- Food Display (corrected on site)
Observation: The food on display is not protected from contamination. Observed no sneeze guard above the bean salad and vegetable salad on the self service line.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
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12/02/2015 | Routine | |
| No violation noted during this evaluation. | 09/02/2015 | Routine | |
| No violation noted during this evaluation. | 05/20/2015 | Routine | |
| No violation noted during this evaluation. | 02/18/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The food staff are placing drinks in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Observed Personal drink stored on top of the dishmachine.
Correction: Provide a designated area where employees may store personal drinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The butter packets were observed cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The white, red and blue cutting boards in the kitchen 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.
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11/19/2014 | Routine | |
Additional Cold Holding unit Temperatures:
Buffet Line reach in Cooler: 40'F
Roper Reach in Cooler:38'F
Ice Cream Chest Freezer: -18'F
True Reach in Cooler: 40'F
Additional Cold Holding Temperatures:
Chef Reach in Cooler: Sliced Tomato 37'F, Sausage 39'F
Yogurt Reach in Cooler: Yogurt 39'F
Delfield Reach in Cooler: Milk 41'F
Cold Line Buffet: Ham 41'F, Chicken 39'F
2nd Floor Nurse Station: Milk 41'F
Grill Reach in Cooler: Ham 41'F
True Reach in Cooler, Buffet: Turkey 39'F
Additional Hot Holding Unit Temperatures:
Koch Hot Holder: 151'F
Crescor Hot Holder: 170'F
Additional Hot Holding Temperatures:
Cooks Line Hot Box: Pork 150'F
Crescor Hot Box: Pork 155'F
Cafeteria Hot Line: Beef 157'F
Hot holder: Tomato Soup 169'F
- Equipment - Cutting Surfaces (repeated violation)
Observation: The red, green and white cutting board 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Food Slicer and fruit slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Handwashing Lavatory*
Observation: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280). Food facility staff must walk through a closed doorway to wash their hands. Food facility staff must wait in line to wash their hands because their is only one handwashing station in the kitchen facility.
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Physical Facilities in Good Repair (repeated violation)
Observation: The ceiling above the dishmachine is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/12/2014 | Routine | |
Additional Cold Holding Temperatures:
Walk in Cooler, Produce/Milk: Milk 41'F, Cantaloupe 41'F
Walk in Cooler, Catch All: Sliced Tomato 39'F, Cheese 40'F, Liquid Eggs 39'F
Walk in Cooler, Meat: Chicken 38'F, Beef 38'F
Yogurt Reach in Cooler: Yogurt 39'F
Grill Reach in Cooler: Ham 40'F
3 Front Nourishment Room Reach in Cooler: Milk 39'F
Front Display Reach in Cooler: Butter 41'F
- Physical Facilities in Good Repair (repeated violation)
Observation: The ceiling above the Dishmachine is not maintained in good repair, Observed gaps in the ceiling tiles and the drop ceiling tile hangers are rusted.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/15/2014 | Routine | |
Walk in Cooler, Chef Prep: Cold Holding Liquid Eggs: 39'F, Cheese: 38'F
Walk in Cooler, Meat: Cold Holding Chicken: 38'F, RTE Sliced Pork: 37'F, Beef Roast: 38'F
Walk in Cooler, Produce: Cold Holding RTE sliced turkey: 39'F, Cut Honey Dew: 38'F
- Equipment - Cutting Surfaces
Observation: The green and red cutting board(s) in the meat prep area 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.
- Equipment and Utensils - Good Repair and Calibration
Observation: The water temperature gauge on the dishmachine is not in good repair and/ or not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Physical Facilities in Good Repair (repeated violation)
Observation: The Ceiling above the dishmachine is not maintained in good repair. Observed gaps between the ceiling tiles and the drop ceiling tile hangers are rusted.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition around the meat prep area.
Correction: Maintain hood system vent filters in a clean condition.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label. Observe unlabeled spray bottles at the meat prep area and cold prep area.
Correction: Label spray bottles with contents or discard.
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01/29/2014 | Routine | |
walk-in refrigerator: milk, 38 degrees Fahrenheit
- 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
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the hot holding box and exhaust hood filters and casings 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.
- Physical Facilities in Good Repair
Observation: The ceiling structure is not maintained in good repair, rusted and not easily cleanable
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: Ceiling, some floors under equipment and above head surfaces in the kitchen noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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10/11/2013 | Routine | |
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Air vents and surrounding ceiling tiles in the kitchen and serving line area noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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06/26/2013 | Routine | |
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