Food suppliers are Merchant Food Service and Keany Produce. Observed good handwashing/glove use, date marking, and good holding temperatures. EHSS discussed the following with the manager:
1. Employee health, form 1B is used. EHSS recommends reviewing with employees frequently.
2. Ensuring the wash basin of the 3 compartment sink is supplied with water at least 110°.
3. Obtaining test strips for the veggie wash solution to ensure it is used at the proper concentration. Recommend not using the veggie wash unit the appropriate strips are obtained. Manager to email a picture of the strips to EHSS when they are obtained.
4. Ensuring ambient or pre-chilled items are cooled within 4 hours.
No violation noted during this evaluation. | 12/17/2015 | Risk Factor | |
Food is holding in unit at 41° or below. The walk in cooler appears to be functioning properly. Discussed cooling methods. Discussed ensuring ambient or pre-chilled products are cooled to 41° within four hours of preparation. Recommend keeping cooling logs and taking temperatures to ensure items are cooling within four hours. Recommend adding walk in cooler food items to daily temperature logs with serving line food items, as these temperatures are just as important in ensuring food safety.
No violation noted during this evaluation. | 06/09/2015 | Follow-up | |
Truck arrived at facility at 12:30am on 5/30/15. Cheese, sour cream, queso, and meats taken to Glen Allen last night. Temperatures of foods put in reach-in cooler taken at 9am on log sheet provided. Truck had internal and external thermometers. Manager stated service company may be coming May 31. Recommend keeping all proteins, meats/cheeses, and cut tomatoes in the truck. Other raw vegetables can stay in walk-in cooler (WIC), non TCS foods can remain in WIC. Recommend continuing temperature logs every 3 hours. EHS will request copies of logs until WIC is repaired. Permit issued. EHS, Karie Peters, will return for follow up next week.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk in cooler and ice machine were observed in a state of disrepair. The WIC was unable to maintain food temperatures at 41° or below.
Correction: Repair the equipment 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.
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05/30/2015 | Follow-up | |
The manager,person in charge, stated the walk-in cooler temperature was at 38° this morning and throughout the afternoon was 41° and 42°. EHS recommends the use of temperature logs and discarding foods if found out of temperature. Recommend storing as little as possible in the walk-in cooler until the unit has been repaired. Manager provided a copy of the work order written by the mechanical company called on 5/28/15. Manager stated that company was to return today, however this did not happen. Owner is not sure when repair will be done on unit. Foods today varied in temperature as did unit thermometers. Owner indicated that overnight when door is not open the unit can reach 38-41°. Food temperatures are not kept. Several foods in unit which had not been removed today were cold holding at 45,47-48°. Reliability of unit during busiest time of operation is in question. There is only one other refrigeration unit (prep unit) in facility and no freezer units.
The following foods were put on an ice bath to cool: The Following Foods were discarded:
1. Raw Steak 1. 3 boxes of Shredded Cheese
2. Raw Chicken 2. Pico Dated 5/28/15 and 5/29/15
3. Shredded Cheese 3. 6 boxes of Tofu
4. Sour Cream 4. Individually portioned containers of Pico
5. Tofu
6. Queso
Facility may remain open tonight. Facility may not open 5/30/15 until a follow up inspection is conducted. Mr. Maresca, facility owner, agreed to following a plan to be in place 5/30/15 prior to opening and prior to permit being issued.
1. Foods that need temperature control will be moved to Glen Allen store for storage overnight.
2. A refrigerated truck will be obtained and on site prior to opening on 5/30/15. Ensure truck can be locked overnight and as needed.
3. Temperature logs of the refrigeration truck will be monitored and recorded every 3 hours. Food temperature logs will be kept and temperatures taken of the following foods every 3 hours: meats, cheeses, sour cream, pico (made in house), tofu, diced tomatoes, and queso.
4. Recommend prepping foods for 2 catering jobs scheduled for Saturday in the Glen Allen facility.
Opening may be delayed if plan is not in place before opening on May 30. Permit issuance is in jeopardy and facility will be asked to cease operation if walk-in cooler is not repaired in a timely .... Permit can be suspended once/if issued.
A NOAV has been issued for operating without a permit. EHSS, Hannah Crew, will return 5/30/15 by 10am.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Several food items in the walk-in cooler (WIC) 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 (repeated violation)
Observation: Walk in cooler and ice machine were observed in a state of disrepair. The WIC was unable to maintain food temperatures at 41° or below.
Correction: Repair the equipment 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.
- Permits (repeated violation)
Observation: Establishment operating without a valid permit.
Correction: Permit is not transferable between old owner and current owner. Owner to submit application to the local health department immediately.
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05/29/2015 | Follow-up | |
Food suppliers are Merchant Food Service and Produce Source. Chicken and steak come in raw frozen and thawed in walk in cooler immediately.
Discussed the following with the person in charge (PIC):
1. Employee Health, form 1B is used and signed by employees.
2. Leftovers are discarded, no foods are cooled and reheated.
3. Cleaning and sanitizing in use utensils at least every four hours.
4. Current owner to fill out food establishment permit application and submit to local health department immediately.
5. PIC to contact EHS when WIC has been repaired.Foods shall remain on four day date marking until unit is capable of maintaining foods at 41° or less.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before donning new gloves and engaging in food preparation.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Queso hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. PIC reheated to 165°.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Multiple salsas (45/46/45), cheese (45), and queso (45) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. These items have been put on four day temperature control. EHS observed PIC date mark all items to be discarded within 4 days of preparation or receipt.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk in cooler and ice machine were observed in a state of disrepair. The WIC was unable to maintain food temperatures at 41° or below.
Correction: Repair the equipment 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.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the bacl of the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation.
- Permits
Observation: Establishment operating without a valid permit.
Correction: Permit is not transferable between old owner and current owner. Owner to submit application to the local health department immediately.
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05/28/2015 | Routine | |
Food suppliers are Gordon's Food Service and Produce Source. Chicken and steak are received raw, frozen and thawed in walk in cooler (WIC). Ground beef and pork are received precooked. Some hot held foods (ground beef, pork, and queso) may be cooled for carry over depending on volume left at end of night. Discussed cooling and reheating. Beans are hot held up to 48 hours. Ecolab veggie wash used and test strips present. Discussed employee health
- Person in Charge
Observation: Observed food employees not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. Observed no means to verify employee health training.
Correction: Recommend that PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. Recommend maintaining a means to verify employee health training. EHS provided Form 1B.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed black beans hot holding at improper temperatures. Observed one pan of black beans in the Alto Shaam hot hold unit hot holding at 130 F. Per date mark and PIC, these were cooked at 2:00pm, temp. at 3:30pm.
Correction: Recommend rapidly reheating the food to 165°F and maintaining at 135°F or above through the hot holding period. PIC reheated beans to 198 F on the stove and adjusted the hot hold unit warmer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed diced tomatoes cold holding at improper temperatures. Observed one pan of diced tomatoes in the prep reach in cooler at 47 F. PIC stated these were pre-chilled and sliced around 12:00pm, temp. at 4:00pm. Observed 2 pans of diced tomatoes in the walk in cooler at 47 F and 44 F. PIC stated these were prepped last night and did not know why or how long they had been cold holding > 41 F.
Correction: Recommend discarding the food and ensuring that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. PIC discarded the food.
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12/11/2014 | Risk Factor | |
Food suppliers are Gordon Food Service and Produce Source. All proteins are received pre-cooked except chicken and steak are received raw, frozen and placed in WIC to thaw. All hot held food is discarded at closing except beans are held hot up to 48 hours. No hot food is cooled for carry over
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed numerous pans stacked while wet after cleaning and chemical sanitization.
Correction: Recommend allowing dishes, utensils, and equipment to air dry after cleaning and sanitizing. Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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04/10/2014 | Routine | |
WIC temps: pico @ 37 F, diced tomatoes @ 41 F, and raw chicken @ 38 F. All other temperatures taken in compliance. Suppliers are Gordon Food Service and Produce Source. Proteins are received pre-cooked except for chicken and steak. Beans are hot held overnight and all other hot food is discarded. Discussed employee health
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed pinto beans hot holding at improper temperatures. Observed pinto beans on the line at 129 F and in the hot hold box at 132 F. PIC stated the beans had been hot holding in the hot hold unit overnight and was not aware how long they had been hot holding < 135 F.
Correction: Recommend discarding the food and ensuring that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (corrected on site)
Observation: Observed no properly working temperature measuring device located in the hot hold units.
Correction: Recommend providing 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.
- Equipment - Cutting Surfaces (corrected on site)
Observation: Observed a green cutting board heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Recommend resurfacing or discarding and replacing the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. PIC removed the cutting board from the facility.
- Equipment and Utensils, Air-Drying Required
Observation: Observed dishes being stacked while wet after cleaning and chemical sanitization.
Correction: Recommend that items be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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10/30/2013 | Routine | |
Suppliers are Gordon Food Service and Produce Source. All hot held items are discarded at end of night except beans, which are hot held up to 48 hours. Steak and chicken is received raw, and all other proteins are received pre-cooked. Discussed catering and observed equipment
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed queso cheese hot holding at improper temperatures. Observed queso hot holding on the line at 126 F and in the hot hold cabinet at 117 F. PIC stated that these were heated for hot holding within the last 2 hours.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. PIC discarded the queso cheese on the line and reheated the bag of queso cheese in the hot hold cabinet to 173 F.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed improperly working thermometers in the two AltoSham hot hold cabinets.
Correction: Recommend obtaining working thermometers for the hot hold cabinets so that ambient air temperature can be monitored by employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the physical facility in need of detailed cleaning at the following locations: floors/ coving behind the cook line equipment and the floors under the equipment storage rack/ 3 basin sink.
Correction: Recommend increasing the frequency of detailed cleaning at these locations. All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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04/22/2013 | Routine | |
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