- Non-Food Contact Surfaces
Observation: A floor fan in the food preparation area was observed with a very heavy accumulation of dust on the blades and grill.
Correction: Surfaces of non-food contact in a food preparation area must be cleaned at a frequency that prevents an accumulation of dust, grime, or other debris.
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03/22/2016 | Routine | |
Upon a return visit today to follow-up on the display case temperatures, the unit temperature and the foods in this unit were found to be well within regulatory requirement.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use metal food utensils were observed in containers of standing water. In-use plastic scoops were also observed in canisters of powdered coffee flavorings with the handles lying in the food product.
Correction: In-use food utensils may be stored in the food product, with the handle up, so as not to contact the food. The utensils may also be stored in standing water maintained at a minimum temperature of 135°, and the utensils thoroughly cleaned at least every four hours. These utensils may also be stored on a clean, sanitary surface, and thoroughly cleaned at least every four hours, or they may be stored in a container of water, provided there is a continuous flow and velocity of water into the container to flush particles to a drain.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a sanitizing agent test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs observed above the coffee preparation area were not coated, shatter-resistant or shielded.
Correction: Light bulbs in areas of unprotected foods, or clean equipment and utensils shall be shielded, coated, or otherwise shatter-resistant.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: A floor fan was observed in the food preparation area with a heavy accumulation of dust on the blades and grills.
Correction: This equipment must be cleaned at a frequency necessary to prevent an accumulation/ build-up of dust that has a potential of contaminating foods and food contact surfaces.
- Mops - Drying Mops (repeated violation)
Observation: A mop was observed stored in a mop bucket, not allowed to air-dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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05/13/2015 | Follow-up | |
Discussed replacement of current bulbs over the front coffee-make area with coated, shatter resistant, or shielded bulbs.
- Utensils - In-Use - Between-Use Storage
Observation: In-use metal food utensils were observed in containers of standing water. In-use plastic scoops were also observed in canisters of powdered coffee flavorings with the handles lying in the food product.
Correction: In-use food utensils may be stored in the food product, with the handle up, so as not to contact the food. The utensils may also be stored in standing water maintained at a minimum temperature of 135°, and the utensils thoroughly cleaned at least every four hours. These utensils may also be stored on a clean, sanitary surface, and thoroughly cleaned at least every four hours, or they may be stored in a container of water, provided there is a continuous flow and velocity of water into the container to flush particles to a drain.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Refrigerated foods were observed in the Victory make unit that were outside the regulatory temperature requirements for these foods.
Correction: Food temperatures are expected to drop within regulatory limits after adjustment of the thermostat in the Victory refrigeration unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Refrigerated foods were observed in the glass display unit that were outside the regulatory temperature requirements for these foods.
Correction: The glass display refrigeration unit thermostat will be adjusted or the unit will be serviced in order that it will have the cooling capacity necessary to maintain regulatory food temperatures.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a sanitizing agent test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Light Bulbs Protective Shielding
Observation: Light bulbs observed above the coffee preparation area were not coated, shatter-resistant or shielded.
Correction: Light bulbs in areas of unprotected foods, or clean equipment and utensils shall be shielded, coated, or otherwise shatter-resistant.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: A floor fan was observed in the food preparation area with a heavy accumulation of dust on the blades and grills.
Correction: This equipment must be cleaned at a frequency necessary to prevent an accumulation/ build-up of dust that has a potential of contaminating foods and food contact surfaces.
- Mops - Drying Mops
Observation: A mop was observed stored in a mop bucket, not allowed to air-dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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04/21/2015 | Routine | |
Discussed observations and inspection report with the person in charge
At time of inspection clean and well managed facility kitchen
Good separation of foods in refrigeration units
pH sanitizer QAK QR 200-400ppm
Proper use of food gloves noted
NOTE: Remember to date mark when breaking the hermetic seal of a food container of if fods are not consumed within 24 hours
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: @FOOD@ cold holding at improper temperatures in the prep unit
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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10/02/2014 | Routine | |
Well managed and clean facility kitchen
Good separation of foods in refrigeration units
Good date marking practices
Food gloves, hair restraints and pH sanitizer test kt QAK QR 200-400ppm
No violation noted during this evaluation. | 04/09/2014 | Routine | |
Clean facility
Good separation of foods and clean food contact surfaces observed
Date marking, use of food gloves, hair restraints and pH sanitizer (QAK QR 200ppm) observed
Probe thermometer noted
No violation noted during this evaluation. | 10/25/2013 | Routine | |
No violations noted at time of inspection
Faclity kitchen appeared clean and in compliance
Use of food glives and tongs observed
Hair restraints and pH sanitizer test kit (QAK QR 400ppm) observed
Good date marking practices noted'
Refrigeration units well within required limits
Observed signed Food Employee Health Reporting Agreement
Good job
No violation noted during this evaluation. | 04/05/2013 | Routine | |
Facility kitchen continues to appear clean, well managed with food contact surfaces clean, and in compliance with VDH food code regulations.
No violation noted during this evaluation. | 11/01/2011 | Risk Factor Assessment | |
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