- 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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: @FOOD@ 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.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less. Eggs discarded during inspection.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: There is no hot water at the hand sink.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. Hot water line is broken. Owner will go to get repair parts today.
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03/04/2016 | Routine | |
| No violation noted during this evaluation. | 03/24/2015 | Routine | |
OK to reopen when refrigerator in unit is replaced with one that can maintain proper temperature. All other violations have been corrected.
- Equipment - Good Repair and Proper Adjustment
Observation: The new refrigerator in the mobil unit has an air temperature of 45 degrees F
Correction: Replace the refrigerator with the one in the back storage room or another one that can maintain an air temperature of 38 degrees F or less in order to maintain food at or below 41 degrees F.
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08/14/2014 | Routine | |
No food is to be prepared in private homes. Bring a letter stating that the convenience store at 4117 will be the commissary. Bring food grade hose and waste tank on wheels and generator to inspection. Have shut off valve installed on waste water tank. Person working in the trailer must be able to pass demonstration of knowledge. Facility voluntarily shut down until water and proper refrigeration are in place and inspection completed.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed. There is no running water in the unit.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: refried beans hot holding at improper temperatures.
Correction: Food discarded during inspection. Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: All meats sitting out and all potentially hazardous foods in the black refrigerator 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: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
- Critical: Water Capacity*
Observation: The water source and system serving this food service establishment has been interrupted.
Correction: EHS is to confer with his/her supervisor for closure of establishment for an imminent health hazard. (See section 12 VAC 5-421-3910)
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Thre is no water in the mobil unit.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
- Mobile Holding Tank, Capacity and Drainage
Observation: The sewage holding tank is less then 15% the capacity of the water supply tank and is not equipped with a shut-off valve.
Correction: Replace the sewage holding tank with a unit that is: 1. has a storage capacity that is 15% greater than the water storage tank 2. has an inner slope that permits complete drainage (1 inch fall) 3. has a shut-off valve
- Mobile Food Units - Removing Mobile Food Establishment Wastes
Observation: The mobile operator is dumping liquid waste (sewage) on the ground without an approved waste servicing area.
Correction: Immediately discontinue operation. Obtain and install a properly designed and sized liquid waste tank. Use approved waste service sites for the dumping of liquid waste and obtain a waste tank on wheels to properly dispose of liquid waste into the public sewer. .
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07/29/2014 | Routine | |
Annual inspection completed. Generator needs to be attached to outside of the unit before next inspection. Make sure chlorine test strips and food thermometer are always available on the unit when it is in use.
No violation noted during this evaluation. | 03/07/2014 | Routine | |
Issue permit for mobil unit
No violation noted during this evaluation. | 03/22/2013 | Routine | |
Hot water heater must work. All cooking equipment must be under a hood that is vented to the outside.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the mobil unit was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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03/20/2013 | Routine | |
Owner must provide generator adequate to run refrigerator, fan, hot water heater, steam table, rice cooker and any other electrical equipment. Adjust refrigerator air temperature to 38 degrees or below to keep food at or below 41 degrees F in the refrigerator.
Provide letter from commissary giving permission to prep and store food at the restaurant.
Person in charge must be able to pass the demonstration of knowledge test.
Describe how all menu items will be prepared and stored.
No violation noted during this evaluation. | 03/13/2013 | Routine | |
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