Good job of hand washing.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. EHS observed two damp wiping cloths left on counter tops.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. EHS observed eggs stored on floor in walk in cooler. EHS observed bottom shelf of walk in cooler is not 6 inches above ground in order to facilitate easy cleaning (floor bemeath shelf in need of cleaning.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: EHS observed turkey and steak cold holding at improper temperatures. EHS observed steak and turkey cold holding at 44 degrees in prep reach in. EHS had employee cool foods by taking them to reach in until prep unit is closed and reaches proper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) chicken salad in the refrigeration unit is not properly dated for disposition. EHS observed chicken salad, steak, lunch meats, etc.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the store aisle is being used as a dump station. EHS observed employee dumping drink ice into hand sink. Educated staff about using sink for no other purpose.
Correction: The handwash facility identified above is to be used for washing hands only
- Light Bulbs Protective Shielding
Observation: Light bulb in kitchen line not shielded, coated, or otherwise shatter-resistant. EHS observed lights along cook line are not shielded.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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12/08/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pasta, macaroni and potatoe salad cold holding at improper temperatures. EHS recommend useing time (4 hour rule) for items on counter holding cabinet
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at thekitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the large receptacle preventing its use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the kitchen is being used for purposes other than washing hands. Observed flour in kitchen and not being used. Hand sink in dining area can not be utillized for food workers due to the high activity of use from patrons.EHS educated personnel
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen
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
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07/30/2015 | Risk Factor | |
Noted that the amount of food being prepped and made ahead of time greatly reduced to only include what they will be using for the day, or less than 24 hours. Great step to ensure temps of food. Bulbs in the hot holding unit on the counter top noted as having one out still, but the light bulbs are not the heat source as previously noted, heat radiates from shelf and from heat coil in the top. Light bulbs only for being able to see and identify food.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Obserbved wiping cloths setting on counter
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the side of the three compartment sink is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove any items preventing its use.
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07/22/2015 | Follow-up | |
EHS observed hot hold and cold holding issues with the small holding units. PIC has placed plexus glass to aid but glass is removed during busy times. Bulbs are still missing in units to help maintain hot holding temps. EHS verbally discussed bulbs doing previous inspection. EHS highly recommends time to be utilized in stead of temperature and required documentation of disposal of food. Flies still observed in facility. EHS also observed critical violation in walk in with raw food stored above tomatoes. Single serve items in box stored on floor in back storage. EHS observed potato salad in reach in refrigeration at 46F made "yesterday". Food was discarded. EHS also observed condensation from AC unit dripping on single serve items on shelf in dining area. Sanitizing bucket @ 100ppm however wet clothes not in bucket and stored on counter. EHS recommend a second bucket in cook area.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Obserbved wiping cloths setting on counter
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate.ot still observed in walk in. Observed one pot still hot with foil tight on for a lid
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* (repeated violation)
Observation: chicken and ribs hot holding 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* (repeated violation)
Observation: Prepared pasta salad and crab salad were observed at 55 and 54F setting in a bin of water. Ensure that ice to keep food does not melt. Refill lice as it melts to ensure foods stay at 41F or below. Also utilize a food thermometer to ensure proper temperatures are maintained to prevent pathogen growth. Food items were discarded.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Recommend temperature logs maintianed through the day, every day.
- Critical: Animals - Prohibiting Animals* (repeated violation)
Observation: Flies observed in the establishment. EHS recommend a certified pest control treatment. Also ensure trash cans are covered to reduce harboring conditions. PIC expressed that pest controller did visit facility and are returning next week.
Correction: Prohibit all live animals on the premises of the food establishment. Animals carry disease-causing organisms and can transmit pathogens to humans through direct and/or indirect contamination of food and food-contact surfaces. Animals shed hair continuously and may deposit liquid or fecal waste, creating the need for vigilance and more frequent and rigorous cleaning effort.
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07/02/2015 | Follow-up | |
Observed some date marking but some items still not date marked. Observed hot and cold issues. Improper cold and hot holding food items of concern were discarded during inspection. Handwashign sink observed with no paper towels and employee are still using sink in dining area which is used for patrons and other purposes. Food workers use only handwashing sink in kitchen. Bar of soap observed at handwashing sink. EHS recommends pump soap to hands are not recontaminated with bar. Flies observed in establishment and receptacles need covered.
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging 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. Observed no handwashing from any food worker while conductign various task and not between changing gloves.
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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Obserbved wiping cloths setting on counter
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves saved for reuse. observed employee wash hands with gloves on after slicing ham and then try and return to slicing ham. EHS educated worker on proper glove use/hand washing.
Correction: Cease reuse and discard gloves when interruptions occur in the operation.
- Critical: Cooling* (repeated violation)
Observation: Prepared foods as potatoes salad noted not being adequately cooled to prevent the growth of harmful bacteria. Observed foods placed in deep pots and placed in walk in. Needs to be cooled in shallow pans
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Cooling* (repeated violation)
Observation: Potatoe salad in walk in noted not being adequately cooled to prevent the growth of harmful bacteria. Observed prepared potatoe salad in deep pot in walk in at 88F over the 2 hour limit (per food worker) for cooling
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate.ot still observed in walk in. Observed one pot still hot with foil tight on for a lid
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* (repeated violation)
Observation: chicken and ribs hot holding 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* (repeated violation)
Observation: Prepared pasta salad and crab salad were observed at 55 and 54F setting in a bin of water. Ensure that ice to keep food does not melt. Refill lice as it melts to ensure foods stay at 41F or below. Also utilize a food thermometer to ensure proper temperatures are maintained to prevent pathogen growth. Food items were discarded.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Recommend temperature logs maintianed through the day, every day.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) cole slaw, potatoe salad, sliced ham in the refrigeration unit is 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.
- Critical: Adulterated - Discarding Unsafe - Adulterated or Contaminated Food* (corrected on site)
Observation: Unsafe tomato and ham has not been discarded or rendered unusable. EHS observed mold on ham in reach in refrigeration and whole tomato in box. PIC discarded items.
Correction: Discard or render unusable food that is found to be unsafe or adulterated.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination. Need to be in original packaging
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station in the kitchen is being used to clean equipment and utensils. Observed utensil in sink and covered in flour.
Correction: The handwash facility identified above is to be used for washing hands only. Keep sink clean. Regulations in place to prevent cross contamination and to encourage proper handwashing. Recommend not using hand sink in middle of store because patrons as road workers use sink to wash hands increasing cross contamination for food workers.
- Refuse - Covering Receptacles (repeated violation)
Observation: Observed refuse containers stored in the establishment containing food residue wastes without lids. Flies were observed around receptacles
Correction: Cover all waste containers when not in continuous use.
- Critical: Animals - Prohibiting Animals*
Observation: Flies observed in the establishment. EHS recommend a certified pest control treatment. Also ensure trash cans are covered to reduce harboring conditions. PIC expressed that pest controller did visit facility and are returning next week.
Correction: Prohibit all live animals on the premises of the food establishment. Animals carry disease-causing organisms and can transmit pathogens to humans through direct and/or indirect contamination of food and food-contact surfaces. Animals shed hair continuously and may deposit liquid or fecal waste, creating the need for vigilance and more frequent and rigorous cleaning effort.
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06/16/2015 | Follow-up | |
Inspection was conducted during the lunch hour. EHS observed improper hot and cold holding, date marking still needs to be addressed, cut lettuce and fish in batter observed stored on the counter, food worker with no hair restraint, leak under the 3 compartment sink, no hand soap at handwashing and no handwashing conducted by food workers. Roaches and flys were observed during the inspection. PIC stated the facility was treated the day before. (Invoice in file). Monitor and continue treatment for pest. EHS observed pots still being observed in walk in.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging 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. Observed no handwashing from any food worker while conductign various task and not between changing gloves.
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.
- 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 (repeated violation)
Observation: Wiping cloths improperly stored between use. Obserbved wiping cloths setting on counter
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling* (repeated violation)
Observation: Prepared foods as potatoes salad noted not being adequately cooled to prevent the growth of harmful bacteria. Observed foods placed in deep pots and placed in walk in. Needs to be cooled in shallow pans
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Cooling* (repeated violation)
Observation: Potatoe salad in walk in noted not being adequately cooled to prevent the growth of harmful bacteria. Observed prepared potatoe salad in deep pot in walk in at 88F over the 2 hour limit (per food worker) for cooling
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling were not adequate.ot still observed in walk in. Observed one pot still hot with foil tight on for a lid
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* (repeated violation)
Observation: chicken and ribs hot holding 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* (repeated violation)
Observation: Prepared pasta salad and crab salad were observed at 55 and 54F setting in a bin of water. Ensure that ice to keep food does not melt. Refill lice as it melts to ensure foods stay at 41F or below. Also utilize a food thermometer to ensure proper temperatures are maintained to prevent pathogen growth. Food items were discarded.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Recommend temperature logs maintianed through the day, every day.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) cole slaw, potatoe salad, sliced ham in the refrigeration unit is 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination. Need to be in original packaging
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station in the kitchen is being used to clean equipment and utensils. Observed utensil in sink and covered in flour.
Correction: The handwash facility identified above is to be used for washing hands only. Keep sink clean. Regulations in place to prevent cross contamination and to encourage proper handwashing. Recommend not using hand sink in middle of store because patrons as road workers use sink to wash hands increasing cross contamination for food workers.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartmetn sink sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Covering Receptacles
Observation: Observed refuse containers stored in the establishment containing food residue wastes without lids. Flies were observed around receptacles
Correction: Cover all waste containers when not in continuous use.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities in Good Repair
Observation: Light under hood system is not maintained in good repair. Observed light bulb out.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/27/2015 | Follow-up | |
Prepared potato salad was again observed in walk in improperly cooling. items was discarded. Facility still has cold holding discrepancies in walk in and at the prep unit. Wet wiping clothes observed on counter must be in sanitizing solution to prevent cross contamination from one surface to another.. Observed discrepancies are repeat observations and must be corrected right away. Facility deals with alot of patrons and conducts catering. Recommend time with documentation to be used at the prep area due to the business of the facility.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Food workers required food handler cards
Correction: Train all employees in food safety as it relates to their assigned duties. Obtain food handler cards with in 30 days of this inspection
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the reach in. Observed hamburger patties and sausage links in reach in not covered.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Obserbved wiping cloths setting on counter
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling* (repeated violation)
Observation: Prepared foods as potatoes salad noted not being adequately cooled to prevent the growth of harmful bacteria. Observed foods placed in deep pots and placed in walk in. Needs to be cooled in shallow pans
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Cooling* (repeated violation)
Observation: Potatoe salad in walk in noted not being adequately cooled to prevent the growth of harmful bacteria. Observed prepared potatoe salad in deep pot in walk in at 88F over the 2 hour limit (per food worker) for cooling
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Prepared pasta salad and crab salad were observed at 55 and 54F setting in a bin of water. Ensure that ice to keep food does not melt. Refill lice as it melts to ensure foods stay at 41F or below. Also utilize a food thermometer to ensure proper temperatures are maintained to prevent pathogen growth. Food items were discarded.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Recommend temperature logs maintianed through the day, every day.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) cole slaw, potatoe salad, sliced ham in the refrigeration unit is 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:hood vents.
Correction: Maintain nonfood-contact surfaces of equipment clean to prevent pathogen growth and pest/rodent infestation.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination. Need to be in original packaging
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station in the kitchen is being used to clean equipment and utensils. Observed utensil in sink and covered in flour.
Correction: The handwash facility identified above is to be used for washing hands only. Keep sink clean. Regulations in place to prevent cross contamination and to encourage proper handwashing. Recommend not using hand sink in middle of store because patrons as road workers use sink to wash hands increasing cross contamination for food workers.
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05/05/2015 | Follow-up | |
Date marking still not observed. Food items are put away from two workers that conduct cleanup. These individuals need food handler cards due to handling putting food away and need to understand the proper method of date marking. Workers expressed hat cold foods are usually put tin refrigeration and hot holding foods are disposed of. Two workers did not know anything in reference to Health Policy (provided another 1B form). Deep pots are still observed in walk in with prepared foods in them and no date marking (cole slaw). Boxes of food observed in walk in (needs to be 6 inches off floor). Due to repeated cold holding concerns recommend using time as a method of monitoring foods as well. If you use time (4 hour rule) documentation of process must be in place if not using temperature log. Follow up inspection in 2 weeks. All violations must be corrected. Several informational brochures on cooling and other food safety items was provided.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Food workers required food handler cards
Correction: Train all employees in food safety as it relates to their assigned duties. Obtain food handler cards with in 30 days of this inspection
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion. Provided 1B form for future use for employees
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Cooling* (repeated violation)
Observation: Prepared foods as potatoes salad noted not being adequately cooled to prevent the growth of harmful bacteria. Observed foods placed in deep pots and placed in walk in. Needs to be cooled in shallow pans
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Prepared pasta salad and crab salad were observed at 55 and 54F setting in a bin of water. Ensure that ice to keep food does not melt. Refill lice as it melts to ensure foods stay at 41F or below. Also utilize a food thermometer to ensure proper temperatures are maintained to prevent pathogen growth. Food items were discarded.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Recommend temperature logs maintianed through the day, every day.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) cole slaw, potatoe salad, sliced ham in the refrigeration unit is 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.
- Temperature Measuring Devices
Observation: The temperature measuring device in the walk in was not properly located in the warmest part of the unit. Observed thermometer in back of unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination. Need to be in original packaging
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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04/03/2015 | Follow-up | |
Hair restraints, handwashing and gloves use was observed. Employees were pro-active in correcting violations. Get date marking of food in place and monitored as well as cold and hold temperatures of foods. Fans in walk in need cleaned restricting air flow and temperatures in unite.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Food workers required food handler cards
Correction: Train all employees in food safety as it relates to their assigned duties. Obtain food handler cards with in 30 days of this inspection
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion. Provided 1B form for future use for employees
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Cooling* (repeated violation)
Observation: Prepared foods as potatoes salad noted not being adequately cooled to prevent the growth of harmful bacteria. Observed foods placed in deep pots and placed in walk in. Needs to be cooled in shallow pans
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Tenderlons, hamburgers and BBQ hot holding at improper temperatures. Food were either discard or reheated
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)
Observation: Prepared potato salad, prepared cole slaw, ham, Turkey cold holding at improper temperatures. Concerned foods were discarded
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) cole slaw, potatoe salad, sliced ham in the refrigeration unit is 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.
- 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 disclosure statement or reminders (eggs)
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Should state "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions"
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk in and 2 door reach in by cash register.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: light out in hood vent area was observed in a state of disrepair and damaged.
Correction: Repair the bulb to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanabilityand proper lighting for working area
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood vent, under ooking equipment and under deep fryers.
Correction: Maintain nonfood-contact surfaces of equipment clean in order to prevent pathogen growth and pest/rodent harboring conditions
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. Need to be in original packaging
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Kitchenware and Tableware
Observation: Cooking equipment as pots were found displayed with the food or lip-contact surface facing upward.
Correction: Store cooking equipment with food or lip-contact surface facing downward to prevent contamination prior to use.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed concentration above 200ppm. Concentration corrected to 100ppm
Correction: Utilize only chlorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (50-200ppm)
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03/12/2015 | Routine | |
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There are no chlorine test strips in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain test strips so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station next to the three compartment was observed with a used wiping cloth in it and is being used for purposes other than washing hands and had a trash can setting in front of it.
Correction: The handwash facility identified above is to be used for washing hands only and should be accessible during all times that the kitchen is in operation.
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12/12/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken in open wax carboard and plastic stored over poorly covered pot of potato salad
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Cooling*
Observation: cooked hamburger noted not being adequately cooled to prevent the growth of harmful bacteria.hamburgers were covered and placed in prep unit at 120 degrees
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Food and prep unit cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the deli slicers used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of deli slicers no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink and ice machine sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in dry storage and in kitchen is not smooth and easily cleanable. Holes in floor, tears in floor covering, rot dur to water leakage
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Light Bulbs Protective Shielding
Observation: Light bulb in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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04/14/2014 | Routine | |
Restaurant representatives - add corrected or new information about Oliver's Grocery, 1328 Holland Rd., Suffolk, VA 23434 »