Dishmachine in cooking school partially turned heat strip. Temperatures were appropriate. Deep fryer found on counter at cooking school. Place this under hood system. Floor drains in all locations are extremely soiled. Clean. There is a leak under handsink in ice cream station. Reach in refrigerator in ice cream station is marginal. You may have someone service.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaner was not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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01/14/2016 | Risk Factor | |
Do not use cloth towels to place clean equipment on to air dry. Some of the dishmachines exceeding 194 F on final rinse. Permit issued.
- Food Display (corrected on site) (repeated violation)
Observation: The food on display is not protected from contamination.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the ice cream reach in.
Correction: Provide 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: cabinet under prep sink in tasting area has dead roaches.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Possible leak under cabinet at coffee station where a wet towel was found and a terrible odor existed.
Correction: Repair leak, clean up cabinet.
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07/08/2015 | Routine | |
Roach activity observed in tasting station. Step up pest control until infestation is under control. Ensure workers at stations can demonstrate knowledge of food safety. Dishmachines at tasting and ice cream had a final rinse temperature greater than 194 F. A maximum of 194 F is allowed for high temperature machines. Food at tasting station is not protected with sneeze guards, lids, covers or other means. This food to be protected. Workers to be diligent in monitoring food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw eggs stored above vegetables in Viking.
Correction: Corrected.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: High moisture cheese found outdated. Cream cheese had a date of 2/11. Feta had a date of 3/1.
Correction: Both were discarded. Do not use a "use by" date on a product as the expiration date. This is for a product that has not been opened.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (Missing from ice cream station and tasting station.)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaners are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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02/19/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS foods on Salad Bar were >41°F. Temp log showed temps at 9 AM were >41°F.
Correction: PIC agreed to discard these TCS foods. While the employees did a good job measuring and documenting food temps they were not aware of the need to take corrective action when temps were found to be >41°F. We discussed implementation of training to cover appropriate corrective actions. Since the temps were actually higher when checked at 9 AM the unit may be working as designed. Make sure all foods placed in the salad bar refrigeration unit are <42°F. If temperatures at later temp checks are higher then you need to get the unit serviced. Continue using the temp log.
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10/08/2014 | Other | |
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Salad bar refrigeration unit is not keeping TCS foods <42°F.
Correction: Repair or replace unit with one that keeps TCS foods 41°F or less. Recommend employees check (and record) food temps periodically throughout the day and take appropriate actions if foods are found >41°F
09-23-2014 - Some food temps in this unit are still >41°F. Temps are being monitored and recorded and staff has been instructed to discard TCS foods hat get warmer than 41°F within at least 6 hours of reaching the higher temp.
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09/23/2014 | Follow-up | |
There are several open containers of food at the sampling kiosk that customers can take a sample from. These containers of open food and the salad bar area where there is open food must be monitored by employees trained in safe operating procedures. These employees need to be aware of the risks associated with customer contamination (intentional or unintentional) and be prepared to take appropriate action if they observe any suspicious activity.
- Food Display (repeated violation)
Observation: Kiosk where samples are prepared and served to customers does not have a sneeze guard or other method to protect samples from customer contamination.
Correction: Provide sneeze guard or suitable covers.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS food >41°F at Salad Bar.
Correction: Keep TCS food <42°F or implement a Time Control Policy. PIC agreed to discard the TCS foods on the salad bar at 2:00 pm if not served. This is within 6 hours of when these foods were removed from the 37°F refrigeration unit.
- Cooling, Heating, and Holding Capacities
Observation: Salad bar refrigeration unit is not keeping TCS foods <42°F.
Correction: Repair or replace unit with one that keeps TCS foods 41°F or less. Recommend employees check (and record) food temps periodically throughout the day and take appropriate actions if foods are found >41°F
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08/28/2014 | Follow-up | |
Coffee Bar and Ice Cream/ Sweets Bar dishmachines 160/180, Beer and Wine Bar dishmachine Cl - 100pp,+with a rinse following sanitizing that leaves no detectable Cl.
- Critical: Food in a Hermetically Sealed Container* (corrected on site)
Observation: Vendor providing samples of hermetically sealed sauces from source that could not be verified as approved by VDACS or other agency.
Correction: Vendor voluntarily stopped serving samples and removed goods that could not be verified as being from an approved source from premises.
- Food Display
Observation: Kiosk where samples are prepared and served to customers does not have a sneeze guard or other method to protect samples from customer contamination.
Correction: Provide sneeze guard or suitable covers.
- Self-Service - Consumer Self-Service Operations
Observation: Observed customer at self service sampling station pick a sample from a common bowl with bare hands.
Correction: PIC must make sure that food is protected from customer contamination by monitoring behaviors of customers and taking appropriate actions when possible contamination may occur.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: TCS food >41°F at Salad Bar.
Correction: Keep TCS food <42°F or implement a Time Control Policy.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Handwashing Signage/Handwashing Facilities
Observation: No hand wash sign at hand sink in coffee bar.
Correction: Provide hand wash sign.
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08/11/2014 | Routine | |
This inspection is of Cooking School, Coffee Shop, Beer and Wine Bar, and Chocolate/Ice Cream Bar.
Refrigeration temperatures all ok, 41 degrees or less. Dishmachine 150/180 wash/final rinse. Bar machines use chemical sanitizer - test strips OK.
No violation noted during this evaluation. | 07/11/2014 | Pre-Opening | |
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