Suppliers - PFG, US Foods
PIC informed that consumer advisory will be changed upon reprint
No violation noted during this evaluation. | 02/08/2016 | Routine | |
Reviewed menu.Reviewed CDC Handouts. discussed cooling. Good use of hand washing and glove use. Reminder to date mark when appropriate. Recommend removing astericked items on menu that do not need consumer advisory. Items in Beer cooler observed > 41 degrees. Recommend turning unit down and adding thermometers. PIC to call when corrections are made.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration 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.
- Thawing (corrected on site)
Observation: Improper methods used to thaw ground beef.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in multiple Reach In coolers.
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Fire suppression system was observed in need of service. Last service tag > 1 year.
Correction: Repair the fire suppression to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located in stock room does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
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11/23/2015 | Routine | |
Discussed menu and Consumer Advisory. Roasts are served as occasional specials. BBQ is commercial. Soups made every couple of days. Ice bath used to cooled soups. Discussed cooling and reheating of soups. Meat loaf prepared in house. Microwave used mainly to reheat food for immediate service and for reheating mashed potatoes for hot holding. Discussed employee health. OEHS Guide available and Form 1 B signed by employees. Eggs had just been received at time of inspection and eggs were placed in reach in cooler.
- Critical: Cooling* (corrected on site)
Observation: Observed numerous foods made yesterday (11/20) and stored in Frigidaire reach in cooler not cooled to 41 degrees. Food containers were stacked and covered in cooler. Cooler was full. Termperature of cooler was 44 degrees. Foods had not been removed from cooler today. Foods include macaroni and cheese, meat loaf, mashed potatoes, baked spaghetti. Observed baked sweet potatoes not cooled properly in sandwich prep unit.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Recommend discarding foods. Recommend adjusting setting on reach in coolers to coldest setting.
- Cooling Methods (corrected on site)
Observation: Observed cooked foods that did not cool within required times and temperatures. Foods were covered and stacked in reach in cooler. The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 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. Discussed cooling process. Do not cover or stack foods in cooling process. Recommended monitoring times and temperatures.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed the following foods cold holding at improper temperatures at >41 degrees in sandwich prep unit:grilled onions, hot dogs, homemade slaw, mashed potatoes, corn and ham. Slaw, mashed potatoes, corn and ham had been taken out during lunch. Unit temperature was 44 degrees due to doors being opened while employee was working with foods. Grilled onions and hot dogs had not been removed from unit. Foods in top of unit were holding at 41 degrees or below.
Correction: Recommend discarding grilled onions and hot dogs. Cold hold other potentially hazardous foods at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Observed disclosure statement not linked to specific menu items. Disclosure state is present on menu.
Correction: Recommend clearly linking menu item with disclosure statement. The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Cooling, Heating, and Holding Capacities
Observation: Frigidaire reach in cooler and other reach in coolers overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional equipment necessary to maintain food items at required temperatures and to assist in the cooling process of cooked foods or prepare smaller quantities of cooked foods on a more frequent schedule. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
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11/21/2014 | Routine | |
Discussed Menu.
Discussed handwashing/glove use, especially for grill cook when cracking eggs.
Discussed cleaning/sanitizing cutting boards every 4 hours.
Observed numerous plastic containers no longer smooth and easily cleanable. Recommended replacing containers.
Good cooling and date marking practices.
Additional food temperatures taken. All additional temperatures within required range.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Cooked potatoes and cooked sausage not hot holding at 135 or above. Both foods out of temperature approximetaly 2 hours. Discussed time control of PIC.
Correction: Recommended using time or temperature control.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shell eggs and cheese not cold holding or under time control on prep table near stove. Foods out approximately 2 hours.
Correction: Recommend keeping foods under time or temperature control. Discussed time control with PIC. Eggs should be held at 45 and cheese at 41.
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03/24/2014 | Risk Factor | |
All violations noted at the time of the inspection on 10/11/13, with the exception of the no smoking sign, have been corrected. A new reach in cooler was purchased. Temperature logs are being kept of foods and were reviewed. Date marking in place on all foods.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
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12/17/2013 | Other | |
PIC normally keeps temperature logs, but no temperatures had been recorded for the day of the inspection. Discussed menu, employee health. PIC provided training on 10/2/13 on employee health. Employees verified that training had been done and were provided with OEHS guide to employee health and Form 1 B. Soups (except chili) are made daily and discarded at end of the day and chili is reheated on stove and held in crock pot according to PIC. Additional food temperature taken: cooked potatoes/cooling .5 hours @ 115 degrees
- 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: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed sausage links hot holding at improper temperatures. Sausage cooked and holding at room temperature for 3 hours. Observed reheated chili on stove at 115 degrees and holding for 1 hour.
Correction: Recommend cooling foods within 1 hours or rapidly reheating the foods to 165°F and maintain at 135°F or above through the hot holding period. Discussed use of time as a control foods. Foods were reheated.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed numerous foods in Frigidaire reach in cooler, sandwich prep unit and box cooler cold holding at improper temperatures for unknown time including green beans, potato salad, bean soup, chili, roast beef, sausage gravy, macaroni and cheese, meatloaf and half/half cream. Most of foods had been made on 10/10/13.
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. PIC was making arrangements during inspection for repairing the units and purchasing a new cold holding unit.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs received around 11 a.m. not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Temperature Measuring Devices (repeated violation)
Observation: No temperature measuring devices could be located in any of the reach in coolers.
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.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
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10/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Patsy's, 9311 Pocahontas Trail, Providence Forge, VA 23140 »