| No violation noted during this evaluation. | 10/15/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shell eggs stored over hot dogs and liquid eggs in walk-in refrigerator.
Correction: Separate 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. Shell eggs moved to proper location during inspection.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled tomatoes not being adequately cooled to prevent the growth of harmful bacteria. Diced tomatoes cut this morning at 8:30 am from room temperature were placed in a deep covered container and were still 55 F at 11:50 am.
Correction: Cool 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. Tomatoes were spread out and placed in walk-in to finish cooling down to 41 F by 12:30 pm.
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04/21/2015 | Routine | |
Notify me when dishmachine has been repaired.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680). 160 F thermolabel is not consistently turning black. Label turned black after several times through dishwasher, but when another label was put through and it did not turn black to indicate temperature on dish reached 160 F.
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces. They will switch to single service until dishmachine is repaired.
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10/29/2014 | Risk Factor | |
- Critical: Cooling* (corrected on site)
Observation: Egg salad noted not being adequately cooled to prevent the growth of harmful bacteria. Egg salad prepared yesterday from cooked shell eggs was still 42-43 F. Egg salad was in deep plastic container.
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. Egg salad discarded during inspection.
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04/16/2014 | Risk Factor | |
They found a burned out wire on the dishmachine and are working to repair it. They have switched over to single service until dishmachine is repaired. PIC will run test strip through dishmachine and make sure it turns black before putting dishmachine back in use. She will call or e-mail me when dishmachine has been repaired.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680). Test strip did not turn black ( which indicates temperature on dish has reached 160 F) after being sent through dishwasher several times.
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
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10/24/2013 | Risk Factor | |
Virginia Dooley called on Thursday afternoon to let me know dishwasher had been repaired and temperature test strip turned black when run through the dishwasher.
No violation noted during this evaluation. | 10/24/2013 | Follow-up | |
Under counter refrigerator up front is holding food at 41 F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cold holding at improper temperatures: bottom left corner of 4-door glass door refrigerator is not holding food at 41 F or below. Food in other parts of this refrigerator are 41 F or below.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. No potentiallly hazardous food will be kept in the bottom left corner of this unit. Chicken strips moved during inspection.
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04/22/2013 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shell eggs stored over RTE food in glass door refrigerator.
Correction: Separate 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. Eggs moved to bottom shelf during inspection.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Tuna salad made from room temperatue tuna is 63 F in the walk-in and will be placed on the serving line shortly where it will not be able to cool properly. Macaroni cooked and placed covered while still hot in the front glass door refrigerator - 70 F.
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. Tuna salad will be used or discarded within 4 hours and macaroni placed in walk-in to finish cooling. Suggest pre-chilling cans of tuna and mayo to help with cooling of salads.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: front under counter yogurt refrigerator and front glass door refrigerator are not holding food at 41 F or below. Under counter refrig -tofu 43 F, yogurt 43 F. Glass door refrig - foods 41-42 F. Rice cooked last night 44-47 F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Rice discarded during inspection, other foods moved.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes washed in 3 compartment sink. No measurable sanitizer in 3rd compartment of 3 compartment sink.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Sanitizing sink reset up with proper concentration of sanitizer and dishes rewashed and sanitized.
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04/16/2013 | Routine | |
Wait until foods have cooled all they way down to 41 F or below before completely covering them.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Link sausages placed in tightly covered pan while still hot -68 F.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Pan partially uncovered during inspection to allow for proper cooling of sausages.
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10/27/2011 | Routine | |
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