- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: FOOD in small reach in at grill 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. Discontinue using this reach in until it is repaired to maintain food at proper temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Soft drink system was observed in a state of disrepair and damaged and is leaking onto the floor in the basement.
Correction: Repair the soft drink system 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, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Carton of cups were found stored on the floor
Correction: Store cartons of single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Prohibitions - Single Service (repeated violation)
Observation: Single-service or single-use items found stored under sewer lines. One of the water lines is leaking and must be repaired.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the front is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the sani bucket lids and wiping cloth preventing its use.
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11/04/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after sweeping the floor and wiping table tops, touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: FOOD in glass top salad reach in, front frappe cooler, and small reach in refrigerator at the cook line cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Prohibitions - Single Service
Observation: Single-service or single-use items found stored under unprotected sewer lines.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Light Bulbs Protective Shielding
Observation: Light bulb in glass door salad cooler not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Pests - Controlling Pests*
Observation: There are roaches in the kitchen.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Fax copy of pest control invoice to the health department.
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04/15/2015 | Routine | |
An additional dunnage rack is needed for single service items in the basement.
The new 4 door refrigerator has alleviated the over crowding in the walk in refrigerator.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: FOOD in back glass front reach in and frappe cooler 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
Observation: There was no working temperature measuring device located in the glass front cooler in the back of the kitchen
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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10/02/2014 | Routine | |
Facility must supply additional shelving for the walk in freezer and dry storage area in order to store food and single service items at least 6 inches above the floor.
The walk in refrigerator is overcrowded and barely able to maintain food at 41 degrees F. At last inspection the walk in cooler was out of temperature. Owner states he will order an additional one the same size as the existing walk in cooler.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Onions in small reach in 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 small reach in
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: The walk in refrigerator was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration EQUIPMENT necessary to maintain food items at @TEMPERATURE@. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items were found stored on the floor
Correction: Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Plumbing System Maintained in Good Repair
Observation: PLUMBING at the three compartment sink is leaking and in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
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03/19/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: FOOD in walk in cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door on the reach in cooler at the drive thru does not shut properly and was observed in a state of disrepair and damaged.
Correction: Repair the door 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.
- Prohibitions - Single Service
Observation: Single-service or single-use items found stored under sewer lines that had condensation dripping.
Correction: Discontinue storage of clean equipment and utensils unprotected under sewer lines where they are subject to contamination.
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08/08/2013 | Routine | |
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the salad reach in and the front drink reach in.
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 (repeated violation)
Observation: The door gasket to the freezers are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
Manager states they are ordered and should come in soon.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Packages of single service items were found stored on the floor
Correction: Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Critical: Handwashing Lavatory*
Observation: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
Correction: Install additional lavatories in the front of the kitchen to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
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01/11/2013 | Routine | |
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