Discussed complaint with manager. No evidence of broken sewer lines or sewage smells at time of visit. Inspected smoothie machine. Blender lid was slightly soiled. Manager wash/rinse/sanitized immediately. Recommended that unit be put on schedule to be wiped down throughout day.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: blender lid
Correction: Clean and sanitize these surfaces for food contact.
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04/17/2015 | Complaint | |
Permit issued
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Handwash sink faucet in poor repair. Water sprays around base of mixing faucet when under pressure.
Correction: Repair and maintain all plumbing components and fixtures.
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03/17/2015 | Routine | |
Follow-up for Refrigeration #2:Air temperature is 38F. TCS foods were held at proper temperature-scrambeld eggs:33F, liquid pasteurized egg whites:41F, liquid pasteurized eggs:38 F,37 F.This refrigeration unit is used primarily for the breakfast meal. Temperature log was not available.
No violation noted during this evaluation. | 11/14/2014 | Follow-up | |
Follow-up for Refrigeration #2:Air temperature is 42F. TCS foods were held at proper temperature-scrambeld eggs:31F, canadian bacon:42F, liquid pasteurized eggs:36F.This refrigeration unit is used primarily for the breakfast meal. Temperature log was available from 10-24-2014 to 11-05-2014, however, temperatures were only recorded at 6:00 am and 5:00 pm.
No violation noted during this evaluation. | 11/12/2014 | Follow-up | |
Assessment of temperature chart. TCS foods are held in refrigeration unit #2 at proper temperature today.
No violation noted during this evaluation. | 11/04/2014 | Follow-up | |
All TCS foods in other units are held at 41 F or below. An intervention plan was established
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Liquid eggs(45 F) and liquid egg whites(44-45 F) are held in a small breakfast unit #2 at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the small breakfast refrigeration unit #2..
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.
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10/14/2014 | Risk Factor Intervention | |
| No violation noted during this evaluation. | 07/18/2014 | Routine | |
Permit issued at time of inspection.
- Plumbing System Maintained in Good Repair
Observation: Faucet at hand sink is in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
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02/20/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Ice machine scoop stored with handle in contact with ice.
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 Storage - Prohibited Areas (corrected on site)
Observation: Food stored under sewer lines.Food wraps under main waste line.
Correction: Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.Wraps moved away from line.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Canadian bacon (50F) and liquid eggs (51F) in unit #2 cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in Coolers # 1 and 2.
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.
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11/21/2013 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Ice dispenser observed stored on the floor.
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: Raw shell eggs (52°F), cheese (55°F), liquid eggs (57°F) cold holding in the grill preparation unit at improper temperatures. The unit's temperature was at 63°F.
Correction: Relocate foods to a unit that is capable of cold holding at 41°F, or below. Repair unit if it is to be used again.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Foods on the line 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.The time control trackers were not working.
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, or repair time control trackers.
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07/24/2013 | Routine | |
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food
Correction: to describe illnesses requirine exclusion and restricition.
- Critical: Employee Health* (corrected on site)
Observation: PIC and Employees 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. Random samplig of employees indicate that no training has occurred regarding employee health.
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. VDH Guidelines for Employee Health and Form 1-B were provided.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils (gloved hand) that have not been cleaned or sanitized as required. Blue gloves are intended for use with raw animal foods only and were used with RTE foods.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the #2 refrigeration unit..
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 - 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: fryers,grills,undercounters,storage shelves.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the fried egg and scrambled egg grates and grill utensils used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues. Employees indicated that utensils are cleaned at frequency >4 hours. Interior of ice machine has mold growth. thermometer for monitoring temperatures is soiled.
Correction: Clean food-contact surfaces no less than every 4 hours to prevent the growth microorganisms on those surfaces.New cooking equipment is to replace soiled equipment for breakfast tomorrow.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Light Bulbs Protective Shielding
Observation: Light bulbs in the kitchen ceiling fixture are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Kitchen floors and steps are 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quatenary ammonium being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940->500ppm.
Correction: Utilize only sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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01/25/2013 | Routine | |
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