Padow's Hams & Deli, 9720 Midlothian Tnpk, North Chesterfield, VA 23235 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Padow's Hams & Deli
Address: 9720 Midlothian Tnpk, North Chesterfield, VA 23235
Type: Full Service Restaurant
Phone: 804 330-4267
Total inspections: 14
Last inspection: 03/18/2016

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Inspection findings	Inspection date	Type
Notes: Suggested to switch to metal containers in the right MUT, metal containers hold cold temperature better then plastic ones. Critical violation must be corrected within 10 days. Critical: Sanitizer - Criteria/Chemicals for food contact* Observation: Clorox being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 Correction: Utilize only 50 - 100 ppm bleach solution or 200 - 300 ppm quaternary ammonium sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces	03/18/2016	Routine
Provided and discussed FDA form 1-B. Recommended posting this form, for easy referencing of staff. Data loggers were placed in the right make table and the walk-in cooler. Foods in both of these coolers were slightly elevated. Unsure if this is due to lunch rush or refrigeration issues. Will return Wednesday to pick up thermometers. Discussed hand washing with staff. Cloths - Wiping Cloths - Use Limitation Observation: Wiping cloths improperly stored between use. Ensure sanitizer is at 200 ppm. Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Several items in the top of the right make table and foods in the walk-in cooler cold holding at improper temperatures. Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.	11/16/2015	Routine
Data loggers were placed in the walk-in cooler and right make-up table to monitor temperature in 24 hours period. - Liner used for insulation purposes in the top portion of make-up table must be either removed or fixed tight so it's not touching food items. Jewelry - Prohibition Observation: Female employee wearing jewelry on her arms and hands while preparing food. Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. Food - Miscellaneous Sources of Contamination Observation: Inner liner being used for insulation purposes in the top portion of of make-up table is in contact with food. Correction: Protect food from miscellaneous sources of contamination. Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Deli meats, hot dogs, chicken breast in the top portion of make-up table cold holding at improper temperatures. Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.	06/29/2015	Routine
Critical: Food - Preventing Contamination When Tasting* (repeated violation) Observation: Improper food tasting observed. Correction: Food employees may not use a utensil more than once to taste food that is to be sold or served.	12/23/2014	Follow-up
All critical violations must be corrected within 10 days. The follow-up inspection will occur on December 23, 2014. Critical: Food - Preventing Contamination When Tasting* Observation: Improper food tasting observed. Correction: Food employees may not use a utensil more than once to taste food that is to be sold or served. Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: All TCS in the right MUT cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.	12/17/2014	Routine
Thermostat on right MUT cooler has been slightly lowered. Only 3/4 full pans or less are being stored in the top of the cooler. All product checked today was found under 41 F and was stored in the top wells of the MUT cooler overnight. Some product has also been rearranged and that may be helping with temperatures as well. Keep a close eye on the refrigeration unit to ensure it does not freeze up with the thermostat's current settings. No violation noted during this evaluation.	09/24/2014	Follow-up
Suggest keeping smaller portions/half pans in the top wells of the MUT coolers. All product checked this morning was stored in the unit overnight, and the thicker meats and/or full pans were where the temperatures above 41F were recorded. All temperature control for safety foods must be maintained at 41F at all times for safe storage. Time as a public health control for product in the top wells is an option available to eliminate the need to maintain product all under 41F. If this is selected, there is a process involved in setting up such a policy. Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Product stored in the right MUT cooler is cold holding at improper temperatures. An overstocked portion of chicken salad in the left MUT cooler was also slightly elevated. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.	09/23/2014	Follow-up
Additional temperatures taken: WIC: cooked chx breast 39-40, whole individual chx breasts 31.9, potato salad 41 open display case: potato salad 35, pasta salad 38.5, coleslaw 36.6 Adequate thermometer, 3-vat sink setup, quaternary ammonia sanitizer, and test kit. Reviewed employee health and staff questioned on signs/symptoms. Responses were fairly on target. Suggest posting health policy for easy reference. Excellent temperature control in the open display case today! Notes: 1. Temperatures were initially checked on 9/11 from 4:15-5:15 pm and facility was closing. The owner stated the right MUT cooler typically goes through defrost ~3:30 pm each day. Temperatures are being re-checked on 9/12/14 in the morning to confirm that the equipment is operating properly. 2. Temperatures recorded on 9/12 ~11:15 am show the right MUT cooler is still not maintaining temperatures under 41 F. Temperatures are on average 5 F less than the previous day, but all numbers are above 41 F. Have the unit serviced immediately and only keep small portions of product in the unit, that will definitely be used in 4 hours or less. 3. The only elevated temperature noted in the left MUT cooler is thought to be due to overstocking/keeping a full pan of product in the front of the unit (the warmest part of the unit). Reduce the portion of chicken salad stored in the top well, and the same applies to all product whenever possible. 4. Reviewed proper cooling methods with staff. Soups removed from heat on 9/11/14 were not properly cooled prior to being placed in the WIC with the lid on. Ice baths were started immediately to bring the temperatures down more rapidly. Proper reheating temperatures verified on 9/12/14. Cooling Methods Observation: The methods used for cooling were not adequate. Soups pulled from the steam table, put in cool containers, and lid placed on the containers. Covered containers observed sitting on a cart in the middle of the WIC. Temperatures noted from 100-133 F after being off heat 1.75 hours. Ice water bath set up immediately on the soups while stored overnight in the WIC. 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* (repeated violation) Observation: Product stored in the right MUT cooler is cold holding at improper temperatures. An overstocked portion of chicken salad in the left MUT cooler was also slightly elevated. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.	09/12/2014	Routine
Adequate thermometer, 3-vat sink setup, quaternary ammonia (when mixed with room temperature water), and test kit. Reviewed employee health. Discussed lowering the thermostat of the open display case with the onset of warmer weather. Unit was coming out of a defrost cycle and did begin to drop back down during the inspection. Lower temperatures noted above in the second set of numbers. Based on past inspections, an ambient air temperature of 34-35 F in the open display case generated product temperatures of 41 F or less. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Portioned/packaged potato salad, macaroni salad, and pasta salad in the open display case cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.	04/01/2014	Routine
Adequate thermometer, quaternary ammonia sanitizer, 3-vat setup, and test kit. Reviewed employee health. Notes: 1. Make sure any open whole meats that have not been sliced yet are also date marked. 2. Few boxes on floor in WIF needing to be relocated. 3. Reviewed hair restraints with staff. When preparing/handling food a hat or head covering of some sort needs to be donned in addition to keeping hair pulled back. No violation noted during this evaluation.	11/18/2013	Routine
Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer, and test kit. Reviewed employee health. No violation noted during this evaluation.	06/05/2013	Routine
Adequate thermometer, 3-vat set up, quaternary ammonia sanitizer, and test kit. Reviewed employee health. No violation noted during this evaluation.	02/26/2013	Routine
Adequate thermometer, 3-vat setup, quat sanitizer, and test kit. Reviewed employee health. Small quantity of meats and desserts stored in closed display case. No violation noted during this evaluation.	01/31/2012	Routine
Additional food temperatures: Chili - 163, Sliced roast beef - 39, and Macaroni salad - 39. Quaternary ammonium in sanitizing buckets as well as sink are now at proper concentration. Good date marking system in place. Facility is clean and well maintained. Temperature Measuring Devices (corrected on site) Observation: There was no temperature measuring device located in the left make-up table. 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. Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) Observation: When tested, no sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.. Correction: Provide quaternary ammonium at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.	12/08/2010	Routine

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