- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
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 - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Vegetable Tart hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Food - Food Labels
Observation: Insufficient information is provided on the label of the soups packaged in the food establishment.
Correction: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Pots and pans were found stored on the floor.
Correction: Store all equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean utensils were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Sink - Service Sink
Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Correction: Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
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03/30/2016 | Routine | |
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the wooden produce shelf is not nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
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02/25/2015 | Routine | |
*inspection during off day to discuss issues with facility operator
-A small separate hand sink for hand washing only is needed at some point if remodeling or change of ownership occurs. The current sink is large enough to be a food prep sink.
-A mop sink is needed.
-Please contact VDACS concerning approved egg producers at (804) 786-3520, current eggs used at facility are approved.
-When Caesar dressing is prepared, please be sure to put Consumer Advisory on the caulk menu board, and any other items served raw or undercooked at any time, also.
-Please store wiping cloths in sanitizer bucket
-Bathroom door needs self closer.
-Continue to monitor the small display unit often used for storage and display of product for very short periods of time. remember that unit is not typically used for temperature control.
-Wash hands often, and be sure staff understands proper hand washing and glove use
-Wash/Rinse/Sanitize all food contact surfaces every 4 hours minimum
No violation noted during this evaluation. | 04/28/2014 | Risk Factor | |
Gloves used regularly
-continue to monitor walkin and prep unit temps
No violation noted during this evaluation. | 08/07/2013 | Risk Factor | |
-Please wash hands often and use gloves and utensils with ready to eat foods
-A thin probe tip sensitive thermometer may be required for this establishment-please address
-The quantity of food prepared at this establishment and the very limited space and cold holding refrigeration equipment makes food safety more difficult, please consider space issues in the future or limiting menu.
-Be sure to wash/rinse/and sanitize (3 part washing) all utensils and equipment and food contact surfaces in place that cannot be washed in 3 Bay sink every 4 hours minimum or between uses when necessary
-The small display is used for display only and not for cold or hot holding, so be sure food does not remain in that unit long enough to promote bacteria growth
-A designated hand sink in the kitchen would be a suggestion since the current hand sink resembles a food prep sink, and food prep is often accomplished in the 3 bay sink-consider
-Be sure local products used in the kitchen are approved, products sold at grocery not health dept concern
-Monitor walkin/large display/ and prep unit to hold food at 41 detrees and below at all times
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- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
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.
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04/25/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Locke's Store-Never Enough Fine Foods, 2049 Millwood Road, Millwood, VA 22663 »