Abbreviations: PIC=person in charge
- Non-Food Contact Surfaces (corrected on site) (repeated violation)
Observation: The upsplash of the soda machine in the lobby has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located in the rear is blocked, preventing access by employees for easy handwashing. Hand sink was blocked by stacks of bread and other equipment.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the EQUIPMENT preventing its use.
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10/28/2015 | Routine | |
- Critical: Food Contact with Equipment and Utensils*
Observation: Observed employees handling raw meats with blue gloves, removed blue gloves with clear gloves still intact, then handled RTE foods without first removing clear gloves and washing hands.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Utensils - In-Use - Between-Use Storage
Observation: Observed the ice scoop handle stored down in the ice between use.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed wet wiping cloths stored on top of prep counters instead of in a sanitizing bucket.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed missing handle on the microwave.
Correction: Repair the EQUIPMENT 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 EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the following were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris: 1) nozzles on the soda machines 2) nozzles on the orange juice machine 3) nozzles on the espresso machine. Also the ceiling portion of these drink machines had accumulations of dirt and debris. 4) the ice chute on the drink machines
Correction: Clean the surface of EQUIPMENT at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment and Utensils, Air-Drying Required
Observation: Observed several plastic food containers that were stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink on the front serving line was measured at a temperature less than 100°F, water measured 66'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.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the back part of the kitchen is blocked, preventing access by employees for easy handwashing. Sink was blocked by rolling bread carts.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the EQUIPMENT preventing its use.
- Outer Openings - Protected
Observation: Observed gaps around the back doors when closed that will allow entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed caulking above the 3 compartment sink that had an accumulation of mold.
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.
- Pests - Controlling Pests*
Observation: Observed several flies and fruit flies around the espresso, smoothie and orange juice machines on the front line.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Observed spray bottle of cleaner hanging off of cart containing tea, unwrapped single use utensils and condiments. PIC relocated cleaner to proper area.
Correction: Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.
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11/14/2014 | Routine | |
Abbreviations: WIC = walk-in cooler
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink at the front counter and the back wall was measured at a temperature less than 100°F. Temperature at both hand sinks measured 73'F. PIC had maintenance person adjust valves.
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.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located at the front counter was blocked by rolling cart with tea containers, preventing access by employees for easy handwashing. PIC moved cart for easy access to hand sink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the EQUIPMENT preventing its use.
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06/11/2014 | Risk Factor Assessment | |
Abbreviations: PIC=person in charge
- Jewelry - Prohibition
Observation: Observed several employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- 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
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed several foods in the WIF that are in packages that are opened and not covered to prevent contamination, chicken patties, fish filets, hamburgers and chicken nuggets.
Correction: Prevent BIOLOGICAL CROSS-CONTAMINATIO by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed ice scoop stored in the hand washing sink. PIC removed scoop.
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 - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed container of pickles stored uncovered on the floor of the WIC.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed sliced tomatoes cold holding at 71'F. PIC voluntarily discarded the foods.
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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Observed sliced tomatoes on the prep 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. PIC discarded the tomatoes.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the RIC containing the milk and juice at the front counter.
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.
- Non-Food Contact Surfaces
Observation: The soda nozzles at the machine in the lobby have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The chlorine sanitizer in the 3 compartment sink measured below 10 ppm.
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.
- Equipment and Utensils, Air-Drying Required
Observation: Observed several plastic food containers that were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Observed ice scoop being stored in the hand washing sink beside the ice machine. PIC removed ice scoop.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: The faucets at the 3 compartment sinks are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door is not tight fitting, spaces observed in upper and lower parts of the door. Also the back door has a hole in the lower right corner where the door itself is deteriorating.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: The handle to the back door is loose and is being held on with electrical tape.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of hazardous products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed container of toxic cleaner being used in place of soap at hand sink next to ice machine. Also observed containers of hazardous products stored at each handwashing station and on the door to the RIF that held chicken patties and next to foods at the drive thru window. PIC removed containers for proper storage.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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11/18/2013 | Routine | |
Discussed with Person in Charge:
1) Procedures for testing sanitizer strength with test strips.
2) Rear exit doors.
3) Sanitizer solution for 3 compartment sink and cleaning buckets at 300ppm (quaternary ammonium).
Abbreviations: WIC - Walk in Cooler, WIF - Walk in Freezer, IT - Internal Temperature, RIC - Reach in Cooler
Change of Ownership inspection conducted. Facility is within substantial compliance with the Virginia Department of Health Food Regulations, permit is issued for the remainder of 2012 and for 2013.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed open and uncovered raw hamburger food containers in the Walk in Freezer, frozen condensation on ceiling above uncovered food product.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed cloths improperly stored between use. Several wet cloths laying on counters.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the coffe station was being used to clean coffee carafes, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. A handwashing sink shall be used for no other purpose than handwashing.
- Employee Accommodations, Designated Areas
Observation: Observed numerous employee personal items stored in undesignated areas including storage racks and shelving units
Correction: Provide lockers or other suitable facilities to employees for personal item storage.
- Physical Facilities in Good Repair
Observation: Observed the following physical facility or equipment in need of repair: missing drain grate in mop sink, stainless chest-type freezer exterior temperature gauge not functional, light by door of Walk in Freezer missing, frozen ceiling condensation on ceiling of Walk in Freezer.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Maintenance check of Walk in Freezer condensation unit.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Ceiling vents in drive thru area not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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12/19/2012 | Routine | |
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