- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed Canadian bacon 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: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Provide written procedures for the waffle batter dispensed at the breakfast bar in which time is used as a public health control. The breakfast attendant stated that the batter is prepared and placed onto the bar at approximately 6:30 AM and it is discarded when breakfast ends at approximately 9:30 AM.
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.
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11/09/2015 | Risk Factor | |
Discussed the following with the person in charge (PIC):
1. Observed the employee health policy (FDA Form 1-B) on file and signed by the breakfast attendants. Recommend posting a copy of the policy in the kitchen.
2. Observed time as public health control used for the waffle batter (67°F) at the breakfast bar. The waffle batter is made daily at approximately 6:30 AM and is discarded at 9:30 AM when the service ends. This was approved during the previous inspection but no written plan was discussed. The EHSS gave the PIC a sample written policy for using time as a public health control (TPHC). When using TPHC a written plan must be provided and kept on file in the facility.
3. Ensure that the commercially processed ham and peeled hard boiled eggs are date marked (with the date opened or the use by date) and served or discarded within 7 days of the date it was opened. The PIC stated that these food items are usually served within 3 days of opening.
4. Food sources are U.S. Foodservice and Walmart.
5. This facility only has a 2 basin sink and a plastic tub is used for the third basin for the sanitizing solution (quaternary ammonium).
6. According to 12 VAC 5-421-900 C (Food Labels) of the Virginia Food Regulations bulk food that is available for customer self dispensing must be labeled with the common name of the food or the manufacturer's or processor's label.
Observed the overall facility very clean and well maintained.
No violation noted during this evaluation. | 05/05/2015 | Routine | |
Time as a public health control is used for milk, eggs, and sausages. It will now also be used for waffle batter. Continental breakfast is served from 6:30 am - 9:30 am.
Sanitizer - 200 ppm quaternary ammonium.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Waffle batter - 70'F, Yogurt - 48'F cold holding at improper temperatures. Voluntarily discarded food.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge 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.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Provided
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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06/25/2014 | Routine | |
| No violation noted during this evaluation. | 11/14/2013 | Follow-up | |
Quat sanitizer ~ 200 ppm. 3 compartment sink 113 degrees. Test strips present. Very clean facility. Will e-mail employee health info for new kitchen employee. Recommend providing thermometer for food temperatures. No cooking done on-site. All items pre-cooked.
- Person in Charge
Observation: Observed that food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: Recommend that PIC train employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Employee Health* (repeated violation)
Observation: Observed employee not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Recommend that the license holder require employees or applicants to report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
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11/12/2013 | Risk Factor | |
The following items have been corrected since the last inspection:
12 VAC 5-421-3045 Hand washing sign available at hand sink
12 VAC 5-421-80 Employee health information for food handlers provided in English and Spanish
12 VAC 5-421-1060 Drying racks purchased for the air drying of equipment.
No violation noted during this evaluation. | 05/14/2013 | Follow-up | |
Quat 200 ppm. Test strips available. Discussed violations with person in charge.
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: Observed that employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Recommend having the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed eggs hot holding at improper temperatures (112/124 degrees).
Correction: Recommend discarding 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: Observed peeled hard boiled egg cold holding at improper temperatures
Correction: Recommend discarding the eggs and relocating food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed cloth towels placed underneath equipment for air drying..
Correction: Recommend that non-food contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning be smooth, durable, and nonabsorbent.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: Observed that a sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Recommend providing a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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05/13/2013 | Routine | |
Quat sanitizer 200 ppm. Hands washed prior to putting on gloves. Form 1-B given. Discussed option for time control plan and proper hand washing technique (wash for 20 seconds, turn off faucet with paper towel or elbow). Recommend providing racks for air drying equipment. Will check with supervisor regarding dish washing set up.
- Critical: Employee Health* (corrected on site)
Observation: Observed that employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Recommend having the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Handwashing Signage/Handwashing Facilities
Observation: Observed hand wash signage at hand sink not present.
Correction: Recommend providing signs at all hand sinks reminding employees to wash hands at any time that a disruption in service has occured and prior to returning from work.
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12/17/2012 | Risk Factor | |
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