Two containers of food found with a 1/15 date on them. PIC assured me that products were made last Thursday before the bad weather. Evidently worker had put the wrong date on these foods. PIC knew symptoms associated with food related illnesses. We reviewed the big 5 enteric diseases.
- Critical: Cooling* (corrected on site)
Observation: A pan of linguine found covered in walk in at 49 F. It was cooked at noon today.
Correction: Cool to 70 F in 2 hours and then to 41 F in 4 more hours. Do not cover pan until product is 41 F. PIC placed pan in freezer to completely cool.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed cheesecakes and desserts in the refrigeration unit were 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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the back is blocked, 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 bus tub preventing its use.
|
01/27/2016 | Risk Factor | |
Follow up on make table temperatures. A new make table was delivered yesterday. Paper was removed. Management to monitor all units daily. This is your responsibility. Unit is working properly. Sometimes hot spots exist in units. Your monitoring and adjusting location of pans, as well as, pan depth will help you find the spots where your TCS foods are kept at 41 F or below at all times.
- Records - Creation and Retention (repeated violation)
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasites infective to the aquacultured fish.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Can opener found dirty.
Correction: Clean more frequently.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination. Pizza boxes found on floor beside ice machine. Aluminum pans unprotected.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. Store 6" off floor.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Lower wall and pipes behind 3-c sink found soiled.
Correction: Clean.
|
09/04/2015 | Follow-up | |
Follow up to check on temperatures in middle make table. Temperatures in upper unit were above 41 F. Chef called for someone to service unit. Until unit can maintain food at 41 f or below, either remove the TCS foods or place ice bags on top of products or put TCS foods in lower part of unit. Chef relocated foods to lower unit.
- Records - Creation and Retention (repeated violation)
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasites infective to the aquacultured fish.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Can opener found dirty.
Correction: Clean more frequently.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination. Pizza boxes found on floor beside ice machine. Aluminum pans unprotected.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. Store 6" off floor.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Lower wall and pipes behind 3-c sink found soiled.
Correction: Clean.
|
08/25/2015 | Follow-up | |
Don't forget to datemark marscapone cake upon opening. I will follow up on refrigerator temps. Annual permit issued.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw meat stored over lettuce and pasta.
Correction: Store raw meat below ready to eat foods. Meat was relocated.
- Records - Creation and Retention
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasites infective to the aquacultured fish.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pasta in middle make table at 45 F. Salami found on top of other food in middle make at 49 F.
Correction: Have unit checked. Cold air from vent was found to be 36 F. PIC changed to full pans instead of multiple quarter pans. Monitor unit. You may place bags of ice on top of food to get you through the next service period until unit can be serviced. Salami was removed.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted. PIC wrote policy.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Can opener found dirty.
Correction: Clean more frequently.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. Pizza boxes found on floor beside ice machine. Aluminum pans unprotected.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. Store 6" off floor.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Lower wall and pipes behind 3-c sink found soiled.
Correction: Clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Bottles of spray cleaners found hanging over lemon juice bottles.
Correction: Store cleaners where they cannot cause potential contamination These were relocated.
|
08/20/2015 | Routine | |
Wild salmon is on menu. Salmon has a parasite issue. Salmon must either be frozen to a specific temperature by vendor or be farm raised and pellet fed. This information must be kept on file. Inquire about lamb and beef whether they are whole muscle. Keep this information on file, as well. This was a 30 day inspection. Too many critical issues must be resolved prior to an annual permit being issued. PIC knew symptoms associated with a food related illness. DOK test given to PIC. DOK was passed.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: The tags for the fresh clams and mussels are not available and are discarded.
Correction: Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied. Place date last served on tag .
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers(.Salt, sugar, flours, oil)
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 Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. (Walk in);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Cooling Methods
Observation: Large pot of marinara sauce found covered on floor of walk in. Sausage found in covered containers inside walk in during the cooling process.
Correction: Ice baths are being used to cool foods. Use your thermometer to verify temperatures during this process. Management to have procedures for all foods that are cooled.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: 1. Chicken stock kept on counter. 2. Turkey in make table found at 49 F. 3. Used breading kept at room temperature. 4. Cooked pizza sold by the slice kept at room temperature.
Correction: 1. Keep stock in refrigerator, PIC discarded. 2. I recommend removing wax paper from bins
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed salami, turkey, fresh mozzarella, goat, sausage 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. PIC placed proper dates on foods in question.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Good Repair and Proper Adjustment
Observation: Cardboard used to level a table.
Correction: Use a cleanable alternative.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: grill edges.
Correction: Clean these surfaces for food contact.
- Plumbing System Maintained in Good Repair
Observation: Drain under 3-c sink has been wrapped with a towel.
Correction: Repair plumbing issue.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture by 3-c is not coved
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the bar or back 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
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Fantastik found with food supplies.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
07/22/2015 | Routine | |
Restaurant representatives - add corrected or new information about Little Angela's, 10246 Staples Mill Road, Glen Allen, VA 23060 »