Discussed employee health with the person in charge. The facility had good cold holding temperatures.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed ground beef over pork.Different types of raw animal foods stored in such a manner that may cause cross contamination.
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 - Pasteurized Foods - Prohibited Reservice and Prohibited Food* (corrected on site) (repeated violation)
Observation: Raw shell eggs used in the preparation of ready-to-eat foods without subsequent cooking in facilities serving highly susceptible populations.
Correction: The P.I.C said that they will buy pasteurized eggs from now on and only cook to proper temperature. Substitute raw shell eggs with pasteurized shell eggs or pasteurized liquid, frozen, or dry eggs or egg products in the preparation of RTE foods. Special food safety precautions must be taken in facilities that serve highly susceptible populations. It is necessary to protect those who are particularly vulnerable to foodborne illness and for whom the implications of such an illness can be dire.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in the kitchen near the dishwasher is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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01/14/2016 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw pork stored over R.T.E. noodles.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- 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 5-421-90. Pasturized eggs not being used for undercooked eggs.
Correction: A food establishment that serves a highly susceptible population must comply with the requirements of 12 VAC 5-421-950. Only use pasturized eggs for eggs undercooked eggs.
- Sewage - Other Liquid Wastes and Rainwater (repeated violation)
Observation: Condensate dripping in the milk cooler and pooling on the bottom of cooler.
Correction: Repair the milk cooler.
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07/12/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The employee is drinking from a container with no straw in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- 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). Raw eggs in same container as vegetables and cheese in a bag. Sausage patties raw over ready to eat sandwhiches.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shakes and yogurt cold holding at improper temperatures for more than four hours.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Shakes and yogurt where voluntarily discarded. Food in refrigerator that is potentially hazardous and out of temperature for more than four hours must be discarded in the Hobart.
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11/06/2014 | Risk Factor | |
- 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. Turkey 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 - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Bacon and sausage stored over potatoes.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the gun hoster had has accumulations of liquid not able to drain.
Correction: Clean the surface at a frequency necessary to preclude accumulation of liquid or have a drain line for the gun holster.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Condensate leaking on floor from the milk cooler.
Correction: Repair milk cooler condensate drain.
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06/05/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Yogurt, shake and tomatoe juice cold holding at improper temperatures for more than four hours and cottage cheese cold holding for less than four hours.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Cottage cheese was relocated. The shake, yogurt and tomatoe juice were voluntarily discarded.
- 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. Sanitizer container empty.
Correction: Provide Quat sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time. New sanitizer container was set up.
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03/10/2014 | Risk Factor | |
- Equipment - Cutting Surfaces
Observation: The cutting board(s) in 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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11/20/2013 | Routine | |
Temperature controls in place.
Quaternary ammonium sanitizer tested at an acceptable concentration of 300 ppm
Leaving additional employee health information
Discussed ambient cooling procedures for mixed salads .Remember to split dense meat and egg salads into smaller containers after mixing to allow for rapid adequate cooling. Recommend placing cans of tuna and chicken used for salads in refrigerator the day before use to ensure mixture remains colder during preparation.
Discussed placing refrigerator thermometers in warmest part of unit to obtain accurate ambient temperature reading.
Facility found to be in compliance with Virginia food regulations this date
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Observed dense chicken and tuna salads bring placed in deep containers with lids after mixing.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
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06/18/2013 | Routine | |
Temperature controls in place
No violation noted during this evaluation. | 02/26/2013 | Risk Factor | |
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