Food suppliers are Ferraro and US Foods. Observed good handwashing and glove use.
The following were discussed with the person in charge (PIC):
1. Employee Health, Form 1B is used and signed by employees.
2. Discussed cooking, cooling, and reheating procedures for chicken wings.
3. Discussed cleaning and sanitizing in use utensils.
4. EHS recommended turning the Milk/Beverage cooler and salad prep unit down to ensure foods remain at 41° or below.
5. EHS recommended ensuring dented cans are returned or discarded and not used in facility.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Observed wet wiping cloths not stored in chemical sanitizer.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between 50-100ppm chlorine between use.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk in cooler and walk in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) pasta noodles and containers of lasagna 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: Observed several clean food containers air drying on wiping cloths. The nonfood contact surface of the wiping cloth is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the wire shelving in the meat/cheese walk in cooler and bev air reach in cooler has 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.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Observed 3 chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only chlorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Recommend ensuring sanitizer concentration remains between 50-100ppm.
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06/29/2015 | Routine | |
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structure in the following areas is not maintained in good repair:
1. ceiling in storage area with water damage
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Ceiling has been repaired to address leak, however, material used is not in compliance with materials used in food facilities. Recommend painted sheet rock, painted plyboard, coated ceiling tiles in a drop ceiling.
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06/30/2014 | Follow-up | |
Raw bacon 53 degrees, eggs 53 degrees, raw sausage 50 degrees. Additional cold holding and cooling temperatures taken and all were within cooling or cold holding parameters. Discussed employee health. Form 1 B signed by all employees. Employee health information posted and OEHS guidelines provided. Discussed menu and consumer advisory. No foods are served raw or undercooked. Discussed cooking and reheating temperatures. Recommended monitoring temperatures of food in coolers, foods in the cooling process and food being cooked. New express coffee machine installed. New dining area with tables for 10 -12 for coffee service only, no foods served in this area. All desserts made in house except for cheese cake. Discussed handwashing and glove use.
- Hair Restraints - Effectiveness
Observation: Two employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed deli meats placed in sandwich prep cooler around 12 p.m. cold holding at improper temperatures. Temperatures taken around 2:30 p.m.
Correction: Recommend relocating deli meats to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Also, recommend moving sliced tomatoes cut around noon and in the cooling process to ensure cooling times and temperatures met.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed cooked meatball, cooked chicken, cooked mushrooms, lasagna, milk, eggs, raw bacon and raw sausage placed in the cooler around 10 a.m or in the unit overnight and cooked noodles in pizza prep unit cold holding at improper temperatures. Temperatures taken around 2:30 p.m.
Correction: Recommend discarding the foods that have been in the unit longer than 4 hours and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Repair service contacted to check sandwich prep unit. Temperature of unit was measured at 48 degrees by the internal thermometer. Two additional thermometers used and measured at 53 and 50 degrees. Recommend not storing any foods that need temperature control for safety in the sandwich prep unit unit it is serviced and holding at 41 degrees or below.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a working food temperature measuring device. Themometer available was not working and needed a new battery.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. Ensure that a working thermometer is readily available.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed gaskets on sandwich prep unit a state of disrepair and damaged.
Correction: Repair the gaskets to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the gaskets, replace them with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. PIC contacted service company to check sandwich prep unit not holding at 41 or below.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Observed no handwashing signs in the restrooms.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: The physical structure in the following areas is not maintained in good repair:
1. ceiling in storage area with water damage
2. screen door torn
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/16/2014 | Routine | |
Chlorine sanitizer 50 ppm. Dish machine 120 degrees F, 50 ppm chlorine sanitizer. Form 1-B signed and in file. Employee health info posted. Debris removed from garbage area along with unnecessary items. Discussed proper hand washing technique. Discussed cooling with facility. PIC stated that sauce is cooled in freezer and then brought to walk in cooler. Discussed cleaning frequency of in-use utensils and food contact surfaces.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Recommend separating raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Observed roast beef dated 12/18. According to the date observed, the prepared ready-to-eat (RTE) food should have been discarded 3 days ago.
Correction: Recommend discarding the food at this time and ensuring that all prepared RTE food is served, sold or discarded by the 7th day. 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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12/27/2013 | Risk Factor | |
Dish machine - 125 degrees, chlorine sanitizer 75 ppm. Form 1-B signed and in file. Discussed pre-chilling items such as mayo and tuna for tuna salad to allow for easier cooling. Form 1-B signed and in file. Discussed cooling using ice wands, ice paddles, ice baths and smaller portions to allow for easier cooling. Violations discussed with person in charge.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed employee fail to wash hands after handling container of raw chicken.
Correction: Recommend instructing 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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw bacon stored on top of ready to eat ham.
Correction: Recommend separating raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Cooling* (corrected on site)
Observation: Observed ambient temperature pizza sauce not being adequately cooled to prevent the growth of harmful bacteria. Pizza sauce that was cooling for 5 - 6 hours per person in charge was measured at 50°F. Pizza sauce was discarded
Correction: Recommend cooling potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (corrected on site)
Observation: Observed that methods used for cooling pizza sauce were not adequate.
Correction: Recommend cooling foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed multiple items cold holding at improper cold holding temperatures in prep unit.
Correction: Recommend relocating items to walk in to maintain at 41 degrees or below and discard any items that have been out of temperature for greater than 4 hours.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Observed many unnecessary items stored around outside refuse area.
Correction: Recommend that refuse container storage area and grounds adjacent to the container are maintained clean and sanitary.
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06/27/2013 | Routine | |
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