Complaint on 05-Oct-2015 :
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employee drink stored in prep area with no straw.
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.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
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) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Chicken stored above fish.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The chili was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sausage cold holding at improper temperatures for less than four hours in the prep top.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. The sausage was put in the bottom of the prep top.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F. The person in charge agreed to wash, rinse and sanitize in the three compartment sink. Also the person in charge will send the invoice for the service on the dishwasher to the inspector.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the wall by the fryers and the wall and floor next to the prep top, ice machine shield, kenmore upright freezer and thermometer on the dishwasher also 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Hand sink right next to the waffle irons that are open.
Correction: The handsink needs a splash gaurd to protect the waffle irons.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicines are located on slicer.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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02/02/2016 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Bare hand contact with bread.
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) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw eggs next to lettuce in the prep top.
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: Mashed potatoes and meatballs hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese in prep top and chili in W.I.C. cold holding at improper temperatures for less than four hours and put on the bottom of the prep top. Chili made last night was at 53 degrees F and person in charge agreed to voluntarily discard the chili. Cooling logs will be kept for the next two weeks.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the mop sink area 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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02/03/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored over beef.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Splash gaurd needed at sink in kitchen.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Cooling* (corrected on site)
Observation: Mushroom soup noted not being adequately cooled for five hours to prevent the growth of harmful bacteria.
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. Mushroom soup was voluntarily discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Roast beef and cheese cold holding at improper temperatures for less than four hours.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Roast beef and cheese relocated.
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05/20/2014 | Routine | |
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: Person in charge could not explain which illnesses would need to be excluded or restricted and then reported to the Health Department.
Correction: Handout was given to notify the person in charge of the Employee Health Notice.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Chicken stored next to tenderloin.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Improper use of wet wiping cloths.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese and Turkey cold holding at improper temperatures in the prep top. Food was out of temperature for an hour.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: The menu needs to have astricks by the undercooked food that can be ordered.
Correction: Place astricks by food that can be ordered undercooked on the menu.
- 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 walk-in floor and the freezer condensate 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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the back of 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 pan preventing its use.
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02/24/2014 | Routine | |
Temperatures observed to be within appropriate ranges
Wiping cloth bucket chlorine sanitizer tested at acceptable concentration of 200 ppm
Dish machine chlorine tested at an acceptable residual concentration of 50 ppm
Three compartment sink quaternary ammonium sanitizer tested at an acceptable concentration of 200 ppm
Observed good date marking
Facility was found to be in compliance with Virginia food regulations this date.
No violation noted during this evaluation. | 11/13/2013 | Risk Factor | |
Temperature and sanitary controls in place.
Chlorine sanitizer in dish machine tested at an acceptable residual concentration of 50 ppm
- 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. Observed multiple foods in refrigeration units without date marking. (macaroni & cheese, corned beef hash, etc.)
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: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: @Sanitizing Agent@ being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed chlorine sanitizer in wet wiping cloth bucket at >400 ppm.
Correction: Utilize only @sanitizing agent@ that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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06/19/2013 | Risk Factor | |
Food and equipment temperatures observed to be within appropriate ranges.
Sanitizers tested at an acceptable concentration of 50 ppm chlorine in dish machine and 200 ppm quaternary ammonium in three compartment sink.
Recommend installation of additional wire shelving to allow sufficient space for air drying dishes before stacking prevent continued problem with wet stacking.
Recommend labeling an area of shelf or rack for storage of dented or damaged goods to be discarded or returned and to prevent use.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Observed dented can of sauce stored on shelf with other cans to be used.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed carton of shell eggs belonging to an employee stored over drink bottles in Beverage 3 door reach in.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: @TABLEWARE@ were found stacked while wet after cleaning and chemical sanitization. Observed multiple stacks of drinking glasses and food storage containers stacked while still 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.
- Distressed Merchandise, Segregation and Location (corrected on site) (repeated violation)
Observation: Products for credit, redemption, or return is not being stored in a separate designated area. Observed dented can of sauce stored on shelf with other cans to be used.
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
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02/15/2013 | Routine | |
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