| No violation noted during this evaluation. | 10/26/2015 | Routine | |
- 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.
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.
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02/25/2015 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) cooked hashbrowns, coucous, and soup 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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) milk in the refrigerator, the food should have been discarded 4 ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Single-service items were observed reused for the storage of bakery goods
Correction: Discontinue the reuse of single-use containers for bakery goods storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. Muffin liners were not in any type of container to protect from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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10/14/2014 | Routine | |
employees reviewed Employee Health Policy
No violation noted during this evaluation. | 10/22/2013 | Follow-up | |
- Critical: Hands - When to Wash*
Observation: No handwashing was observed after hands became soiled or gloves were soiled and changed or handling soiled utensils
Correction: Hands shall be clean before engaging in food preparation including working with exposed food, clean equipment and utensils
- Critical: Food - Compliance with Food Law*
Observation: Eggs used in the facility were from a local farmer that is not considered an approved source.
Correction: All food used in the facility shall come from an approved source and comply with law- egg farmer must be under inspection to be considered an approved source.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Eggs stored on packages of ready to eat items in the refrigerator
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.
Eggs were moved to a lower shelf to prevent contamination
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) chili beans, ham salad, and mac salad 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*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
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.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: large food contact surfaces and utensils in continuous use were not being cleaned every four hours to prevent the growth of harmful bacteria or viruses.
Correction: Food contact surfaces and utensils used to prepare TCS foods shall be cleaned throughout the day at least every four hours to prevent the growth of harmful bacteria and viruses.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Hand wash sink was being used as a dump sink for liquid from cups.
Correction: Hand sinks can only be used fro washing hands and no other use.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self- closing door
Correction: Provide toilet room door that is self closing. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of Mr Clean Kitchen are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of any chemical must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/08/2013 | Routine | |
Thermometer, gloves, & test strips available.
No violation noted during this evaluation. | 05/10/2013 | Pre-Opening | |
| No violation noted during this evaluation. | 04/09/2013 | Other | |
Restaurant representatives - add corrected or new information about Southern Plenty Cafe, 206 Main Street, South Boston, VA 24592 »