The operator provided a digital metal probe thermometer and quat. test strips during today's inspection.
Note: A discussion concerning the repair or removal of inoperable equipment occurred at this time. In addition, ServSafe Food Manager Certification testing schedule was issued at this time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Packets of whipped butter, at the front counter beverage service area, were cold holding at improper temperatures ( whipped butter packets measured 68 F). The operator rapidly refrigerated the TCS food product).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaners, in the front service area spray bottles are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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02/02/2016 | Routine | |
The operator provided a digital metal probe thermometer, chlorine & quat. test strips and an Employee Health policy at this time.
Note: The outside shared dumpster was observed with food debris & trash at the front entrance of the dumpster enclosure.
- 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
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw chicken, raw fish and crab cakes were observed being stored at room temperature were cold holding at improper temperatures (raw fish-58F, raw chicken-55F-57F & crab cakes-51F). The operator rapidly rapidly cooled the TCS food products)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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09/22/2015 | Routine | |
Dish machine is not dispensing the proper amount of chlorine residual, however everything is washed at the three compartment sink prior to being run through the dish machine.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Equipment and Utensils, Air-Drying Required
Observation: Plates were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Cups 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen and the women's rest-room.
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
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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05/05/2015 | Routine | |
Foods in the hot box were observed at the proper temperature.
Date mark all ready-to-eat foods within 24 hours.
A gallon of water should have no more than a capful of bleach.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed barbecue, turkey, chicken wings, meatloaf and roast beef in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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02/09/2015 | Other | |
Management had all staff present at the time of the inspection review and sign FDA form 1-B. All staff must be familiar with the five major foodborne illnesses and symptoms.
Hot box should be adjusted. Items in the hot box are not maintaining temperature.
If labeling is not present on foods, provided invoices to ensure foods in from an approved food source.
Women's rest-room should have a covered trash receptacle.
Serv-safe flyer for course coming up in Colonial Heights was provided to operator.
All dishes are washed at the three compartment sink prior to being ran through the dishwasher.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Baked chicken in the hot box hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed sliced turkey, barbecue, ham and turkey in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic drinking glasses 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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01/08/2015 | Routine | |
Additional food temperatures: Sliced ham - 39, Sliced turkey - 39, Chicken salad - 41, Meatloaf - 44, Chicken - 43.
FDA form 1-B discussed and provided to operator.
Temperature of walk-in was slightly elevated after lunch rush. Recommended keeping proteins in the back of the walk-in cooler and produce up front. An air curtain may also help maintain temperature. Place another thermometer by the door of the walk-in cooler.
Dishes are washed, rinsed and sanitized prior to being placed in the dish machine. Sanitizer bucket was empty on the dish machine. Check buckets daily.
Strongly recommended attending serv-safe. Upcoming class put on by the health department starts on September 23, 2014.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Large stock pots of cheese sauce for macaroni and cheese were observed in the walk-in covered. Cheese sauce had been made one and half hours earlier and was still holding between 145-150 F. Cooling methods discussed and were put into place during todays inspection.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pork chops, baked chicken and ribs hot holding at improper temperatures. May want to adjust warming box to hold between 150-160 F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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09/05/2014 | Routine | |
Be careful leaving fried chicken out for long periods of time.
Self closing devices have been purchased for doors. Doors must be left closed and must be self closing.
If foods are going to be transported between here and Hopewell location, keep foods cold during transport.
Air dry cups prior to stacking.
Recommended using serving utensils for foods up front, along with gloves.
No violation noted during this evaluation. | 05/28/2014 | Routine | |
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