This visit was made in order to conduct a risk factor inspection. Observed excellent handwashing procedures by staff.
Note: When cooling foods after preparing ingredients at room temperature, is is recommended that portions of food are not stacked and stored in order to allow for cold air circulation around the foods.
No violation noted during this evaluation. | 02/10/2016 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
A vomiting and diarrhea clean up kit was given and discussed.
Train employees on proper glove/utensil use to prevent bare hand contact with ready to eat foods.
*Repeat violations are subject to civil penalty*
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed open cup of water by waffle makers at cook station.
Correction: Employee beverages shall be kept ina container witha lid and a straw, and stored to prevent contamination of food. (PIC removed cup of water).
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: Observed cook touching waffles, toast, etc. with bare hands.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. (Cook washed hands and put on gloves when requested).
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop stored with handle in ice and spoon stoered in container of water for espresso drinks).
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. (PIC removed ice scoop and spoon to be washed)
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07/24/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Excellent improvement in pest control as well as glove use for the cooks.
*Repeat violations are subject to civil penalty*
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (Observed shredded chicken in the walk-in tightly wrapped in plastic wrap while still cooling)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. (PIC opened packages of chicken to allow it to cool in the walk-in)
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor in the prep area where the freezers are kept is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/10/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Work with employees to train them on proper glove use. Gloves shall be changed, and hands washed, when switching from raw to ready to eat foods.
Great improvement with the cockroach treatment. However, over the counter pesticides that are not approved for use in a food establishment (RAID, Hot Shot, etc.) cannot be used in the establishment. Furthermore, any pesticides must be applied by a licensed professional. This prevents contamination of food with toxic chemicals.
*Repeat violations are subject to civil penalty*
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Improper use of wet wiping cloths for the following activity: Observed employee using wet wiping cloth and leaving it on the food prep cutting board at the prep fridge. No sanitizer solution was provided for proper storage.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation. (Employees (both cooks) did not change gloves after cracking raw eggs, and before handling ready to eat food)
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. (Employees washed hands and changed gloves upon request)
- Plumbing / Maintained in Good Repair
Observation: The hot water handle at the hand sink next to the prep sink and nearest to the cook line is leaking when the water is turned on.
Correction: A plumbing system shall be maintained in good repair.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: Dead or trapped cockraoches were found on the premises. (Observed several dead roaches on the floor throughout the kitchen, but mainly at the dish machine and in the dry storage area where the bread freezer and prep table are).
Correction: Remove dead rodents, birds, and insects from the premises to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working container of degreaser cleaner is not properly labeled. (Observed spray bottle of cleaner next to grill on the floor that was a yellow color, similar to oil.)
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. (Employee labeled the bottle)
- Conditions of Use/Manufacturer's label, Conditions of Certification (corrected on site)
Observation: An individual at the food establishment is applying a pesticide without a current VDACS Pesticide Applicator certification and/or is applying a pesticide in violation of the manufacturer's label. (Observed can of HOT SHOT for cockroaches and ants on the counter under the food prep sink.)
Correction: Individuals applying pesticides in a food establishment must have a current VDACS Pesticide Applicator certification, and must apply pesticides in a manner that is consistent with the manufacturer's label. (Person in charge disposed of the HOT SHOT).
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12/05/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation.
A follow up will be conducted within 3 days to check the dish machine.
Increases roach activity was observed during this visit. The person in charge reported that they recently had a major treatment, and that the pest control company reported that they may see an increase in activity for the next few weeks before the population is under control. They are currently being visited once a week by the pest control company for monitoring and service.
You should do the following to aide in the process of reducing the roach infestation:
1. Monitor the premises yourself for roach presence in order to determine points of entry/ treatment
2. Clean dead roaches, and wash, rinse, and sanitize affected areas
3. Keep floors clear of any items, and clean regularly
4. Keep all food items sealed and covered to prevent contamination, especially at night.
*Repeat violations are subject to civil penalty*
- Food Labels/Common Name/Ingredients/Quantity/Manufacturer
Observation: Insufficient information is provided on the label of the following food item(s) packaged in the food establishment: orange juice cups in the odwalla fridge in the dining area.
Correction: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Food contact equipment and utensils. (Dish machine was not producing sanitizer solution of at least 50 ppm. Test strip read 10 ppm.)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. (PIC agreed to use 3 comp sink until the machine is repaired)
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08/20/2014 | Routine | |
This visit was made to conduct a follow-up inspections for the walk-in and 2 door prep refrigerators. Both units are now functioning to maintain a temperature of 41 degrees or below. Both are approved for use.
No violation noted during this evaluation. | 06/05/2014 | Follow-up | |
This visit was made to conduct a routine food safety evaluation.
Monitor walk-in and 2 door prep unit temperatures to make sure they get down to 41 degrees F or below. Have them serviced if necessary to maintain a temperature of 41 degrees or below. A reinspection will be conducted tomorrow to check the walk-in temperature. Please call me if it is not operational by tomorrow morning at 704-746-4822.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Improper use of wet wiping cloths for the following activity: (Observed wet towels in bucket of water with no Cl sanitizer solution ( tested at 0 ppm)).
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: (Soups on stove at 120 and 118.)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. (Soups were reheated to 165).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: Items in 2 door reach-in (sliced tomatoes and alfalfa sprouts), and items in walk-in cooler (including deli ham, turky, smoked salmon, cooked chicken, milk, fresh mozzerella cheese, sauces).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Items in 2 door fridge will be used within 4 hours or discarded. Items in walk-in were put on ice or moved to a fridge since manager reported that walk-in was functioning before lunch started)
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. (2 door prep top and walk-in cooler)
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.(PIC adjusted both units to a colder setting.)
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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06/04/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation. The person in charge was very helpful, and the employees were doing a great job of washing their hands and changing their gloves.
Make sure all employee items are stored in the designated lockers, and not in the kitchen food preparation areas.
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions (corrected on site)
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions. (Observed that employee items including lotion and phones were stored on prep table next to coffee machine).
Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces. (Person in charge moved to employee locker area)
- Critical: Sanitizers, Criteria / Chemicals for Food Contact (corrected on site)
Observation: Chlorine sanitizer solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions. (Concentration of sanitizer bucket Cl sanitizer sloution was > 200 ppm).
Correction: Utilize only chlorine sanitizer solution that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces. (Person in charge diluted Cl sanitizer solution to 50 ppm)
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12/06/2013 | Routine | |
- Sanitize Solution Used for Wiping Cloths Stored off Floor, Prevent Contamination of Food & Equipment (corrected on site)
Observation: Wiping cloth buckets stored directly on ground by cook-line and 3-copartment sink.
Correction: Please store wiping cloth buckets off the floor. (corrected).
- Food Storage / Preventing Contamination
Observation: Food stored on floor in walk-in freezer.
Correction: Store food at least 6 inches off ground.
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06/28/2013 | Routine | |
Use your 3 compartment sink to wash, rinse and sanitize until the dishmachine is fix.
*Provide 36 inches working space between the Vulcan oven and white freezers. " The oven is only used once a week in the evening per CFM.
*The owner called for the dishmachine repairs.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: grilled chicken breast in walk-in
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Equipment / Good Repair / Operation
Observation: The dishmachine failed the Chlorine strip test.
Correction: Call for repair.
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12/17/2012 | Routine | |
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