- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed tomato soup and chicken rice in the walk-in cooler not properly dated for disposition. PIC correctly dated the items during the inspection.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Several stainless steel food containers on the storage rack were observed soiled to sight and touch. All items were placed in the 3-compartment sink to be cleaned and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: The nozzles on the juice machine in both the east and west kitchen were observed soiled with accumulations of grime and debris. PIC stated the juice nozzles are washed and sanitized once per week.
Correction: Clean the surface of the equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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02/18/2016 | Risk Factor | |
Discussed with the Person-in Charge:
1. Covering unused equipment
Abbreviations: PIC- Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following food-contact equipment surfaces were observed soiled to sight and touch: slicer, serving pan and pot on the storage rack (corrected), and knife in the knife block (corrected).
Correction: Clean and sanitize these surfaces for food contact.
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11/09/2015 | Risk Factor | |
Discussed with the person in charge:
1. EHS will follow-up in 30 days to ensure a mop sink has been installed to provide an approved means of mop bucket wastewater disposal.
2. Limited food prep observed during the inspection.
3. Facility was observed clean and well maintained.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million
- Food Storage - Clean and Dry Location
Observation: Observed foods stored on the floor of the walk-in freezer and foods stored on the floor by the back door of the kitchen area where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the wash tank of the warewashing machine is not operating. PIC will notify maintenance and dishmahcine company for repair.
Correction: Provide a functioning temperature measuring device at the wash compartment so employees can routinely monitor the water temperature.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink by the cooks line and the 3-compartment sink are not sealed to adjoining walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces
Observation: Observed several colored cutting boards stored under the prep table that are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. PIC stated an order for new cutting boards will be placed.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The nozzles of the juice machine in the East and West dining areas were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of the juice machine nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Sink - Service Sink
Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Correction: Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Critical: Sewage Disposal System - Approved Sewage Disposal System*
Observation: Sewage disposes of in an unapproved disposal system or discharged improperly. Per discussion with the PIC, all mop bucket wastewater is being discarded outside the facility on the ground surface. Discontinue dumping mop bucket wastewater outside and dispose of all mop bucket wastewater in an approved location (toilet, other floor drain) until a mop sink can be installed.
Correction: All liquid waste is to be disposed of in an approved sewage disposal system, either public or private.
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08/13/2015 | Routine | |
Discussed with the person in charge:
1. plastic
2. hand washing training
3. facility is in need of more storage space
Slicer, dented cans, hand washing flyers given
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his hands after handling soiled utensils then handling clean utensils.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Package Integrity*
Observation: Observed damaged can of pumpkin and 3-bean soup. Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wet wiping cloths improperly stored on oven handle between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the "consume by" date on the commercially processed ready-to-eat (RTE) cottage cheese in the walk in cooler, the consume by dates read "8/24, 8/9, and 8/18. The cottage cheese was discarded.;Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the "consume by" date after opening. 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer, stainless steel pans (corrected), and the ice machine
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the bottom of the robot coupe and the air vent cover on the ice machine have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Observed that the stainless steel pans are stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility near the oven is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the plastic containers and plastic bins preventing its use.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed spray bottle of vinegar cleaner that was not properly labeled.
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.
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08/26/2014 | Routine | |
Discussed:
Serving items need to be stored inverted to protect the food contact surfaces, bulk storage containers need to be labeled, floor in dry storage area needs to be cleaned, and covered trash receptacles need to be placed in restrooms . Facility is in the process of switching to pasteurized shell eggs. Recommend designating one sink in the snack service area as a hand sink by installing a splash guard to separate the two sinks. Soap, paper towels, and hand washing signage (provided during inspection) are available at sink.
3-compartment sink - 200 ppm quaternary ammonium
In general, facility is very clean and well maintained. Thank you!
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Food - Pasteurized Foods - Prohibited Reservice and Prohibited Food*
Observation: Raw shell eggs used in the preparation of ready-to-eat foods without subsequent cooking in facilities serving highly susceptible populations.
Correction: Substitute raw shell eggs with pasteurized shell eggs or pasteurized liquid, frozen, or dry eggs or egg products in the preparation of RTE foods. Special food safety precautions must be taken in facilities that serve highly susceptible populations. It is necessary to protect those who are particularly vulnerable to foodborne illness and for whom the implications of such an illness can be dire.
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01/14/2014 | Risk Factor Assessment | |
Discussed the following with the Person in Charge:
1. All items noted on the pre-opening inspection report dated July 15th, 2013 have been addressed.
2. A Temporary Certificate of Occupancy has been issued by Spotsylvania County Building Department. Certificate of Occupancy is valid until August 15th, 2013 or until remaining items on Building inspection are addressed. Once the final CO is issued, an additional permit will be issued.
3. A final cleaning and sanitizing of equipment is needed prior to operating.
4. Facility is within substantial compliance with the Virginia Department of Health Food Regulations, therefore permit is issued.
No violation noted during this evaluation. | 07/19/2013 | Routine | |
The following items need to be addressed prior to a health department permit being issued:
1.The pre-wash and "clean" dish tables adjacent to the dish machine to be adjusted.
2. A pressure gauge must be installed on the water supply line of the dish machine (immediately before entrance to dish machine).
3. A copy of the Managers Food safety certification.
4. Moulding or coving along the cook line (smooth, durable, non-absorbent and easily cleanable.)
5. Increase lighting in the walk in cooler.
6. A final cleaning of equipment.
7. Sealing of the prep sink and prep table.
8. A copy of the Certificate of Occupancy.
Facility may bring in food if desired.
No violation noted during this evaluation. | 07/15/2013 | Pre-Opening | |
The following items must be addressed:
1. Recommend installing at least one, possibly 2 splash guards on either end of the handsink in the warewashing area.
2. Ensure all equipment that is not easily moveable is sealed to adjoining walls. (3-compartment sink, prep sinks, tables, etc.)
3. Ensure all tiles, including coving, are sealed.
4. All equipment must be turned on and operational.
5. Hot water (110'F at the three compartment sink, 100'F at the hand sinks) must be provided.
6. Ceiling tiles must be in place.
7. All holes must be patched.
8. The Certificate of Occupancy must be issued.
9. Soap, paper towels, hand washing signs and trash cans must be provided at the hand sinks.
This list may not be complete due to current construction phase. Additional items may be required for approval.
Contact the health department for next inspection.
No violation noted during this evaluation. | 06/24/2013 | Pre-Opening | |
| No violation noted during this evaluation. | 06/10/2013 | Other | |
Begin Review of Plans.
No violation noted during this evaluation. | 06/07/2013 | Other | |
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