- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) Lasanga in the refrigerator, the food should have been discarded 6 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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. Operator agreed to discard the lasagna during the inspection.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the steak that have been tenderized that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the meat slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces after use and or no less than every 4 hours to prevent the growth microorganisms on those surfaces. Operator agreed to wash rinse and saintize the slicer during the inspection.
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01/21/2016 | Routine | |
New menu are on order with consumer advisory for burgers and steaks.
No violation noted during this evaluation. | 12/15/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sausage, ham, and cooked onions on the pizza prep unit cold holding at improper temperatures and on the salad bar boiled eggs, and cooked pasta..
Correction: Operator agreed to discard items on the salad bar and agree to verify temperatures of the salad bar items before keeping them. Operator reloctaed the items form the pizza prep. It appears the pans are not deep enough on the pizza prep unit aoperator to track and come up with a sloution. Operator to have a refrigeration specialst look at the three door salad unit as well. Discussed purchasing a refrigerated salad bar to maintain temperatures.
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06/15/2015 | Follow-up | |
Operator to have the pizza prep unit looked at by refrigeration specialist and the three door salad unit. A follow up inspection will be conducted in the afternoon of the 15th to verify the risk factors found out of compliance has been corrected for the long term.
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: The marinara, soup, and meat sauce was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. Operator heated the products to 165 on the stove then placed in the hot holding units. Operator to ensure all products are brought up to 165 before placing them in the hot holding units.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sausage and broth hot holding at improper temperatures. Operator holding the sausage on top of the steam well for hot holding not enough heat getting to the product.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Sausage was reheated to 165 during the inspection. Operator to find a solution to hot holding the sausage to ensure it is hot held to 135 or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: On the salad bar and the pizza prep unit cold holding at improper temperatures.
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. Operator using time as control for the salad bar discrding ham, turkey, cheese, egg, and pasta after 4 hours. Sausage, ham, and cooked onions discarded on the pizza prep unit due to holding at improper temperatures. Operator to have a refrigeration specialist repair these units so that they maintain food temperatures at 41 degrees or less. Leaving a food temp log for both units.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: all food contact surfaces washed in the dishmachine.
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. Person in charge agreed to santize after washing in the dishmachine. Operator to call repair man appears a connection in the sanitizer is allowing air into the line.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at bot hand washing lavatory in the kitchen. Batteries in the electronic dispensors dead or about dead.
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. Operator installed batteries during the inspection to ensure hand soap was avaliable.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container of glass cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Bottle was stored above a food preperation table
Correction: Containers of glass cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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06/10/2015 | Risk Factor | |
Discussed glove use and employee health with the owner.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Sausage hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Operator reheated the sausage to above 165 during the inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Salad bar items cold holding at improper temperatures
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. Operator agreed to discard products during the inspection and use time as a control on the salad bar.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) cooked meats, pasta, cooked sauce, and 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. Operator dated the product during the inspection.
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02/25/2015 | Risk Factor | |
Discussed monitoring temperatures on the salad bar and not saving TCS foods found out of temperature at the end of service. Operator added a handsink in the back preparation area.
- Critical: Cooling* (corrected on site)
Observation: Baked potato noted not being adequately cooled to prevent the growth of harmful bacteria.
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. Operator voluntarily discarded the potato's during the inspection. Discussed cooling methods with the operator and not saving them if it is not needed operator agreed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken fingers, mozzarella sticks and cut tomato in the prep unit at the grill line cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Operator voluntarily discarded the products during the inspection. Operator agreed to have refrigeration specialist repair the unit. Operator to continue verifying food temperatures in the unit to ensure 41 is maintained on all foods in the box. Discussed corrective actions if foods are found out of temperatures with the operator.
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10/29/2014 | Routine | |
This was a training to review issues from previous inspections.
Discussed time as a control for the garlic and oil and the salad bar foods for which products are not maintained at 41 degrees that require temperature control.
Discussed verifying and ensuring the prep unit along the cook line maintain food temperature at 41.
Glove use with ready to eat foods no bare hand contact with foods that are not going to be cooked including produce and bread.
Having the cooked potato's under time or temperature control not leaving out at room temperature.
Backflow issues at the sink no backflow prevention with a hose and pistol grip at sinks and the hose or pistol grip submerged in the water.
Date making ready to eat foods so that none are held for longer than 7 days.
Verifying temperatures reheating 165, hot holding 135, cooling 135 to 70 in 2 hours 70 to 41 in 4 hours leaving cooling logs for the operator, cold holding and cooking.
Recommend a thin probe digital thermometer.
Discussed discussed designating a handsink in the back preparation area for handwashing only and not using the handsink on the dirty side of the dishwasher as a dump sink.
Discussed handwashing 20 seconds and not blocking handsinks.
Discussed employee health policy and leaving handouts for the operator.
No violation noted during this evaluation. | 10/22/2014 | Training | |
This is a follow up to the sandwich preparation unit temperatures were found at 41. Discussed verifying temperatures on a routine basis to ensure foods are held at 41 degrees or less with the operator.
No violation noted during this evaluation. | 06/19/2014 | Other | |
Operator has started a date mark system on all products held for longer than 24 hours. Operator has started cooking and cooling baked potato's and reheating to order. Operator has started hot holding sauces on the flat top so the a temperature of 135 can be constantly maintained. Handsinks were observed unblocked today and operator has instituted a plan to keep them that way. The preparation unit was working on one side frozen up on the other operator took corrective action during the inspection. A follow up for this unit will be conducted next week to verify the unit is functioning properly. Operator to verify food temperatures routinely in the box to ensure food temperatures are maintained at 41 or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Food cold cold holding out of the meperature on the right side of the preperation unit cold holding at improper temperatures
Correction: Operator agreed to discard products found out of temperature during the inspection. Operator had the unit repaired from last inspection foods on the left side of the unit were measured 39 to 41. The right side of the unit had frozen up. Operator taking corrective action measures during the inspection emptying and defrosting the uint.
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06/12/2014 | Follow-up | |
A follow up inspection will be conducted on 6-12-14 for the items found out of compliance today.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sausage and chicken broth hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Operator reheated product to 165 during the inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in the top of the preperation unit cold holding at improper temperatures
Correction: Food found out of temperature was voluntairily discarded duirn the inspection. Other items just prepared on non potentially hazardous were relocated during the inspection. Operator called a refrigeration specialist during the inspection. Once repaired operator to track temperatures.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition. No date making sytem observed.
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. Operator to come up with a system that shows when prepared foods were made. Operator verified dates of food during the inspection were in compliance per the operator.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash stations in the kitchen is being used as a dump station and storing cleaning items in the other.
Correction: The handwash facility identified above is to be used for washing hands only. Operator removed the items blocking the handsinks during the inspection.
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06/04/2014 | Risk Factor | |
Today was a meeting with the operator to go through risk evaluation form and discuss previous inspection. Discussed each risk factor with the operator. Leaving information concerning employee health policy and cooling logs for the operator.
No violation noted during this evaluation. | 11/19/2013 | Training | |
Operator was taking appropriate action for temperature issue in the cook line preparation box. Reviewed employee health with new manager. Discussed verifying temperatures daily with manager.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Sanwiches
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. Discussed with the manager.
- Food Display
Observation: The food on display is not protected from contamination. For the pizza on the buffet.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The soup was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. Operator reheated to 170 during the inspection. Verfiy reheat temperatures daiy before going to hot holding.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) sauces, soup and othe rprepared items 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.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law. At the three compartment threaded hose with no backsiponage device on it.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.Operator removed the pressure during the inspection and agree to get a back siponage device for the faucet.
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06/27/2013 | Routine | |
Requested the operator provide clean plate sign for the buffet. Discussed cooling procedures.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sausage hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. Operator reheated to 180 during the inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Steak cooked in the preperation unit and food items on the salad bar cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Steak relocated to the freezer to drop the temperature ask the operator to use time as a control on the salad bar if tmeperatures when it is broken down are measured above 41 degrees. Asked that the steak not be stacked as high in the unit.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy. Showed operaotr how to calibrate during the inspection while calibrating the thermometers.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. Asked the operator to have the staff verify chemical sanitization level daily with test strips before first run and when chemical is switched out.
- 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
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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02/28/2013 | Routine | |
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