No violations noted.
No violation noted during this evaluation. | 12/15/2015 | Routine | |
Non-critical violations must be corrected within 30 days.
- 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the glass reach-in cooler and low reach-in ice cream freezer.
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.
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07/24/2015 | Routine | |
Notes:
Temperature dropped to 40 F in the Glass reach-in after it was adjusted.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk cold holding at improper temperatures in the Glass reach-in cooler.
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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03/12/2015 | Routine | |
| No violation noted during this evaluation. | 11/05/2014 | Routine | |
Notes:
New frier have been installed to cook fries and chicken tenders. Egg cooked well done or boiled.
No violation noted during this evaluation. | 08/05/2014 | Routine | |
Notes:
Reach-in freezer in the back room got to the point where it needs to be defrosted and cleaned.
There are no violations noted during inspection.
No violation noted during this evaluation. | 05/02/2014 | Routine | |
All violations have been corrected since the last inspection.
Date marking is in effect for all commercially processed opened food packages and containers.
All PHFs in the top portion of make-up table are cold holding at proper temperature.
No violation noted during this evaluation. | 02/11/2014 | Follow-up | |
Notes:
Before placing food in the wormer unit, food must be heat it up to 135 F if just taken from commercially processed container and to 165 F if leftovers.
During cooling process do not placed hot covered food in the refrigerator, best practice is to use ice bath or place it in the freezer for quick cool, stirring often.
The follow-up inspection will occur on/about February 10, 2014.
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: Baked beans, meat balls and bbq classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Critical: Cooling*
Observation: Steak 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced ham and turkey cold holding at improper temperatures in top portion of make-up table.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed hot dogs, bbq, chicken and rice soup in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
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01/30/2014 | Routine | |
Notes:
Sandwich unit was adjusted to lower temperature during inspection. Operator is responsible of monitoring temperature of the unit and food to ensure proper cold holding temperature of 41 F or less.
Discussed proper reheating procedure and temperature.
Obtain additional thermometers to place in freezers and sandwich unit.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The meatballs were not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sliced deli meats, tomatoes, hot dogs, burger patties, in the sandwich unit cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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11/05/2013 | Routine | |
Discussed proper date marking for opened, commercially processed food items.
Sanitizing solution tested at 100 ppm.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed chicken noodle soup, chili, baked and green beans, hot dogs in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
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08/05/2013 | Routine | |
All PHFs in the top portion of make-up table still cold holding at improper temperatures. New make-up table had been ordered and will arrive some time today. Operator to monitor cold holding temperatures to make sure it is below 41 F.
There is no mop sink in the facility, operator to contact maintenance people and dispose waste water to mop sink in the building or bathroom.
Operator to contact Health Inspector at (804)221-7828 when make-up table get replaced.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All PHFs in the top portion of make-up table cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Make-up table found at 49 F in the top portion and 40 F in the lower portion.
Correction: Repair make-up table to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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05/21/2013 | Follow-up | |
Critical violation must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
The follow-up inspection will occur on/about May 17, 2013
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: All PHFs in the top portion of make-up table cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Make-up table found at 49 F, after being adjusted to lower temperature, had registered at 44 F.
Correction: Repair make-up table to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Pests - Controlling Pests*
Observation: Live and dead bugs observed in the room used as storage for equipment and utensils.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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05/10/2013 | Routine | |
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