PIC to contact VDH when hot water repaired. Buffet bar no longer offered.
Hot water repaired 3:30 P.M per PIC.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Ice machine in need of cleaning.
Correction: Clean the surface of ice machine as often as necessary to avoid an accumulation of soil, rust, or mold.
3:30 p.m.: Ice machine has been cleaned per PIC.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink in kitchen was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. PIC to contact VDH when repaired.
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03/10/2016 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed foods in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Ice machine in need of cleaning.
Correction: Clean the ice machine as often as necessary to avoid accumulation of soil/rust/mold.
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10/23/2015 | Routine | |
| No violation noted during this evaluation. | 05/01/2015 | Routine | |
| No violation noted during this evaluation. | 11/12/2014 | Routine | |
Time used as a public health control for lunch buffet items. Buffet from 11:00 a.m. till 2 p.m. daily
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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02/04/2014 | Routine | |
PIC states that the lunch buffet is served from 11:00 am - 2:00 pm and foods are discarded daily.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat foods stored in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Ice machine was observed soiled and in need of cleaning.
Correction: Clean the ice machine and bin area as necessary to remove soiling and potential for contamination..
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03/05/2013 | Routine | |
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