- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Food storage order - raw eggs stored next to R.T.E. foods.
Correction: Store raw eggs on bottom shelf if only raw meat in the refrigerator and have a pan under the eggs to make sure the eggs if broken will not contaminate R.T.E. foods on the bottom shelf or only have the raw eggs on the bottom shelf.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Italian dressing left out at room temperature from day before cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Dressing was voluntarily discarded.
- Critical: Food - Pasteurized Foods - Prohibited Reservice and Prohibited Food*
Observation: Scambled eggs not pasturized offered for sale or service in facilities that serve highly susceptible populations.
Correction: Cease service of raw or partially cooked animal food or seed sprouts 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. Manager stated they will order pasturized eggs.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The cleaning schedule for can opener is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained.
Correction: The person in charge must develop a cleaning regimen that is based on the soil that may accumulate in/on the can opener.
- Physical Facilities in Good Repair (repeated violation)
Observation: Tiles under the one compartment sik are not smooth and easily cleanable and tiles behind the upright freezer are missing. is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Overall cleaning frequency needs to be more often, walls by the one compartment sink above and below the sink in need of cleaning and in general the walls in the kitchen need to be cleaned. The floors under the one compartment sink in need of cleaning. Refrigeration, paper towel holders, storage door and fan noted in need of cleaning .
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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11/02/2015 | Routine | |
Routine inspection in response to complaint regarding inadequate refrigeration. Observed Delfield reach-in refrigerator currently broken down and not in use, new refrigerator on order. 2 single-door refrigerators being used temporarily. Management has taken appropriate actions to ensure adequate refrigeration. All refrigeration and food temps were adequate. Facility observed to be in compliance with VA Food Regs this date.
No violation noted during this evaluation. | 03/23/2015 | Routine | |
Management took appropriate actions in response to food items that were out of temperature.
All maintenance violations noted in previous inspection report have been corrected.
Recommend replacing Delfield refrigerator if it cannot be repaired and dependable.
Recommend keeping daily temperature log for refrigeration.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Several potentially hazardous food items cold holding at improper temperatures in refrigeration. Person in charge voluntarily discarded out of temperature food items.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Delfield refrigerator.
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The Delfield refrigerator is not maintained in good repair. Refrigerator is not capable of maintaining adequate temperatures to prevent the growth of harmful organisms. Also, condensate collects on floor of unit. Also, the light in store room is not operating.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/22/2014 | Routine | |
Quaternary ammonium sanitizer in 3-vat sink is within appropriate concentration range
- Critical: Employee Health (corrected on site)
Observation: Observed person in charge does not ensure that food employee(s) who exhibits or reports a symptom or diagnosed illness or history of exposure is restricted or excluded
Correction: The person in charge is responsible for ensuring that staff who exhibit or report symptoms or diagnosed illness or history of exposure are restricted or excluded as required.
- Light Bulbs Protective Shielding
Observation: Light bulbs in ceiling light fixtures throughout kitchen are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents when back door is open for ventilation.
Correction: Protect the food establishment against the entry of insects and rodents by instlling screen door. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Ventilation - Mechanical Ventilation (repeated violation)
Observation: Ventilation is not sufficient to keep rooms free of excessive heat.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
- Physical Facilities in Good Repair (repeated violation)
Observation: Noted multiple instances of poor maintenance or lack of repair/replacement of physical features: Delfield refrigerator struggles to maintain food at adequate temperature and is in need of servicing. Several walls in area of 3-vat sink not maintained in good repair. Observed open screw holes in walls and open annular space in walls around water pipes. Observed trash can in food prep area has broken and cannot be opened with foot pedal. Window in cooking area cannot be opened to allow ventilation through screen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/02/2014 | Routine | |
Food and equipment temperatures observed to be within appropriate ranges.
Quaternary ammonium sanitizer tested at an acceptable concentration of 200 ppm in three compartment sink.
Recommend placement of internal thermometer in Delfield refrigerator due to potential inaccuracy of thermometer built into unit.
Discussed need for hood system service which may help with grease build up in kitchen.
Discussed dish ware sanitization procedures for times of possible viral outbreaks in facility.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Delfield 2 door refrigerator.
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.
- Ventilation Hood Systems, Adequacy
Observation: Grease/Condensation is noted to be accumulating on the walls/ceiling at the (unit). This appears to be due to insufficient ventilation of the hood system. Observed hood ventilation ssytem needing cleaning and maintenance. Hood does not function properly.
Correction: Provide an additional hood system or upgrade the current system to adequately ventilate grease and condensation from the establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: Three compartmernt sink was observed in a state of disrepair and damaged. Observed three compartment sink unable to hold water in all basins.
Correction: Repair the @EQUIPMENT@ 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: stainless steel work tables, outside of microwave oven, external surfaces of stove.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in kitchen is not smooth and easily cleanable. Observed floor tiles broken with pieces missing resulting in large gaps especially under prewash sink and large section missing between freezers..
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Ventilation - Mechanical Ventilation
Observation: Ventilation is not sufficient to keep rooms free of excessive heat. Observed heat buildup in kitchen possibly due to hood system not opeating.
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
- Physical Facilities in Good Repair
Observation: Walls under pre wash sink is not maintained in good repair. Observed gap around pipes under prewash sink and some type of black buildup in back corner of wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Entire kitchen noted in need of cleaning. Observed greasy film through on surfaces throughout kitchen.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/27/2013 | Routine | |
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