| No violation noted during this evaluation. | 08/21/2015 | Routine | |
*A utility sink in the building is not convenient to the kitchen, and is also blocked by equipment and used for storage of floor buffing pads. This inconvenience is forcing employees to dispose of mop water on the ground outside the kitchen or dumping into a toilet. The existing utility sink must be made available and convenient for disposal of mop water.
*Also, an area in another building is being used for storage of other foods. This area must be shown as an auxiliary storage area. A drawing of the area must be provided for Health Department files and will be included in all routine inspections of this facility.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The needle on the warewash temperature gauge is not indicating a water temperature.
Correction: A warewash machine shall be operated in accordance with the machine's data plate. Proper operation cannot be determined until the machine temperature gauge is repaired.
- Kitchenware and Tableware (corrected on site)
Observation: The silverware divider tray was observed in a visually unclean condition.
Correction: Cleaned and sanitized utensils shall be stored so that contamination of lip-contact surfaces is prevented.
- Toilet Room Receptacle Covered
Observation: The food employee restroom does not have a lidded waste receptacle.
Correction: Restrooms used by female employees must be provided with a lidded waste receptacle.
- Handwashing Signage/Handwashing Facilities
Observation: The restroom used by food employees does not have handwash signage posted.
Correction: Handwash signage must be posted at all sinks used by food employees.
- Mops - Drying Mops (corrected on site)
Observation: A mop was observed stored in the wringer of a mop bucket, not allowed to air-dry.
Correction: The mop was taken to a utility closet and positioned to allow air drying.
|
02/12/2015 | Routine | |
Discussed observations and inspection report with the person in charge
Overall clean facility kitchen
Good separation of foods
Foods prepared fresh daily. Any left overs are pureed for next day food service
Use of food gloves noted
pH sanitizer chlorine 50-100ppm
NOTE: Provided copies for temp log use for refrigeration units. Discussed proper use
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
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.
|
08/27/2014 | Routine | |
Discussed observations and inspection report with the person in charge
Overall clean facility kitchen at time of inspection
Good separation of foods in refrigeration units and dry storage area
Use of food gloves observed
Use of food tongs noted
NOTE: Remember to always use Pasteurized eggs for cooking i.e. Scrambled/fried egg at all times during food preparation. Whole unpasteurized eggs can be used for baking purposes only
- Critical: Food - Pasteurized Foods - Prohibited Reservice and Prohibited Food*
Observation: Establishment is serving a highly susceptible population but is not complying with requirements of 12 VAC 5-421-950.
Correction: A food establishment that serves a highly susceptible population must comply with the requirements of 12 VAC 5-421-950.
- Critical: Food - Pasteurized Foods - Prohibited Reservice and Prohibited Food*
Observation: Raw shell eggs used in the preparation of ready-to-eat foods without subsequent cooking in facilities serving highly susceptible populations.
Correction: Substitute raw shell eggs with pasteurized shell eggs or pasteurized liquid, frozen, or dry eggs or egg products in the preparation of RTE foods. Special food safety precautions must be taken 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Cleanstyrofoam plates were observed stored uncovered.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: @Sanitizing Agent@ being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only @sanitizing agent@ that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
|
06/09/2014 | Routine | |
Overall clean facility kitchen
Good separation of foods in the refrigeration units and dry storage area
Food gloves and proper hand washing observed
Fresh foods prepared daily
Provided temp log sheets for refrigeration units for monitoring temperature of units
No violation noted during this evaluation. | 03/04/2014 | Risk Factor | |
At time of inspection the ware wash machine was observed as corking correctly per data plate. Wash temp 120F/rinse 122F
NOTE: Suggest to run the warewash machine 2 or 3 times prior use so as to bring the hot water tempt to the required temp per the data plate
No violation noted during this evaluation. | 12/13/2013 | Follow-up | |
Discussed observations and inspection report with the person in charge
Overall clean facility kitchen
Clean food contact surfaces.
Good separation of foods in coolers
Use of food gloves observed
NOTE: Remember to date mark foods when breaking the hermetic seal of a food product
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is not operating. correctly - wash 110F/rinse 116F - the temperature per the data plate shouild be no less than 120F
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: @Sanitizing Agent@ being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 - chlorine
Correction: Utilize only @sanitizing agent@ that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
|
12/06/2013 | Routine | |
Facility kitchen appeared clean with clean food contact surfaces observed
Good separation of foods in the refrigeration units and dry storage
Proper hand washing with change of gloves observed
Hair restraints and sanitizer test kit (chlorine 50-100ppm) observed
Foods prepared fresh daily
NOTE: Please do dry run(s)as neded for the warewash machine if the machine has not been used for a while to bring the water to the required temperature
No violation noted during this evaluation. | 09/11/2013 | Risk Factor | |
At time of inspection violations noted as having been corrected. Thank you for your cooperation
No violation noted during this evaluation. | 06/12/2013 | Follow-up | |
Discussed observations and inspection report with the person in charge
Overall facility kitchen with clean food contact surfaces observed
Use of food gloves with frequent changing of gloves noted
Refrigeration unit temps with cold holding foods within required limits
pH sanitizer test kit and hair restraints observed
NOTE: Suggest to have an additional food thermometer in the Continental refrigerator as a back-up. Date mark foods if not consumed at time of preparation or if not consumed within 24 hours and discard within 7 days. Remember to wear hair restraints during food preparation. To have a sanitizer bucket with sanitizer at all times and wash, rinse and sanitize all food contact surfaces no less than once every 4 hours and let air dry.
Use of pasterurized eggs observed
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored. Observed with food contact surface facing up after cleaned in ware wash machine - suggest separate utensils (forks/knives/spoon)
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean food containers were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections of the 3 bay sink observed leaking.- faucet
Correction: Plumbing systems and components shall be maintained in good repair.
|
06/03/2013 | Routine | |
No violations nated at time of inspection
Provided copy ofemployee health and hygiene hand out as well as Food Employee Reporting Agreement for signature
Overall the facility dining area and kitchen appeared clean and in compliance.
Food gloves, hair restraints, pH sanitizer test kit and date marking noted
Refrigeration units within required limits
Foods made daily or minced for HSP use and used within 24 hours
NOTE: Remember to only use whole fresh pastuerized eggs for immediate service (when baking unpasteurized whole freshh eggs may be used), to have paper hand towels easily availabe at the hand wash sink and to relable bukk food containers so that the product used easily identifyable.
No violation noted during this evaluation. | 03/18/2013 | Risk Factor | |
Discussed observations and inspection report with person-in-charge. In general facility kitchen appeared clean and in overall VDH compliance with no food prep at time of inspection. Food contact surfaces clean. Refrigeration temperatures within required limits (<41F). Date marking observed.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
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.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: @TABLEWARE@ were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
|
11/21/2011 | Routine | |
Discussed observations and inspection report with person-in-charge. Overall facility kitchen appeared clean and in compliance.
1. Cold and hot holding foods within respective required ranges
2. Refrigeration units within required limits
3. Food contact surfaces clean
4. Food gloves, date marking and sanitizer test kit noted
5. Hand sink clean and accessible
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the can opener 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.
|
08/04/2011 | Routine | |
Discussed observations and inspection report with the person-in-charge. In general facility kitchen appeared clean and in overall compliance with VDH food code regulations.
1. Cold and hot holding foods within required temperature (cold hold <41F/hot hold >135F)
2 Refrigeration unit temperatures within required limits (<41F)
3. Food contact surfaces appeared clean
4. Food gloves, pH sanitizer test kit noted
5. Hand sink clean, well stocked and easily accessible
6. Foods delivered prepackaged, precooked and made daily
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the can opener 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.
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08/04/2011 | Routine | |
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