A sanitized cloth is recommended to be used to wipe knife in between sandwiches. Keep a bucket of sanitizer near prep area. Cloth to be kept in sanitizer between uses. Don't forget to redate deli meats upon removing from freezer.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Can opener found dirty.
Correction: Clean the can opener at any time when contamination may have occurred or at least every 24 hours.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located up front 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 cart preventing its use. PIC moved cart.
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03/08/2016 | Risk Factor | |
Be sure to use your thermometer to test the temperature of the grilled chicken prior to placing on the salad bar( 41 F is required) Permit can be issued.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Butcher paper used to line shelf below cookline.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior of oven
Correction: Clean
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11/09/2015 | Routine | |
New table for under cooking equipment has been installed.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of cleaner was 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.
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06/12/2015 | Risk Factor | |
We discussed cooling grilled chicken in freezer before placing on salad bar. All foods placed on salad bar or make tables to be cooled to 41 F or below first. You must put the hood filters on a cleaning schedule. They should be kept shiny so they will perform as they should. Permit issued.
- Critical: Time as a Public Health Control*
Observation: Observed raw shell eggs and pancake batter on cart during breakfast. No written time control has been set up.
Correction: PIC to write a policy for these foods. You have a maximum of 4 hours to hold these during your busy times but food must then be discarded, not kept for another time. Eggs were put into refrigerator and pancake batter will be discarded per owner.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the display case.
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 - 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: can opener holder.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Kitchenware and Tableware
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Floor Carpeting, Restrictions and Installation
Observation: Carpeting installed as floor covering in storeroom.
Correction: Remove carpeting and replace with approved floor material.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of cleaner is 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. PIC corrected.
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01/15/2015 | Routine | |
Put permit back up in public view. Post a "No Smoking" sign. Do not keep moveable cart in front of handsink. During renovation carpet was installed in storeroom. Carpet is not an appropriate covering for floor. Try to keep minimum in this room and carpet must be kept clean. Keep levels of food in make table below the top of the container in order to maintain 41 F or below. Do not pile up cheese in pan. Be particular about the ice level of foods in salad bar. You must maintain 41 F or below on all TCS foods. Renovations are complete and front area has improved considerably.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No dates found on hot dogs, chili.
Correction: Ready to eat foods once prepared or opened must be datemarked. Also when you remove ready to eat foods from freezer date them.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Can opener found soiled.
Correction: Clean and sanitize.
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09/25/2014 | Risk Factor | |
Facility is scheduled to close for renovations at the end of May and will be closed for 4-6 weeks. Plans have been submitted and approved.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Workers did not wash hands before putting on gloves to begin food prep after performing other tasks (cash register).
Correction: Discussed requirement to wash hands before returning to food prep even if you're going to put on single use gloves.
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05/09/2014 | Risk Factor | |
Permit issued.
- Gloves - Use Limitation (corrected on site)
Observation: Employee reused single use gloves.
Correction: Discard gloves after use. Wash hands and put on new gloves if needed for the next task.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed nonfood contact surfaces in need of cleaning: RIC with ice build-up, shelves with food/debris/grease build-up.
Correction: Facility is much cleaner than last inspection - continue cleaning nonfood contact areas.
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01/09/2014 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: TCS foods (Sausage Gravy, Chicken) prepared here and held in refrigerator >24 hours is not date marked.
Correction: Date mark TCS foods made here and held in refrigerator >24 hours. Use within 7 days.
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09/27/2013 | Risk Factor | |
No risk factor violations observed today. Facility needs cleaning!
No violation noted during this evaluation. | 05/21/2013 | Risk Factor | |
Annual permit issued.
- Temperature Measuring Devices
Observation: No thermometer in refrigerator with milk.
Correction: Provide thermometer.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused equipment in facility.
Correction: Remove equipment that doesn't work and/or isn't used.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Nonfood contact surfaces found soiled: top of prep refrigeration unit.
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single use containers on floor.
Correction: Store on shelves.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor not clean.
Correction: Clean floor/carpet.
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01/24/2013 | Routine | |
Restaurant representatives - add corrected or new information about Paragon Cafe', 6802 Paragon Place #105, Richmond, VA 23230 »