Management keeping temp logs for all refrigeration.
Facility observed to be within significant compliance with VA Food Regs this date.
- Equipment - Dispensing Equipment, Protection of Equipment and Food (corrected on site)
Observation: The delivery tube of the milk dispenser is not designed to prevent contamination of the food container. Observed length of delivery tube was too short to prevent contact with dispenser housing.
Correction: Cut delivery tubes long enough so milk does not come in contact with dispenser housing.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen food prep areas.
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
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04/03/2015 | Routine | |
Quaternary ammonium sanitizer concentration in wiping cloth bucket within appropriate range
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Tongs stored in contact with surface which was not cleaned and sanitized.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Egg salad cold holding at improper temperatures. Manager voluntarily discarded item.
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.
- Plumbing System Maintained in Good Repair
Observation: Overhead sewer pipes in dry storage area are in poor repair. Observed leaking sewer pipe connections.
Correction: Repair and maintain all plumbing components ans fixtures. Until repairs are made, no food items shall be stored beneath sewer pipes.
- Heating, Ventilating, Air Conditioning System Vents
Observation: Ventilating system designed so make-up air or exhaust vents contaminate food, food contact surfaces, equipment, or utensils. Observed exhaust hood over grill not equiped with grease cups to contain grease and prevent dripping onto food. Also observed finish on underside of hood is chipping and could possibly contaminate food items.
Correction: Design ventilating system so make-up air and exhaust vents do not cause contamination of food, food contact surfaces, equipment, or utensils.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the food prep areas in 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
- Physical Facilities in Good Repair (repeated violation)
Observation: Walk-in freezer door is not maintained in good repair. Observed WIF door is not self-closing and frozen condensate has accumulated preventing the door from closing completely.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/03/2014 | Routine | |
Quaternary sanitizer concentration in wipe rag bucket at appropriate level: 100 ppm.
Staff maintains temperature logs for refrigeration units.
- Critical: Cooling* (corrected on site)
Observation: Pasta and meat sauce both noted not being adequately cooled to prevent the growth of harmful bacteria. Manager voluntarily discarded these items.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the 4-door hot box, 2-door coolers, and walk-in cooler are in poor repair or missing.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen food prep areas and less than 10 foot candles noted in the walk-in cooler.
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. Provide at least 10 foot candles in food storage areas and refrigerators and freezers.
- Physical Facilities in Good Repair (repeated violation)
Observation: Walk-In Freezer is not maintained in good repair. Observed condensate dripping onto food in WIF. Manager voluntarily discarded affected items. Also, observed door to walk-in cooler is not self-closing.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/31/2014 | Routine | |
Employee health policy in place.
Observed good employee hand washing and glove use with ready-to-eat foods.
Noted several maintenance improvements since previous inspection.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the ventilation hood is not corrosion resistant, nonabsorbent, and/or smooth. Observed paint (?) flaking off underside of hood.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the Koch hot box, walk-in cooler, and both 2-door coolers are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen food prep area and less than 10 foot candles was noted in walk-in cooler.
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. Provide at least 10 foot candes in food storage areas and walk-in refrigerators and freezers.
- Physical Facilities in Good Repair
Observation: Walk-in freezer is not maintained in good repair. Observed condensate dripping from ceiling unit and freezing on food racks and floor.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Until repairs are made, do not store food beneath ceiling unit.
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03/21/2014 | Routine | |
Dishmachine effectively sanitizing with hot water final rinse, >160 deg F, turned test strip.
Sanitizer in wash rag bucket within appropriate range of concentration, 350ppm.
Using time as control only for self service salad and sandwich bars.
Manager voluntarily discarded RTE foods that had exceeded their maximum holding time.
Observed good glove use by staff handling RTE foods.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed several items of PHFs cold holding in Beverage Air 2-door refrigerator (front) at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Several ready-to-eat (RTE) foods in the walk-in refrigeration unit is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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 (repeated violation)
Observation: The door gasket to the hot box, walk-in cooler, and both Beverage Air refigerators are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Plumbing System Maintained in Good Repair
Observation: Overhead sewer pipes in poor repair. Observed multiple leaks in overhead sewer pipe in dry goods storage area downstairs.
Correction: Repair and maintain all plumbing components ans fixtures. Recommend not storing any items beneath leaks until repaired.
- Refuse - Storage Areas, Redeeming Machines, Receptacles and Waste Handling Units, Location
Observation: Dumpsters are stored outside adjacent to loading platform in a manner which makes it difficult for staff to dump trashbags. It is evident that bags containing food debris fall and end up on concrete at base of dumpsters and require cleanup. In addition, staff must negotiate loose cinder block steps to access dumpster area.
Correction: Relocate the storage of the refuse containers closer to loading dock to allow easy transfer of trash bags to dumpsters and provide fixed stairs to access dumpster area.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Gaps beneath downstairs garage door and door to dumpster area have yet to be corrected.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the food prep areas
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
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11/22/2013 | Routine | |
Manager took appropriate corrective action as necessary.
Manager voluntarily discarded foods that were found to be cold holding at improper temperatures.
Quaternary ammonium sanitizer solution in wash cloth bucket within appropriate range (200-250 ppm).
Observed good glove use by employees - no bare hand contact with ready-to-eat foods.
Dish machine effectively sanitizing (turned test tape).
Discussed development of a written time as a control procedure for foods on sandwich bar with manager and leaving an example. Please fax a copy of time-as-a-control procedure once developed to Alan Mazurowski at 434-985-4822
- Cooling Methods
Observation: The methods used for cooling were not adequate. Observed mash potatoes and meat loaf packed densly in large containers in walk-in cooler.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: mash potatoes and meat loaf cold holding at improper temperatures- 50 and 45 degrees, respectively.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Observed food on sandwich bar using time as control.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the hot box is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the hot box and walk-in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration at the ware washing area.
Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor or floor covering in ware washing area is not smooth and easily cleanable. Observed broken tile with large piece missing.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed openings beneath downstairs garage door and door to dumpster area.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the front prep area (7 foot-candles), and back food prep / slicer area (30 foot-candles).
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
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the warewashing area (10 foot-candles).
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the upstairs dry storage area (4 foot-candles), walk-in cooler and freezer (3 foot-candles each).
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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04/10/2013 | Routine | |
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