- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employees were using cups with no straws in food preparation areas.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. The operator removed the beverages from the kitchen. In the future, employees will drink from a closed beverage with a straw.
- Critical: Warewashing - Manual Warewashing Equipment, Hot Water Sanitization Temperatures*
Observation: The establishment uses the manual hot water sanitizing method, hot water immersion. The temperature of the water was observed at 135F.
Correction: The minimum temperature for manual hot water immersion sanitizing is 171ºF. Discontinue using this method until final rinse is maintained at the proper level. In the interim, move to chemical sanitizing method. The operator has called maintenance service for the dishwasher. The operator will send the health department a receipt to document the repair. In the meantime, the operator will use the three compartment sink to wash and sanitize dishes.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the stove 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. The operator will clean the stove as necessary to prevent a build up of grime and debris.
- Plumbing System Maintained in Good Repair
Observation: Two pipes in the downstairs storage area are leaking.
Correction: The operator will repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor in front of the fryer was observed having grease under it.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. The operator will clean in front of the fryer as necessary to prevent grease build up.
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12/11/2015 | Routine | |
Overall substantial compliance with the Virginia Food Regulations observed on this date.
Active managerial control over key processes observed.
Left employee health information.
Reviewed use of time as a control and food receipt temperature requirements.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw shell eggs observed stored over ready to eat products.
Correction: Store raw animal product on lowest shelves
- Utensils - In-Use - Between-Use Storage
Observation: Ice scoop observed stored on top of ice machine not in a protective cover
Correction: Clean and sanitize ice scoop and store properly
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Bread on self service line without tongs.
Correction: Provide tongs for bread on display to prevent handling
- Food - Miscellaneous Sources of Contamination
Observation: Italian ice (some exposed) observed with cardboard box stacked on top.
Correction: Protect food from miscellaneous sources of contamination. Operator asked to discard product.
- Temperature Measuring Devices - Ambient Air and Water
Correction:
- Single-Service and Single-Use Articles, Use Limitation (corrected on site) (repeated violation)
Observation: Milk spout observed greater than one inch.
Correction: Keep milk spout cut to 1 inch or less with a 45 degree angle.
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01/28/2015 | Routine | |
- Critical: Cooling*
Observation: Soup was not properly cooled.
Correction: Cool soup properly from 135 degrees F to 70 degrees F in 2 hours and then to 41 degrees F in a maximum of 6 hours total. Soup was voluntarily discarded.
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11/13/2014 | Risk Factor | |
Quat sanitizer 200 ppm.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Taco's hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Taco's were reheated.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tuna salad, Ham, Tomatoes, egg salad, cantaloupe, boiled eggs cold holding at improper temperatures. Food has been out of temperature for one hour on the salad bars.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Person in charge agreed to use Time as a public health control and will discard food after four hours any potentially hazardous food on the salad bars.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the soap dispenser and the refrigerator handles 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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04/15/2014 | Routine | |
Food and equipment temperatures within appropriate ranges.
Good temperature logs, glove use observed.
Dish machine sanitized effectively -turned test tape.
Quaternary ammonium sanitizer in wet wiping cloth buckets tested at an acceptable concentration of 200 ppm.
Facility found to be in compliance with Virginia food regulations this date.
- Single-Service and Single-Use Articles, Use Limitation
Observation: The bulk milk container tube was observed not cut on the diagonal (45 degree angle).
Correction: The bulk milk container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Glasses were found stacked while wet after cleaning and chemical sanitization. Observed glasses on service line wet stacked.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the kitchen is being used as a dump station. Observed ice dumped into handsink.
Correction: The handwash facility identified above is to be used for washing hands only
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10/30/2013 | Routine | |
Today is opening inspection for new operator of dining services.
Sanitizers tested at acceptable concentrations (chlorine in dish machine 50 ppm) (quaternary ammonium in wet wiping cloth bucket 250 ppm).
Facility was found to be clean, positive changes made to service line (removal of one hot line, installation of additional cold table), working on changing dish machine from chemical to hot water sanitization.
Observed good date marking, temperature monitoring and glove use.
OK to operate
Permit to be mailed.
- Equipment and Utensils, Air-Drying Required
Observation: Drinking glasses were found stacked while wet after cleaning and chemical sanitization. Observed some stacks of plastic dtrinking glasses stacked while wet.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The outdoor refuse container is stored on absorbent material. Observed dumpsterr stored on grass surface.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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09/10/2013 | Routine | |
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