A Certified Food Manager (CFM) is required during ALL times of operation. It is strongly suggested that several employees become CFMs. See handout provided.
* Please train employees in preparation, testing, and use of sanitizing solutions and test kit.
* Obtain and use quaternary ammonium test strips
* Obtain a food thermometer and use it to monitor food temperatures.
Please do not store utensils in yogurt hoppers. Handles of utensils may fall into the yogurt.
- Duties / Monitor Sanitizing Practices and Procedures
Observation: Employees are not properly sanitizing cleaned muliuse eqeuipment and utensils before they are reused.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize cleaned multiuse equpment and utensils before they are reused.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: One or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Observed several wet sponges stored on counters and in handwashing sinks.
Correction: Wet wiping provisions are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. EHS provided training in use and storage of wiping provisions, and suggested using cloths instead of sponges.
- Equipment / Non Food / Design / Easy Clean
Observation: Observed protective plastic film on all frozen yogurt machines.
Correction: Non-contact food surfaces of equipment must be easily cleanble. Remove plastic film to allow machines to be cleaned.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. EHS suggested purchasing a digital food temperature thermometer. CFM indicated she plans to purchase one.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit. Train employees in its use.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the three vat sink with a concentration less than 150 ppm total quaternary ammonium compound. An employee used this solution in an attempt to sanitize food containers.
Correction: The quaternary ammonium sanitizer used in this facility shall have a concentration of quaternary ammonium between 200 and 400 ppm based on the manufacturer's use directions. EHS provided training in preparation, use, and testing of quaternary ammonium sanitizers. EHS assisted CFM in developing a standard operating procedure to prepare effective sanitizing solution.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: An employee was observed improperly sanitzing a utensil by partially submerging it in quaternary ammonium sanitizer for fewer than 10 seconds.
Correction: The quaternary ammonium sanitizer in use in the facility requires a minimum of 60 second submersion for sanitization, per manufacturer's labeling. CFM provided training, and utensil was properly sanitized.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CFM arrived on site within 15 minutes.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the kitchen is blocked by a rolling cart, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Cart was relocated and sink made accessible.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed both handsinks in the food preparation areas used to store cleaning supplies.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Cleaning supplies were removed from handwashing sinks.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink. Paper towel dispensers at each handwashing sink were non-functional. A roll of paper towels was on a counter near the front handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Manager agreed to stock and repair towel dispensers.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: A spray bottle of an unknown liquid was observed without a label. Employee and CFM present did not know the contents.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. EHS assisted CFM in identifying the liquid. CFM labeled spray bottle.
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03/04/2016 | Routine | |
EHS and CFM discussed use of time as a public health control as a possibility to expand toppings selection for customers. CFM is considering using TPHC for watermelon and cantaloupe pieces
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a test kit appropriate to the type of sanitizer used.
- Plumbing / Maintained in Good Repair
Observation: No cold water is available at front handsink.
Correction: Repair plumbing to provide cold water at front handsink.
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03/11/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist (EHS) discussed process of having more certified food managers. Manager will fax employee health documents by March 24, 2014.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Food Temp Meas Device with Small-Diameter Probe, when Required (repeated violation)
Observation: The certified food manager could not provide a small diameter food temperature measuring device.
Correction: A small diameter metal-stemmed probe food thermometer shall be provided and readily accessible to accurately measure the temperature of thin foods such as meat patties and fish filets.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
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03/14/2014 | Routine | |
The purpose of this visit was to conduct a routine inspection.
Manager will fax over documentation for training staff on employee health by May 28, 2013.
Water heater: State SBSG5NE 65,000 BTU
- 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
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Food Temp Meas Device with Small-Diameter Probe, when Required
Observation: The certified food manager could not provide a small diameter food temperature measuring device.
Correction: A small diameter metal-stemmed probe food thermometer shall be provided and readily accessible to accurately measure the temperature of thin foods such as meat patties and fish filets.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: spoons washed at the three compartment sink.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
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05/17/2013 | Routine | |
PREOPERATIONAL FINAL INSPECTION - FOLLOW UP
*Items listed on inspection report dated 04-15-13 have been corrected. We thank you.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as you permit until official permit is delivered t you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 04/16/2013 | Follow-up | |
PREOPERATIONAL FINAL INSPECTION
1. Water heating equipment is a residential unit, undersized and is not the one on approved plans. Installed water heater is State, Model Number GS650YBRT, 40,000 BTU and a recovery rate of approximately 47 gallons per hour of 120 F degrees water at 80 F degrees rise. You need a water heater unit with the following specifications: (a) Meet the standards of an ANSI certification program such as NSF or equivalent (b) Tank capacity of at least 50 gallons or tankless (c) Recovery rate of at least 60 gallons per hour of 120 F degrees water at 80 F degrees rise.
2. Install a mop rack at the mop sink.
* Sneeze guards have been adjusted to meet NSF standards.
*Owner/Contractor shall correct the above listed items and schedule for a final follow up Health Department inspection.
No violation noted during this evaluation. | 04/15/2013 | Pre-Opening | |
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