This visit was made to conduct a risk based assessment. The Person in Charge was very helpful during the visit and showed excellent managerial control. Thank you. Please note the following issues
1. Please ensure that Time/temperature control for safety foods (TCS foods) held hot are maintained at 135°F or above.
2. Please monitor the temperature of the Hobart 2 door refrigerator in the pizza oven area. It was measured with temperatures around 46-48°F during the visit. Do not store any TCS foods in this refrigerator if it is not able to maintain temperatures of 41°F or below and have it serviced if it is not functioning properly.
Note:
The following issues observed during the routine food safety evaluation that was conducted in September 2015 have been corrected:
- The back exit door from the kitchen to the loading area is now tight fitting
-The handwashing sink at the front service line is working properly
- The refuse container outside was observed covered with a tight fitting lid
Thank you for making these repairs
*Repeat Observations are Subject to Civil Penalty
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: Observed that the cheeseburgers hot holding in the Victory hot boxes were between 120-125°F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Person in Charge reheated the cheeseburgers and on the steam table on the hot line they were measured at 175°F.
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03/18/2016 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit. Thank you. The following issue requires attention:
1. Please ensure that the concentration of the sanitizing solution used is between 100-400 ppm. Please use the test strips to test the solution regularly. During the visit we observed that the solution was too strong and it was corrected by using only 1/2 of the sanitizing packet. Please ensure that all food employees are aware of this. This was discussed with food employee washing dishes and the Person in Charge.
*Repeat Observations are Subject to Civil Penalty
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: Hamburgers in the upright warmers were measured at 118-122 °F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Person in Charge informed us that the hamburgers will be served within the next two hours during the lunch service.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: chicken salad on service line in small separate area was at 56°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Person in Charge to relocate the chicken salad to the glass display unit which was at 41°F or below, or insert into the well of the cold holding unit.
- Plumbing / Maintained in Good Repair
Observation: Observed that the handsink in the front at the food service line in the main service area is leaking and does not shut off water flow completely.
Correction: A plumbing system shall be maintained in good repair.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Observed that outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment. Person in Charge informed us that there is a plan to replace the dumpsters.
- Outer Openings, Protected
Observation: An exterior door at the back of the main kitchen area out to the loading dock is not tight-fitting along the bottom and edges. This may allow the entry of insects or rodents.
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
- Physical Facilities Good Repair
Observation: Observed that there are broken tiles on the walls and near floor junctures at various locations in the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Observed concentration of the sanitizing solution used in the 3 compartment sink was above 400 ppm.
Correction: Chemical sanitizers shall be used in accordance with the CFR. High concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain. Food employee corrected the solution to be about 300 ppm.
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09/30/2015 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: salad (cut lettuce, tomato) in refrigerator at 50-54 °F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
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06/16/2015 | Risk Factor | |
Facility has detailed equipment temperature logs.
Discussed proper glove use and change procedure with employee and person-in charge.
- Kitchenware and Tableware - Preventing Contamination (corrected on site)
Observation: Singile use fork and spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Unused refrigerators were stored in the kitchen.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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03/13/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
This establishment is currently in the process of replacing the walk-in fridge and freezers. They have just enough units to handle the amount of food storage needed on a temporary basis, but not long term. Please contact me at lydia.zweimiller@vdh.virginia.gov if any issues arise in the process or if you need guidance.
Please repair or remove unused equipment as it can create harborage conditions for pests and inhibit proper cleaning.
*Repeat violations are subject to civil penalty*
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. (Observed several refrigeration and freezer units that are not working and not being used)
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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10/02/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation. The person in charge was very helpful and knowledgeable. Manager reported that walk-in fridge and freezer are being replaced over the summer.
Correct the above noted violations before the next routine inspection after the summer.
*Repeat violations are subject to civil penalty*
- Ventilation Hood Systems / Adequacy
Observation: Condensation is noted to be accumulating on the walls/ceiling at the dish machine. This appears to be due to insufficient ventilation of the hood system. (Observed that during operation of the dish machine, steam was not being removed by the ventilation system)
Correction: Ventilation hood systems and devices shall operate properly and be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.
- Outer Openings, Protected
Observation: An exterior screen door is not self-closing and tight-fitting. This may allow the entry of insects or rodents. (Observed gap between the screen door and door frame allowing for entry of pests)
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. (Observed unused Vistory 2 door reach-in in storage room.)
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the ceiling tiles in the kitchen are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/21/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation. The person in charge was a temporary manager as the permanent manager is out sick.
The person in charge reported that they are in the process of cleaning out the walk-in after discovering mold on the shelves and walls. The walk-in is now free of visible mold, but I recommend sealing all exposed joints, grooves, cracks, holes, etc. This will prevent mold from growing due to accumulation of condensation and debris in these spaces.
There is also some tile damage on the corner of the wall closest to the hall exit door where the bathrooms are. Repair this as soon as possible to prevent pest harborage.
No violation noted during this evaluation. | 02/18/2014 | Risk Factor | |
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. Foods at the counter at room temperatures.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Mechanical Ventilation Required (corrected on site)
Observation: Ventilation is not sufficient to keep rooms free of excessive obnoxious odors. Exhaust hoods are not turned while on operations.
Correction: Provide mechanical ventilation at a sufficient capacity to minimize soiling of walls, ceilings, and equipment
- Physical Facilities Good Repair
Observation: Observed that the @Physical structure@ is not maintained in good repair. The double door weather strips/threshold are missing
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/18/2013 | Routine | |
no violations
No violation noted during this evaluation. | 02/08/2013 | Risk Factor | |
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