Discussed employee health with the person in charge. The facility had good hot and cold holding temperatures.
No violation noted during this evaluation. | 12/29/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding food at improper temperatures in the glass case and the front of glass case. Food held at improper temperature that are PHF's for more than four hours were voluntarily discarded. Food temperatures logs will be sent to inspector on 11/25/14 and 12/3/14. Send inspector invoice for repair to glass front case.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
Food temperature logs will be sent to inspector on 11/25/14 and 12/3/14, invoice for repair to glass front case will also be sent to inspector.
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12/18/2014 | Risk Factor | |
- Person in Charge (repeated violation)
Observation: Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food in the grab and go case.
Correction: Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
- 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
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Improper use of wet wiping cloths.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Rice Pudding, cheese, chocolate pudding in grab and go refrigerator cold holding at improper temperatures. Person in Charge voluntarily discarded rice pudding, cheese and chocolate pudding.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Discard any potentially hazardous food in the grab and go that has been out of temperature for more than four hours. Food temperature logs from the grab and go will be sent to inspector7/3/14.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the three door lowboy.
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.
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06/26/2014 | Routine | |
- Person in Charge
Observation: Employees are not aware of or are not monitoring the cold holding temperatures of potentially hazardous food.
Correction: Ensure that employees are properly cold holding potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cold holding those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cold holding temperature.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cowboy Quiche, beef turnovers out of temperature less than four hours chocolate pudding, rice pudding and cheese out of temperature more than for hours cold holding at improper temperatures in the glass front cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Cowboy quiche and beef turnovers relocated and chocolate and rice pudding and cheese discarded.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: When tested, high of chemical sanitizer was found in the sanitize basin.
Correction: Provide sanitizer at proper concentration of and immerse or expose food contact surfaces to sanitizing solution for adequate time. Sanitizer was diluted to proper levels.
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03/11/2014 | Risk Factor | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Milk and yogurt in low boy cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Milk and yogurt discarded voluntarily due to being out of temperature more than four hours. Discard any potentially hazardous food that has been out of temperature for more than four hours in the low boy.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees C) located in the low boy in kitchen is not accurate.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the front of house milk refrigerator.
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.
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11/20/2013 | Routine | |
Temperatures observed to be within acceptable ranges.
Service call placed during inspection for dish machine.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (repeated violation)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700). No detectable chlorine when tested.
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
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07/25/2013 | Risk Factor | |
Service call placed during inspection for True 3 door undercounter refrigerator and all foods moved to other refrigeration units.
Croissants hot held in display case are maintained for 4 hours.
Observed dishes partially blocking air vents in cold holding display cases, moved to allow full air flow and temperatures on recheck were within appropriate ranges.
Chlorine sanitize in dish machine tested at an acceptable concentration of 50 ppm.
Remember to keep doors of display cases closed and vents in clod units unobstructed to ensure temperature control.
Leaving written time as a control procedure example for chef.
Chef took appropriate corrective action as needed.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Filled crossiant hot holding at improper temperatures. Observed filled croissants hot holding on heating plate at improper temperatures
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods cold holding at improper temperatures. Observed hard boiled eggs, butermilk and yogurt stored in 3 door under counter reach in cooler in kitchen and quiches in display cases at bar holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less. Observed raw shell eggs stored in three door undercounter reach in refrigerator cold holding at improper temperatures
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Equipment - Good Repair and Proper Adjustment
Observation: True 3 door under counter refrigerator was observed in a state of disrepair and damaged. Observed True 3 door undercounter reach in refrigerator not maintaining temperature,
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. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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12/06/2012 | Routine | |
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