Non-critical violations must be corrected within 30 days.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Sheet tray and utensils used in the chicken prep room left uncleaned overnight.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the kitchen prep room behind shelving 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.
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12/18/2015 | Routine | |
OPerator ordered six vector lights, Muska-sticks are placed above non food areas to track and trap flies while the vector lights arrive.
- Walls and Ceilings, Attachments
Observation: Vent cover located in front of walk in cooler doors has grime and dust.
Correction: Vent covers shall be frequently clean to avoid build up of grease and dust..
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08/05/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensil improperly stored between uses.
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.
- Food Display (corrected on site)
Observation: The cut lemons at self-service beverage station are not protected from contamination.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
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03/06/2015 | Routine | |
NOTES:
* Violations corrected at the time of inspection.
* Ensure single use gloves are only used for one task to prevent potential cross-contamination.
- Gloves - Use Limitation (corrected on site)
Observation: Soiled single-use gloves still in use. Single use gloves used to handle raw chicken also used to open hot-holding equipment and to push food cart.
Correction: SANITIZE HANDLE TO HOT-HOLDING EQUIPMENT & FOOD CART. Discard gloves once soiled to prevent potenital cross-contamination.
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10/21/2014 | Routine | |
Addl Temp: fried chicken-137F, BBQ-147F, potato wedges-164-169F, ham-42F, sausage-39F, baked chicken/ mac & cheese-153F/153F, chicken parm-35F, cooked vegetabls-38F, egg patties-36F, shredded cheese-39F
The operator provided a metal probe thermometer and quaternary ammonium test strips during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cooked onions and cooked peppers on the top cold rail of a cafe maketable unit were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Duct tape was observed used to repair the rolling cart inthe chicken processing groom. Also noted was a leak from the side of the pot warewashing machine to a pan placed on he floor.
Correction: Repair the pot warewashing machine and the chicken processing room rolling cart to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the pot warewashing machine and the chicken room rolling cart, replace the equipment with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: a heavy accumulation of dust was observed on the operating fan, in the chicken processing room.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Pests - Controlling Pests*
Observation: A few flies were observe inthe Cafe dining area and rear food processing areas.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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06/24/2014 | Routine | |
Addl Temps- baked chicken-154F, sliced cheese-40F, fried chicken-40F, tuna salad-42F.
*****Note: A blue discoloration was noted in the handsink basins and water fountains throughout the Food processing area and the customer beverage service area was observed closed at this time (but there was no blue water observed during today's inspection). When questioned about the water issue ( blue discoloration noted), management stated that water issued is being addressed at this time. .
The operator provided metal probe thermometers, quaternary ammonium test strips during today's inspection.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate (stuffed mushrooms offered an displayed in the front service display case measured 44 degrees F
Correction: the product was prepared earlier today- the product was subsequently cooled in the blast chiller). Also noted packaged/portioned potato salad in the Grill refrigerated drawer unit measured 44 degrees F, the product was packaged earlier today.
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01/27/2014 | Routine | |
Add'l temps: baked potato mixture-136F, fried chicken-162F, shredded cheese-39F, sausage pieces-38F, grilled chicken strips-38F
The operator provided a metal probe thermometer and quaternary ammonium test strips during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sauteed onions and green peppers stored in the cold rail by the cafe grill were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Prohibitions - Single Service
Observation: Single-service or single-use items found stored in the bottom cabinet, under the handwash sink basin, at the front service sushi/cafe prep area.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Insect Control Devices - Design and Installation (corrected on site)
Observation: Insect control device is located over rack of clean pan and opened drawers of clean utensils, where dead insects may be impelled or fall, in the warewashing area.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
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09/26/2013 | Routine | |
The facility provided the following items during today's inspection: a metal probe thermometer and quaternary ammonium test strips. Also noted, was the current work for the installation of a high temperature dish machine in the warewashing/prep area.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses (rice scoop was observed stored in a container of standing water with food particles).
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked mushrooms and cooked onions, being cold held by the grill, was observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cold display refrigeration unit is not corrosion resistant, nonabsorbent, and/or smooth (cardboard flaps were observed being utilized as a covering for the cold display unit).
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the warewashing/rear prep area was observed is being used as a dump station (the handsink basin was observed clogged with food debris).
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests ( a few flies were observed in the cafe/sushi and cold salads display areas).
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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05/31/2013 | Routine | |
All violations have been corrected since the last inspection.
No violation noted during this evaluation. | 12/20/2012 | Follow-up | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
The follow-up inspection will occur on/about December 21, 2012.
- Equipment - Good Repair and Proper Adjustment
Observation: Dish wash machine and hot holding cabinet were observed in a state of disrepair and damaged.
Correction: Repair dish wash machine and hot holding cabinet to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the dish wash machine and hot holding cabinet, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink and under dish wash machine are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Plumbing System Maintained in Good Repair
Observation: The hand washing sink at the chicken prep area is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located under 3 compartment sink does not meet the standard of: 1. smooth, durable and easily cleanable. Missing floor tile.
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable.
- Wall and Ceiling Coverings and Coatings
Observation: Linoleum in dish wash area not finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface. Standing water observed underneath linoleum.
Correction: Finish and seal linoleum to provide a smooth, nonabsorbent, easily cleanable surface.
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12/17/2012 | Routine | |
Restaurant representatives - add corrected or new information about Martin's Food Market #6490, 6401 Centralia Rd., Chesterfield, VA 23832 »