- 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
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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06/30/2015 | Routine | |
| No violation noted during this evaluation. | 01/07/2015 | Routine | |
All food employees must obtain at least a Food Handler card from Virginia Department of Health. Schedule provided
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tuna salad (51F), ham (57F), roast beef (57F), tomatoes (59F) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. PIC placed all TCS food on ice to ensure food is safe until unit is repaired or replaced.
- Cooling, Heating, and Holding Capacities
Observation: Display case for customer sandwhich making is not ensuring food is kept at 41F or below
Correction: Repair or replace unit to ensure food is held at safe temperatures.
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06/03/2014 | Routine | |
All employee must obtain a food handler card from the Department of Health, schedule provided.
No violation noted during this evaluation. | 12/05/2013 | Routine | |
Necessary for all employees that handle food to obtain food handler card from class taught by Department of Health. Schedule provided.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding. Unable to state the minimum cold holding temperature for foods on display and in refrigeration unit
Correction: and unable to tell the hot holding temperature for chicken and meatballs.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health* (corrected on site)
Observation: 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: Have 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
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the preparation area. Dispenser was nonoperational.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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07/01/2013 | Routine | |
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