- 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.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use.
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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Improper use of dry wiping cloths.
Correction: Ensure dry cloths are used for wiping food spills from tableware and carryout containers.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk in cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
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.
- 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 chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Precleaning
Observation: Food debris on plates was not observed removed by scrapping prior to loading of item into the warewashing machine.
Correction: Manual scrapping or mechanical prewashing of equipment is required to facilitate the cleaning action of the detergent.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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12/04/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Improper use of dry wiping cloths.
Correction: Ensure dry cloths are used for wiping food spills from tableware and carryout containers.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 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: Handwashing Lavatory*
Observation: There is no handwash lavatory at buffet area, preventing routine handwashing by food workers.
Correction: Install an additional handwash lavatory at buffet to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
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12/16/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses.
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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly used.
Correction: Ensure cloths used for wiping food spills are not used for any other purpose.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the 3 compatment sink,shelves in freezer 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: single service plates were observed stored unprotected at the breakfest bar.
Correction: Store plates in the original protective package to protect from contamination until used.
- Critical: Handwashing Lavatory* (repeated violation)
Observation: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
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10/15/2013 | Routine | |
- Critical: Hands - Preventing Contamination from Hands*
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.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses.
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the freezer,shelves 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Critical: Handwashing Lavatory*
Observation: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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11/08/2011 | Routine | |
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