All deficiencies from the previous inspection were corrected. Thank you!
No violation noted during this evaluation. | 11/12/2015 | Follow-up | |
Discussed the following with the person in charge:
1. Observed the employee health policy signed by employees and kept on file. Ensure that the policy is reviewed with new staff upon being hired.
2. Ensure the lowboy reach-in cooler is capable of holding TCS foods at or below 41°F.
Observed good handwashing practices and glove use by all staff.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: (CORRECTED DURING INSPECTION): The following foods cold holding at improper temperatures in the lowboy reach-in cooler:
1. Feta cheese-49°F,
2. Shredded cheese-49°F.
The person in charge (PIC) discarded the foods and turned down the thermostat on the unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Do not store TCS foods in the unit until it is capable of holding the foods at or below 41°F.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the lowboy reach-in cooler.
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 - Good Repair and Proper Adjustment (repeated violation)
Observation: The lowboy reach-in cooler is observed in a state of disrepair. The ambient air temperature inside the unit was observed at 47°F.
Correction: Repair or replace the lowboy reach-in cooler to restore a state of condition that allows for proper operation, accuracy, functioning (holding foods at or below 41°F), maintenance, and cleanability.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: All food storage containers 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.
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11/06/2015 | Routine | |
The lowboy reach-in cooler is not currently working and has been turned off. No food is stored in this unit. The person in charge (PIC) stated that she is in the process of getting estimates to repair the unit or will replace the unit. She will contact the EHSS when the repair is complete.
Ensure that the health permit is posted in an area that is readily viewable by the public. The current health permit was taken off the wall.
No violation noted during this evaluation. | 06/05/2015 | Follow-up | |
Observed the thermometer inside of the lowboy reach-in cooler is not accurate. Provide a new thermometer inside of unit.
A follow-up inspection will be conducted on June 2, 2015 to verify that the deficiencies noted above have been corrected.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Roast beef cold holding at improper temperatures in the lowboy reach-in cooler. The temperature was 49°F. The person in charge (PIC) relocated the roast beef to the walk-in cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Responsibilities of Owner or Proprietor (repeated violation)
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
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The lowboy reach-in cooler was observed in a state of disrepair and is not maintaining food at or below 41°F. The unit is operating at a temperature of 47°F.
Correction: Repair or replace the unit 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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the handwashing sink located in the front service area are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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05/26/2015 | Follow-up | |
Discussed the following with the person in charge (PIC):
1. Observed no handwashing sign at the handsink located at the front service area. The EHSS gave the PIC a handwashing sign.
2. The PIC placed a thermometer in the lowboy reach-in cooler during the inspection. Ensure that there is a thermometer in all refrigeration units at all times.
Observed good food handling practices (handwashing and glove usage) by all employees.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Observed the seafood salad stored in the lowboy reach-in cooler (front service area) in unsound condition (mold growth on the food). The PIC discarded the food.
Correction: Ensure food is safe and unadulterated.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods cold holding at improper temperatures in the lowboy reach-in cooler: scrambled eggs-46°F, seafood salad-46°F, American cheese-45 °F. There was no thermometer in the unit and the PIC stated that all of the foods (except for the sliced tomatoes) had been stored in the unit overnight. The PIC discarded all of the TCS foods in the unit except for the sliced tomatoes that she relocated to the walk-in cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- 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 - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwashing sink located in the front service area is being used for purposes other than washing hands. Observed paper, receipts, and calculator stored in the sink. The person in charge (PIC) stated that the sink is not being used because it is leaking underneath (drain line).
Correction: The handwash facility identified above is to be used for washing hands only. Repair the handsink so that it can be used for handwashing only.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container of insect killer (for outdoor use only) is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items on the dry storage shelf. The PIC relocated the container to the office area.
Correction: Containers of insecticides must be located in an area that is not above food, equipment, utensils, linens or single service items.
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05/18/2015 | Risk Factor | |
Food Supplier in US Foods. All Proteins come precooked. Discussed Employee Health with PIC & observed signed Form 1B. Discussed Hot Holding & Cooling Procedures. Home Paramount used for Pest Control. Recommend keeping all single service items in packaging until use. Recommend removing small ice build up in Walk In Freezer. Observed great handwashing & glove use. PIC stated she will send recent servesafe information to EHS.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed Sanitizer bucket containing wiping cloths stored by food preparation area and hot holding unit.
Correction: Containers of chemical sanitizing solutions shall be stored in a manner that prevents contamination of food. PIC moved sanitizer bucket to new location.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tuna salad & Sliced Tomatoes cold holding at improper temperatures. Observed Tuna salad at 43° and Sliced Tomatoes at 43/47°.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment and Utensils, Air-Drying Required
Observation: Food containers 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.
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11/24/2014 | Routine | |
Follow up. Observed front reach in cooler properly cold holding. Recommend maintaining a thermometer in the unit so that ambient air temperature can be monitored.
No violation noted during this evaluation. | 07/29/2014 | Follow-up | |
WIC observed properly cold holding. PIC stated the front reach in cooler was serviced the night prior, and that the technician said it needed to be defrosted. The unit was unplugged and will be turned on at 10am. Discussed allowing unit to cool to or below 41 F before storing TCS food in the unit.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the front reach in cooler in a state of disrepair and damaged
Correction: observed unit cold holding at 50 F.
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07/25/2014 | Follow-up | |
US Foods is the supplier. All proteins are received precooked. Meatballs are reheated, hot held and then discarded. Discussed reheating. Discussed employee health
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed time-temperature controlled for safety (TCS) foods in the front reach in cooler cold holding at improper temperatures. Observed BBQ at 46 F, bologna at 44 F, buffalo chicken at 49 F, seafood salad at 46 F, pork at 50 F, and veggie patties at 48 F. PIC stated these items were removed from the walk in cooler (WIC) this morning and had been cold holding in the reach in cooler since about 9:00am (more than 4 hours). PIC was not aware how long they had been cold holding > 41 F, and no temperatures/ logs were taken in the last 4 hours.
Correction: Recommend discarding the food and ensuring that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. PIC discarded food.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the front reach in cooler in a state of disrepair and damaged
Correction: observed unit cold holding at 50 F.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Observed no soap provided at the hand washing lavatory.
Correction: Recommend that hand soap be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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07/23/2014 | Routine | |
US Foods is the supplier. All food is received pre-cooked. Meatballs are reheated in microwave and discarded nightly. Home Paramount is LPCO. Employee health Form 1B is in use and signed. Observed good date marking. Observed good hand washing and glove use.
- Temperature Measuring Devices
Observation: Observed no properly working temperature measuring device located in the front reach in cooler.
Correction: Recommend providing 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.
- Refuse - Covering Receptacles
Observation: Observed the dumpster or outside refuse container open or uncovered. Observed one lid broken on the outside dumpster.
Correction: Recommend repairing or replacing the lid and covering all waste containers when not in continuous use.
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10/29/2013 | Routine | |
Discussed employee health
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed BBQ chicken cold holding at improper temperatures
Correction: observed BBQ chicken at 47 F.
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05/02/2013 | Risk Factor | |
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