Overall very good sanitation. Good handwashing, direct food handling not observed, gloves present and good use of utensils to prevent bare hand contact. Food temperatures mixed - main cold holding in walk in refrigerator, excellent, both prep areas with inadequate cold holding. Cold holding in sandwich make table - meats just refilled 43-48 F. Unit closed for recheck. Hot holding unit not on - corrected and food temperature for hot hold will be rechecked. Good labeling and storage. Good employee health knowledge, sanitizer in place at 200 ppm Cl - discussed changing where and how bleach water is used and adding a cleaning bucket with hot soapy water with bleach if desired for cleaning, and using bleach water just to sanitize. Bar not checked. *Facility with plumbing issues - and wastewater coming from floor drains last week. Facility closed as required. Ensure Health Department is called and notified of imminent health hazard to approve reopening.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meatballs in crock pot, that was not plugged in, for hot holding, hot hold at 62 F x 2 hrs. Meatballs were prepared on stove before placing in hot hold.
Correction: Meatballs reheated on the stovetop to 175 F stem temp x 15 seconds.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Grinder, ham, turkey in sandwich make table tested at 43-48 F just refilled. Closed to recheck today - recheck in 1 hr 44-45 F. Follow up checks, Ham 44, Turkey 45, Bacon 43, Tomatoes previously 41 now 42, Sausage put in frozen ok at 36 and Mushrooms (cooked) 37 F and grinder 47 F. Cheese in small cold hold pans in grill area 67 F x 2 hrs - unit not turned on.
Correction: 1) Call for repair of make table. Contact EHS with results. Use time as a public health control, refresher training done for using time. Ensure food is able to reliably cold hold food at 41 F or below to prevent growth of dangerous bacteria.
2) Pan of cheese taken to walk in refrigerator - unit turned on, new pan of cheese to be put in place after unit cooled down. Keep opening covered, pan or lid. All food temperatures checked with EHS thermocouple checked in ice water for accuracy at 32.1 F.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk in refrigerator floor in poor condition. Ice machine plate with area not in good condition. Make table not cold holding food at 41 F or below. Chest freezer lid askew - not close seal properly, but food frozen.
Correction: Repair / replace floor. Replace plate in machine. Repair make table to ensure food cold holding is 41 F or below. Repair or replace freezer lid / freezer.
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03/31/2016 | Routine | |
Overall very good sanitation seen. Observed good handwashing, and glove use. Good food temperatures, storage and mostly good labeling seen with some items seen outdated 1-2 days and Felts ham with no date labels. Discussed, date label when opened and sliced. Clean well organized facility - with sanitizer tested at 200 ppm Cl and used. Good employee health knowledge. Noted poor closing practices yesterday - soiled utensil left on cutting board-old sauce and meatballs in crock pot and soiled counters. Dishmachine not draining properly and placed out of order until repaired - call when fixed. Discussed practices when cooking raw meats on grill - especially chopped items steak - to use separate utensils when meat raw and when surfaces cooked to prevent cross contamination - done. Good practices changing gloves and washing hands after handling raw steak.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Ice bucket placed on floor to fill and dump into top fill ice dispenser. Stool bucket normally kept on soiled. Lid set on floor.
Correction: Discussed, do not place bucket on floor to fill - will possibly result in condensate going into ice from outside of bucket - keep lid on clean surface and clean stool. Bucket and lid cleaned and sanitized and stool cleaned.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: 1-2 items with past 7 days for leftover dates to ensure safe food - and one item Felts ham not date labeled.
Correction: Discussed, food to discard set aside to dispose of, date label all time and temperature controlled foods when they are "opened" for commercially prepared foods and prepared for items that are made. Ensure item is discarded if not used within 7 days. To avoid waste - if items not used right away store in the freezer to "stop the clock" and label when removed to ensure food not kept past 7 days total in the refrigerator.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Plumbing System Maintained in Good Repair
Observation: Dish machine not draining properly - well enough to use. Per staff new drains just done.
Correction: Do not use machine until plumbing repaired - use 3 vat sink for all dishwashing. Contact EHS when repaired.
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11/23/2015 | Routine | |
Overall excellent sanitation seen. Observed good handwashing, good glove use, good food temperatures to include good cooling technique, good food labeling and storage. Some maintenance items needed. New flooring installed on kitchen floor. New staff member with mixed employee health knowledge - ensure all staff know policy. Sanitizer 200 ppm Cl present and used several time during inspection.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) Walk in refrigerator with floor rusting, and outside of unit with edge deteriorating. 2) Chest freezer with lid askew. Food still frozen.
Correction: Repair. New lid ordered, keep minimum amount of food in unit during the day - and check to ensure food remains frozen solid until lid fixed.
- Pests - Controlling Pests*
Observation: 3-4 flies present in kitchen. The following contributing factors observed:
-Dumpster open
-Dumpster off of pad / pad with tall weeds and trash
-Old grease dumpster heavily encrusted with grease and open
-Large grease dumpster on blocks in grass area
-Back door with gap at the bottom
Correction: *Dumpster door closed. Before new dumpster company comes to move dumpster on pad, remove weeds and trash. Clean and close grease dumpster. Moved large grease dumpster off of the grass (absorbent area) to an impermeable surface. Add flap / stripping etc. to close gap so that flies cannot enter building under back screen door.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Squeeze can of 3 N 1 oil, and small squeeze bottle of Singer sewing machine oil on shelf above slicer.
Correction: Chemicals moved to bottom shelf. Also discussed, ensure only food grade oil used on slicer.
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07/29/2015 | Routine | |
Follow up inspection with all issues being reviewed today corrected. Noncritical issues not addressed today. Noted New food grade ice bucket in place, Handwashing sink adequately stocked, Small make table no time and temperature controlled foods (TCS) present, but unit 40 F and good employee health knowledge, ensure all staff know and understand policy. Some other improvements made to correct noncritical issues.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk in refrigerator floor rusted with large dip in floor.
Correction: Repair or replace floor.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Walk in refrigerator door inside and out and plastic curtains soiled.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Wall and Ceiling Coverings and Coatings (repeated violation)
Observation: Kitchen ceiling dark, uncertain if previously patched area primed and painted to allow for cleaning.
Correction: Clean and or repaint or refinish the kitchen ceiling so that it is white or off white, smooth, durable, cleanable surface.
- Walls and Roofs - Exterior Walls and Roofs - Protective Barrier (repeated violation)
Observation: Bird nests present in beams for overhead cover above outdoor walk in units. Bird dropping on walk in refrigerator door handle.
Correction: Clean and sanitize handle. Either remove nests (with eggs), or to prevent killing birds, rig catch pan under nests and put in exclusion wiring after nests are empty / not in use to prevent new nests above food equipment.
- Lighting, Intensity (repeated violation)
Observation: 1 set of lights out in the kitchen.
Correction: Replace bulbs, or repair if not working.
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04/03/2015 | Follow-up | |
EHS to facility for follow up of critical issues. Most items repeated today. Ensure all violations are corrected, some require training - reviewing with staff. W
Only critical items reviewed. New system does not allow for editing. Findings today as follows:
- White and yellow cheese stored in tabletop make table by grill tested at 45, and 47 F x 4 hrs, by EHS thermocouple calibrated at 32.0 F. Cheese voluntarily discarded. Pans used did not fit properly in unit. Pans to fit unit put in place. Facility thermometer calibrated at 32.5 F. Check new cheese temperature in 1-2 hrs. Store less cheese in unit.
-No handwashing soap present in back handwashing sink. Sink stocked in sink during inspection.
-Ice bucket with hole, and duct tape. Replace ice bucket - with food grade bucket that can be cleaned and sanitized.
-Good knowledge of symptoms for employee health, but uncertain of diseases. Symptoms learned from food handlers - policy not reviewed with staff. Flyer present and posted. REVIEW entire policy with all staff.
Training done for employee health, calibrating a thermometer and how to store food in make table type unit, process to make raw chicken reviewed.
New follow up in 10 days.
- Critical: Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Food bucket used for ice with hole in bottom duct taped closed, so that container is not smooth and durable and cannot be sanitized.
Correction: Replace ice bucket immediately with food grade bucket that is smooth, durable cleanable container.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk in refrigerator floor rusted with large dip in floor.
Correction: Repair or replace floor.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Walk in refrigerator door inside and out and plastic curtains soiled.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Wall and Ceiling Coverings and Coatings (repeated violation)
Observation: Kitchen ceiling dark, uncertain if previously patched area primed and painted to allow for cleaning.
Correction: Clean and or repaint or refinish the kitchen ceiling so that it is white or off white, smooth, durable, cleanable surface.
- Walls and Roofs - Exterior Walls and Roofs - Protective Barrier (repeated violation)
Observation: Bird nests present in beams for overhead cover above outdoor walk in units. Bird dropping on walk in refrigerator door handle.
Correction: Clean and sanitize handle. Either remove nests (with eggs), or to prevent killing birds, rig catch pan under nests and put in exclusion wiring after nests are empty / not in use to prevent new nests above food equipment.
- Handwashing Cleanser - Availability (repeated violation)
Observation: When EHS arrived, handwashing sink in the kitchen with no handwashing soap and paper towels placed above food prep area. Handwashing sink in sandwich make area with soap but no paper towels.
Correction: Front counter sink stocked with paper towels. Kitchen sink not supplied with soap by end of inspection. Ensure sinks are always stocked and working to allow for easy access to handwashing when needed.
- Lighting, Intensity (repeated violation)
Observation: 1 set of lights out in the kitchen.
Correction: Replace bulbs, or repair if not working.
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03/24/2015 | Follow-up | |
Overall mixed inspection. Clean well organized facility with overall good handwashing, but sinks not properly equipped resulting in missed handwashing at least once. Good glove use, good overall food temperatures, with cheese in grill area out of temperature due to improper set up of make table. Good food storage and good labeling. Employee health knowledge mixed. Follow up within 2 weeks.
- Critical: Employee Health* (corrected on site)
Observation: Mixed knowledge of employee health policy, with some symptoms known, uncertain of return time and one reportable disease known.
Correction: Review policy with all staff. Reviewed flyer that is present and posted in kitchen. Discussed close exposure to reportable diseases.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Hands not washed after sweeping and before putting slicer back together after cleaning.
Correction: Hands washed, ensure slicer is sanitized. Handwashing sink in kitchen without soap. 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: Yellow cheese in make area by grill checked at 47 F x 4 hrs. Temperatures taken with thermocouple calibrated at 32.1 F. Cheese not overstocked. Make unit with cheese and onions properly stored in insert pans with lids, however, different type of insert pans used for sauces in squeeze bottles, containers of dressing and ketchup and buns. The different insert pans that do not properly fit in unit allow for loss of cold air from over 1/3 of the unit.
Correction: Cheese voluntarily discarded. Use insert pans that properly fit in unit to prevent the loss of cold air and ensure that cold food will maintain temperatures of 41 F or below. Also suggest checking food temperatures about an hour after stocking units to ensure good cold holding temperatures.
- Critical: Food Contact Surfaces - Cleanability*
Observation: Food bucket used for ice with hole in bottom duct taped closed, so that container is not smooth and durable and cannot be sanitized.
Correction: Replace ice bucket immediately with food grade bucket that is smooth, durable cleanable container.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk in refrigerator floor rusted with large dip in floor.
Correction: Repair or replace floor.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Walk in refrigerator door inside and out and plastic curtains soiled.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Wall and Ceiling Coverings and Coatings
Observation: Kitchen ceiling dark, uncertain if previously patched area primed and painted to allow for cleaning.
Correction: Clean and or repaint or refinish the kitchen ceiling so that it is white or off white, smooth, durable, cleanable surface.
- Walls and Roofs - Exterior Walls and Roofs - Protective Barrier
Observation: Bird nests present in beams for overhead cover above outdoor walk in units. Bird dropping on walk in refrigerator door handle.
Correction: Clean and sanitize handle. Either remove nests (with eggs), or to prevent killing birds, rig catch pan under nests and put in exclusion wiring after nests are empty / not in use to prevent new nests above food equipment.
- Handwashing Cleanser - Availability (repeated violation)
Observation: When EHS arrived, handwashing sink in the kitchen with no handwashing soap and paper towels placed above food prep area. Handwashing sink in sandwich make area with soap but no paper towels.
Correction: Front counter sink stocked with paper towels. Kitchen sink not supplied with soap by end of inspection. Ensure sinks are always stocked and working to allow for easy access to handwashing when needed.
- Lighting, Intensity
Observation: 1 set of lights out in the kitchen.
Correction: Replace bulbs, or repair if not working.
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03/04/2015 | Routine | |
Overall excellent. Inspection planned to review process of preparing raw chicken to fry, relatively new process. Suggested, moving actual breading to back prep table away from sanitized dishes, and other ready to eat items on the prep table nearest the grill and fryer. Noted good handwashing, good glove use, sanitizer in place at 100 ppm Cl and used, good overall food temperatures, storage and labeling. Review employee health policy staff not well versed in policy details. Two to three flies present, repair doors, obtain a "transport cart" with lid to hold garbage for disposal in dumpster. Bar, dining area and restrooms not checked.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: BBQ cold holding in reach in refrigerator door at 45 F for possibly more than a day and Salami cold holding at 44 since last evening in the reach in refrigerator, cold holding at improper temperatures. Temperatures taken with EHS thermocouple calibrated at 32 F in ice water. Unit temperature 44 F.
Correction: Out of temperature food voluntarily discarded during the inspection. Suggest checking food temperatures with calibrated, sanitized food thermometer (already done for sandwich line) to ensure good cold holding. Additionally suggest not holding time and temperature controlled foods in the door, where it is difficult for cold air to reach foods. Refrigerator temperature adjusted and unit down to 41 F before the end of the inspection. Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Ice machine soiled.
Correction: Empty and clean ice machine following technical manual directions.
- Outer Openings - Protected
Observation: Both screen doors ajar, leaving gaps large enough for entry of flies. Outer opening of the food establishment is not protected against 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 in Good Repair
Observation: Kitchen ceiling dark in many areas, patching tape present with ceiling finish not done.
Correction: Paint or otherwise finish the ceiling so that it is white or off white, smooth, durable and cleanable.
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11/12/2014 | Routine | |
Overall mixed inspection. Observed good handwashing and glove use, sanitizer in place at 200 ppm Cl and used in sandwich make area, but not initially in bar. Sanitizer made at 100 ppm Cl. Good employee health knowledge from new staff member. A good process to prepare fried chicken and prevent contamination needed. Good storage practices to prevent cross contamination used. Excellent labeling in place, with one outdated food noted. Ensure leftover labels are checked and food is discarded by the discard date. Chicken prepared sometime today checked with warmest chicken in the middle layer. Discussed, ensure chicken is cooled on trays etc. before placing in pans for storage. Good practices checking food temperatures on the make table. Food temperatures taken with EHS calibrated thermocouple. EHS will follow up with owners for chicken process.
- Person in Charge (repeated violation)
Observation: Some staff members, mostly who work in the bar, do not have district food handler cards.
Correction: Ensure all staff members have current district food handler cards, the method used to ensure all staff have basic food safety training.
- Critical: Package Integrity* (repeated violation)
Observation: Several dented cans present.
Correction: Reviewed how to check cans. Ensure damaged stored separately from cans of food for use until exchanged.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw chicken preparation done next to ready to eat food and single service containers.
Correction: Area cleaned and sanitized, and containers with breading voluntarily discarded. Suggested using back prep area for prepping chicken to cook, or other area separate from ready to eat foods, and sanitary containers.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meatballs in small crock pot turned off, as meatballs get too hot and scorch, hot holding at 108 F x 7 hrs.
Correction: Meatballs voluntarily discarded. Obtain and use equipment that can reliably hot hold foods at 135 F or above without turning on and off.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced cheese in kitchen prep table cold holding at 50 F, where stacked too high or stored incorrectly for > 4 hours.
Correction: Cheese voluntarily discarded, new cheese in new pans stocked.
- Handwashing Cleanser - Availability (corrected on site)
Observation: No soap at the kitchen handwashing sink.
Correction: Soap placed at sink during the inspection.
- Pests - Controlling Pests*
Observation: Flies noted in facility. The following contributing factors noted:
Dumpster area with some debris and weeds,*garbage and boxes stacked outside back door until taken to dumpster, *and doors with bent and damaged screens.
Correction: Ensure all garbage is taken to the dumpster or stored in a container with a tight fitting lid until taken to dumpster. Repair or replace all screens to exclude flies.
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07/29/2014 | Routine | |
Overall mixed inspection. Noted good employee health knowledge, good handwashing, good glove use and no bare hand contact, sanitizer in place at 200 ppm Cl for wiping buckets and used, new "lid" in place to help keep temperatures in sandwich make table and lids present for each pan, good labeling throughout and good food storage to prevent cross contamination seen. Other sources of contamination present, train staff regarding storage of items near or above food prep surfaces, provide correct lubricant for equipment. *Uncertain if all bulbs in food areas are shatterproof. Please check bulb packages and replace any regular bulbs with shatterproof bulbs. Bar not checked.
- Critical: Package Integrity* (corrected on site)
Observation: Dented cans stored with cans for use. Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Correction: Cans moved to designated area, train staff.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Employee drink and bottle of Tums stored on shelf above cart holding crock pot with meatballs, and dish with serving utensils to put meatballs on sub rolls when ordered.
Correction: Discussed with owner. Suggested a sealed container on a bottom shelf for any meds and moving drink to lower shelf or area not above food prep. Both items moved during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: 1) Sliced cheese filled just below the fill line and sliced tomatoes cold holding in the sandwich unit at 46 and 45-47 F > 4 hrs, stem temps. Thermocouple used calibrated at 33 F, and facility thermometer calibrated at 32.6 F.
2) Cheese stored on side and double stacked in kitchen prep 46 F > 4 hrs.
Correction: 1) Out of temperature foods voluntarily discarded during inspection. Unit repaired several times in last 6 months, and cold holding other items at 43 F. Per staff, unit was freezing tomatoes. Discussed with owner, ensure unit adequately cold holding foods and ensure staff are not adjusting setting. If tomatoes will not hold correctly in unit, suggest using time as a public health control. If time is chosen as a public health control, ensure written procedure is posted for staff to review (plain language, simple bullets suggested) and tomatoes are labeled with time starting from time removed for walk in refrigerator or time sliced.
2) Out of temperature cheese voluntarily discarded. Train staff how to correctly store foods in prep unit.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Some leftovers kept past 7 days, ie 1-4-14 and 12-31-13. One staff member uncertain about how long to keep leftovers.
Correction: Outdated leftovers discarded. Review how long to keep leftovers with staff and ensure no leftovers are kept longer than 7 days unless items are placed in the freezer. Good labeling througout facility.
- Equipment - Good Repair and Proper Adjustment
Observation: Floor in walk in refrigerator in poor repair with one corner turned up and creating a trip hazard as well as an open area in the floor.
Correction: Have floor repaired.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Dish machine checked at 115 wash temperature and no residual chlorine for sanitizer.
Correction: Use 3 vat sink for sanitizing dishes, contact chemical representative for repair. 3 vat sink sanitizer checked at 200 ppm quats.
- Critical: Lubricants - Incidental Food Contact - Criteria* (corrected on site)
Observation: Non-food grade lubricant stored above slicer. Lubricants with incidental food contact do not meet the requirements in 21 CFR 178.3570
Correction: Lubricants used on food-contact surfaces, on bearing and gears located on or within food-contact surfaces, or on bearings and gears that are located so that lubricants may leak, drip, or be forced into food or onto food-contact surfaces shall meet the requirements specified in 21 CFR 178.3570 Lubricants with Incidental food contact. Lubricant removed.
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01/14/2014 | Routine | |
Repeated issues with sandwich unit. NOV will be issued. All temperatures taken with EHS thermocouple calibrated at 32.0 F. Temperature log has been used, but not consistently used to check make table hazardous food temperatures. Suggest checking and recording representative food temperatures before beginning food prep, and no less than every 4 hours, to ensure food is safe to serve and to alert staff/owners when there is an equipment not functioning properly.
- Person in Charge
Observation: Several staff outdated or no district food handler cards.
Correction: Ensure all staff obtain current Western Tidewater food handler cards.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: All foods stored in the front service counter sandwich make table, except recently restocked items, cold holding well above 41 F (from 44-52F) for unknown period of time. Incorrectly stored cheese in the small make table cold holding at 47 F.
Correction: All potentially hazardous foods voluntarily discarded, including recently restocked items placed in pan used to hold foods all day. Refrigeration unit with ongoing temperature issues, and per owner has been repaired. Temporarily use time as a public health control. Have maintenance done for repair or replace unit. Ensure unit is able to consistently cold hold foods at 41 F or below before resuming use for cold holding. Improperly stored cheese and cheese in contact with improperly stored cheese voluntarily discarded. Training for good storage done.
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08/23/2013 | Follow-up | |
EHS to facility to spot check sandwich unit, previously with food temperature problems, reported to be ok when maintenance done, per owner. Unit with out of temperature foods today. Ensure maintenance done right away and copy of maintenance / repair statement is faxed or sent to the Health Department. EHS thermocouple calibrated at 32.0 F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the sandwich unit cold holding at improper temperatures as follows:
-Grinder overstocked, 42-52 F stem temps at top and bottom of stack, x 45 minutes
-Salami, small stack, half full, 52 F stem temp x 4 hours
-Cheese, 41-53 at bottom and top of the stack, x 1 hour
-Small bags of sausage and shredded cheese, 48, 48 stem temps > 4 hrs
-Cooked mushrooms 55 F stem temp, x 2.5 hrs, put in unit before cooling
-Pepperoni, 46 F stem temp x 2.5 hrs.
-Bacon - not cooked crisp, 49 F stem temp x 4 hrs
-Sliced tomatoes, 42 at bottom, 46 at top < 4 hrs
Correction: Items out of temperature for 4 hours or greater voluntarily discarded during the inspection. Other items moved to alternate refrigeration. New food at 41 or below brought out, and using time as a public health control reviewed. Ensure unit is repaired or replaced immediately. **Ensure copy of the repair statement is faxed to Health Department. Potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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07/12/2013 | Routine | |
EHS to facility and checked status of sandwich make unit. On 5 Apr 13 inspection unit with out of temperature foods. Maintenance done - coils cleaned 6 Apr 13. Mgr with temperature chart in place as discussed, Today turkey at 38 F, however, sliced tomatoes - located in the middle of the unit, get up to 44 F. Tomatoes placed in Walk in Refrigerator to cool after slicing and before placing in unit. Normal temperatures from WIR about 35-38 F. Discussed, call for maintenance, place less tomatoes in container, and use time for tomatoes. Also discussed, temperature check all meats, cheeses, sliced tomatoes, and cooked mushrooms until unit functioning correctly. Please contact EHS when maintenance again done.
No violation noted during this evaluation. | 04/17/2013 | Follow-up | |
Overall good handwashing, glove use, sanitizer in place at 200 ppm Cl and used. Poor cold holding in sandwich unit, after unit defrosting. Food thermometers present and food temperatures taken for cooking, reheating etc. Discussed taking cold holding temps, representative samples, when opening and no less than every 4 hours and documenting all temperature checks in facility log. Excellent leftover labeling and good storage to prevent cross contamination. Cut lemons and limes present in the bar. Per bar tender, lemons and limes cut in bar, but gloves not used. Discussed, either pre-cut in kitchen and use gloves or stock gloves in bar and use when cutting. Also discussed, use gloves or a utensil to place lemons or limes in drinks. Contact EHS with results of maintenance check on sandwich unit.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken in the hot hold display case temperature checked at 124 F x 3 hours.
Correction: Chicken voluntarily discarded during inspection. Ensure hot holding unit can maintain food temperatures at 135 F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: 1)The following foods from the sandwich unit cold holding at improper temperatures:
-Tuna salad 46 F, x 30 minutes - moved to RIR
-Sliced tomatoes, 49 x 3.5 hrs - divided, put in WIR checked
-Sliced turkey 49 x 3.5 hrs - discarded
-Sliced ham, 45 x 3.5 hrs - discarded
-Sliced salami, 48 x 3.5 hrs, discarded
-Sliced prov. cheese, 51 x 3.5 hrs, discarded
-Cooked bacon, not cooked crisp, 66 x 2.5 hrs, put on trays in WIR
-Pepperoni, 48 x 2.5 hrs, put on trays in WIR
-Sm pkg of sausage, 53 since last pm, discarded
-Cooked mushrooms (from WIR) 51 x 3.5 hrs, moved to WIR
2) Overstocked cheese in kitchen prep unit 46-48 F ? time.
Correction: 1) Foods moved to WIR checked within 30-40 minutes, with the following results: Tomatoes 43-44F, bacon 40F, pepperoni, 40F, mushrooms 40 F, stem temps. All others voluntarily discarded. Unit off this morning to clean and defrost, but not down to normal temps. Call for maintenance. Until unit can safely cold hold foods, Temporarily use time as a public health control. Explained how to use time. Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Country ham and sausage kept past expiration dates.
Correction: Both items voluntarily discarded. Discussed, do not keep leftovers past 7 days and do not keep past package expiration date. Discussed, foods can be opened, labeled and frozen to "stop the clock" and then label and discard within 6 days.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk in refrigerator floor in very poor condition and buckles up when stepped on.
Correction: Ensure floor is repaired/replaced.
- Physical Facilities in Good Repair
Observation: Ceiling in kitchen with patched area, mud and tape present, but surface not finished.
Correction: Ensure ceiling patch is down and ceiling has smooth cleanable surface.
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04/05/2013 | Routine | |
Restaurant representatives - add corrected or new information about Midway Restaurant/Zero's Subs, 35242 General Mahone Blvd, Ivor, VA 23866 »