- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Eggs stored above vegetables.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in walk in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Ham crossants and bacon and egg sandwiches hot holding at improper temperatures for four hours.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. Person in charge voluntarily discarded the phf's that were hot holding out of temperature for four hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Yogurt cold holding at improper temperatures for less than four hours in open air cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. The person in charge moved the yogurts to the W.I.C.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items not stored six inches off the floor.
Correction: Store single service items six inches off the floor.
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12/09/2015 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: freezer, thermometer in reach in refrigerator and shed.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed are not stored 6 inches off of floor.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser and at least 6 inches of floor.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the @Location@
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair
Observation: Shed for single service should shut properly in order to protect single service items, it is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/20/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Chicken stored over beef.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: One roast beef sandwich cold holding at improper temperatures for less than four hours in the open air refrigerator.
Correction: The roast beef sandwhich was placed further back in the open air cooler.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walk in freezer needs to be cleaned on a more frequent basis.
Correction: Clean the W.I.F. more frequently.
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11/19/2014 | Routine | |
Follow-up on refrigeration.
No violation noted during this evaluation. | 03/20/2014 | Other | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Roast beef, country ham, turkey in prep top and Self service glass front turkey,brie, and Open display chicken salad, tuna salad cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Discard potentially hazardous food in the grab and go open front refrigerator prep top and glass front that has been out of temperature for more than four hours. Food that was out of temperature more than four hours was voluntarily discarded.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide Quat at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label. Degreaser was not labeled.
Correction: Label spray bottles with contents or discard.
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03/17/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken in glass front hot holding at improper temperatures. Chicken of temperature longer than four hours.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Chicken was voluntarily discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: American Cheese, Yogaville cheese, Cheddar cheese, Gouda, Ham, Tomatoes, Chicken, egg salad, Chicken Salad, Turkey cold holding at improper temperatures for more than four hours.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Food was voluntarily discarded. Manager agreed to use time as a public control on the prep unit until refrigeration is fixed. Manager agreed to discard any Potentially Hazardous food that had been out of temperature more than four hours in reach-in, prep unit and the glass front (meat and cheese) case.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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12/04/2013 | Routine | |
Temperatures observed to be within appropriate ranges.
Quaternary ammonium sanitizer in three compartment sink tested at an acceptable concentration of 200 ppm
Facility found to be in compliance with Virginia food regulations this date
No violation noted during this evaluation. | 06/12/2013 | Risk Factor | |
Food and equipment temperatures observed to be within appropriate ranges.
Quaternary ammonium sanitizer tested at an acceptable concentration of 200 ppm in three compartment sink.
Facility was found to be in compliance with Virginia food regulations this date.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the front of kitchen is being used for purposes other than washing hands. Observed employee using hand sink to fill water pitcher.
Correction: The handwash facility identified above is to be used for washing hands only
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02/28/2013 | Risk Factor | |
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