Great job of maintaining proper food temperatures.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. EHS observed that several employees have not obtained their food handlers cards per county ordinance.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the walk in and reach in. EHS observed uncovered french fries, salad etc. PIC covered foods.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Non-Food Contact Surfaces (repeated violation)
Observation: EHS observed the nonfood contact surface of the fryers and floors has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Clean bowls were observed stored with the food-contact surface facing upward. EHS observed bowels with the food contact surface facing upward on countertop. PIC inverted
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. Coffee filters stored on top of coffee grinder not covered.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label. EHS observed spray bottle of degreaser not labeled.
Correction: Label spray bottles with contents or discard.
- Toxics - Separation of Toxics
Observation: Containers of powdered soap are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. EHS observed powdered soap stored above potatoes.
Correction: Containers of @HAZARDOUS PRODUCT@ must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
|
12/11/2015 | Routine | |
Great job of cleaning the items on the previous inspection. Please store tongs on a clean surface. Store plates inverted on countertops.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: EHS observed hash browns on countertop cold holding at improper temperatures Hash browns cold holding at 63 degrees F. Employee placed item on ice.
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. EHS educated employee to keep hash browns on ice or to use time.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean tableware were observed stored with the food-contact surface facing upward. EHS educated reasons for proper storage.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.EHS educated employee to invert plates on counter.
|
08/07/2015 | Follow-up | |
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food. EHS observed bracelet and watch being worn by cook. Watch was removed only. EHS educated PIC on importance of removing items.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered food in the Walk-in refrigerator and reach-in freezer. Observed beef and sliced onions uncovered inside walk-in refrigerator. Observed several seafood items uncovered (scallops, fish, shrimp, etc) inside reach-in freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Observed tongs stored on oven door handle.
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: Improper use of wet wiping cloths. Observed damp wiping cloth on counter of cook's prep table.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed onion rings and boxes on floor of walk-in.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sausage, sliced tomatoes hashbrowns, cold holding at improper temperatures on sandwich prep refrigerator.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) tmotoes, sausage nad other food items observed in the refrigeration unit is not properly dated for disposition.
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: oven side and dish machine.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice machine. Observed pink mold growing inside ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean tableware were observed stored with the food-contact surface facing upward. EHS educated reasons for proper storage.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Light Bulbs Protective Shielding
Observation: Observed Light bulb in in dry storage not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
|
07/09/2015 | Routine | |
Facility was provided 1B form for health policy. Recommend time (written policy) for controlling cold holding temps at front prep area. Facility was pro-active in asking questions and correcting several violations. Recommend improving cleaning process to prevent harboring conditions. Food handler cards need obtained no later then 30 days from inspection. Consumer advisory is on place but some items need to be address as reminders (*). Correct by next inspection.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Several food handler do not have food handler cards.
Correction: Train all employees in food safety as it relates to their assigned duties. All food workers must obtain food handler cards no later than 30 days from date of this inspection.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Person in charge stated there is no policy in place.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Provided facility with FDA 1B form for future use and person in charge stated he will go over policy.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper beard restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered salads in the reach in
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Clean utensils (tongue and white pan) was observed soiled hanging with other clean utensils. Also drawer with utensils observed with food debris in drawer and on utensils.
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. Items were removed to be cleaned and sanitized.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Food stored on floor in walk ins and potatoes pearls stored on floor at dish washing area.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination. All food items must be stored 6 inches or higher from floor.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: sliced tomaotes, ham cold holding at improper temperatures
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) hash browns, meat loaf in the refrigeration unit is not properly dated for disposition.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed as fruit toppings in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Single-Service and Single-Use, Characteristics* (corrected on site)
Observation: Observed use of sour cream container as a single-use/single-service food contact material being re-used for other foods.
Correction: Discontinue use of the containers as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food. These type of containers are not made for re-use. The chemicals and materials will breakdown in the foods over time.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the walk in refrigeration is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use. PIC states part has been ordered. Please ensure the part is replaced and working by next inspection.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the back prep area 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the grease drain at the grill, under fryer, sides of ovens has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Ensure cleaning is completed at a frequency that removes all harboring conditions for pest/rodents and pathogen growth.
|
03/10/2015 | Routine | |
No violations noted at time of inspection. A few minor issues were discussed with the manager during the inspection: all employees need to have valid food handler cards (minor amount expired) and to be sure all food contact surfaces are kept clean and sanitized at all times.
No violation noted during this evaluation. | 11/19/2014 | Routine | |
NOTES:
Overall, this was a mixed inspection. Good hand washing was observed. Facility is in need of a cleaning. All products need to be at least six inches off the floor. The meat slicer was observed to be in need of a cleaning.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Observed used cigarette butts in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may smoke so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Preparation
Observation: Observed a mixture of olive oil and chopped garlic in container stored at room temperature near cooking area. Unsure of date of mixed product.
Correction: Once mixture is combined, place in refrigerated unit < 41 degree F. Keep mixture in properly controlled temperature unit when not in use.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Ice machine in rear of kitchen was found to be unclean when door of machine was lifted open.
Correction: Protect food from miscellaneous sources of contamination. Clean ice machine on a regular basis to prevent growth of bacteria / microorganisms.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed cooked noodles in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of various food products.
Correction: Discontinue the reuse of manufacturer containers for various food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Screen door should be self-closing and tight fitting.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Ice dispenser at soda fountain 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.
|
04/28/2014 | Routine | |
- No violations at time of inspection.
- Good date marking and temperatures.
No violation noted during this evaluation. | 09/10/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Main Street Restaurant, 837 W Main St., Smithfield, VA 23430 »