Notes:
There is no equipment in the facility to properly reheat cheese sauce for hot holding. Warmer is not build to heat cold cheese to 135 F or higher. Obtain cheese warmer immediately.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cheese sauce individually packed in plastic containers hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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11/03/2015 | Routine | |
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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06/10/2015 | Follow-up | |
Ensure butter is rapidly reheated to 135 degrees and held at that temperature
- Critical: Hands - When to Wash*
Observation: The food employee failed to wash her hands before engaging in food preparation, after activiiesy which may have contaminated his/her hands.
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.
- Jewelry - Prohibition
Observation: Employee wearing wrist watch on their arm while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Gloves - Use Limitation
Observation: Single-use gloves saved for reuse
Correction: Cease reuse and discard gloves when interruptions occur in the operation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Mini-weiners, hot dogs and cheese cubes are cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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05/05/2015 | Routine | |
Met with owner and reviewed plans for internal renovation. Replacement of cabinetry and moving oven to new position will not require plan review. Sneeze guard to be installed in new opening at customer counter to protect baked goods from contamination. Work scheduled for Mother's Day week, will review work prior to re-opening.
No violation noted during this evaluation. | 04/16/2015 | Other | |
NOTES:
* All violations corrected at the time of inspection.
- Critical: Employee Health* (corrected on site)
Observation: PIC could not provide documentation or demonstrate during the inspection, that employees are trainend, educated, and/or informed to report the 5 communicable diseases and symptoms associated with them.
Correction: FORM 1-B GIVEN TO PIC AND REVIEWED WITH STAFF AT TIME OF INSPECTION.
Employees shall be informed, trained, and/or educated on the Big Five 5 communicable diseases and the signs and symptoms associated with them.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the food prep area is being used for purposes other than washing hands.
Correction: All handwash facilities shall be used for washing hands only.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of quatnary ammonium not labeled at time of inspection.
Correction: All working containers of toxic cehmical shall be labeled to prevent potential misuse
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10/24/2014 | Routine | |
Hose at the three compartment sink should re-sprung or replaced.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed hot dogs and mini hot dogs 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Shelving in the two door true reach-in cooler has begun to repair. Repair or replace shelving.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment and Utensils - Good Repair and Calibration
Observation: The thermometer on the left hot hold display is not in good repair.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean ice bucket were not observed stored in a position to allow air-drying. Store on a clean surface.
Correction: Store ice bucket in a self-draining position that allows air-drying.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level at the three compartment sink is not observed. Spray hose extends below the flood rim level of the three compartment sink. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
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04/07/2014 | Routine | |
Date mark foods within 24 hours.
- 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the front production area is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: Leak at the three compartment sink.
Correction: Repair and maintain all plumbing components and fixtures.
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09/10/2013 | Routine | |
No evidence of pest noted. Please fax most recent pest report to 717-6106.
Non-critical violation listed must be corrected immediately.
- Non-Food Contact Surfaces (repeated violation)
Observation: Grease accumulation on butter warmer underneath as well as on stainless pan in butter warmer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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04/03/2013 | Follow-up | |
Holes have been sealed, however problem with pest is still present. Corner under cabinet where pretzel are prepared was observed with food debris.
A THOROUGH cleaning is needed of facility.
Recommended increasing pest control visits to help eliminate pest.
Inspector will return in two weeks to check on situation.
- Non-Food Contact Surfaces (repeated violation)
Observation: Under butter warmer has been cleaned, but still observed with grease accumulation. Large stainless pan under butter pan should be discarded if heavy build-up cannot be removed.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist. Several roaches observed underneath cabinets by butter warmer.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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03/20/2013 | Follow-up | |
Once hot dogs are opened they should be marked with a seven day shelf life.
Teflon sheets placed on cookie sheets should be washed, rinsed and sanitized every four hours to prevent bacterial growth.
Will return in a month to check on cleaning and to ensure hole is sealed.
- Non-Food Contact Surfaces
Observation: HEAVY accumulation of butter underneath the butter warmer and debris observed around the ovens.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floors, Walls, and Ceilings - Cleanability
Observation: A hole observed in the wall beside the by the plumbing under the three compartment sink. Holes should be sealed to prevent harborage areas for pest.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist. Several live roaches seen underneath the hand sink.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonium sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Quaternary ammonium sanitizer in the wiping cloth bucket @ 400+ ppm. Quaternary ammonium sanitizer should be between 150-400 ppm.
Correction: Utilize only quaternary ammonium that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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02/19/2013 | Routine | |
No violations noted.
Facility has been cleaned and treated for pest.
No pest seen during today's visit.
No violation noted during this evaluation. | 02/17/2012 | Follow-up | |
Facility has adequate metal stem thermometer, quaternary ammonium test kit, and employee health policy in place.
Thoroughly clean floors in the kitchen of insect debris to prevent a food source for insects. Facility has routine pest control.
A follow-up inspection will occur on or about February 17, 2012.
- Plumbing System Maintained in Good Repair
Observation: Hand sink in the rest room and the dump sink were observed leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No paper towels were available at the hand sink in the rest room.
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
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Several dead insects were observed in the kitchen.
Correction: Remove insects the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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02/02/2012 | Routine | |
Restaurant representatives - add corrected or new information about Pretzel Maker/Great American Cookie, 66 Southpark Mall, Colonial Heights, VA 23834 »