Padow's Hams & Deli, 4120 Cox Road Ste C, Glen Allen, VA 23060 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Padow's Hams & Deli
Address: 4120 Cox Road Ste C, Glen Allen, VA 23060
Type: Fast Food Restaurant
Phone: 804 965-6262
Total inspections: 23
Last inspection: 03/10/2016
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Inspection findings

Inspection date

Type
Follow up on walk in temperature. Unit has been serviced. Unit is working fine today. A part to be replaced per owner.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
    Observation: Meat sauce found with Feb date, other foods with the month of Feb on container.
    Correction: Ensure correct dates are placed on food containers. Remove old dates.
03/10/2016Follow-up
Do not place food into salad bar unit unless it is 41 F or below. Feta cheese had just been cut and it was placed into salad bar at 50 f. This salad bar will not chill the food. I also noticed worker portion three different types of TCS salads. All three were pulled out of refrigeration at the same time. I recommend dealing with one type of food at a time to decrease the amount of time this food is at room temperature. Dates were very confusing today. Containers had the wrong month and some had old date markers. Establishment to improve in this area. Service tech was called for walk in. Don't forget to datemark cream cheese upon opening.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Walk in had elevated temps.
    Correction: Service tech was called and freezer door was opened to try to chill refrigerator side.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: Meat sauce found with Feb date, other foods with the month of Feb on container.
    Correction: Ensure correct dates are placed on food containers. Remove old dates.
03/09/2016Risk Factor
Follow up on temperatures. Deeper metal pans are being utilized on the salad bar. Temps appear to have improved.
No violation noted during this evaluation.		02/01/2016Follow-up
Review of data log tag placed inside first deli case showed unit is holding food at 41 F or below. Unit was serviced again and turned lower. Temp inside was 34 F today. Workers are monitoring a water bottle in each unit. It is a good practice to monitor food temps daily. Salad bar air temp under pans: left side was 39.3 F, right side was 44 F. Food temps in salad bar are variable. Air temp of unit is not balanced. Fan may have to be relocated to get it into balance. Have a/c tech recheck. If foods cannot be maintained at 41 F or below, write a time control policy for cold foods (6 hours and discard).
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: 1.Salad bar temps were elevated. (food was placed on unit at 11:00 AM) 2. First deli case had elevated temps. 3. Pizza table was marginal.
    Correction: 1. PIC removed food, seafood salad, ham and turkey discarded.. 2. Food was removed from deli case. 3. Service tech to check. PIC called service tech.
11/18/2015Follow-up
Temperature issues still exist on salad bar and first deli case. Add a closed container/bottle of water to refrigerators for easy and consistent monitoring. Data log tag placed in deli case. Food on salad bar to be discarded at 5:00 PM.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: 1.Salad bar temps were elevated. (food was placed on unit at 11:00 AM) 2. First deli case had elevated temps. 3. Pizza table was marginal.
    Correction: 1. PIC removed food, seafood salad, ham and turkey discarded.. 2. Food was removed from deli case. 3. Service tech to check. PIC called service tech.
11/13/2015Follow-up
Monitor all temperatures. Temperature checks would be a good idea to keep track of all units.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: 1.Salad bar temps were elevated. (food was placed on unit at 11:00 AM) 2. First deli case had elevated temps. 3. Pizza table was marginal.
    Correction: 1. PIC removed food, seafood salad, ham and turkey discarded.. 2. Food was removed from deli case. 3. Service tech to check. PIC called service tech.
11/04/2015Risk Factor
Display case has been serviced. continue to monitor unit on a daily basis. I recommend placing a closed bottle of water inside unit to monitor. Permit can be issued.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
    Observation: The ready-to-eat (RTE) commercially processed desserts in the refrigeration unit were not properly dated for disposition after opening.
    Correction: Mark 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.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: WAter standing in bottom of make table.
    Correction: Repair.
  • 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: inside make table, can opener and holder.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
    Observation: Single service items observed unprotected from contamination.
    Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Floor around fryer found dirty.
    Correction: Clean.
06/25/2015Follow-up
Cold smoked salmon is served. A call to vendor to inquire about status of salmon was made. It is a raw product. Restaurant has a consumer advisory on menu but it does not have information on parasite destruction. Vendor intends to email owner with this information. Be consistent when datemarking foods. Use a prep date OR an expiration date. It is very confusing to know when foods exceed 7 days. Remember the day you open a food or prep a food is considered day one. Call when display case is 41 or below. Permit expires 7/31/15.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Correction: Employees may drink from a closed beverage container with straw if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: One deli case is not maintaining 41 F. Potato salad 48 F, watermelon in packages 50 F, tuna salad 48 F.
    Correction: Food was removed and service tech was called.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: The ready-to-eat (RTE) commercially processed desserts in the refrigeration unit were not properly dated for disposition after opening.
    Correction: Mark 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.
  • Equipment - Good Repair and Proper Adjustment
    Observation: WAter standing in bottom of make table.
    Correction: Repair.
  • 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: inside make table, can opener and holder.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Single service items observed unprotected from contamination.
    Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floor around fryer found dirty.
    Correction: Clean.
06/17/2015Routine
Follow up to ensure temperature in make table is 41 F or below. roast beef 38 F, chipotle mayo 41.5 F Unit is working satisfactory.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
    Observation: No dates found on open ricotta cheese nor on desserts in case.
    Correction: Date upon opening.
03/02/2015Follow-up
Follow up on left sandwich table temperatures. Back row/deep pans had good temps but middle and front rows did not on left side of unit. Right side of unit had good temps even in shallow pans. Call service tech to explain results. Ask for advice. Monitor individual temps of unit.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
    Observation: No dates found on open ricotta cheese nor on desserts in case.
    Correction: Date upon opening.
02/23/2015Follow-up
Post a NO SMOKING sign in a conspicuous location. Ensure smoked salmon is fully cooked. If not you must disclose that it is not cooked and remind customers that consuming undercooked seafood may result in an increased risk of a food related illness. Temperature of left make table to be monitored. Foods had just been filled from food from walk in and temperatures may have been skewed. Remember 7 day shelf life is allowed but count the day of prep or the day of opening as day one. A build up of dust found on both display cases. Do not place dough hook on floor.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw whole shell eggs stored above fresh mushrooms.
    Correction: Store raw eggs below ready to eat foods.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: No dates found on open ricotta cheese nor on desserts in case.
    Correction: Date upon opening.
02/12/2015Risk Factor
Other observations: Do not use cardboard to store pizza screens. Remove dirty towel on oven door handle.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Left prep unit had elevated temperatures. Salad bar had elevated temps. Case with potato salad and whitefish has marginal temps.
    Correction: Service tech was called. Do not keep food from salad bar. Owner agreed to discard. Levels were lowered on prep unit and lid replaced. Have service tech check these three units.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: No date found on bulk turkey or salami opened up. Knockwurst and hot dogs were not dated upon opening.
    Correction: Date upon opening.
  • Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
    Observation: Can opener found dirty.
    Correction: Clean. This was placed on dish table.
10/29/2014Risk Factor
Inspected prep unit #1 - temperature at 36.1 degrees - good. Item 820A2 is corrected. Issued annual permit.
No violation noted during this evaluation.		07/24/2014Follow-up
Checked temperatures in refrigerators. Deli case was satisfactory. Prep 1 was high - in the morning - was adjusted, temperature lowered to 45 degrees - still need to lower temperature. Prep 2 was adjusted - ambient air 33 degrees, may need to raise some to prevent freezing.
No violation noted during this evaluation.		07/23/2014Follow-up
Observed temperature of TCS food in prep unit above 41 degrees. Several meats and tomato had been recently sliced - moved these to walk-in to properly cool. Temperature in deli case were above 41 degrees - refrigeration company was contacted to check unit.
No violation noted during this evaluation.		07/22/2014Follow-up
Smoked salmon is labeled ready to eat. Gloves worn during prep.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Observed cold TCS foods held above 41 degrees in sandwich prep and deli display cases.
    Correction: Correct by moving to walk-in box. Check unit temperatures before restocking - have unit checked if necessary.
  • Non-Food Contact Surfaces
    Observation: Observed nonfood contact surfaces not clean: sliding door tracks on display cases.
    Correction: Correct by cleaning.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Observed floor not clean - behind and under equipment and in walk-in.
    Correction: Correct by cleaning.
07/02/2014Routine
Recheck to check temperatures of prep table #1. Unit was recharged - temperatures are satisfactory.
No violation noted during this evaluation.		04/07/2014Follow-up
Gloves worn during prep. Dishmachine chlorine level satisfactory.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Observed cold TCS food in prep table #1 held above 41 degrees.
    Correction: Correct by moving to other refrigerator. Contact refrigeration company.
03/27/2014Risk Factor
Gloves worn during prep. Dishmachine chlorine sanitizer satisfactory. Discussed smoked salmon.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: Observed slicer not adequately cleaned.
    Correction: Correct by detail cleaning and sanitizing.
12/09/2013Risk Factor
Gloves worn. Dishmachine 100 ppm chlorine.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Observed wiping cloth not stored in sanitizer solution.
    Correction: Correct by storing in sanitizer solution.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed cold TCS food held above 41 degrees (salad bar, ham, turkey).
    Correction: Correct by removing rack from bottom of pan - keep product below cold line (product was discarded).
09/17/2013Routine
Provide 20 foot candles of light in both restrooms. Provide 50 foot candles of light at slicers. Clean carts, shelving, etc. Have final inspection approval by building inspections. Ok to open after all inspections are signed off. Issued 30 day permit.
No violation noted during this evaluation.		08/19/2013Pre-Opening
Construction inspection. Provide 20 foot candles of light in restrooms. Provide employee handwash signs at sinks in restroom. Adjust doors to restrooms to properly close. Clean up construction material. Have container of water in all refrigerators to check temperatures. Install dishmachine and drain tables. Install ceiling tiles.
No violation noted during this evaluation.		08/13/2013Other
Construction inspection - prior to opening inspection. Have the following in place: All refrigeration units turned on with a container of water in each to check temperature of unit. All units to have visible thermometers. Light to be at 50 foot candles over slicer, cutting boards and cooking areas. Dishmachine drain tables to be in place and unit ready to run for inspection. Sinks, drain tubes, etc. sealed to wall. All base molding to be intact. Handsinks to have employee handwash signs and be equipped with soap, towels, and waste receptacle. Restroom doors to be self closing. Ceiling tiles to be smooth and easily cleanable over prep area. All tiles to be in place. Detail clean up to be done after construction work is completed. Inspection by building, plumbing, and electrical inspectors to be signed off. Contact Health Department when ready for opening inspection.
No violation noted during this evaluation.		08/06/2013Other

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