Facility will be shutting down May 12, 2016.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed raw beef stored over RTE cheese and vegetables in the sandwich prep unit. Observed raw shelled eggs stored over the mozzarella cheese in the WIC. PIC rearranged both the sandwich prep unit and WIC.
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.
- Equipment - Cutting Surfaces (repeated violation)
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors throughout the establishment especially under the equipment is 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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03/29/2016 | Follow-up | |
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 - 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 burger and steak being stored over onions and cheese in the sandwich prep unit. PIC relocated the raw foods to the WIC.
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: 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 shelled eggs stored over meatballs and hotdogs in the WIC. PIC rearranged the WIC.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods were observed cold holding at improper temperatures in the sandwich prep unit: pasta 44*F, deli turkey 46*F, and chicken 48*F. PIC relocated all foods to the WIC.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) mozzarella and deli meats in the WIC and sandwich prep 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.
- 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 - Cooking and Baking Equipment
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors throughout the establishment especially under the equipment is 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container of spray foam was observed stored with the dry spices. PIC relocated the spray foam.
Correction: Containers of spray foam must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/29/2016 | Routine | |
PIC turned down the temperature of the Pepsi display case.
Ensure all in-use utensils are washed, rinsed, and sanitized at least every 4 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cream cheese packets(56'F) were measured cold holding at improper temperatures in the self-service cooler. PIC discarded the cream cheese packets.
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
Observation: Surfaces of the interior of the ice machine was observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the interior of the ice machine 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.
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03/02/2015 | Routine | |
Facility has been serving a limited menu due to lack of hot water. Observed hot water restored during today's inspection. Hand sink hot water was measured between 106'F and 116'F at two separate hand sinks, and hot water at the three compartment sink was measured at 121'F. Facility may return to serving a full menu, effective immediately.
Observed facility to be clean and well maintained overall.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw shell eggs stored next to lettuce in the walk in cooler. Less than a one inch gap was observed between the two food items. Person in Charge rearranged food items in the walk in cooler to provide more space.
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelf to the right of the sandwich prep unit has an accumulation of 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.
- Equipment and Utensils, Air-Drying Required
Observation: Several food storage containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under the fryers and in the area where the bag-in-box soda was previously stored are 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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02/10/2014 | Routine | |
Upon start of what would have been a routine inspection, EHS noted a lack of hot water at one of the two hand sinks in the facility. The other hand sink and the three compartment sink were also checked, and water temperatures were noted below required temperatures at these locations. The hand sinks were measuring at 70'F, and the three compartment sink was providing water at 75'F. The hand sinks should be providing 100'F and the three compartment sink should be providing water at a temperature of 110'F. The Person in Charge contacted Building maintenance regarding the issue. It was learned that a hot water heater has recently been replaced in the building and has since failed to operate properly. The PIC of the foodservice area was not aware that the lack of hot water was still an issue as of this morning.
Per conversation with EH Supervisor, and discussion with the Person in Charge of this facility, the following steps will be taken until adequate hot water has been restored to the food service area of this facility:
1. The maintenance personnel will be installing a small hot water heater in the mop sink area of the facility that will be able to service at least one hand sink (possibly both), and the three compartment sink. Once this is completed, the EHS will be contacted and will confirm adequate hot water temperature.
2. Prior to installation and operation of the hot water heater, the facility will be operating on a limited menu. No food preparation is to be conducted in this facility, due to a lack of hot water being provided for hand washing. The operator has another location nearby in which she can prepare some food items and transport them to this facility. EHS instructed PIC that all items served from this location during this time must be pre-packaged. PIC may look into cambros or other means of hot holding items such as pizza/sandwiches. EHS and PIC discussed time as a public health control for the hot items if cambros are used. The items must either maintain an internal temperature of 135'F or higher, or be served or discarded in less than four hours from when they were removed from adequate temperature control.
Contact EHS with any questions, or once temporary hot water heater is obtained and installed. An additional copy of this report has been left with maintenance personnel for reference.
- Critical: Water Capacity*
Observation: The water heater serving the food service establishment is no longer fully operable.
Correction: EHS is to confer with his/her supervisor for closure of establishment for an imminent health hazard. (See section 12 VAC 5-421-3910)
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02/04/2014 | Other | |
Inspection conducted to issue permit for new facility. No food preparation was observed during today's inspection.
A final detailed cleaning of physical facilities is needed. Ensure all equipment is washed, rinsed and sanitized prior to use. Quaternary ammonium sanitizer measured at approximately 200 parts per million.
Ensure prep table is re-sealed to the wall.
Seal holes around water supply lines. Ensure paper towels and soap dispenser is hung at the new hand sink.
Facility is within substantial compliance with the Virginia Department of Health Food Regulations, therefore permit is issued. Ensure permit is posted in a location where it is easily observed by the public.
No violation noted during this evaluation. | 01/15/2013 | Routine | |
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