The purpose of today's visit was to conduct a routine inspection. Please note that when the initial Health Department permit was granted, it was noted in the report on May 9, 2008 that "no equipment additions/replacements/changes are allowed without approval by Health Department". EHS observed an outdoor cooking area under a tent where precooked chicken menu items and french fries are fried. EHS observed that one mini fryer and three large fryers have been added to the operation. Plans for the outdoor cooking area and addition of all fryers was not approved by the Health Department prior to use. The owner agreed to submit proposals for review and consideration for an alternative means to prepare the items that were added to the menu within two weeks. The facility has been disposing of all cooking grease and oils in the grease barrel of another nearby permitted facility.
- Miscellaneous Sources of Contamination / Other Sources
Observation: The following food item(s) were found subject to contamination after receipt and during storage due to the condition as described: -----------------observed outdoor cooking area under a tent on concrete ground where precooked grilled chicken, precooked fried chicken breast, precooked chicken nuggets and french fries are all fried. Observed one mini fryer and three larger fryers under the tent outside.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306. PER THE OWNER THE MINI FRYER IS USED DURING THE WEEKDAYS AND TWO OF THE LARGE FRYERS ARE USED ON BUSY WEEKENDS.PLANS FOR THE OUTDOOR COOKING AREA AND ADDITION OF ALL FRYERS WAS NOT APPROVED BY THE HEALTH DEPARTMENT PRIOR TO USE. THE OWNER AGREED TO SUBMIT PROPOSALS FOR REVIEW AND CONSIDERATION FOR AN ALTERNATIVE MEANS TO PREPARE THE ITEMS THAT WERE ADDED TO THE MENU SINCE THE ORIGINAL PERMIT ISSUANCE.
- Critical: Reheating for Hot Holding Rapidly Within 2 Hours (corrected on site)
Observation: The following food item(s) was not reheated for hot holding within a sufficient time of 2 hours or less:--------observed nacho cheese reheating for 2-2.5 hours at 119F.
Correction: Reheating food for hot holding shall be done rapidly, within 2 hours to prevent growth of pathogens. ITEM WAS RAPIDLY REHEATED IN THE MICROWAVE TO ABOVE 165F.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: -------------nacho cheese, precooked hot dogs and precooked chicken tenders all in the True 2DR upright cooler # 2.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety. CFM MARKED WITH START AND END DATE.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water from the handwashing sink was measured at a temperature less than 100°F (measured at 72F).
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
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07/21/2015 | Routine | |
The purpose of today's visit was to conduct a routine inspection. EHS provided CFM/owner with and discussed handouts on the following topics: cooling methods, cooling log, cooling sign, datemarking, glove usage and CFM guidelines. As discussed, please fax or email recent invoices.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:
1) Observed cooked beef chili at 64F after cooling 4.5 hours covered in freezer,
2) Observed blanch french fries cooling covered in plastic container.in True 2DR upright cooler # 2
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked:
1) Chicken nuggets in True 2DR upright cooler # 2,
2) Grilled chicken in True 2DR upright cooler # 2,
3) Nacho cheese in True 2DR upright cooler # 3
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety. CFM DATED.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: --------blanched french fries stored in True 2DR upright cooler # 2 since May 30, 2015.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CFM RETURNED MIDWAY INTO INSPECTION.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water from the handwashing sink was measured at a temperature less than 100°F (measured at 66F).
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at kitchen handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at kitchen handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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06/10/2015 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: whole milk =44-F, sour cream = 45-F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.(relocated and kept at 3DR ambient temp unit)
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The cavities of the microwave ovens are observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water from the handwashing sink at prep station was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
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06/09/2014 | Routine | |
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at food prep area was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s)on the ceiling in the back work area are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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05/31/2013 | Routine | |
Restaurant representatives - add corrected or new information about Peterson's Ice Cream Depot, 7150 Main St, Clifton, VA 20124 »