All risk factor violations were corrected during inspection.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands before handling sanitized utensils after handling soiled dishes which may have contaminated his hands.
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.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Rinsing Procedures (corrected on site)
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the approved alternate manual warewashing method equivalent to a 3-compartment sink as listed in subparagraph 12 VAC 5-421-1460 C.
- Backflow Prevention Device, Design Standard (corrected on site)
Observation: The backflow or backsiphonage prevention device installed at the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Observed employees using the handwashing sink for thawing.
Correction: Hand washing sinks are to be used for hand washing only.
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of hand cleaners and lotions are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: All chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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04/01/2016 | Routine | |
Discussed cooling of large volume animal foods i.e. roast beef
No violation noted during this evaluation. | 01/05/2016 | Routine | |
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at one of three hand washing lavatories.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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10/09/2015 | Routine | |
New hand basin has been installed in the BTR kitchen.
No violation noted during this evaluation. | 08/06/2015 | Follow-up | |
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized, because dish machine had lost its prime.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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07/08/2015 | Routine | |
BTR kitchen was remodeled without a plan review. Hand sink was not re-installed. There is a 2 compartment sink which appears to be used for hand washing. If this is the case, no food or beverages can occur in or beside the 2 compartment sink. Splash shields could be installed for a separation for food preparation versus hand washing. Soap,towels and signage for hand washing should also be installed at the hand sink. Correct above discrepancy.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot dogs(109F) are held in hot holding on the stove at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station is being used to fill measuring cup with water to make jello.
Correction: The handwash facility identified above is to be used for washing hands only
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04/06/2015 | Risk Factor Intervention | |
Provide valid food handler cards.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS foods in a single door, Victory refrigeration unit(44F) are cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard these TCS foods within 3 days, if not consumed. Repair or replace the unit.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) tomato soup in the refrigeration unit was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the BTR unit is being used to thaw a.sweet tea concentrate.
Correction: The handwash facility identified above is to be used for washing hands only
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01/06/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling* (corrected on site)
Observation: Rice(82F),sauerkraut(119F0,mashed potatoes(81F),and carots(77F) are stored in lidded, 4 quart containers and are noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Equipment and Utensils, Air-Drying Required
Observation: Pots and pans 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.
- Light Bulbs Protective Shielding
Observation: Bulbs in a ceiling fixture are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: Door closure for walk-in box is not maintained in good repair. Walls in kitchen are peeling paint.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/02/2014 | Routine | |
Clean ventilation ducts in kitchen and ceiling tiles where dusty debris is deposited.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tcs foods in a single door,cold holding unit are held at improper temperatures.Pasteurized eggs(66F) are stored on a couler at room temperature.
Correction: Lower thermostat in unit. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Store TCS in refrigeration unit between uses or on ice.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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07/03/2014 | Routine | |
Discussed proper cooling methods
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Fish was held in a hot holding unit at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized, because dish machine was not primed and was dispensing insufficient sanitizer.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ventilation ducts and adjacent ceiling tiles/fixtures are noted in need of cleaning.
Correction: 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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04/02/2014 | Routine | |
| No violation noted during this evaluation. | 12/31/2013 | Routine | |
Replace thermometer in BTR refrigerator
- Thawing (corrected on site)
Observation: Improper methods used to thaw sweet potato pies.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Diced tomatoes were held on the line to make salads during lunch, were not held on ice continuously, and were held at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Pots & pans 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.
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10/28/2013 | Routine | |
Provide "NO SMOKING" signage. Correct GRP obsrvation as soon as possible or w/i 90 days,
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the residential refrigeration unit..
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.
- Plumbing System Maintained in Good Repair
Observation: Faucet at 2 compartment sink are leaking.A work order has been generated.
Correction: Plumbing systems and components shall be maintained in good repair.
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07/10/2013 | Routine | |
| No violation noted during this evaluation. | 04/17/2013 | Routine | |
Provided Employee Health Policy, form 1B,
Permit will be issued with renewal Fee
No violation noted during this evaluation. | 12/11/2012 | Routine | |
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