Food suppliers are US foods, PFG, and Concept Foods. Reviewed Employee Health, Form 1B is used. Reviewed cooling methods and parameters, and provided cooling handout. Observed good handwashing and glove use.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk in cooler.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling* (corrected on site)
Observation: Chicken, ground beef, queso, and rice noted not being adequately cooled to prevent the growth of harmful bacteria. Food items had been cooked yesterday.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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. Person in charge discarded these food items.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Observed multiple large pans not allowing proper cooling of chicken, ground beef, queso, and rice within the appropriate parameters.
Correction: Cool 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Wiping cloth observed being used as a surface to dry cups.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.
- Warewash Machine, Data Plate Operating Specifications
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
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11/03/2015 | Routine | |
Food suppliers are US Foods, PFG, and Concept Foods. Consumer Advisory on menu for eggs and steaks. LPCO is Western Pest Services.
Discussed employee Health, form 1B is used and signed. Discussed storage of raw and RTE foods in the walk in cooler. EHS provided PIC with storage chart.Discussed cooling procedures and parameters, ice baths are used. Discussed thawing procedures, potentially hazardous food (time/temperature control for safety food) shall be thawed:
1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk in cooler.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shredded Mozerella Cheese (45/48) cold holding at improper temperatures in top of prep unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. EHS recommended storing in smaller pan and keeping lid closed as much as possible. TCS food had been in unit less than four hours.
- 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
- 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.
- 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: Interior of the ice machine
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required
Observation: Multiple food containers and cups were found 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.
- 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.
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07/24/2015 | Routine | |
Food suppliers are US Foods, PFG, and Concept Foods. Consumer Advisory for eggs, steak, and shrimp.
Discussed the following with the Person in Charge (PIC):
1. Employee Health, facility uses Form 1B.
2. Cleaning and sanitizing cookline utensils and food contact surfaces every 4 hours.
3. Cooling and reheating procedures.
4. Recommend supplying all cold holding units with functioning thermometers.
5. Recommend replacing or repairing heavily scored cutting boards on prep line.
6. Recommend supplying dishmachine with new data plate.
Fire suppression system serviced 11/28/14. LPCO is Western Pest Services. Observed good handwashing and glove use.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored with raw shrimp and steak.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) steak, pork and in house salas in the walk in cooler are 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.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen handsink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Personal Care Items - Storage (corrected on site)
Observation: Dayquil and ibuprofen stored in such a way that they could contaminate clean utensils and equipment.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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03/27/2015 | Risk Factor | |
Rice on bottom shelf at cook line observed at 120 degrees for 3 hours. Should use 2 hours for holding on shelf and then move to steam table or back to stove for hot holding. Beef on back of steam table observed at 91. need to reheat on stove before putting in steam table. Reminder all ready to eat items not used in 1 day need to be date marked. good use of gloves. REminder to wash hands in between changing gloves. Discussed Cooling. All items need to be broken down into smaller portions and use ice bath before putting in WIC. Once in WIC continue to let cool, uncovered, until less than 40 degrees.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Reat to 165 degrees F since within 4 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Beans and rice cold holding at improper temperatures in the Walk in Cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Items were cooked the night before and had been in the WIC for over 8 hours. Recommend discard.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Prep Table.
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.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
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09/09/2014 | Routine | |
Nature of complaint discussed. Temperatures and condition of all items in question checked. Beef cooked every 2 days and reheated on flat top grill to @180 degrees. Beef the day in question should have been fresh. Lettuce, tomato and quacamole kept in prep RIC during day and discarded at night. All within proper cold hold temps. PIC indicate last week did have some lettuce that looked yellow but he stopped using and was before this incident. FAcility washes lettuce. Discussed employee health. no sick employees within last month reported or sent home. Employee Health form 1B forms observed signed. no exposed wounds observed. Discussed handwashing and glove used. no bare hand contact observed. REviewed cooling methods and times and temps. Deliveries every 3 days. Rice out for 2 hours covered and then put in steam table. Food used in 24-48 hours.
No violation noted during this evaluation. | 05/01/2014 | Complaint | |
| No violation noted during this evaluation. | 02/18/2014 | Follow-up | |
Dish machine - Wash 120 degrees, Rinse 124 degrees, Chlorine sanitizer 150 - 200 ppm. Recommend providing equipment to hold prepped items off floor. Form 1-B signed prior to opening according to PIC.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) chips with bare hands.
Correction: Recommend discarding food and providing suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wet wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed pan of rice held underneath table at improper temperatures (69/70°F). Rice was cooked at 9:00 PM according to PIC. Inspection started at 1:38 PM.
Correction: Recommend discarding the food and ensuring that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. Food discarded PIC.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed that all prepared ready-to-eat (RTE) TCS foods in the walk in refrigeration unit are not properly dated for disposition.
Correction: Recommend marking 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Observed tongs stored in an area that exposes them to splash from hand sink.
Correction: Recommend cleaning and storing in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Maintenance Tools - Storing Maintenance Tools (corrected on site)
Observation: Observed maintenance products stored above food.
Correction: Recommend that maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
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02/12/2014 | Routine | |
All items corrected from walk thru. ok to permit once County is ready to issue Certificate of Occupancy.
No violation noted during this evaluation. | 09/18/2013 | Pre-Opening | |
Walk Thru inspection. Items needing correction reviewed with PIC.
No violation noted during this evaluation. | 09/12/2013 | Pre-Opening | |
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