- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers of spices and condiments
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Rice and sauces in the walking cooler were 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.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site) (repeated violation)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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01/27/2016 | Routine | |
Kitchen and dining room renovations estimated to be completed by end of Sept. An additional handsink was added to front of kitchen.
Approved for lunch buffet (TIME) and dinner/sit down menu.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) yogurt dessert, cooked vegetables and sauces 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Prep cooler had condensation collecting on bottom shelf.
Correction: Clean and repair as necessary.
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08/25/2015 | Routine | |
facility plans minor renovations. will add handsinks (1 or 2) to kitchen and replace light fixtures.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label. Contents unknown-removed from use.
Correction: Label spray bottles with contents or discard.
- Personal Care Items - Storage (corrected on site)
Observation: Vitamins are stored in such a way that they could contaminate food and clean 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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01/14/2015 | Routine | |
Discussed future plans for Desi Snak Pak- NOT APPROVED at this time. As plans are finalized be sure to conatct both VDH and VDACS for approval.
Discussed expansion on kitchen-2 items needed:
1. ice machine ON and opewrating for proper cooling methods.
2. additional handsink added in front part of kitchen
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Hands observed washed at prep sink without using soap or paper towels.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. NOTE: 2nd hansink to be added with expansion.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods 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.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service items were observed reused for the storage of food.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicines are located in food prep area.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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09/10/2014 | Routine | |
Observed food prep. Facility is still opening. Buffet starts in June,
Initial Routine inspection - no violations noted
Discussed employee health policy, use of scoops w/ handles, not reusing single use containers.
No violation noted during this evaluation. | 05/13/2014 | Routine | |
Change of owner. Formerly Premier Catering.
Employee health policy explained, Implement. No equipment/facilities changes at his time. Sit down seating planned to open in June (to include lunch buffet). Discussed TIME policy which must be determined prior and put into writing.
Source reviewed, reviewed date label requirements, obtain metal stem thermometer, dish detergent and sanitizer.
Remove rice rinsing station and metal cart.
Get approval from Fire Marshal Office before adding equipment (tandori) under hood.
Approved for health permit upon addressing all items. eta 6/1/14
No violation noted during this evaluation. | 04/08/2014 | Pre-Opening | |
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