Discussed with the person in charge:
1. Ensure only non-scented bleach is used for warewashing.
2. Ensure frozen fish is removed from vacuum packaging prior to thawing.
3. Recommend the person in charge attend food safety training. Information packet left with the PIC.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed the PIC handling raw foods with gloved hands, remove his gloves, and don new gloves to handle ready-to eat foods without first washing his hands. Discussed proper handwashing with the PIC.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. Observed several utensils stored in standing water that measured 95'F. Utensils were removed from the water.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The following prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition: 1. chicken wings 2. pork ribs 3. potato salad 4. spaghetti sauce 5. spaghetti noodles in the back room homestyle reach-in cooler. PIC labeled all food items during the inspection.
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.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The kitchen handsink and 3-compartment sink is no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces
Observation: The cutting boards on the food prep table 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 and Utensils - Good Repair and Calibration
Observation: A knife on the food prep table with a broken blade tip was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Plumbing System Maintained in Good Repair
Observation: The cold water handle on the kitchen handsink faucet is in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
|
02/12/2016 | Routine | |
Discussed with the person in charge:
1. Recommend attending food safety training
2. Observed proper storage of raw foods and good date marking of foods.
3. Ensure the most recent copy of the water sample is sent to the health department.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed utensils stored in standing water measured at 87'F. PIC removed the utensils from the water and placed out for cleaning.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Observed a wet wiping cloth stored on the prep table.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: Observed pig feet stored in a large trash bag in the chest freezer.
Correction: Store food items in containers that permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The wooden bench where with hot holding unit and microwave ovens are stored is not corrosion resistant, nonabsorbent, and/or smooth. Recommended to the PIC to seal or paint the wood to create a nonabsorbant and smooth surface.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the wait station reach-in cooler and black homestyle reach-in cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink in the kitchen is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the large, black microwave oven in the kitchen is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: handsink in kitchen, toaster, utensil container under the prep table, interior and exterior of the fryer cabinets, hood vent filters, interior of freezers, can opener
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3-compartment sink are leaking. Observed the handsink in the kitchen to have leaking pipes as well.
Correction: Plumbing systems and components shall be maintained in good repair.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the storage room by warewashing area.
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
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under the grill and behind the fryers 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.
|
08/12/2015 | Routine | |
Discussed with the person in charge:
1. PIC stated that the 2-door display RIC in the kitchen is in disrepair. A work order is placed to repair the cooler.
2. Ensure a current water sample for 2015 is sent to the health department.
3. Cooling and food storage handouts given.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored over raw fish in the black homestyle reach-in cooler.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cooked noodles(45'F) and meatloaf (48'F) prepared today were measured cold holding at improper temperatures. Recommended to the PIC that food items be relocated to another refrigeration unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the soda nozzles were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the soda nozzles 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.
- 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatories throughout the facility.
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
|
04/23/2015 | Risk Factor | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Repair service for the Masterbilt RIC is scheduled for today. Facility is serviced by pest control twice a month. Discussed with operator: 1. utilize food grade bags if storing food in bags 2. ensure refrigeration units are set at 36'F to 38'F in order to keep all potentially hazardous foods at 41'F or lower.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked chicken @ 57'F - cold holding at improper temperatures. Chicken cooked today was relocated to another RIC.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Noodles, cooked yesterday,@ 58'F, in Masterbilt RIC - cold holding at improper temperatures. Noodles were voluntarily discarded during inspection.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There were no temperature measuring devices located in several refrigeration/freezer units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
|
10/31/2014 | Routine | |
| No violation noted during this evaluation. | 10/16/2013 | Routine | |
The following items are needed prior to issuance of permit from the Health Department:
1. Obtain final certificate of occupancy from the Caroline County Building department.
2. Ensure all hand sinks are stocked with soap, paper towels, trash cans, and signage.
3. Obtain approved chemical sanitizer and test strips.
4. Clean the microwave ovens, toasters, pizza oven, bread warmer, can opener blade and underside of the coffee machine.
5. Repair refrigeration units, ice machine, and soda machine.
6. Fix leaking pipes under the front cabinet.
7. Repair wall and floors in the women's restroom.
8. Seal hole in wall under bar/counter area
9. Secure counter top of the front cabinet to structure and seal front counter top to the adjoining wall.
10. Clean vents in both the men's and women's restrooms
11. Clean and sanitize all food contact surfaces.
12. Ensure all equipment is either sealed to floor or placed on wheels or legs that are at least 6 inches off the floor.
13. Obtain thermometers for all refrigeration units.
14. Provide copy of food safety credentials
15. Clean all non food contact surfaces, such as inside of cabinets, outside of containers, and can opener holder.
16. Remove aluminium foil from freezer shelves and foam padding and duct tape from pizza oven door handle.
17. Label all bulk storage containers.
18. Discard any unused or unnecessary equipment
No violation noted during this evaluation. | 10/11/2013 | Pre-Opening | |
| No violation noted during this evaluation. | 09/16/2013 | Other | |
Restaurant representatives - add corrected or new information about Lou's Soul Food, Llc, 31286 Richmond Turnpike, Hanover, VA 23047 »