Discussed with the person in charge:
1. removal of all unnecessary equipment
2. remodel
3. attendance at a food safety class - information provided
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash her hands before engaging in food preparation after licking food off of her hands and handling equipment.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: The employees are drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container 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: Hands - Preventing Contamination from Hands*
Observation: Observed employee handling cooling chicken with her bare hands.
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The only handwashing 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 plastic containers preventing its use.
|
02/08/2016 | Risk Factor | |
Discussed with the person in charge:
1. attendance at a food safety class - information given
2.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Observed the cook drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container 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: Eating, Drinking, or Using Tobacco*
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 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 - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Observed cartons of shell eggs stored over ready-to-eat (RTE) food in the sandwich prep unit.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wet wiping cloths improperly stored on the prep table between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the sandwich prep unit and the reach in cooler where the vegetables are stored.
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: Observed a lot of unused and non-functioning equipment that is not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: vegetable slicer, meat slicer, and the can opener
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the following equipment that is in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris. fryer baskets, cappuccino machine, and the coffee machine
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed several chemical spray bottles that were not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed large containers of chemicals that were stored over the 3-compartment sink - not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Toxics - Medicines - Restriction and Storage*
Observation: Observed employee's medicines stored on the prep table.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
|
10/28/2015 | Routine | |
Discussed with the person in charge:
1. all items noted on April 13, 2015 have been corrected
2. this facility is approved for carry out only
The person in charge attended ServSafe on Monday, April 20, 2015 but has not received his certificate.
Contact EHS when remodeling of restroom is finished.
This establishment is in substantial compliance with the Virginia State rules and regulations regarding restaurants. Therefore permit is issued. Post your permit in an area where the public can see it.
No violation noted during this evaluation. | 04/23/2015 | Routine | |
The following items must be addressed prior to receiving your health permit:
*1. provide an air gap or air break at the prep sink
2. provide a hand washing sign and hand soap at the front hand sink - corrected
3. provide a trash can at the front hand sink
4. remove the plastic covering the air break at the 3-compartment sink
5. clean the following items: stove top, inside of all refrigeration units, and storage shelves
6. provide a splash guard at the rear hand sink
7. remove all unnecessary items from the food preparation area
8. organize the entire kitchen - try to separate the equipment used for the bakery and the equipment that will be used for the food establishment
9. clean the entire facility
10. discontinue using grocery to go bags and trash bags to cover equipment
The person in charge is scheduled for ServSafe on Monday, April 20, 2015 - provide EHS with a copy of the completion certificate when received
Final inspection scheduled for April 23, 2015 at 2:00 pm.
No violation noted during this evaluation. | 04/14/2015 | Pre-Opening | |
Review of plans resubmitted on 4/1/15 for Panaderia Emanuel, Doc Stone Road, Stafford, Virginia.
The following items, which were not completed on the plan review packet, will be addressed during the pre opening inspection:
1. a copy of the employee health policy
2. plumbing connections for equipment
The plan review packet and application you submitted has been approved.
All items are subject to final inspection. I reserve the right to make additional requirements at the time of the inspection for items that were not shown on the plans.
No violation noted during this evaluation. | 04/13/2015 | Other | |
| No violation noted during this evaluation. | 03/20/2015 | Other | |
Inspection conducted due to receipt of email from EHS supervisor in reference to the facility operating without a health permit. Upon arrival at this facility, it was determined that the owner/operator had been operating since July 2014 without a health permit. The person in charge explained that he had received permission from VDACS representative indicating that he could sell other foods than his baked items. EHS requested that the food service portion of this operation be discontinued until a plan review and application for a health permit is submitted. Owner/operator indicated that he would pick up the forms and submit them for review.
No violation noted during this evaluation. | 03/16/2015 | Other | |
Restaurant representatives - add corrected or new information about Panaderia Emanuel, 70 Doc Stone 117, Stafford, VA 22556 »