No violations noted. Operator provided thermometer and test strips for chlorine and ammonium quaternary. Kitchen manager was provided information about next session of Servsafe in Spanish.
No violation noted during this evaluation. | 01/13/2016 | Routine | |
The Coca Cola refrigerator found out of temperature after being repaired just a few days ago. Recommended to replace unit or use it only with non-TCS foods.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: A dessert Coca Cola unit is not supporting cold holding temperature of 41 F or less.
Correction: Repair/adjust unit 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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08/31/2015 | Follow-up | |
Notes:
Consumer advisory on the menu must be changed. Consumer advisory noted that hamburgers on the Kid's Meal Deals can be cooked to order. PIC stated that menu belongs to other location and all foods cooked well done or medium well.
The follow-up inspection will occur on August 26, 2015.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Pork butts, raw fish, steak, ham cold holding at improper temperatures in the bottom of the sandwich unit. Also desserts in the small Coca Cola unit cold holding at improper temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Sandwich make-up unit and dessert Coca Cola unit is not supporting cold holding temperature of 41 F or less.
Correction: Repair/adjust both units 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
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08/21/2015 | Routine | |
- Suggested: when date marking, put both dates on the sticker - the preparation day and day of disposition.
All violations have been corrected since last inspection.
No violation noted during this evaluation. | 04/27/2015 | Follow-up | |
ay Notes:
- Discussed proper date marking for prepared foods. The day it was made count day 1 (one) plus 6 (six) more days, total of 7 (seven).
- When mixing sanitizing solution, mix warm water with bleach or quat using test kit to ensure proper concentration
The follow-up inspection will occur on/about April 27, 2015.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Wiping clothes stored on the counter, bucket with sanitizer on the floor with no/low concentration of sanitizer in it.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling* (repeated violation)
Observation: The meatloaf cooked a day before noted not being adequately cooled to prevent the growth of harmful bacteria.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) cheese sauce, meatloaf (Pepsi cooler) pork butts and 1/2 chickens (3 door RIC storage) in the refrigeration unit is not properly dated for disposition. Food is marked with 9 days holding time.
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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04/20/2015 | Routine | |
Notes:
- Do not mix bleach with any other cleaning agent. Only bleach at 50 ppm must be used to sanitize food contact surface.
- When cooling food in large quantity ice must be added to ice bath during cooling process as it melts. Food must be stirred every 20 min to allow hit escape.
ServSafe application provided and explained.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Sanitizing solution improperly mixed with other cleaning liquid or detergent.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling*
Observation: Baked beans, lima beans (clear Pepsi refrigerator), pork bbq and sausage with greens (sandwich unit) noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the front is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
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12/18/2014 | Routine | |
All violations have been corrected since the last inspection.
All PHFs inside make-up table cold holding at 40 - 41 F
No violation noted during this evaluation. | 09/23/2014 | Follow-up | |
Critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
Notes:
When mixing sanitizing solution, use worm water instead of hot. Use test kit to ensure proper concentration.
The follow up inspection will occur on Monday, September 22, 2014.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Lima beans cooked and left on the counter in cover container.
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 - Cold Holding*
Observation: Potato salad, sliced tomatoes, pork bbq in the sandwich unit cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Sandwich unit was observed at 46 F internal temperature.
Correction: Repair the sandwich unit 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Quaternary ammonium sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 Bleach sanitizing solution in the wiping cloth bucket also tested > 100 ppm.
Correction: Utilize only 200 ppm that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Utilize bleach and water solution at 100 ppm.
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09/18/2014 | Routine | |
Notes:
When mixing sanitizing solution in dish sink, use 80 - 85 F water . Do not mix soap and sanitizing together in the wiping cloth bucket!.
Adjust small dessert unit to 41 F or less, monitor temperature, there are two thermometers inside!
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk cold holding at improper temperatures in the small Pepsi glass cooler.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Small Pepsi dessert refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning. Internal temperature of the unit found at 43 F.
Correction: Repair/adjust refrigerator to 41 F or less 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Ant and roach sprays found near 3 VAT sink.
Correction: Remove unnecessary poisonous or toxic materials.
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06/23/2014 | Routine | |
Notes:
Place two additional thermometers in the chest freezers in the back room.
Waste water must be dumped into the mop sink (Office) or toilet only!
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Wiping cloths stored in the Fabulouso solution.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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03/20/2014 | Routine | |
There are no violations noted during inspection.
Notes:
When date marking RTE food, count day one (1) the day it was cooked and add 6 more days.
Missing thermometer in the back room white rear reach-in cooler.
No violation noted during this evaluation. | 12/17/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: 1/2 chicken and pork butts cooked two days ago cold holding at improper temperatures inside 3 door metal refrigerator in the outside storage room.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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09/18/2013 | Routine | |
Critical violation must be corrected within 10 days, non-critical violation must be corrected within 30 days.
There are only 7 days to sell or discard prepared ready-to eat food. To avoid misunderstanding, suggested to mark the day food was prepared and the day it must be discarded, 7 days total.
Kitchen appear very clean and well organized.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The prepared ready-to-eat (RTE) baked beans, chili, stew and cheese sauce in the refrigeration unit is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded 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 - Good Repair and Proper Adjustment
Observation: Reach-in cooler (3 doors) in the storage room found at 43 F internal temperature.
Correction: Adjust refrigerator to 41 F or less 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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06/20/2013 | Routine | |
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
Discussed proper handwashing with cook and wait staff. Also discussed proper time and cooling methods for pork butts and chicken.
- Critical: Cooling* (repeated violation)
Observation: Baked beans and pork butts noted not being adequately cooled to prevent the growth of harmful bacteria.
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. Pork butts were placed inside refrigeration unit while hot. Found at 100 - 116 F inside reach-in cooler.
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* (corrected on site)
Observation: Grilled onions and pork barbecue 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the make up kitchen unit, back 3 door reach-in cooler and back Hotpoint reach-in unit.
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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed heavy carbon build up on the food contact surface of panini unit.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Light Bulbs Protective Shielding
Observation: Light bulb in 3 door reach-in cooler (storage area) not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the storage/refrigeration room attached to the kitchen is not protected against entry of insects and rodents. Area that use to be door knob and area around fan are not protected against the entry of insects and rodents.
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.
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03/25/2013 | Routine | |
Critical violation must be corrected within 10 days. Non-critical violation must be corrected within 30 days.
Discussed proper cooling methods with person in charge.
- Critical: Cooling* (repeated violation)
Observation: Pork barbecue, pork butts and pork ribs noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Back reach-in 3-door refrigerator was observed in a condition that prevents necessary maintenance. Concrete block is used to support the refrigerator door.
Correction: Repair refrigeration unit 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 refrigerator, replace it.
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01/07/2013 | Follow-up | |
Notes:
Discussed and demonstrated proper cooling methods.
Discussed and demonstrated proper wash, rinse, sanitize procedure.
Refrigerator in the back room/building was blocked with delivered food boxes, could not get any food and equipment temperatures.
The follow-up inspection will occur on/about January 4, 2013.
- Critical: Cooling*
Observation: Pork barbecue, pork butts and pork ribs noted not being adequately cooled to prevent the growth of harmful bacteria.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) chicken, chicken wings, pork barbecue, pork ribs, pork roast 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.
- Outer Openings - Protected
Observation: Outer opening of the storage/refrigeration building is not protected against entry of insects and rodents. Opening along the wall.
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.
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12/21/2012 | Routine | |
Additional Food Temperatures (degrees F.):
HOT HOLDING:
Pork BBQ, chopped - 158, Pork Ribs - 167, BBQ Chicken 1/2's - 170, Butter Beans - 197, Baked Beans - 168, Greens - 156, Green Beans - 207
Adequate food testing thermometer, sanitizer test kit and 3 compartment sink set-up in use.
Quaternary sanitizer concentration in use in the 3 compartment sink tested within the manufactures acceptable range.
Reviewed the poster "Food Safety and Glove Use" and left a laminated copy to use as a training aide with the staff.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Can Opener Blade.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the 3 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 the bread rack and pans on top of the hand sink preventing its use.
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11/30/2010 | Routine | |
Restaurant representatives - add corrected or new information about Pg Bbq #1, 9410 Jefferson Davis Hwy., North Chesterfield, VA 23237 »