Non-critical violation must be corrected within 30 days.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the make-up table and refrigerated drawers.
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 Measuring Devices (repeated violation)
Observation: The temperature measuring device located in the display case is not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
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10/06/2015 | Routine | |
While hand sink did reach above 100 degrees F, it took close to a minute to do so
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Two Delfied refrigeration units were not maintaining adequate abient air temperature to safely cold hold TCS food. .
Correction: Adjust or repair the coolers 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 units, replace them with ones that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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05/19/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Deli meats, cheese, and sliced tomatoes in two Delfield coolers are 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Delfield cooler behind breakfast hot line.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Two Delfied refrigeration units were not maintaining adequate abient air temperature to safely cold hold TCS food. .
Correction: Adjust or repair the coolers 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 units, replace them with ones that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at Chef display cooler prep area took an inordinate amount of time to reach a temperature of 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Mops - Drying Mops
Observation: Mops not hung up 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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05/15/2015 | Routine | |
| No violation noted during this evaluation. | 02/03/2015 | Routine | |
Additional food temps: chipped beef 155
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Egg patties, sausage patties, and potato rounds 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.
- Backflow Prevention Device, Design Standard (corrected on site) (repeated violation)
Observation: Hose attached to dump sink extends into flood rim at beverage station
Correction: Provide the approved air gap to prevent contamination of the drinking water system.
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10/30/2014 | Routine | |
Additional food temps: cappacola 34
- Hand Sanitizers
Observation: Improper use of a hand sanitizer or chemical hand sanitizing solution observed.
Correction: Ensure hand sanitizers and chemical hand sanitizing solutions are applied only to hands that are cleaned as specified under 12 VAC 5-421-140.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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07/21/2014 | Routine | |
Additional food temps: artichoke chicken salad 36
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hash Brown potatoes 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.
- Backflow Prevention Device, Design Standard (corrected on site) (repeated violation)
Observation: Spray hose at beverage cafe was observed extending below flood rim of sink basin.
Correction: Shorten or suspend the hose to prevent contamination of the drinking water system.
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04/17/2014 | Routine | |
Additional food temps: fried chicken 37
- Water Pressure
Observation: Water under insufficient or inadequate pressure due to break in line.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. REPAIR IN PROGRES DURING INSPECTION.
- Backflow Prevention Device, Design Standard
Observation: Observed spray hose hangs below flood rim of sink at beverage cafe, negating installed air gap to protect water source from backflow.
Correction: Replace flex hose with shorter one, or suspend above sink when not in use.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Obsered that hose reel installation on wall above service sink impedes use of rack for suspension of mops. 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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01/23/2014 | Routine | |
Additional food temps: pork 35
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Accumulation of dead flies noted on fly paper suspended from ceilings.
Correction: Remove dead pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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10/25/2013 | Routine | |
Additional food temps: greens 150
No violation noted during this evaluation. | 07/15/2013 | Routine | |
Additional food temps: shish-ke-bab 37
No violation noted during this evaluation. | 04/15/2013 | Routine | |
Additional food temps: sliced tomatoes 35
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Meats for pizza left out at room temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning equipment (coolers) not removed from the premises.
Correction: Repair, or remove any unused or non-functioning equipment from the premises.
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12/18/2012 | Routine | |
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