Discussed employee health policy with the operator. Also discussed proper drinking procedures in the food prep area and recommended a designated area for employee food/drink.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Drinks without straws were observed in the food prep area.
Correction: The operator removed the drinks from the food prep area. The operator will ensure that all drinks have straws and are stored in the designated area for employees.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Eggs for personal use were observed being stored next to pre-made salads.
Correction: The operator voluntarily discarded the eggs.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Sliced tomatoes were observed without a discard time where time was being used as a public health control.
Correction: The operator labeled the tomatoes with the discard time.
- Equipment - Good Repair and Proper Adjustment
Observation: The ice shield was observed having rust and the gasket is in need of repair.
Correction: The operator stated that the ice shield and the gasket were already on order with the vendor.
- Non-Food Contact Surfaces
Observation: The ice scoop holders and handles for both ice machines need to be cleaned.
Correction: The operator stated that they will clean the surface at a frequency necessary to preclude accumulation of debris.
- Plumbing System Maintained in Good Repair
Observation: The handwashing sink is slow to drain and has a small drip.
Correction: The operator will repair.
- Outer Openings - Protected
Observation: The rear door sweep needs to be replaced to create a tight seal that prevents insects from entering.
Correction:
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12/15/2015 | Routine | |
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor in several areas of kitchen floor is no longer smooth and easily cleanable. Worn grout lines were observed in these areas.
Correction: Regrout floors to allow for easy cleanability..
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12/08/2014 | Routine | |
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Food on prep station for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quat sanitizing solution used was not at an acceptable concentration. Premixed quat sanitizer at above 500 ppm.
Correction: Adjust the Quat sanitizer to acceptable concentration and water at at least 75°F. Personin charge stated that quat packets will be used until Premixed quat sanitizer is at acceptable levels.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees in the kitchen by the grill.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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02/28/2014 | Risk Factor | |
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Prep table food area for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Food was changed out and lunch items added to prep area, time was applied on poster.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the service refrigerator.
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. Thermometer was put in refrigerator during inspection.
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10/08/2013 | Routine | |
Temperatures of product and equipment observed to be within appropriate ranges
Chlorine sanitize in wet wiping cloth bucket tested at an acceptable concentration of 50 ppm
Time as a control foods on cold prep observed to be marked appropriately with discard time noted.
Facility was found to generally be clean and in compliance with Virginia food regulations this date.
No violation noted during this evaluation. | 01/23/2013 | Risk Factor | |
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