Establishment with an adequate metal food stem thermometer & chlorine test kit. The spray bottle sanitizer set-up was adequate. The three vat sink was set up & being used correctly. Adequate employee health policy in place. Health permit posted & visible.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods were observed stored above ready to eat foods in two cold holding units.
Correction: Store all raw foods below ready to eat foods in order to prevent cross contamination.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemical spray bottles were 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.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicines are located beside foods.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
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12/23/2015 | Routine | |
PIC is Mary Ann Rosenburg. Provided test strips and thermometers and signed copies of employee health policy. Café is closed on Tuesday's. PIC has been informed about schedule for next Servsafe class. Food permit expires October 2015.
No violation noted during this evaluation. | 08/19/2015 | Routine | |
Date mark all ready-to-eat foods within 24 hours. Product is good for no more than seven days. Once product is removed from the freezer, label with date.
Provided operator with training flyer on cooling and food storage in the refrigerator.
If roast beef is not going to reach proper cooking parameters, (130 degrees F in 112 minutes), disclaimer must be added to the menu.
Operator explained that during busy periods shell eggs are left on the counter. Any eggs left over are discarded. Provide written procedures to health department.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that deli meats because it was not in packages, covered containers, or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Container of sweet cream butter and individual whipped butter cups stored on the counter, by the toaster cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Several foods in the refrigeration unit were not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
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04/09/2015 | Routine | |
NOTES:
* No violations observed.
* Time control policy is in place for raw shell eggs from 7-11am daily. Time will be marked on egg carton when removed from cold-holding unit.
No violation noted during this evaluation. | 10/16/2014 | Routine | |
NOTES:
* Monitor cold-holding temperatures to ensure internal food temperatures of 41 degrees or less to prevent potential growth of bacteria.
* All violations corrected at the time of inspection.
* Dutton Equipment & Repair serviced M3 2DR Upright Cooler.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Fried Eggplant (46), Pasta Salad (49), Raw Shell Egg (47), Roast Beef (46) observed inside the M3 2DR Upright Cooler with internal food temperatures in excess of 41 degrees.
Correction: (DISCARDED) Rearrange items inside the M3 2DR upright cooler to allow for better air flow. Monitor internal ambient air temperature & internal food temperatures to maintain temperatures of 41 degrees or less.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: M3 2DR Upright Cooler observed with an ambient air temperature of 50 degrees.
Correction: Discontinue the use of the M3 2DR Upright Cooler until it is capable of maintaining internal food temperatures of 41 degrees or less.
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06/27/2014 | Routine | |
1. Clean and orderly facilities
2. Good hand washing practices observed.
- 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
- Food Storage - Clean and Dry Location (corrected on site)
Observation: 25 lb bag of granulated sugar stored directly on on the floor.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a astericking to the disclosure sttatement.
Correction: The Consumer Advisory shall include astericking (*) foods that may be served raw or cundercooked to the disclosure of risk..
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean pots and pans were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
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02/10/2014 | Routine | |
Additional Food Temperatures:
Sliced Pastrami, Roast Beef, Turkey, Ham- 36-40, Raw Shell Egg- 35, Chicken(CK)- 177,
NOTES:
* Monitor all reheating procedures to ensure 165 F reheating temperature is achieved within 2 hours from internal food temperature of 42 F.
* Verified employee health policy, food stem thermometers, sanitizer concentrations, and test kit.
* Non-critical violation corrected at time of inspection.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
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10/23/2013 | Routine | |
NOTES:
* Violation corrected at time of inspection.
* Verified employee health policy, calibrated food thermometer, sanitizer concentrations, and sanitizer test kit.
- 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.
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07/10/2013 | Routine | |
Additional Food Temperatures:
Whole Roast Beef(CH)- 38, Vegetable Soup(CH)- 38.
NOTES:
* Verified employee health policy, calibrated food thermometers, sanitizer test kit, and sanitizer concentrations.
* No violations observed during inspection process.
No violation noted during this evaluation. | 03/05/2013 | Routine | |
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