All food temperatures observed are internal unless otherwise noted. Discussed rethermalizing process with PIC. Advised to ensure food is reheated rapidly within 2 hours. 2016 permit issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Portioned bags of various chicken on the make table rails and cream cheese (45-47*) in bakery undercounter refrigeration are cold holding at improper temperatures.
Correction: Corrected by relocating chicken to drawers or walk-in cooler and the cream cheese relocated to walk-in freezer for rapid cooling. Cold hold at or below 41*. Suggested only filling the containers with the portioned bags less than half way full since bags may be restricting air flow.The bakery refrigerator may have been pushed up against the wall--the PIC pulled it away from the wall and adjusted the thermostat (at 10:25 am the ambient air was observed at 46+, at 10:50 the ambient air dropped to 36* with surface temp of product at 44*). Advised to only keep a working amount of cream cheese in this unit since the doors are opened and closed continuously during peak morning hours causing the food temperatures to rise. Also, suggested installing a bracket so the unit can not be pushed up against the wall which results in restricted air flow.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces are not clean:
1) top of dish machine
2) bakery box/bag drawers directly below bread on display
3) counter top below coffee brewer
4) back side of oven ledges
Correction: Clean.
- Hand Drying Provision (corrected on site)
Observation: Paper towel dispenser at smoothie bar is jammed and not dispensing.
Correction: Corrected. Ensure paper towel dispensers are in working order.
- Physical Facilities in Good Repair
Observation: The physical structures are not maintained in good repair:
1) partition between smoothie and salad make table 1 has gaps at the floor around the partition (tiles missing/damaged) and base tiles are separating from the partition on each side of the partition
2) wall outlet not covered behind egg cooker
3) light switch cover missing on baker's walk-in cooler
4) hand sinks are beginning to separate from the wall: bakery, smoothie
5) dish spray sink no longer sealed to the wall at dish machine
6) wall torn below soap dispenser in men's restroom
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) small section of floor below oven (flour)
2) wall behind panini grills
3) floor below catering storage rack
4) floor below catering make table
Correction: Clean.
|
01/12/2016 | Routine | |
All food temperatures taken were internal.
Notes: the refrigeration unit for broth bowls is down- repair or replace unit. Ensure all coolers have thermometers in the front of the unit. The coating on the racks in the walk-in cooler is peeling off.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Broth bowls cold holding at improper temperatures of 48-51 *F. The refrigerator drawer was left open due to food being stuck behind drawer, not allowing drawer to close.
Correction: Corrected during inspection by food being removed behind drawer, so it could shut. Broth bowls were recently placed in the unit and were placed in the freezer to rapidly chill.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Milks at coffee bar for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Milks on coffee bar were discarded during time of inspection.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The three compartment sink and handsink is not sealed to adjoining equipment or walls (the caulking has either deteriorated or split).
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the make tables, butchers block bakery table tops,and prep cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment was noted in need of cleaning: stickers left on food container during washing, racks in the walk-in cooler, carts, bread racks and shelves in the back of the kitchen.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Containers and bowls were found stacked while wet after cleaning and chemical sanitization. Bowls were not inverted to allow water to evaporate.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law on spray hose attached to mopsink faucet.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Plumbing System Maintained in Good Repair
Observation: Water/ or beverage dispenser lines in leaking behind the beverage machine in the customer self service area.
Correction: Repair and maintain all plumbing components and fixtures.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (in men's restroom).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
|
04/29/2015 | Routine | |
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPs) observed were discussed with operator and/or staff at time of evaluation including: 1) monitoring the bakery walk-in ambient air temperature to ensure time-temperature control (tcs) foods are cold holding at or below 41* (suggested adjusting the thermostat since tcs foods stored in front of the door or relocating tcs foods to the colder part of the walk-in unit)
- Person in Charge
Observation: Staff not aware of the 5 reportable illnesses.
Correction: Ensure staff are knowledgeable on employee health reporting policy for signs and symptoms of illness and the 5 reportable diagnosed illnesses. Guidance documents provided which could be posted at hand sinks.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Multiple potentially hazardous/time-temperature control for safety (phf/tcs) foods are cold holding at improper temperatures: 1) Gorgonzola cheese in catering drawer at 43*
Correction: 2) *cut tomatoes (43-45*) and feta cheese on salad rail and in drawer, respectively
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray bottle of cleaner stored on top of the dish machine.
Correction: Corrected. Store chemicals below and separate from food, equipment,utensils, linen, and single service.
|
12/04/2014 | Risk Factor | |
- Cooling Methods (corrected on site)
Observation: Diced tomatoes on salad make table rail at 45-48*.
Correction: Use approved methods to cool tomatoes to 41* or below within 4 hours.
- Equipment - Cutting Surfaces
Observation: Multiple cutting boards scratched and scored.
Correction: Resurface or replace.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) top of dish machine
2) exterior ledge of ice machine
Correction: Clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Dish machine delivering chlorine less than 50 ppm during final rinse. Food contact surfaces not adequately sanitized.
Correction: Corrected. Bulk sanitizer had recently been changed. Operator primed the sanitizer line and delivered 100 ppm of chlorine.
- Critical: Backflow Prevention Device, When Required*
Observation: Hose with sprayer connected at mop sink with insufficient backflow preventer (under pressure).
Correction: Remove sprayer and/or hose from hose bibb or provide a vacuum breaker on the hose bibb.
- Lighting, Intensity
Observation: Lighting insufficient at the bakery prep table.
Correction: Increase lighting to at least 50 foot candles.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemicals stored on top of coffee brewer.
Correction: Corrected. Store chemicals BELOW food , food contact surfaces,and food equipment.
|
05/16/2014 | Routine | |
Catering make table shall not be used until temperature cold holding at or below 41* per manager--contents emptied during evaluation.
all food temperatures observed are internal.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: At least two foodservice employees were chewing gum in foodservice areas.
Correction: Corrected. Ensure staff are not chewing gum in the foodservice areas (front counter and kitchen).
- Food Display
Observation: Fresh baked cookies for sampling not adequately protected from consumer contamination--staff member walking through dining room from table to table.
Correction: Properly protect food on display from consumer or staff contamination. If protocol is to walk through dining room, cookies shall be properly covered.
- Cooling Methods (corrected on site)
Observation: Improper methods used to cool temperature control for safety (TCS) foods prepared/portioned/weighed this morning: roast beef 46* in the walk-in cooler.
Correction: Corrected. Manager has established proper procedures for cooling foods that have been in preparation. Product relocated to the freezer for rapid cooling. Other approved methods include: 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* (corrected on site) (repeated violation)
Observation: Temperature control for safety (TCS) foods are cold holding at improper temperatures: turkey, ham, sliced tomatoes, tuna and chicken salads on catering make table all at 47-48 and Butter chips in the chill container are cold holding at 66* (the time it was placed on counter was not labeled).
Correction: Corrected by relocating the items from the make table to the freezer and butter chips were discarded. The catering table was not able to cold hold TCS foods at or below 41* and this was the first time it had been used for at least a week. Preventative maintenance on site yesterday and observed temperature at or below 41* after routine maintenance. All products were labeled with time of prep and were still within proper cooling time. Ensure butter is held at or below 41* or label the time it was removed from the refrigerator and ensure any product left remaining 4 hours from that time is discarded.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Door gaskets torn on the catering make table.
Correction: Repair/replace the door gaskets.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Thermometer broken or not accurate inside the undercounter coffee refrigerator.
Correction: Repair/replace the thermometer.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash cans not provided in the immediate areas of all hand sinks.
Correction: Provide trash cans in the immediate areas of all hand sinks.
- Light Bulbs Protective Shielding
Observation: Light cover loose and one is missing in the bake walk-in cooler.
Correction: Install the light covers.
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: 2 of 6 cans on the rack are dented.
Correction: Corrected. Cans that are damaged or dented on critical ends/seams shall not be used. If being sent back for credit, store the damaged/dented cans separate from undamaged cans or food.
- Physical Facilities in Good Repair
Observation: The physical structures are in poor repair:
1) Floor tiles cracked in walk way to walk-in cooler.
2) Sections of floor tile grout eroded at front prep area.
3) Paint peeling on interior door panel of the walk-in cooler.
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: 1) Floor not clean below ice machine, iced tea dispensers, and storage racks (MINIMAL debris observed).
2) Wall not clean below left drain board of the three compartment sink--CORRECTED.
Correction: Clean.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Employee jacket hanging on bakery equipment rack.
Correction: Corrected by relocation. Store personal belongings in the designated areas (which are separate from food and food equipment).
|
04/09/2013 | Routine | |
facility uses time as control for dairy product insulated carafes at the beverage line
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: butter chips at the bakery line were IT 68
Correction: butter chips are to be maintained at < 41 OR the container with the butter chips to be labeled with a 4 hour use period ( like that which you do with the dairy carafe's at the tea/ cofffee counter . Thrown out at the time of inspection
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: spatula split
Correction: replaced at time of inspection
- Equipment - Good Repair and Proper Adjustment
Observation: gaskets of the salad prep unit are split
Correction: replace damaged gaskets
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: ladel handle soup steamline the plastic is cracked
whisk handled cracked
plastic drape walk in ref, lower section split and dragging on floor
Correction: replace damaged plastic handled ladel
whisk thrown out
repair the plastic drape or cut off the damaged section or replace drape panel
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: lemon wedger dirty
old labels remainaing on " cleaned " containers
Correction: >> clean lemon wedger blade
>> labels are to be removed completely during the wash phase of cleaning
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: asked employee at the coffee drink - station how often pitchers are cleaned and sanitized
Correction: the reply was they are rinsed after each use and cleaned and sanitized at the end of the day . Advised employee and manager present they are to be cleaned and sanitized at least every 4 hours . It is needed that they come up with sign posting to clean and sanitize at 6 , 10 , 2 , 6 and 10 or the pitcher have to be stamped like the dairy carafe's
- Non-Food Contact Surfaces (repeated violation)
Observation: bakery area shelving / equipment has crumbs present
trash recess dirty coffee = tea bar
interior of pannenni unit off bakery is dirty / wet with condensate
Correction: clean
- Equipment and Utensils, Air-Drying Required
Observation: cleaned containers observed stacked wet on prep table and shelf over 3 compartment sink / dish machine
Correction: cleaned containers are to be air dried prior to stacking
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: stacks of plastic plates and bowls not inverted or in plastic sleeve shelving outside walk in refrigeration door
Correction: single service is to be positioned with food contact side down or in plastic sleeve folded over
- Refuse - Covering Receptacles (repeated violation)
Observation: dumpster side door open
Correction: maintain dumpster side doors and lids closed
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: debris/ trash around the dumpster enclosure and outside the enclosure in the shrubbery
Correction: clean up area of debris and trash
- Light Bulbs Protective Shielding
Observation: light lens / cover over front / evening pannenni prep unit is not secured into position
Correction: secure plastic cover into position
- Physical Facilities in Good Repair
Observation: >>small holes in wall of the pannenni prep unit area off the bakery where wall mounted equipment has been relocated
>> base tile at the coffee drink counter divider wall is pulling off wall
Correction: >> seal small holes in pannenni area walls
>> secure base tile to wall
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: floor dirty bakery area under equipment ( crumbs )
Correction: clean
|
12/12/2012 | Routine | |
- Person in Charge
Observation: food manager certificate is not posted in public view
Correction: replace food manager certificate ( I will bring duplicate ) and post in public view
- Hair Restraints - Effectiveness (repeated violation)
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
- Critical: Package Integrity* (corrected on site)
Observation: 2 dented cans mandarin oranges observed on canned good rack --one rather severely dented
Correction: thrown out at the time of inspection
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: butter patties in insulatedcooler 45-50 ==per employee out on counter during " rush "
Correction: butter patties need to be maintained at < 41 . Returned to walk in freezer . Consider having less patties in the insulated container during the :" rush " and going to be backups more frequently
- Responsibilities of Owner or Proprietor
Observation: facility lacks signage at each entry that the facility is non smoking --nor posted conspiciously in the dining room
Correction: Virginia regulations require that signs or the international non smoking symbol be posted at each entry or be visable in the dining room
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> gaskets damaged / not secured properly both doors of the pannenni prep ref,
>> center door handle grip damaged / removed at the dining room sandwich prep unit
Correction: >> repair/ replace the damaged / poorly installed pannenni gaskets
>> replace door handle grip in time
- Equipment and Utensils - Good Repair and Calibration
Observation: levered scoop end cap damaged
Correction: replace damaged scoop
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: lots of old labels or parts of labels remaining on :" cleaned " containers
Correction: remove labels completely during the washing of the containers
- Non-Food Contact Surfaces
Observation: >> significant amount of condensate in the pannenni prep unit lower level
>> shelving of the bakery display / bagel display and bakery to go boxes have crumbs present
Correction: clean
- Backflow Prevention Device, Design Standard
Observation: additional back flow device needed on the mop curb hose with the sprayer nozzle
Correction: attache back flow device on the hose bib of the line with the sprayer nozzle
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: the following surfaces need cleaning
>> the floor between the bakery display and the window
>> floor under bread and bagel shelving display
>> cabinetry under bakery display
>> ceiling air return / diffuser and adjacent ceiling tiles & light covers over the bakery prep table
Correction: clean
- Pests - Controlling Pests*
Observation: modest amount of flies present
Correction: maintain outer doors closed as best as possible . Use approved measures to control flies in the building =--per staff had recently taken trash out
|
08/23/2012 | Routine | |
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: wiping cloth bucket on floor
Correction: store wiping cloths buckets on lower level of work tables or on a plant stand or wiping cloth caddy
- Critical: Cooling* (corrected on site)
Observation: 3 different egg - milk bases for souffles and egg cups in bakery walk in refrigeration unit at 11:30 were 43 to 51 degrees internal temperature . Bakery staff works overnight and leaves at 5:30 in the morning
Correction: product which is warmed must be cooled properly. Manager on durty did not know if product left on counter or warmed in microwave,
Product after 6 hours in the refrigeration unit was still above 41 degrees and was thrown out .
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: butter chips in insulated crock with time on date dot of 10 -2 were returned to cream cheese under counter refrigeration unit . The butter chips ranged from 48 -52
Correction: use time as control and have butter chips out until 11 am and throw out OR insure that butter chips are < 41 before returning to refrigeration unit
- Temperature Measuring Devices
Observation: thermometer not present at the door of the sandwich prep unit
Correction: locate thermometer accurate to 2 degrees by the door
- Equipment - Good Repair and Proper Adjustment
Observation: handle /grip damaged ( loose ) center door sandwich prep
Correction: secure the handle grip to position
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting board edges worn / chipped
Correction: new cuttting boards are on order
- Equipment and Utensils - Good Repair and Calibration
Observation: whisk handle cracked
Correction: replace whisk
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: interior panel left corner ice machine is dirty
bake pans / forms are encrusted
Correction: clean
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: pitchers in the beverage line ( coffees -frappes etc ) are not being cleaned as required ( at end of shift or end of day )
Correction: advised staff that any container in which potentially hazarous material goes into ( dairy ) must be cleaned and sanitized every 4 hours , unless maintained in refrigeration unit at < 41 .
Advised manager and staff that unless in refrigeration unit the 4 hour use period must be documented . Recommened sign over station stating to be cleaned at 10 am / 2 pm, /. 6 pm and 10 pm -or can use date dots like creamer carafes
- Non-Food Contact Surfaces
Observation: surface under microwave over sandwich prep ref, is dirty
interior of sandwich prep unit is dirty ( wet with condensate )
Correction: clean
have sand wich prep unit serviced ( due this afternoon ) to eliminate source of condensate
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: to go items not stored
Correction: store with food contact side down
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: use of designated handsink to rinse out / wash coffee pots / brewer pots
Correction: hand sink is for hand wash only . Use 3 compartment sink or slop sink for this use
- Plumbing System Maintained in Good Repair
Observation: >leak in coffee station slop sink
.> leak hot water faucet at mop curb
Correction: have plumber fix leaks ( scheduled for this afternoon )
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair (repeated violation)
Observation: >>grout erroded at the sandwich -soup -- -salad and to go prep refrigeration line
>>base tile missing wall divider between soup steamline and coffee / frozen beverage station
>> ceiling panel loose over mop curb
Correction: >> contract for regrouting floor is set for bids . Restore floor to smooth -durable - non absorbant and easily cleanable . Must eliminate areas in the grout line where food and moisture are accumulating
>> replace missing base molding tile
>> resecure the ceiling section at the mop curb
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >>floor dirty at handsink opposite the coffee - frozen beverage line and the adjacent caterers table
>> floor dirty under the coffee brewing table
>> floor dirty where base tile is missing coffee- frozen drink line
>> floor bakery are up against back wall and window are dirty
Correction: clean
|
04/26/2012 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: observed dish person going from handling dirty dishes to handling clean dishes at the dish machine
Correction: advised manager and employee that hands are to be washed after handling dirty dishes prior to handling cleaned dishes
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: wiping cloth buckets stored on the floor
Correction: buckets are to be stored on bucket roller caddies / plant stands or on lower level of shelving .
- Food Display
Observation: containers of lemons in display at the self service beverage lines do not have lids / covers
Correction: the lemons are to be in covered containers or container with hinged lids
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: >> turkey breast in the topline of VIA to go sandwich prep unit was observed to be 47 degrees ( other product on the topline < 40 )
>> butter patties /. chips at the bakery area were observed to be between 50 and 60 degrees
Correction: >> turkey had been placed on the topline from the walk in refrigeration unit earlier in the morning .Placed in to walk in freezer to rapidly cool to < 41
>> butter patties thrown out . They are to be placed into Kool it container which has been in the freezer for extended period ( overnight ) not container at room temperature or which had been in the refrigerator
- Food Contact Surfaces - Cleanability*
Observation: strainer /sifter bakery area split at rim
Correction: replace the unit
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: handsink seal at the bakery is seperated
Correction: reseal sink to wall in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment
Observation: plastic handle of lid of rethermalizer is split/ worn
Correction: replace lid handle or remove damaged plastic handle / grip
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting boards worn bakery
>> sandwich boards at the prep unit ( s ) damaged on corners
Correction: replace cutting boards bakery
monitor sandwich boards at the prep units // if damaged worsens they must be replaced
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: bakery pans carbon encrusted
Correction: periodically have the units scoured
- Non-Food Contact Surfaces (repeated violation)
Observation: >> area under bakery display case/ shelves at register line are dirty ( especially the drink cup cone dispensers )
>> under drink fountain self service line near restrooms is dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: single service product stored incorrectly dry good storage shelving
quiche bases improperly stored bakery
Correction: store single service with food contact side facing down unless covered in plastic
- Light Bulbs Protective Shielding
Observation: light cover broken / cracked in the bakery walk in ref,
Correction: replace the light cover / housing
- Outer Openings - Protected
Observation: sweeper damaged at rear door creating gap of > 1 / 16 of an inch
Correction: replace damaged sweeper
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: auto seneor paper toweling batteries dead handsink by the rethermalizer and at the bakery
Correction: replaced at the time of the inspection . Paper towels is to be available for use at each sink at all times
- Lighting, Intensity (repeated violation)
Observation: light out in front of the bread oven / near bread prep table
Correction: restore light to operational
- Physical Facilities in Good Repair
Observation: base tile molding removed and seperated at the divider wall between soup steamline and coffee area
Correction: restore base tile molding to position and securely seal
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floor dirty under chemicals at the mop curb
floor dirty where base tile molding removed left of coffee area
Correction: clean floors
- First Aid Supplies, Storage (corrected on site)
Observation: first aid supplies located on top ( outside ) of the first aid box where they could fall / drip into rethermalizer
Correction: store first aid items in the first aid box or in a designated and approved area which pose issue with food / clean equipment or single service products
|
12/13/2011 | Routine | |
was questioned by manager would bar mesh mat or grid mats be acceptable at the beverage counter to store / place pitcher on . I told her yes -- it was approved and would also allow pitcher to have air that would minimize wetness of the pitcher
- Person in Charge
Observation: issued food manager certificate is not posted in public view
Correction: post issued certificate in public view
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: observed partially consummed fast food order on shelving with single service and equipment left of the prep table ( portioning / dating )
Correction: NO EATING in a food service area
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: employees did not effectively restrain hair
Correction: employees restrained hair at the time of the inspection
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: non handled items observed in dry good containers at table right of pannenni prep ref,
Correction: use only handled non breakable scoops to dispense product and maintain scoop with handle upright out of contents
- Cloths - Wiping Cloths - Use Limitation
Observation: wiping cloth buckets stored on floor and on the cutting board of the pannenni prep unit
Correction: wiping cloth buckets are to be stored on lower level work tables OR on a wiping cloth caddy / plant stand or inverted cleaned out frosting bucket
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: >>butter patties in VIA to go prep ref, 54
.>>butter patties at the bakery sales area at 63
>>creamers in VIA to go prep ref, 52
>>chicken salad in VIA to go and dining room sandwich prep . 45-48
>> diced eggs topline sandwich prep ref, 48
Correction: all potentially hazardous foods are to be maintained at < 41 .
Butters and creamers to be thrown out since they are > 50 and been in VIA to go overnight .
>> chicken salad made earlier this morning. Store in walk in freezer to rapidly cool since the prep ref. will not cool product
>> diced eggs taken from walk in ref, ( < 41 ) and placed on prep unit earlier . Take to walk in freezer to rapidly cool.
Will return on Tuesday to check VIA refrigeration unit
- Food Contact Surfaces - Cleanability*
Observation: ice scoop badly damaged
burnt orange mat for the pannenni press is damaged
Correction: replace ice scoop and the pannenni mat
- Nonfood Contact Surfaces
Observation: bag lining pan plastic container on lower level work table by pannenni unit is split/ torn
Correction: do not line container with plastic bag
- Equipment - Cutting Surfaces (repeated violation)
Observation: sandwich boards of prep units worn on edges
Correction: if damage worsens the sandwich boards need to be replaced
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: bakery pans are encrusted
interior of one ice transfer unit is dirty
Correction: clean
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: I observed pitchers for frozen drinks stacked ( wet ) one on another ( both dairy and non dairy ) and asked manager how often they are cleaned and sanitized and was told one or 2 times a day
Correction: advised that pitchers with dairy product are to be cleaned and sanitized every 4 hours . Told her to instruct staff and they need a policy document or a timer / clock as to the time in use
( IE policy statement / sign saying we daily clean and sanitizer dairy pitchers at 10 am / 2 pm / 6pm and close )
- Non-Food Contact Surfaces
Observation: >> the shelving under bakery display is dirty
>> the shelf over the VIA to go refrigeration unit is dirty
>> the interior of the majority of the prep units are damp /wet with condensate
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: rethermalizer lids located with one edge on floor
ice transfer buckets stored incorrectly
Correction: store lids entirely > 6 inches off floor ( once cleaned and sanitized )
>> ice transfer buckets to be stored ice holding side down
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster container was open
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: trash / debris outside dumpster enclosure and at time of inspection 2 bags of trash at the rear exit door ( outside )
Correction: clean up dumpster area and insure trash in the unit
- Hand Drying Provision (corrected on site)
Observation: paper toweling out at the bakery area handsink
Correction: restored at the time of the inspection
- Physical Facilities in Good Repair
Observation: >> walk in refrigeration door threshold plate is loosened
>>grout erroded in front of the dining room prep ref,
>>wall molding strip behind work table right of the pannenni prep unit is damaged
Correction: >> secure walk in door threshold plate
>> regrout floor as needed where errosion occurring
>> replace damaged wall molding strip
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> floors dirty along windows - baked good sales and display
>> floor dirty behind the bagel display / cream cheese prep unit
>> floor dirty in front of the dining room prep unit where food debris accumulating in the recesses where grout erroded
Correction: clean floors in areas indicated
- Critical: Toxics - Storage of Toxic Containers*
Observation: >> spray cleaner with bleach stored with single service product on storage shelving outside walk in ref,
>> grill cleaner stored on steamer table adjacent to open prep refrigeration unit ( VIA )
Correction: cleaners are to be stored physically seperate and lower than food / food conact equipment and single serivce products
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09/02/2011 | Routine | |
- Person in Charge (repeated violation)
Observation: Facility lacks a person who has registered as a City of Hampton food manager
Correction: Under Hampton City Code at least one full time employee must register current nationally recognized food manager course completion statement with this office , in addition to payment of a 10 dollar registration fee , to be a City of Hampton food manager . The issued certificate must be posted in public view , Managment has been aware of the lack of the registered manager for months . IF an employee has not registered by tomorrow a letter of violation for this issue will be sent out on Thursday
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.. Mulitple staff had hats on but hair cascading on the font of the shoulders
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.. Hair is to be restrained so that it remains down the back of the bode
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (corrected on site) (repeated violation)
Observation: use of plastic cup as a scoop in the cinnamon sugar container at the bake table
Correction: use only a handled non breakable utensil as a scoop and the handle of the scoop is to be upright out of contents .
Removed at the time of the inspection
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: >>chicken sections in the pannenni prep unit IT 50
>>chicken slices and ham slices in the pannenni prep ref, 45
>>roast beef slices in the salad prep and dining room prep ref, 45
>>chicken salad in the prep ref, 50
>> box of butter chips contents 50 -52 . Box had been sitting out in the processing of orders
Correction: all product relocated to the freezer to flash cool . Roast beef and chicken salad was prepared this morning but the active prep units are not designed to cool .
Large catering orders being filled at the time of the inspection .
Monitor the panneni prep refrigeration unit to be sure the high temperatures were from heavy volume of orders to be filled and not the unit malfunctioning .
- Cooling, Heating, and Holding Capacities
Observation: >>large container of chicken sections being portioned were not set up in a proper ice bath
Correction: advised employee how to set up proper ice bath .
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: counter top =side splash not sealed left of the drink fountain
Correction: seal the counter top = back splash seam left of the drink fountain
- Equipment - Good Repair and Proper Adjustment
Observation: >> filter missing over the rethermalizer in the vent duct
>> handle - grip damaged cream cheese under counter ref,
Correction: >> restore filter to postion duct over rethermalizer
>> replace / repair handle grip cream cheese under counter ref, if the damage worsens
- Equipment - Cutting Surfaces (repeated violation)
Observation: sandwich boards on the prep units the corners are worn / damaged
Correction: monitor the damage of the cutting boards . IF it worsens the boards will need to be replaced
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: the slicer is dirty
the interior of the tower of the ice machine is dirty ( slime growth )
various levered scoops / lids are dirty
old labels remaining on clean containers
Correction: disassemble slicer and clean
>> clean interior
>> remove all labels from containers during the cleaning process
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> the bakery display shelving / cabinetry
>> the juice / yogurt under counter ref. unit from spillage
>> the interior of the dining room sandwich prep refrigeration unit back ledge
>> the counter under the tea/ drink fountain units
>> bakery pans encrusted
Correction: clean
- Lighting, Intensity (repeated violation)
Observation: lighting at the pannenni prep ref,/ table and the bakery table is < 50 footcandles
Correction: lighting of >+ 50 footcandles is to be provided in these areas
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05/17/2011 | Routine | |
all food temperatures documented are internal temperatures
- Person in Charge (repeated violation)
Observation: management team has recently retaken food manager certification course. Completion statement just arrived
Correction: have at least one full time employee register as a City of Hampton food manager within 10 days to fulfull requirements of Hampton City Code .Flyer left with manager as to protocol
- Critical: Hands - When to Wash*
Observation: observed employee handling dirty dishes with gloves on .
Observed employee remove gloves and rinse with scrap sink spray hose then put away cleaned dishes
Correction: between handling dirty / soiled dishes employees are to wash hands prior to putting away cleaned equipment .
If wearing food service gloves are to remove gloves
/ wash hands / put on new gloves and put away cleaned dishes
CORRECTED DURING INSPECTION
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: employee chewing gum in a food service area
Correction: advised employee and manager that chewing gum is not approved in a food service area.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: chub of roast beef , opened , was not date labeled in the walk in ref,
Correction: chub is to be labeled with the date opened or the 7 day use by period ( or both )
- Temperature Measuring Devices
Observation: thermometer not present at the new panani refrigeration unit
thermometer broken at the sandwich prep ref,
Correction: provide thermometers accurate to 2 degrees by the doors of all refrigreration units
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: counter top - side splash at drink fountain ( left side ) is not sealed
Correction: seal counter top and side splash
- Equipment - Good Repair and Proper Adjustment
Observation: >> the panani under counter refrigeration unit support strip damaged right side rear
>> center door sandwich prep ref, gasket is split
Correction: >> reseal to frame the support unit for the shelving of the panani under counter ref,
>> replace split gasket
- Equipment - Cutting Surfaces (repeated violation)
Observation: sandwich boards prep ref, units the corners are worn / marred
Correction: monitor condition of the sandwich boards . If damaged worsens will need to be replaced
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: food chopper housing is dirty ( remnants of red onion observed )
Correction: clean and sanitize
- Non-Food Contact Surfaces (repeated violation)
Observation: >>lower work table under coffee dump sink is dirty
>> counter unit under microwave oven at the coffee self service line is dirty
>> cabinetry and shelving under the bakery display line is dirty
Correction: clean
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: dumpster is rusted out on rear left ( flow of liquid from unit observed )
Correction: replace the dumpster with a unit that is intact
- Refuse - Covering Receptacles
Observation: dumpster side door is open
Correction: maintain the doors and lids closed
- Lighting, Intensity
Observation: light out over the bakery wood prep table
Correction: restore out light fixture to operational
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> ceilng tiles bakery ( from over wood work table to vent hoods
>> floor dirty along window line at bakery display line
>> floor dirty up at the wall from the bakery item display to bagel toaster
Correction: clean
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02/03/2011 | Routine | |
- Person in Charge (repeated violation)
Observation: facility does not have City of Hampton registered food service manager
Correction: all management staff are required to take nationally approved food managers course . Advised manager on duty of the requirement under city code and gave him the flyer on registration . Have a full time employee register in 10 days
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: non handled scoop observed in the flour container
Correction: use only handled non breakable scoops to dispense product and the handles are to be upright out of the contents
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: >>cut melon in fruit salad being cut for 10-19 at 54 - 57
>> butter patties out at the bakery station register were 75 degrees
Correction: >>as I entered facility the employee who was working with fruit was out behind the building taking a break .
Fruit in large 5 gallon plastic container . Advised the fruit should have been finished and placed into shallow container prior to the employee taking a break and having product at ambient temperature for longer period .
Advised that fruit must cool to < 41 in < 3 hours .
Placed in 3 smaller containers and placed into walk in ref, at the time of the inspection
>> butter and butter blends are to be maintained at < 41 or have a documentable 4 hour time period where product not maintained at < 41
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: counter top and side splash under the drink fountain is not sealed
Correction: seal the seam in a smooth manner the counter top under the drink fountain
- Equipment and Utensils - Good Repair and Calibration
Observation: coffee filter container cracked
door drape walk in freezer split
handle of utensil is melted and no longer cleanable
Correction: replace damaged products
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: the bakery pans are slightly encrusted
Correction: clean / scour
- Non-Food Contact Surfaces (repeated violation)
Observation: >> the counter top under the drink fountain is dirty --especially the left rear
>> the shelving under the bakery / pastry display and register are dirty ( crumbs )
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: >>coffee filter container not covered
>> bakery item paper portion containers ( muffin top ? ) and plastic clamshells were improperly dispensed
Correction: >> cover coffee filter container
>> single service items are to be stored with food contact side down
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: coffee unit part left in handsink basin
Correction: handsink may not be used to clean / store equipment
- Light Bulbs Protective Shielding (repeated violation)
Observation: light lens / cover broken / cracked at the bakery walk in ref,
Correction: replace the damaged cover
- Hand Drying Provision (corrected on site)
Observation: paper toweling handsink by the ice machine
Correction: restored at the time of the inspection
- Physical Facilities in Good Repair
Observation: the wall board molding strip right behind bakery wood table is damaged
Correction: replace the damaged strip
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: ceiling tile and air returns dirty bakery
floor along the pastry display and windows are dirty
Correction: clean
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: spray bottle cleaner ( glass ) located on shelf at register with cup lids/ napkins and food service gloves
Correction: cleaners are to be stored physically seperate and lower than food / food service equipment and single service items
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10/18/2010 | Routine | |
- Person in Charge
Observation: facility does not have City of Hampton registered food manager
Correction: all management staff have taken Serve Safe or equilivent .
Advised manager how to register to comply with city Code .
Left flyer with her .
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: personal beverages to be in non breakable containers and stored only on lower level
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: >>chicken salad on sandwich make topline at 45
>> butter patties in container soup line 50 - 53 and 70 at bakery
>> cream cheese in under counter cream cheese refrigerator 45- 48
Correction: all potentially hazardous foods to be < 41
>> chicken salad made 11 am . Throw out
>> butter patties thrown out .
>> relocate cream cheese to opeational refrigeration unit and adjust or repair under counter refrigerator to hold product ,< 41
- Temperature Measuring Devices (repeated violation)
Observation: thermometer not present at the door of the salad prep ref,
Correction: locate thermometer accurate to 2 degrees by the door of the refrigerator
- Cooling, Heating, and Holding Capacities
Observation: >>cream cheese under counter refrigeration unit not holding product < 41
>> insulated containers for butter patties not replaced often enough I every 4 hours ) ---or use time as control to maintain product < 41
Correction: >> adjust cream cheese refrigerator thermometer down
>> change out insulated butter containers every 4 hours
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: counter top - wall juncture is not sealed to left and behind drink fountain
Correction: seal counter top and wall joint at drink fountain
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> gasket not properly installed at left door salad prep ref
>> lower portion of slicer table is not in good repair ( shelf seperated from leg )
Correction: >>replace gasket
>> repair the lower shelf/ level of the slicer table so that it is in place / secure with leg
- Equipment - Cutting Surfaces (repeated violation)
Observation: >>cutting boards ( sandwich boards ) on prep tables are worn on edges
>> cutting board at pannenni unit is stained and scored
Correction: > > in time replace cutting / sandwich boards
>> replace or plane and clean pannenni cutting board
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: >> bakery pans / containers have carbon and debris encrustation
>> old labels remaining on clean equipment
Correction: >> clean / scour bakery equipment
>> remove labels from containers during the wash operation
- Non-Food Contact Surfaces (repeated violation)
Observation: >>shelving surfaces / drawer surfaces and behind and cup dispenser sleeves dirty at the bakery customer service line
>> runners and frames of the speed racks are dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: catering salad bowl bases improperly stored
Correction: store with food contact side down
- Light Bulbs Protective Shielding
Observation: light cover cracked in bakery walk in ref,
Correction: replace light cover
- Physical Facilities in Good Repair
Observation: >> wall board seperated from divider left of small table with peanut butter and jelly
.>>wall board molding strip damaged by pannenni prep ref, / label rack
Correction: >> seal wall board to position at divider wall
>> replace wall molding strip by pannenni unit
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: >> floor dirty under sandwich prep ref. / table with peanut butter and jelly
>> floor- wall - window joint dirty at window wall bakery
>> ceiling tiles / air returns and light covers dirty bakery / oven
>> wall tile grout dirty left of the drink fountain
Correction: clean
- Pests - Controlling Pests*
Observation: flies present at bakery window
gnats / fruit flies present at sandwich prep ref
Correction: use approved measures to control insects in the building and maintain outer openings closed to prevent entry
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07/06/2010 | Routine | |
Restaurant representatives - add corrected or new information about Panera Bread #1053, 2170 Coliseum Dr. H, Hampton, VA 23666 »