| No violation noted during this evaluation. | 05/18/2015 | Follow-up | |
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair 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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw shell eggs stored over fully cooked breakfast gravy in the walk-in cooler.
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.
- Critical: Backflow Prevention, Air Gap*
Observation: There is not an air gap between the sprayer and the flood rim level of the 3 compartment sink. If there is a direct connection between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of degreaser for use on the parking lot is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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05/14/2015 | Routine | |
Since the previous inspection, no Potentially Hazardous Foods (PHF's) have been held in the Digitral cooler. Temperature on Digitral cooler has been turned down and is now holding food at or below 41 degrees. PHF's may be stored in the cooler. Keep food arranged in such a way to allow air flow throughout the cooler.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the cooler underneath the prep table.
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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05/23/2014 | Follow-up | |
Create a system for verifying and documenting throughout the day the concentration of sanitizer distributed by the dish machine to ensure that all food contact surfaces are properly washed, rinsed and sanitized.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the cooler underneath the prep table.
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.
- Cooling, Heating, and Holding Capacities
Observation: Digitral cooler is not capable of holding food temperatures at 41 degrees or below.
Correction: Move all temperature control for safety foods to a cooler that is capable of holding at 41 degrees or below. Repair the Digitral cooler. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils may not be properly sanitized after cleaning. (See 12 VAC 5-421-1700)
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Boxes containing single service items were observed in contact with full bags of trash that could lead to contamination.
Correction: Store single service items in a clean, dry location where they are not exposed to splash, dust, or other contamination.
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05/15/2014 | Routine | |
| No violation noted during this evaluation. | 05/31/2013 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin (raw eggs) holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) (salads).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shell eggs and liquid egg product cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces were not being properly sanitized by the dish machine.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Have the dish machine serviced. Use the 3-compartment sink to was rinse and sanitize until the sanitizer solution in the dish machine is dispensing at the correct concentration.
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05/21/2013 | Routine | |
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