Permit issued
No violation noted during this evaluation. | 09/15/2015 | Routine | |
Had met and sat down with Katie Nunn, one of the Managers, on June 15, 2015. She was unaware of the cold holding/cooling project and after reviewing and giving her material to share with the other Managers indicated that a return visit will be made to start the project. On arrival today, Paul and Michele, were Managers in charge. Reviewed the cold holding/cooling project again, this time with Paul. He indicated that soup was the only food item that they would cooled down and that this was done close to closing, around 9:30 PM. Soup, according to him, is placed in plastic bags and then cooled down in ice/water bath before storing away inside the W-in cooler. He could not tell me whether cooling parameters were met. When it was suggested that we could insert a data logger, he claimed that his Head Office would have to give the okay for us to do this. He was not too receptive to us doing the cold holding/cooling project. I left leaving my business card telling him to check with his Head Office to see if they are in agreement for us to do this cold holding/cooling project.
About 5 minutes went by when Paul called me saying that his boss, Stacey from Head Office had some vague recollection of the cold holding/cooling project and that he would like to sit down with me and go over the project again and that he would call me tomorrow.HM
No violation noted during this evaluation. | 06/29/2015 | Risk Factor Intervention | |
| No violation noted during this evaluation. | 01/07/2015 | Routine | |
Permit issued at time of inspection.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Ice buckets stored on top of ice machine top up. Buckets were placed upside down to protect from contamination and to allow draining.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Pan of cheese bread being cut for sandwiches was observed stored uncovered on lip of hand sink. Manager moved pan to the rack.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the ice machine interior has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the front counter is being used for purposes other than washing hands. Plates were observed stored on edge of sink. Manager took them to the dish area.
Correction: The handwash facility identified above is to be used for washing hands only
|
08/20/2014 | Routine | |
Discussed complaint with management team. Reviewed procedures for cleaning customer areas (tables, floors, drink area) and importance of cleaning during times of slow business. Emphasized cleaning food contact surfaces and potential cross-contamination.
No violations observed to support the allegations made in the complaint. At time of visit facility was clean and well-maintained.
No violation noted during this evaluation. | 05/09/2014 | Complaint | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Employee observed handling dirty dishes and clean dishes without washing hands in between.
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. Manager spoke with employee and educated them on proper procedure.
|
04/03/2014 | Routine | |
Correct all risk factor observations within 10 days. Permit will be issued once risk factors are corrected and renewal application and payment is received. Backflow at mop sink was observed but hose had a spray attachment attached. Disconnect spray attachment when not in use so the backflow device can function as intended.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health* (corrected on site)
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: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Unit that holds TCS foods for large catering orders is cold holding at improper temperatures of 44°F. Ham (44°F), chi tea with milk (44°F) and tomatoes (48°F) were not at the proper temperature. Butter (50-56°F) is not being properly cold held in the ice bath. Cream cheese(38-46°F) in dairy refrigeration unit on the line is cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. If a unit is frequently used, keep door shut when not in use and adjust thermostat if needed.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Dishes are not being sanitized in dishmachine, the sanitizer is not properly dispensing.
Correction: Repair dishmachine. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
|
07/02/2013 | Routine | |
Butter pats are to be placed on TPHC policy.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Salmon(43F)and steak(47F) are held in a cold holding unit at improper temperatures,possibly due to drawer not closing tightly. Butterpats are stored on ice at imporoper temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
01/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Panera Bread, 5218 Monticello Avenue, Williamsburg, VA »