Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw shelled eggs stored over containers of milk in the RIC. PIC rearranged the RIC.
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.
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02/05/2016 | Risk Factor | |
Today's menu consists of Hamburgers, Salad, and Grapes.
Discussed the following:
The facility director was able to demonstrate basic food safety knowledge. Ensure that kitchen staff is knowledgeable in food safety requirements such as cooking temperatures, cooling procedures, cold holding temperatures, personal hygiene, proper sanitization of equipment & utensils.
Cooling- Foods cooled yesterday such as spaghetti noodles and spaghetti sauce had an accumulation of condensation on the interior container lids. Ensure foods are cooled in uncovered containers to allow heat to escape. Cool foods in small portions from 135'F to 70'F within 2 hours and then to 41'F or less. Total cooling time to 41'F cannot exceed 6 hours.
The left cabinet door below the hand sink where chemicals are stored does not latch. Please replace the safety latch.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe of (1.5 mm or less) that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Prohibitions
Observation: Clean pots were found stored in the cabinet below the hand sink sewage line.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Kitchenware and Tableware
Observation: Cooking utensils next to the stove are stored with the food contact surfaces facing upwards.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination. Recommend storing utensils in a drawer or inverted in current container.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. No screen is provided on the kitchen window which is left open.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen. (A roll of paper towels was placed next to the hand sink.)
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
- Employee Accommodations, Designated Areas (corrected on site)
Observation: Employee's purse was laying on the kitchen counter.
Correction: Store employee's personal belongings so that food, equipment, single-service and single-use articles are protected from contamination
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07/10/2015 | Routine | |
Inspected conducted due to change of ownership.
Facility needs to have a person in charge that is a Certified Food Manager or who can demonstrate food safety knowledge. Recommend sending cook and facility director to class.
Recommend purchasing additional QT-10 test strips for the quaternary ammonia sanitizer tablets as only a few remain.
Employee health was discussed. Sample policy was provided.
Today's menu consisted of canned ravioli, canned green beans, and fruit.
Any new kitchen equipment must be approved by the health department prior to installation.
Facility is in substantial compliance with the Commonwealth of Virginia Board of Health Food Regulations. Permit issued.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge and food employee failed to state the minimum cook temperatures and times for potentially hazardous food such as ground beef and ground turkey. Cooking temperatures were provided.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Pasteurized Foods - Prohibited Reservice and Prohibited Food* (corrected on site)
Observation: Facility is using shell eggs for recipes in which more than one egg is broken and the eggs are combined such as French toast. Advised Person In Charge to discontinue using unpasteurized eggs.
Correction: A food establishment that serves a highly susceptible population must comply with the requirements of 12 VAC 5-421-950. Pasteurized eggs must be used in recipes where eggs are broken and combined, except for in baked goods such as cake, cookies, bread, etc.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The padded dish drying mats are not smooth, non-absorbant, and easily cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The backsplash along the counters in the kitchen is not sealed to the wall or counter top.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Container of sanitizer used for classroom tables where children eat measured greater than 200 ppm chlorine. (Sanitizer was remade at a concentration of 50 ppm).
Correction: Ensure chlorine sanitizer concentrations for food contact do not exceed 200 ppm.
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12/16/2014 | Routine | |
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