| No violation noted during this evaluation. | 09/09/2015 | Routine | |
| No violation noted during this evaluation. | 03/30/2015 | Routine | |
| No violation noted during this evaluation. | 10/15/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Pinto Beans, Ground Beef, Corn, Sliced Cheese cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: The Kenmore 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 as necessary to maintain food items at 41 degrees F. or less. 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.
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10/08/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Pinto Beans, Ground Beef, Corn, Sliced Cheese 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat pinto beans, corn and various soups in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Cooling, Heating, and Holding Capacities
Observation: The Kenmore 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 as necessary to maintain food items at 41 degrees F. or less. 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.
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10/01/2014 | Routine | |
| No violation noted during this evaluation. | 02/10/2014 | Routine | |
All outstanding issues were found corrected at Follow Up inspection.
No violation noted during this evaluation. | 04/09/2013 | Follow-up | |
- Critical: Food - Pasteurized Foods - Prohibited Reservice and Prohibited Food*
Observation: Establishment is serving a highly susceptible population but is not complying with requirements of 12 VAC 5-421-950 and is using raw shell eggs for scrambled egg breakfast..
Correction: A food establishment that serves a highly susceptible population must comply with the requirements of 12 VAC 5-421-950 and use pasteurized eggs.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the refrigeration units in the employees only storage area.
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.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the Food Prep area.(Only 7 foot candles measured)
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 ( greater than 200 ppm)
Correction: Utilize only chlorine sanitizer at 50-100 ppm that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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04/02/2013 | Routine | |
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