| No violation noted during this evaluation. | 01/11/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods cold cold holding at improper temperatures in walk in cooler.
Correction: Affected foods discarded. Discontinue use of cooler unit cooler repaired and cooling properly. Repairman contacted during inspection. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Cooling, Heating, and Holding Capacities
Observation: Walk in cooler cold holding at 50 degrees Fahrenheit. Discontinue use of walk in cooler until repaired and operating properly.
Correction: Repair walk in cooler. PIC to contact VDH when repair is complete and cooling properly. Unit shall not be used for food storage until cooling properly. Improper food storage temperatures are a major contributing factor to foodborne illness.
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07/20/2015 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
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.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working container of handsoap is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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02/23/2015 | Routine | |
| No violation noted during this evaluation. | 09/23/2014 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Pinto beans 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. Food discarded during inspection.
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03/11/2014 | Routine | |
| No violation noted during this evaluation. | 04/09/2013 | Follow-up | |
PIC stated that BBQ, Wieners, Chili stored in double door unit are not date marked due to being used in less than 24 hours. Discussed Consumer Advisory statement with PIC concerning it should only apply to items on the menu that are offered undercooked.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Ham (44 deg. F.) and sliced cheese (45 deg. F.) cold holding underneath sandwich unit at improper temperatures.
Correction: Adjust unit temperature to Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Sliced tomatoes (44 deg. F.) and sliced cheese (48 deg. F.) for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: Sandwich unit was cold holding at 45 deg. F.
Correction: Repair or replace refrigeration unit as necessary to maintain food items at 41 degrees F. or less. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Ice bins on both ice machines were found in need of cleaning.
Correction: Clean the ice machines as often as necessary to prevent build up of soiling, mold and/or mildew on ice contact surfaces.
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04/02/2013 | Routine | |
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