Discussed with the person in charge:
1. expandable hose on the front line
2. good job on hot and cold holding temperatures
- Critical: Temperature*
Observation: Observed that the chicken was received at 55'F - received at inadequate temperatures.
Correction: Discard or reject delivery of potentially hazardous food received above 41°F. Routinely inspect PHF upon receipt for evidence of current or previous temperature abuse.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) cubed ham, cubed turkey, and other items on the salad bar are 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment and Utensils - Good Repair and Calibration
Observation: Observed that the handles on the tongs are in a state of repair and condition preventing the equipment to be used as designed.
Correction: Discard, replace or repair the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the penni grill and the can opener (corrected) that are in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the sprayer nozzle have 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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling over the rotisserie oven and the chicken walk in cooler is not smooth and easily cleanable.
Correction: Ensure that the tiles are completely joined. Repair or replace ceiling to make it smooth and easily cleanable.
- Physical Facilities in Good Repair
Observation: Observed that the floor near the rotisserie oven, floor near the new pressure cookers, and the grid on the ceiling tiles near the chicken walk in cooler are not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed that the air vent covers in the chicken walk in cooler and deli walk in cooler are 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed a box of Pam food release stored with the cleaners for the large oven - not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
12/07/2015 | Routine | |
Abbreviations: PIC=person in charge
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed the following foods on the salad bar cold holding at improper temperatures: 1) cottage cheese 48'F 2) Macaroni salad 45'F 3) Potato salad 45'F 4) Chicken pieces 49'F 5) German potato salad 48'F 6) Sliced tomatoes 48'F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Recommend staff turn salad bar on before placing items on bar and placing a couple of food items in containers at a time to keep items cold.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1) Panini grill 2) pizza cutter and pan
Correction: Clean and sanitize these surfaces for food contact.
|
08/31/2015 | Risk Factor | |
Discussed with the person in charge:
1. hand washing procedures
2. cleaning of facility
- Jewelry - Prohibition (corrected on site) (repeated violation)
Observation: Employees wearing jewelry on their arms and hands 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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: penni grill and the tongs and spoons over the rear 3-compartment sink (corrected)
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: top of the oven, stove top, cabinets under the fryers, can storage rack, sprayer nozzles, can opener holder, pizza prep unit, and cabinets under the hot bar.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware (corrected on site)
Observation: Observed plastic portioning cups and coffee filters that are not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Observed that a plastic cup is installed on the water pipes behind the oven. Observed that the water filter is leaking near the oven.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the front line hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the front line hand sink.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: lights out in the hood system, wall under the hood system is coming apart, wall tile missing near the entrance way, and coving is coming off the near the entrance way.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: all the floors, walls, and ceiling to include ceiling grids near the oven, wall by the filters, and caulking on both 3-compartment sinks.
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.
|
12/11/2014 | Routine | |
Discussed with the person in charge:
1. chicken in the walk in cooler
2. calibration and cleaning of the thermometer
3. discontinue using a meat thermometer to take food temperatures
4. discontinue storing chemicals on the hand sink
EHS will discuss with the acting supervisor in reference to the status of the establishment.
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Norovirus, or Hepatitis A virus.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Raw chicken - 48'F and shell eggs - 48'F in the walk in cooler observed cold holding at improper temperatures. Foods were discarded.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the walk in coolers are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: penni grill, tea maker, and the can opener
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: pizza prep unit, shelves under the service line, and the cabinets under the fryers
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Stainless steel pans and bowls were found stacked while wet after cleaning and chemical sanitization.
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.
|
12/05/2013 | Follow-up | |
Discussed with the person in charge:
1. temperature logs - EHS reviewed new temperature logs from home office, logs are not maintained
2. sanitizer temperature
3. calibration of thermometer
Sample employee health policy and allergens hand outs given
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Norovirus, or Hepatitis A virus.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands 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: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Chicken breast - 127'F, wings - 130'F,. scalloped potatoes - 137'F on the service line observed hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced cheese - 46'F and chicken - 46'F in the walk in cooler, cottage cheese - 44'F, chicken pieces - 44, and sliced tomatoes - 49'F on the salad bar observed cold holding at improper temperatures.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the hair nets used for covering the air vents in the walk in refrigeration units are not corrosion resistant, nonabsorbent, and/or smooth. Nets were removed.
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: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the walk in cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The spatula handle and pizza cutter in the pizza prep area, and the fryer baskets were observed in a state of disrepair and damaged.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: pizza screens, penni grill, tea maker, can opener, stainless steel pans across from the ovens, dispensing utensils, plastic bowls, and stainless steel pans in the hot food bar sink area
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: pizza oven, pizza prep unit, shelves under the service line, oven near the fryers, cabinets under the fryers, oven mitts, and the sprayer hose in the hot food bar sink area.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Stainless steel pans and bowls were found stacked while wet after cleaning and chemical sanitization.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Equipment was found stored on the floor behind the front counter. Equipment was removed.
Correction: Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Kitchenware and Tableware (corrected on site) (repeated violation)
Observation: Single-service to go chicken containers are not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Plumbing System Maintained in Good Repair
Observation: Observed that the pipes near the fryers have been repaired with a plastic cup. Maintenance personnel arrived during this inspection.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed 3 broken ceiling tiles on the service line - not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: lights shields throughout kitchen to include the service line, caulking on the hot food bar sink, floor near the fryers, ceiling in the deli walk in cooler, and the air vent covers in both restrooms.
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.
|
11/05/2013 | Routine | |
Discussed with the person in charge:
1. Discontinue storing foods above the fill line (sample given)
2. Maintaining the temperature log
3. Display permit where the public can see it
A routine inspection will be conducted within 20 days of today
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Chicken in hot box - 125'F, chicken in hot box - 98'F, potato wedges on the service line - 98'F hot holding at improper temperatures. Chicken was reheated.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: penni grill, slicer on front line
Correction: Clean and sanitize these surfaces for food contact.
|
12/27/2012 | Follow-up | |
Restaurant representatives - add corrected or new information about Shoppers Food Warehouse #2372, 1505 Stafford Marketplace, Stafford, VA 22554 »