Food suppliers are PFG and Hackney. No changes to menu. Employee health Form 1B in use and signed. Hot held food is on 4 hour time control. Written time control plan is maintained on file and time is tracked on log sheet
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Observed the ready-to-eat (RTE) commercially processed deli meats (bologna and turkey) in the refrigeration unit not properly dated for disposition after opening.
Correction: Recommend marking 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.
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02/09/2016 | Risk Factor | |
Observed new prep unit in place and properly cold holding food at or below 41 F. Time control is now being used for all TCS (time temperature controlled for safety) foods in the front hot hold display unit. Observed time log being kept showing food discarded every 4 hours. EHS assisted PIC with a written time control plan. PIC stated this unit maybe replaced in the near future and would let EHS know if so, so a follow up could be conducted.
No violation noted during this evaluation. | 10/14/2015 | Follow-up | |
Suppliers are Hackney and PFG. Discussed employee health policy. Form 1B in use and signed
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a food employee fail to wash his or her hands before donning gloves to engage in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Recommend instructing food employees to clean their hands and exposed portions of their arms immediately before donning gloves to engage in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Gloves - Use Limitation (corrected on site)
Observation: Soiled single-use gloves still in use. Observed employee answer phone with gloves on and observed employee wipe face with gloves on and continue working with non-food contact surfaces.
Correction: Recommend discarding gloves once soiled.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed food in the front hot hold display cabinet hot holding at improper temperatures <135 F. Observed chicken tenders at 108 F, hot wings at 126 F, and sausage biscuits at 119 F. PIC stated all food had been cooked or prepared within the last 3 hours.
Correction: Recommend rapidly reheating the food to 165°F and maintaining at 135°F or above through the hot holding period. PIC reheated chicken tenders 192F and hot wings to 211 F. PIC discarded sausage biscuits.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed TCS (time temperature controlled for safety) foods in the sandwich prep unit cold holding at improper temperatures > 41 F. Observed sliced ham at 45 F, sliced turkey at 44F, sliced tomatoes at 44 F, Swiss cheese at 44 F, bologna and salami at 46 F and chicken salad at 48 F. PIC stated all food had been in the unit overnight and was unsure how long the food had been cold holding > 41 F.
Correction: Recommend discarding the food and ensuring that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. PIC discarded all food.
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10/02/2015 | Risk Factor | |
Food suppliers are Hackney and PFG. Chicken is received raw, fresh. Some 2 stage cooling of hot foods including chicken salad, potato salad, pasta salad and vegetables. Discussed cooling and reheating. All foods (eggs, hamburgers, steaks, pork chops) are served fully cooked (most are hot held or grab and go). Discussed employee health
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed hot wings hot holding at improper temperatures. Observed hot wings at 130 F and 131 F. PIC stated these had been cooked and hot holding less than 1 hour.
Correction: Recommend rapidly reheating the food to 165°F and maintaining at 135°F or above through the hot holding period. PIC reheated the wings to or above 187 F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed the ready-to-eat (RTE) commercially processed deli meats (ham, turkey, bologna), sausage pizza toppings and pizza sauce in the refrigeration unit (prep unit and walk in cooler) not properly dated for disposition after opening. PIC stated these items are held over 24 hours.
Correction: Recommend marking 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: Observed no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Recommend obtaining 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.
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06/01/2015 | Routine | |
Suppliers are Hackney and PFG. Hamburgers and pork chops are received raw, frozen and go directly to cook. Chicken is received raw, fresh. Per PIC all food is fully cooked including hamburgers and eggs. Employee health information posted, and EHS provided Form 1B. Lima beans are only food cooled and reheated. Fried chicken routinely cooled. Discussed cooling and reheating. Facility observed clean and organized.
No violation noted during this evaluation. | 03/11/2015 | Routine | |
Temperatures continued: Hot holding: potato wedges-140°F, hot dogs-140°F.
Abbreviations: PIC-person in charge, WIC-walk-in cooler
Discussed the following with the PIC:
1. Attending an accredited food safety training course.
2. Replacing (2) bulbs in the hot display case that are burned out.
3. Providing a quaternary ammonium test kit (QT-10) to measure the sanitizer concentrations.
4. Using a paper towel to dry cleaned and sanitized equipment instead of a cloth towel.
5. Recommend monitoring the food temperatures in the hot display case hourly.
Observed the overall facility clean and well maintained.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
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: Hands - When to Wash*
Observation: A food employee failed to wash her hands between changing gloves after handling raw chicken with her gloved hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The following foods hot holding at improper temperatures in the display case: pork chops w/gravy -116°F, 126°F, chicken tenders-109°F, chicken wings-117°F. The PIC rapidly reheated all 3 food items.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods cold holding at improper temperatures in the sandwich prep unit: coleslaw-49°F, chicken salad-50°F, sliced tomatoes-43°F, deli turkey-44°F. The PIC relocated the coleslaw and chicken salad to the walk-in cooler and adjusted the thermostat in the prep unit to lower the temperature of the unit.
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: Spray bottles of degreaser and Pine Sol were mislabeled as glass cleaner. The PIC corrected by labeling the bottles with the proper name.
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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09/23/2014 | Risk Factor | |
Observed items stored on floor in walk-in cooler . Recommend foods be stored at least 6 inches above floor surface. Hamburgers cooked well done.
- Kitchenware and Tableware
Observation: Observed utensils (large spoons) stored handle side down.
Correction: Recommend utensils be stored handle side up to prevent contamination.
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05/07/2014 | Routine | |
West Creek Pizza Sauce, fully prepared. PFG Richmond, VA. Employee Health information posted.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed pizza sauce above 41 degrees (food at 46 degrees) for more than 4 hours.
Correction: Recommend food be discarded and new sauce be cooled to less than 41 degrees. Corrected, food discarded.
- Refuse - Covering Receptacles
Observation: Observed dumpster not fully closed to prevent infestatiopn.
Correction: Recommend all openings on dumpster should be closed.
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12/18/2013 | Routine | |
green beans 140 degrees, sliced tomato 40 degrees, salami 40 degrees, sliced turkey 42, hot dogs 127 degrees (2 hours), pizza 135 degrees, greens 39 degrees, green beans 30 degrees, sausage cooking 172 degrees. Hot foods held for 2 hours or less then discarded if not sold. Fire suppression unit checked 2/2013, Observed time/temperature controls recorded. Very clean well organized establishment. Good date marking. Raw Foods -cooked then discarded after 2 hours. Observed hand washing and glove use. PFC food source. Discussed EH policy, procedures, policy posted.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed pizza sauce at 47 degrees.
Correction: Recommend food be moved to colder unit (WIC) to reach temperature of 41 degrees. CORRECTED.
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06/13/2013 | Risk Factor | |
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