NOTE: Great job with food safety improvements over the last twelve months! Left March 2016 ServSafe food handler training information and encourage some cooks/foodhandlers to attend. Discussed ensuring all store-prepared foods or store-sliced meats that are kept overnight are all date marked to indicated the date by which the food should be sold or discarded. Food kept at 41 degrees F. or below can be served for a maximum of seven (7) days. Reminder to keep gaskets at coolers clean and in good working order.
No violation noted during this evaluation. | 03/08/2016 | Routine | |
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Employee observed putting away clean, sanitized dishes ( after handling dirty dishes) without first washing hands.
Correction: Always wash hands at a hand sink with soap for at least 15 seconds, dry with a paper before putting away clean dishes to prevent recontaminating dishware. Also, wash hands before putting on gloves. .
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08/20/2015 | Follow-up | |
NOTE: Thank you for lids & straws on employee beverages. Management plans to attend ServSafe training summer/fall 2015. Left large poster on Food Safety & Glove Usage in Spanish and English. Reminder that gloves are single-use and should be removed when torn or contaminated. Never wash single-use gloves.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee observed not washing hands between loading dirty dishes into dish machine and putting clean/sanitized dishes away.
Correction: Always wash hands at hand sink for at least 15 seconds prior to putting away clean dishes, after working with raw meat, after taking out the trash, or whenever hands may become contaminated.
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04/01/2015 | Follow-up | |
NOTE: Ensure accurate, visible thermometers are available in the warmest part (usually near the door) of all coolers. Set coolers to 36/37 degrees F. to help keep foods 41 degrees F. despite constant open/closing of units. Discussed employees washing hands PRIOR to putting on gloves, after touching contaminated surfaces, or after touching hand or arm. Left 2015 ServSafe training schedule & highly encouraged to attend. Left consumer advisory and cooling correctly handouts.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: In use, open drinking containers without both a lid and a straw were observed being used/stored in a manner that may contaminate food or utensils. Employee was handling his beverage with gloved hands.
Correction: Employees may ONLY drink from a closed beverage (with lid & straw) if container is handled in a manner to prevent contamination of food/ food contact surfaces while working in kitchen.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employee observed having barehand contact with RTE (ready-to-eat) bread.
Correction: Wash hands for at least 15 seconds, dry with papertowel, then put on gloves OR use deli tissue OR use utensils such as tongs to handle RTE foods. There should be NO barehand contact with ready-to-eat foods.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: A heavy accumulation of grease was observed on the fire suppression system above the fryers/stove area.
Correction: Have hood vents & suppression system cleaned to help prevent a fire or old grease particles dripping onto food being prepared.
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03/26/2015 | Routine | |
NOTE: Good job storing chemicals away from foods. Discussed washing hands prior to putting on gloves, not washing single-use gloves, & changing gloves when they become contaminated, employee touches hair, or touches dirty surface.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: In use, open drinking containers were observed being used/stored in a manner that many contaminate food contact surfaces or utensils. Employees were observed drinking out of containers without a lid or straw (twist top with cap employee beverages were above sink).
Correction: Employees may ONLY drink from a closed beverage (with lid & straw) if container is handled to prevent contamination.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employee observed handling cucumbers ready-to-eat (RTE) with bare hands.
Correction: Wash hands then put on gloves or use deli tissues or use utensils to handle RTE foods.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Several in-use knives were observed being stored in gap between prep coolers with food contact surfaces touching non-clean sides of coolers.
Correction: Store in use utensils in a manner that prevents cross- contamination & clean them frequently.
- Non-Food Contact Surfaces
Observation: An accumulation of flour and old food particles were observed on the floor & shelving around the large mixer.
Correction: Clean & follow a cleaning schedule that prevents build up which may attract pests.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Spray bottles hanging above the mop sink were not labeled to identify contents.
Correction: Management labeled chemical in spray bottles.
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11/04/2014 | Routine | |
7/3/2014 Investigated complaint and talked to owner- no violations were observed related to complaint.
No violation noted during this evaluation. | 07/03/2014 | Complaint | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
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. VDH staff is mailing employee health policy to firm.
- 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. Specifically, employee beverages, without lids, were being stored on a food prep table.
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. Management was informed there should be no barehand contact with ready-to-eat foods.
- 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. Management labeled bottles with the common name.
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01/27/2014 | Routine | |
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