Reminded the operator to document the daily refrigeration temperatures on the log sheets. Reviewed the current employee food handler card status. Employees are doing a good job of maintaining corrections from previously cited violations. Permit renewal issued.
No violation noted during this evaluation. | 01/25/2016 | Routine | |
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The ventilation hood filters were noted in need of cleaning.
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.
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12/22/2015 | Follow-up | |
Reviewed the daily refrigeration temperature logs.
- Critical: Person in Charge Present, demonstrates knowledge (repeated violation)
Observation: One of the kitchen employees does not possess a valid food handler's card.
Correction: The employee was instructed to obtain a valid food handler's card before the follow-up inspection takes place.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands before putting on single use gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Preventing Contamination from Hands (corrected on site)
Observation: An employee was observed handling and slicing ready-to-eat (RTE) raw onions for cold salads with his 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.
- Cloths - Wiping Cloths; Use Limitation
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use on a food preparation cutting board.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Boxes of raw chicken were observed stored on the walk-in cooler floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed sandwich meats and cheeses in the refrigeration unit were not properly dated for disposition after opening and rewrapping.
Correction: Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: Employees who are assigned to manually wash dishes and utensils in the 3-compartment sink could not find the chlorine sanitizer test kit.
Correction: Provide easy access to the chlorine test kit so employees who set up the 3-compartment sink in the order of wash, rinse, sanitize can properly verify that there is a proper concentration of chlorine in the sanitizing compartment. Store the chlorine test kit in a clean, dry location.
- Equipment and Utensils - Food Contact Surfaces and Utensils (corrected on site)
Observation: The food-contact surface of the sandwich prep unit's cutting board was observed being cleaned between food tasks with a food-stained dry wiping cloth.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the Men's restroom handsink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The walk-in cooler floor, ventilation hood filters, shelf storing the stacks of styrofoam take-out food trays, and the restroom doors & light switches were noted in need of cleaning.
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.
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12/16/2015 | Routine | |
| No violation noted during this evaluation. | 09/17/2015 | Follow-up | |
This follow-up inspection focused on the walk-in cooler. The walk-in cooler's compressor is in disrepair. The refrigeration technician has order repair parts. The refrigeration unit will remain unusable until capable of cold-holding foods below 41 F. A 9/17/15 follow-up inspection will focus on the correction of the violations previously cited during the 9/2/15 inspection.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Person in Charge Present, demonstrates knowledge (repeated violation)
Observation: Food service employees were working in the food service establishment without having a valid food handler's card.
Correction: A food service employee shall have a valid food handler's card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food handler's card. A food service employee shall have a valid food handler's card while working in a food establishment.
- Jewelry - Prohibition (repeated violation)
Observation: Employee observed wearing a wrist watch while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Eating; Drinking; or Using Tobacco* (repeated violation)
Observation:
Employees are drinking from uncovered containers in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- Temperature Measuring Devices; Ambient Air and Water (repeated violation)
Observation: There was no ambient air temperature measuring device (degrees F) located in the walk-in cooler, and 3-door sandwich make unit.
Correction: Provide a temperature measuring device in all refrigeration compartments that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: The walk-in refrigerator is not maintaining a refrigeration temperature capable of maintaining a cold-holding temperature below 41 F for foods that require time/temperature control for safety. (verified at 74 F)
Correction: (Refrigeration technician notified) Maintain a walk-in refrigeration temperature that cold-holds foods below 41 F.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Build-up of frozen condensation in the appetizer chest freezer.
Correction: remove the build-up of frozen condensation in the chest freezer. Ice build-up in the freezer compartment may inhibit the freezer to operate according to manufacturer's specifications.
- Critical: Pests - Controlling Pests* (repeated violation)
Observation: Live flies observed in the kitchen. Many live flies observed directly outside of the establishment between the rear outer door and the walk-in cooler door due to grease residue on the concrete/asphalt, storage of a greasy food bowl outside the rear outer opening, and a discarded box lined with raw chicken juice placed on the asphalt directly outside the rear outer door.
Correction: Work with your pest control operator to eliminate fly harborage within the kitchen. Clean the concrete/asphalt, do not store equipment or discarded food containers outside of the food establishment unless they are discarded in the dumpster. Eliminate any other types of harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The doors to the entrance, kitchen and restrooms were noted in need of cleaning.
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.
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09/04/2015 | Follow-up | |
Instructed the person-in-charge to take and record daily refrigeration readings twice a day. Blank monthly temperature logs were provided.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Person in Charge Present, demonstrates knowledge (repeated violation)
Observation: Food service employees were working in the food service establishment without having a valid food handler's card.
Correction: A food service employee shall have a valid food handler's card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food handler's card. A food service employee shall have a valid food handler's card while working in a food establishment.
- Jewelry - Prohibition
Observation: Employee observed wearing a wrist watch while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Eating; Drinking; or Using Tobacco*
Observation:
Employees are drinking from uncovered containers in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Precooked turkey breast, precooked ham, ground beef logs, and boxes of raw chicken wings were cold holding at improper temperatures longer than 4 hours in the walk-in cooler.
Correction: (foods voluntarily discarded) Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices; Ambient Air and Water
Observation: There was no ambient air temperature measuring device (degrees F) located in the walk-in cooler, and 3-door sandwich make unit.
Correction: Provide a temperature measuring device in all refrigeration compartments that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Cooling, Heating, and Holding Capacities
Observation: The walk-in refrigerator is not maintaining a refrigeration temperature capable of maintaining a cold-holding temperature below 41 F for foods that require time/temperature control for safety. (verified at 74 F)
Correction: (Refrigeration technician notified) Maintain a walk-in refrigeration temperature that cold-holds foods below 41 F.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Build-up of frozen condensation in the appetizer chest freezer.
Correction: remove the build-up of frozen condensation in the chest freezer. Ice build-up in the freezer compartment may inhibit the freezer to operate according to manufacturer's specifications.
- Critical: Pests - Controlling Pests*
Observation: Live flies observed in the kitchen. Many live flies observed directly outside of the establishment between the rear outer door and the walk-in cooler door due to grease residue on the concrete/asphalt, storage of a greasy food bowl outside the rear outer opening, and a discarded box lined with raw chicken juice placed on the asphalt directly outside the rear outer door.
Correction: Work with your pest control operator to eliminate fly harborage within the kitchen. Clean the concrete/asphalt, do not store equipment or discarded food containers outside of the food establishment unless they are discarded in the dumpster. Eliminate any other types of harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The doors to the entrance, kitchen and restrooms were noted in need of cleaning.
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.
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09/02/2015 | Routine | |
Reminded the Certified Food Manager that his certification has recently expired and needs to be renewed. Permit renewal issued.
No violation noted during this evaluation. | 02/09/2015 | Follow-up | |
Reminded the current Certified Food Manager that his certification needs to be renewed.
- Critical: Person in Charge Present, demonstrates knowledge
Observation: Employees possess expired food handler cards.
Correction: Maintain valid food handler cards for the kitchen employees.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: In use trash container was observed being used as a platform to elevate the food container being used to catch the grated cheese from the mechanical cheese grater.
Correction: Protect food from miscellaneous sources of contamination. Do not place food containers atop trash containers.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The ready-to-eat (RTE) commercially processed foods in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
- 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.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: The sold by slice pizza 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.
- Sponges, Use Limitation
Observation: Sponges are being used to wash food contact surfaces of utensils and equipment.
Correction: Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
- Temperature - Food Temperature Measuring Devices - Provided (corrected on site)
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: Build-up of frozen condensation observed in the chest freezer used to store cheese and condiments.
Correction: Remove the ice buildup in the freezer compartment so that the air flow throughout the freezer compartment is not impeded.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: all exterior surfaces of the kitchen equipment, pizza oven, ventilation hood filters, fryers, and grill.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Floor Covering, Mats and Duckboards
Observation: Sheets of cardboard were being used as floor mats.
Correction: Use rubber floor mats that are easily removable and easily cleanable.
- Light Bulbs Protective Shielding
Observation: Unshielded fluorescent ceiling light in the kitchen.
Correction: Place the shield back on the ceiling light fixture.
- Handwashing Cleanser; Availability (repeated violation)
Observation: Soap was not provided at the handsink located at the front counter next to the cash register.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the handwashing sink located at the front counter next to the cash register.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair
Observation: Broken handsink cabinet door in the Men's restroom. Broken ceiling tile in the Men's restroom. Loose handsink faucet in the Men's restroom.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under all of the kitchen equipment was noted in need of cleaning.
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.
- Mops - Drying Mops
Observation: Mop not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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02/02/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after returning from break. The CFM spoke with employees.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Prep unit # 1 was observed in a state of disrepair and damaged. The ambient air temperature was 60 degrees F. The CFM had voluntarily removed the food items from the lower portion of the unit and relocated the food product to a working unit. A service repair call has been placed. Time/temperature control was being used for the food items in the upper portion of the unit which were removed from a working refrigeration unit for the rush service time period.
Correction: Repair the prep unit # 1 to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the prep unit # 1, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of grease, food residue, and/or other debris: The exhaust food filters and backsplash area.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Cleanser; Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing sink near the 3-compartment sink area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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02/10/2014 | Routine | |
Discussed the following with the CFM: 1. The cleaning schedule of the grease trap, 2. The review of the three compartment sink's sanitizer concentration and water temperature.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: Food service employees were working in the food service establishment without having a valid food service card. The CFM stated he had already reviewed the course options with the employees and they are scheduled to attend a class.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
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10/07/2013 | Risk Factor | |
Standardizing training with Jenique Wilson
- Critical: Cooling*
Observation: Oil and garlic mixture > 41F. Made from ingredients at ambient temperatures. Discussed using time to control this product.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. 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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The certified food manager's thermometer was not working, needed new battery.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: Facility was using Quat test strips to test a chlorine sanitizer solution. Discussed correct method. CFM purchased test strips.
Correction: Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Microwave Ovens
Observation: The microwave oven was found in a state of repair and condition that may result in human exposure to radiation leakage.
Correction: Replace the component of the microwave unit that makes the unit unsafe or replace the entire unit with a commercially-listed, ANSI-certified (such as NSF-approved) unit. Prior to purchase and installation of any new equipment, contact to make sure that replacement unit meets the specifications of Part IV, Articles 1 and 2 of these regulations.
- Light Bulbs Protective Shielding
Observation: Light bulbs (over the 3 compartment sink) were not shielded, coated, or otherwise shatter-resistent.
Correction: Shield or replace light bulb with a coated or shatter-resistent bulb.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the back hand sink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities in Good Repair
Observation: Leak on roof was causing water damage to side wall near the prep table. CFM had repair people in to correct the issue.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Tested concentration in 3 compartment sink at > 200 ppm. Operator corrected strength.
Correction: Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
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04/29/2013 | Training | |
Discussed food handler cards and employee health policy. Discussed reheating and date marking. Facility maintained clean and organized at time of inspection. Permit must be posted in public view.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the 1 dr reach-in freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 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. Whole pizza pie being held up front without hot holding methods - sold by the slice.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: 2 Pepsi units > 38F. If TCS foods are to be held in these units, ambient air needs to be maintained at 38F.
Correction: Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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02/25/2013 | Routine | |
Pest control company being used is "Hug a bug"
Floor will be continued to be cleaned.
Corrections made to 1/4/13 inspection
Issued Permit
No violation noted during this evaluation. | 01/16/2013 | Pre-Opening | |
Units t be checked for holding temperatures, Manager will place water in each unit for temping.
Hot water not at 100F
Chlorine test strips and certified cook thermometer purchased.
Light bulbs to be replaced over stove
all hand sinks to have soap, towels and trash cans.
Women's' trash can to have a cover on the trash can
Door sweep on back door required.
Self closers required on both bathrooms
All floors, walls and surfaces cleaned.
Dust and debris to be removed
Will continue with a follow-up.
No violation noted during this evaluation. | 01/04/2013 | Pre-Opening | |
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