Richmond Restaurant and Sysco are the food suppliers. No changes to menu since last inspection. Consumer advisory present and correct on menu for eggs
- Gloves - Use Limitation (corrected on site) (repeated violation)
Observation: Observed soiled single-use gloves still in use. Observed employee use gloves to break shell eggs on grill and not change soiled gloves afterwards.
Correction: Recommend discarding gloves once soiled. PIC instructed employee to change gloves and wash hands.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Observed sausage gravy and cooked apples not being adequately cooled to prevent the growth of harmful bacteria. Observed sausage gravy at 82 F after 3.75 hours of cooling (PIC stated these were made and began cooling about 8am). Observed cooked apples in the walk in cooler at 88 F and 93 F after 3.5 hours cooling (PIC stated these were made and began cooling about 8:30am).
Correction: Recommend discarding the food improperly cooled. 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. PIC discarded food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed sliced cheese in the prep unit cold holding at improper temperatures
Correction: observed at 45 F. PIC stated the cheese had been placed in the unit within the last 2 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the following nonfood contact surfaces with accumulations of grime and debris: grill drawers/ gaskets under the grill, small reach in freezer by grill, top of hood at grill, and shelving in the walk in cooler.
Correction: Recommend cleaning. 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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02/02/2016 | Routine | |
EHS completed a training session with employees on 8/17/15. EHS provided and discussed hand outs on CDC risk factors, cold holding, cooking temps., cooling, reheating, date marking, and employee health. EHS showed a DVD on hand washing and glove use and discussed with staff. EHS completed a follow up on the prep unit/ risk control plan
No violation noted during this evaluation. | 08/17/2015 | Other | |
Food suppliers are Richmond Restaurant and Sysco. Most proteins are received raw
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves and/or engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed employee fail to wash his hands when changing gloves after breaking raw shell eggs on the grill.
Correction: Recommend instructing 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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed in-use utensils improperly stored between use. Observed scoops stored in hot water on the steam table < 135 F
Correction: water observed at 129 F. Observed knife stored between equipment at prep table. Observed ice scoop stored on table next to soda fountain.
- Critical: Cooling* (corrected on site)
Observation: Roast beef observed not being adequately cooled to prevent the growth of harmful bacteria. Observed roast beef in the walk in cooler at 47 F in the middle of the roast. PIC stated this was cooked and cooled the previous evening on 7/14/15.
Correction: Recommend discarding the roast beef improperly cooled. 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. PIC voluntarily discarded food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed meat loaf sitting on top of the containers in the top portion of the prep unit cold holding at improper temperatures
Correction: observed at 46 F. PIC stated the meatloaf was removed from the WIC at 9:00am and placed here, temp. at 11:00am. Observed diced tomatoes by the grill improperly cold holding at 53 F
- Temperature Measuring Devices
Observation: Observed no temperature measuring device located in the prep unit, small reach in freezer by the grill and front Delfield reach in cooler.
Correction: Recommend providing a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
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07/15/2015 | Routine | |
Observed walk in cooler (WIC) and grill prep unit repaired and properly cold holding. All TCS (time temperature controlled for safety) food from the morning delivery was observed stored in the walk in freezer except shell eggs, which were properly cold holding. EHS completed risk control plan for cold holding with the PIC.
No violation noted during this evaluation. | 04/15/2015 | Follow-up | |
Richmond Restaurant is the food supplier. Consumer advisory correct on menu for egg and per PIC, hamburgers are only served fully cooked. Observed pancake mix, eggs, tomatoes and ham (by grill), and creamer on time control with times marked
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed thick sliced ham hot holding at improper temperatures
Correction: observed at 117 F. PIC stated this had been hot holding for 3 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed numerous time temperature controlled for safety (TCS) foods in the grill prep unit and walk in cooler (WIC) cold holding at improper temperatures. In the prep unit observed tuna salad at 61 F, cooked mushrooms at 63 F, liquid eggs at 57 F, cooked chicken @ 57 F, scrapple at 54 F, hard-boiled eggs at 54 F, BBQ at 49 F, sliced cheese at 59 F, and corned beef hash at 79 F. In the WIC observed sausage patties at 48 F, scrapple at 48 F, mashed potatoes at 47 F, country ham at 49 F, mac n cheese at 50 F, tuna salad at 49 F, cooked ham at 48 F, meat loaf at 52 F, chipped beef at 51 F, and bacon at 50 F. Additional temperatures taken. PIC was not aware how long the food in the WIC or prep unit had been cold holding > 41 F. No equipment or food temperatures logs kept or available for the WIC or prep unit.
Correction: Recommend discard the food cold holding > 41 F for 4 or more hours and ensuring that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. PIC discarded all TCS food in the prep unit and in the WIC cold holding > 41 F. Raw turkey thawing in the WIC will be cooked immediately and used within 4 days. BBQ thawing in the WIC moved to the freezer and labeled to be used within 4 days from thawing. PIC called for service for units. PIC will not store TCS foods in the units until EHS follows up.
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04/14/2015 | Risk Factor | |
Observed consumer advisory correct on menus. Assisted PIC with written time control plan. PIC stated new door gaskets should arrive today or tomorrow.
No violation noted during this evaluation. | 02/10/2015 | Follow-up | |
Richmond Restaurant is the supplier. Discussed cooling, reheating, date marking, and time control. EHS to assist PIC with written time control plan. Observed good hand washing and glove use. Recommend replacing door gasket on the walk in freezer (WIF). PIC stated he is in the process of having leak in WIF corrected. All food in WIF observed frozen solid. Discussed employee health
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed creamer cold holding at improper temperatures
Correction: observed stored at room temperature and at 69 F. PIC stated this was prepared at 6:00am, temp. at 12:00pm.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed prepared ready-to-eat (RTE) foods and commercially processed RTE foods in the refrigeration units (prep unit and walk in cooler) not properly dated for disposition. Observed hot dogs, country ham, meatloaf, hamburger steaks, spaghetti and cooked potatoes not date marked.
Correction: Recommend marking the name and "consume by" date on the container of RTE foods at the time of preparation or when the commercial package is opened 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* (corrected on site)
Observation: Observed diced ham and liquid pasteurized eggs, for which time rather than temperature is being used as a control, not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Recommend discarding 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Observed the raw and/or undercooked foods (eggs) provided on the menu, menu board, table tent or brochure did not provide a disclosure statement.
Correction: Recommend editing the consumer advisory statement to include a disclosure statement stating which foods can be ordered undercooked. The consumer advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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01/22/2015 | Risk Factor | |
Follow up inspection. Observed dish machine properly working per the data plate. Discussed non-critical violations left to correct: gasket repair/ replacement on door of walk in freezer and cleaning of door gasket on walk in cooler.
No violation noted during this evaluation. | 09/24/2014 | Other | |
Follow up inspection to check dish machine. Observed new booster heater installed. Observed sanitizing indicator tape with complete color change. PIC stated technician is to install a new rinse cycle temperature gauge today.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the dish machine temperature gauge in a state of disrepair and damaged. Per the PIC, a new booster heater on the dish machine was installed. The technician stated the rinse temperature gauge needs to be replaced and is scheduled to bring a new gauge today. Sanitizing indicator tape observed with complete color change. Observed the door gasket of the walk in freezer (WIF) in poor repair.
Correction: Recommend repairing the dish machine temperature gauge and door gasket 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the nonfood contact surfaces of the WIC door gaskets and storage/ drying rack above 3 basin sink with accumulations of grime and debris and in need of cleaning.
Correction: Recommend cleaning. 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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09/11/2014 | Follow-up | |
Richmond Restaurant is the food supplier. Pot roast, pork shanks, and BBQ is received precooked. Chicken is received raw, fresh and ground beef is received raw, frozen and thawed prior to cooking. Discussed reheating
- Gloves - Use Limitation (corrected on site)
Observation: Observed soiled single-use gloves still in use. Observed employee handle raw pork with single use glove and then touch other non-food contact surfaces with contaminated glove.
Correction: Recommend discard gloves once soiled. Recommend immediately discarding glove after handling raw animal food to prevent cross contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed several TCS (time-temperature controlled for safety) foods cold holding at improper temperatures
Correction: observed sliced cheese at 47 F, diced ham and diced tomatoes at the grill at 53 F and 53 F respectively, and raw pork chops sitting next to the fryer at 62 F and 71 F. PIC stated sliced cheese was removed from refrigeration at 7:30am, diced ham and tomatoes were removed from refrigeration at 7:00am and raw pork chops were removed from the WIC (walk in cooler) 1 hour prior and waiting to be cooked.
- Equipment - Good Repair and Proper Adjustment
Observation: The dish machine was observed in a state of disrepair and damaged. Per the PIC, the booster heater on the dish machine was broken. Dish machine had been connected to bleach but was not properly delivering the correct concentration of bleach sanitizer
Correction: observed at 0 ppm. Observed the door gasket of the walk in freezer (WIF) in poor repair.
- Non-Food Contact Surfaces
Observation: Observed the nonfood contact surfaces of the WIC door gaskets, bottom of utensil holder/ container and storage/ drying rack above 3 basin sink with has accumulations of grime and debris and in need of cleaning.
Correction: Recommend cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Observed the food-contact surfaces of dishes and utensils not being sanitized after cleaning and before use. Observed 0 ppm chlorine in the sanitizing rinse of the dish machine. PIC stated the booster heater had gone out the dish machine was now using chemical/ bleach.
Correction: Recommend after cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. PIC set up 3 basin sink to sanitize dishes
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Observed the handwash station being used for purposes other than washing hands. Observed employee rinse utensils in the hand sink. Observed food particles in the hand sink.
Correction: Recommend the handwash facility identified above is to be used for washing hands only. Recommend instructing employees to only use the hand sink for hand washing only.
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08/26/2014 | Routine | |
Richmond Restaurant and Sam's Club are the suppliers. BBQ is received pre-cooked, ground beef is received raw. Consumer advisory is correct on the menu for eggs. PIC stated hamburgers are not served undercooked and fish roe is no longer available and will be removed from menu. Discussed date marking. Discussed cooling and methods. Discussed reheating and methods. Discussed glove use. Discussed marking eggs if using time control.
- Person in Charge
Observation: Observed no means to verify that employees are trained on employee health and informed of their responsibility to report to the person in charge (PIC) certain symptoms, diagnosed illnesses and exposures associated with food borne illness.
Correction: Recommend maintaining a means to verify employee health training. EHS provided Form 1B.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee handle ready-to-eat (RTE) food with their bare hands. Observed employee handle toast with bare hands.
Correction: Recommend discarding the ready to eat food handled with bare hands. Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. PIC discarded toast and donned gloves.
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: Observed mashed potatoes and gravy not properly reheated to 165F within 2 hours to eliminate pathogenic bacteria. Observed mashed potatoes reheating on the steam table at 109 F after 3 hours and gravy at 52 F after 1 hour reheating.
Correction: Recommend discarding the mashed potatoes improperly reheated and rapidly reheating the gravy for hot holding to 165°F or above within 2 hours. PIC discarded mashed potatoes. PIC reheated gravy in the microwave to 181 F. EHS discussed reheating methods with PIC.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed dishes and utensils not being properly sanitized. Observed the dishmachine not operating per the data plate. Observed dish machine wash temperature at 142 F, hot water sanitizing rinse at 160 F and rinse pressure at 28 psi.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Recommend discontinuing use of the dishmachine until it operates per the manufacturer's data plate specifications. All dishes and utensils must be cleaned and sanitized in the 3 basin sink. PIC setup 3 basin sink
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02/05/2014 | Risk Factor | |
Suppliers are Richmond Restaurant and Flower's Bakery. Western Pest is LPCO. Discussed employee health
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Observed meatloaf not reheated to 165F within 2 hours to eliminate pathogenic bacteria. Observed meatloaf at 103 F on the steam table at 10:30am. PIC stated the meatloaf was reheated, by placing on the steam table, at 6:00am.
Correction: Recommend discarding the food. Recommend ensuring that meatloaf is rapidly reheated to 165 F within 2 hours if intended for hot holding during service.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed ham and tuna salad cold holding at improper temperatures. Observed ham at 49 F and tuna salad at 44 F in the prep unit. PIC stated that the ham was removed from the walk in cooler 1 hour prior. PIC not aware how long the tuna salad had been cold holding above 41 F.
Correction: Recommend relocating the ham to a refrigeration unit that is capable of maintaining food storage at 41°F or below and discarding the tuna salad.
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09/13/2013 | Routine | |
Restaurant representatives - add corrected or new information about Satterwhite's Restaurant, 116 Broad Street Road, Manakin-Sabot, VA 23103 »