Notes:
1. Meats are now being laid flat in the bottom of the metal pans in the top of the MUT cooler, with ice bags on top. Encouraged to only keep small portions out in the top wells. Keeping lid down more as well.
2. Plans to read the manual regarding how to adjust the thermostat of the MUT cooler.
3. Emailing PIC the ServSafe flyer for 2016.
4. Discussed pre-chilling cans of tuna for the tuna salad, and how the egg salad and chx salad are made. Egg salad made again today and temperatures found today are lower than yesterday.
No violation noted during this evaluation. | 12/22/2015 | Follow-up | |
Attempt to lower the temperature of the sandwich MUT cooler a few degrees. Only keep super low portions in the top wells of the MUT cooler, and keep meats stored flat (not upright) in the pans. Have as much of the product as possible in contact with the metal pans. Do not store meats in the door of the GE RIC.
- 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
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Wet cloths observed on the counters.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Ham, turkey, bologna, egg salad, chicken salad, tuna salad (in MUT cooler), and country ham (GE RIC) 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.
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12/21/2015 | Routine | |
Notes:
Small milk cooler under cash register is not supporting cold holding temperature of 41 F or less. Remove milk, replace unit/adjust unit.
Discussed date marking for commercial processed food items pulled from freezer and stored in the refrigerator.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Milk cold holding at improper temperatures in the small reach-in cooler under cash register.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the equipment storage cabinet under grill has accumulations of grime and debris in the corners.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonium sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940, sanitizer tested >400 ppm.
Correction: Utilize only 200 - 300 ppm that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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08/06/2015 | Routine | |
There are no violations noted during inspection.
ServSafe and Youth Activity information provided to PIC.
- Discussed date marking for food that was previously frozen.
No violation noted during this evaluation. | 03/10/2015 | Routine | |
Notes:
The General Electric reach-in cooler is not supporting cold holding of 41 F or less while being open/close during the day. Suggested to not overload refrigeration unit and relocate all PHFs to reliable unit.
Critical violation must be corrected within 10 days.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Container was discarded.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Pretzel dogs, breakfast sausage and links, sausage gravy cold holding at improper temperatures in the General Electric reach-in cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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10/20/2014 | Routine | |
Adequate thermometer, 3-vat sink setup, quaternary ammonia sanitizer, and test kit. Reviewed employee health and policy is clearly posted.
A part has been ordered for the MUT cooler and is scheduled to arrive and be installed tomorrow. Unit went down in 5/19 and all product was discarded. It started to creep back up on 5/21 and so the repair technician came back.
Suggest lowering the thermostat on the small Emerson counter cooler. A new thermometer was placed in the unit. Product was slightly above 41 F.
Suggest keeping ice directly on/in the bowl of shell eggs out for use. Better temperature control is possible when the coolant can touch all parts of the product.
Review when hands must be washed prior to re-gloving with all staff.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee observed handling money and putting on gloves to handle food without first washing hands. Another employee handled raw shell eggs, changed gloves, but did not wash hands prior to preparing toast. Employee observed touching face with gloves and failing to remove gloves and wash hands prior to re-gloving.
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.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints. Hair restraints put on when the inspector introduced herself.
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 - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Shell eggs out for use, sausage gravy, milk, and sourcream cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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05/22/2014 | Routine | |
All violations from 1/9/14 have been corrected.
1. Staff have been questioned and it is obvious that they have been studying and are receiving basic food safety training.
2. Air temperature of the MUT cooler has been lowered. Staff are now maintaining temperature logs on all refrigeration twice a day.
3. The sanitizer concentration is now being monitored by staff.
4. New thermometers have been purchased for monitoring food temperatures and one for monitoring the temperature of the small milk cooler.
5. Self-closure device on the women's rest room door has been repaired.
6. Hot water measured at 100 F+.
7. Hair restraints being worn.
8. Wiping cloths are being stored in solution when not in use.
No violation noted during this evaluation. | 01/23/2014 | Follow-up | |
Adequate thermometer (calibrated during inspection), quaternary ammonia sanitizer (re-mixed upon request), and test kit. Reviewed employee health.
***Fountain/cafe was closed down due to no hot water being present in the facility.***
No food facility can operate without hot water. Hand washing and the washing of dishes is no longer possible.
Refrigeration units must maintain all product under 41 F or less at all times. Staff must monitor temperatures.
Staff must be trained in food safety practices.
Hair restraints must be worn by all staff in the food service area.
Staff must monitor temperatures of refrigeration equipment and food items.
Freezers are in need of defrosting. Significant ice build-up in some of the units.
Foods are hot held in two pots/kettles and had already been turned off for the day. Hot foods are prepared fresh daily, with no leftovers being saved.
Soups are frozen and thawed daily, with the exception of navy bean soup (made/used same day).
All meats are received frozen -- some precooked, some raw.
Richmond Restaurant and Lovings are the food suppliers.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. No one was wearing hats, visors, or hairnets.
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
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Left on counter wet.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Turkey, ham, cornbeef, ham salad, coleslaw, hot dogs, tuna salad, and sliced tomatoes cold holding at improper temperatures in the sandwich MUT cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices - Food (corrected on site)
Observation: The food temperature measuring device (degrees F) located in the facility was off by at least 5 degrees.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the milk cooler is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F. No hot water available in the facility. Hot water heater broke this afternoon.
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.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Door to women's restroom no longer has a self-closing device attached.
Correction: Reinstall/reattach the self-closing device on the door. Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonia being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Tested at 400 ppm+ in the 3-vat sink.
Correction: Utilize only quaternary ammonia that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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01/09/2014 | Routine | |
NOTES:
* All critical violations must be corrected immediately.
* All non-critical violations must be corrected with 30 days.
* Form !-B given to PIC.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the over-easy eggs that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Primary RIC was observed in a state of disrepair and damaged.
Correction: Repair the Reach-in cooler 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 reach in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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09/25/2013 | Routine | |
Additional Food Temperatures:
Milk- 40, Raw Shell Egg- 41.
NOTES:
* New menus will include under cooked egg. Consumer Advisory will need to be accompanied in new menus, and menu boards.
* Form 1-B given to PIC.
* Violation corrected at time of inspection.
* Verified employee health with employees, calibrated food thermometer, sanitizer concentrations verified by test kit.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
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05/21/2013 | Routine | |
NOTES:
* All non-critical violations must be corrected within 30 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked sausage, and sausage gravy cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Cook-line RIC was observed in a state of disrepair and damaged.
Correction: Repair the cook-line RIC 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 cook-line RIC, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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01/17/2013 | Routine | |
There are no violations noted during todays inspection.
No violation noted during this evaluation. | 02/25/2011 | Routine | |
All critical violations must be corrected immediately. Non-critical violations must be corrected within 30 (thirty) days.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: food containers.
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.
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11/22/2010 | Routine | |
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