- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination (ground beef stored above pork chops).
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers (oil stored in unlabeled bottle).
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
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09/02/2015 | Routine | |
A reinspection will be conducted in the near future to assure cold foods are being held at proper temperatures.
- Utensils - In-Use - Between-Use Storage
Observation: Spatulas being stored in plastic container with water on shelf above preparation unit.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Fresh fish and hot dogs on ice observed at 45 F. Cole Slaw observed being held at 45-47 F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Cole slaw as voluntarily disposed of during inspection.
- Cooling, Heating, and Holding Capacities
Observation: The foods being held cold by the grill on ice was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration equipment to maintain cold food items at 41 F or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Hand Drying Provision (corrected on site)
Observation: A cloth type towel was observed being used to dry hands and no disposable towels were provided at the hand washing lavatory in the food preparation area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Ventilation - Mechanical Ventilation (corrected on site)
Observation: Ventilation is not sufficient to keep rooms free of excessive heat.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes. Onwer provided a new air conditioner to try and alleviate heat in food preparation area.
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07/30/2015 | Routine | |
Owner knowledgeable on food safety risk factors and employee health. Employees observed wearing gloves when handling foods. Chicken is par cooked prior to service. Foods made fresh daily.
- Equipment - Cutting Surfaces
Observation: The top of the wooden preparation table top on the wall opposite the preparation unit is scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the surface to provide a food contact surface that is smooth, easily cleaned and sanitized.
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04/09/2015 | Routine | |
Owner knowledgeable on food safety risk factors. Foods being thawed under refrigeration. Hands washed during inspection. Owner doing a good job of keeping facility clean and organized. Open Thursday, Friday and Saturday..
No violation noted during this evaluation. | 06/18/2014 | Routine | |
This inspection was a pre-opening inspection. The facilities met all the requirements of the Virginia Food Regulations. This is a family owned and operated carry out food restaurant. The firm currently uses the rest room and mop sink provided by the hair salon that connects and is adjacent to the restaurant. A solid fitting door to the restaurant also separates the two firms. A follow-up inspection will be conducted in the near future. At this time the permit will be issued.
No violation noted during this evaluation. | 05/12/2014 | Pre-Opening | |
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