad, deli meat, sliced tomatoes, diced ham, sliced ham, open hot dog package, etc. in the refrigerated prep unit, reach-in cooler, and walk-in cooler are 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 or at the time the food is opened such as with deli meats and hot dogs. 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for any foods 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets on the Koch reach-in cooler in the main dining area is in poor repair.
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: The walk-in freezer was observed in a state of repair and condition preventing the equipment to be used as designed.
Correction: Discard, replace or repair the walk-in freezer to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service large mayo containers were observed being reused for the storage of cocktail sauce .
Correction: Discontinue the reuse of single-use containers for the cocktail sauce storage. Provide approved reusable food storage containers designed for your food storage needs.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the fryer unit and low boy unit/flat top grill area has accumulations of grime, grease, and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the walk-in cooler shelves has accumulations of grime and food debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink across from the hot holding bar 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.
- Physical Facilities in Good Repair
Observation: Window over the meat slicer is not maintained in good repair and is broken.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walk-in cooler floor has a large black, brown, and pink mold-like substance in the back right corner. Evidence of standing water and mold is throughout the floor area in the walk-in cooler and outside of the cooler door.
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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01/07/2015 | Routine | |
Notes:
*Cleaning of the facility had been done to remove the excessive food, grease and dirt accumulations. A regular cleaning schedule needs to be in place and enforced to ensure food preparation areas and food storage areas are kept in a sanitary state.
*No bare hand contact with ready to eat food was observed during inspection. Employees were using gloves and utensils properly at this time.
*Encourage owner to continue the deep cleaning and de-cluttering of the facility. Remove any unused or unnecessary items from all areas to enable easy cleaning.
*Owner should review this inspection report and put control measures in place to prevent the same repeat violations on future inspections.
*Owner or key staff members need to obtain food safety training to ensure someone is present that knows proper food handling and preparation regulations. This can be done in a training class or online. When VA adopts the latest version of the FDA Food Code in 2015, a food safety certified manager will be required to be onsite during all hours of operation.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: The employees are smoking ( in the dry storage room) and also drinking from open containers or bottles in the kitchen where they may contaminate food(dry storage room) and also drinking from open containers or bottles, clean equipment, utensils or other items needing protection.
Correction: Provide an outside area where employees may smoke and make sure employee beverages are in containers with sip lids or lids with a straw so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed that bagged food items such as rice and beans that were not protected from contamination because it was not in sealed packages, covered containers, or wrapped.
Correction: Prevent contamination and possible pest issues by storing open bagged food in sealed, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) food items in the refrigeration unit were 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the food 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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a proper sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located in the kitchen had the water turned off due to a leaking faucet, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Repair the faucet and do NOT turn the water off.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in the kitchen and wait station is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Light Bulbs Protective Shielding
Observation: Light bulbs in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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11/13/2014 | Routine | |
Both the EHS and EHS Supervisor visited facility on this follow up. The facility had made only three corrections (replaced light bulb in wait station, obtained a food thermometer, and cook was observed using gloves to prepare food instead of bare hands). While in the facility additional violations were noted beyond the ones still listed above: Improper use of the single use gloves, light bulbs in the kitchen not shielded, leaks in plumbing, and smoking in the dry storage room. Owner was informed that another inspection would be done with in 10 days and that the critical issues should be addressed immediately or VDH would be required to take further enforcement action.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
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 - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw animal meats stored above ready to eat foods.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed that several food items were not protected from contamination because they were not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food - Washing Fruits and Vegetables (repeated violation)
Observation: Fruits not washed before being offered for sale or service.
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- Gloves - Use Limitation
Observation: Single-use gloves while worn during multi-tasked food preparation. Observed cook using same gloves to crack eggs and handle raw sausage and then prepare ready to eat food items.
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 - Clean and Dry Location (repeated violation)
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: Reheating for Hot Holding* (repeated violation)
Observation: The country fried steak was not reheated to 165F within 2 hours to eliminate pathogenic bacteria. Observed a pan of country fried steak and gravy being reheated in the hot hold unit/steam table.
Correction: First rapidly reheat food for hot holding to 165°F or above within 2 hours then place into hot holding.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. Observed cooked sausage patties and cooked pork chops covered and stacked on top of each other at 68 degrees. While cooling, do not stack or cover these items to allow for sufficient air movement.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Many of the ready-to-eat (RTE) food items in the refrigeration unit are 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (repeated violation)
Observation: According to the "made on" date on the prepared ready-to-eat (RTE) tuna salad in the refrigerator, the food should have been discarded 3 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded with in 7 days of the "made on" date. 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: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the food items 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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a proper sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces throughout the kitchen and food storage area has accumulations of grease, 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.
- Kitchenware and Tableware (repeated violation)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed all utensils with the food contact end up.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in the facility is not smooth and easily cleanable. Observed missing tiles throughout the facility.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps in the screen door in the kitchen and also the door to the dry storage building standing open.
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.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the waitstation/ice/beverage preparation room. The light bulb had been replaced but the work space was still very dim.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Toxics - Presence and Use Restriction (repeated violation)
Observation: Unnecessary poisonous or toxic materials found in the food establishment. Observed pesticides being stored in the dry storage area.
Correction: Remove unnecessary poisonous or toxic materials. Pesticides should be stored off site and only applied by a licensed pest control operator.
|
10/29/2014 | Follow-up | |
In addition to the above, the following need to be addressed:
*Place ambient air thermometers in all cold holding devices to allow employees to check to verify the equipment is holding at proper temperature.
*All food contact equipment should be stored with the food contact surface down to prevent insects or debris from falling onto it.
*Some of the shelving that is being used to store pots, pans, equipment, etc. is rusted and needs to be sanded and resurfaced or replaced.
*Do not place cardboard on the floor of the walk in cooler or freezer for any reason. If these units are leaking they need to be repaired immediately.
*Ice machine appeared to have some mold growth inside. This needs to be emptied, cleaned and sanitized on a regular basis.
*Slicer had food debris on it. After each use and at least every 4 hours that it is in use, this equipment needs to be taken apart, all parts that can be removed should be run through the dish machine. All parts that can not be removed should be washed, rinsed and sanitized in place.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Eating, Drinking, or Using Tobacco*
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: Hands - 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw animal meats stored above ready to eat foods.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that several food items were not protected from contamination because they were not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food - Washing Fruits and Vegetables
Observation: Fruits not washed before being offered for sale or service.
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
- 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: Reheating for Hot Holding*
Observation: The country fried steak was not reheated to 165F within 2 hours to eliminate pathogenic bacteria. Observed a pan of country fried steak and gravy being reheated in the hot hold unit/steam table.
Correction: First rapidly reheat food for hot holding to 165°F or above within 2 hours then place into hot holding.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Observed cooked sausage patties and cooked pork chops covered and stacked on top of each other at 68 degrees. While cooling, do not stack or cover these items to allow for sufficient air movement.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Many of the ready-to-eat (RTE) food items in the refrigeration unit are 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (repeated violation)
Observation: According to the "made on" date on the prepared ready-to-eat (RTE) tuna salad in the refrigerator, the food should have been discarded 3 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded with in 7 days of the "made on" date. 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: 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 the food items 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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a proper sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces throughout the kitchen and food storage area has accumulations of grease, 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.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed all utensils with the food contact end up.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in the facility is not smooth and easily cleanable. Observed missing tiles throughout the facility.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps in the screen door in the kitchen and also the door to the dry storage building standing open.
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.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the waitstation/ice/beverage preparation room. The light was not working at all.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Pests - Controlling Pests*
Observation: Harborage conditions exist.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous or toxic materials found in the food establishment. Observed pesticides being stored in the dry storage area.
Correction: Remove unnecessary poisonous or toxic materials. Pesticides should be stored off site and only applied by a licensed pest control operator.
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10/20/2014 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) tuna salad in the refrigeration unit was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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04/14/2014 | Routine | |
Clean up outside dry goods room.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Beef 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.
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04/18/2013 | Routine | |
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