All violations were corrected. Ensure all food employee's have Food Handler's Cards.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the minimum date marking requirements for Ready-to-eat foods.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed Hot dogs, pepperoni, chili 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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: The commercially processed ready-to-eat (RTE) ham, chicken, roast beef in the refrigeration unit was inappropriately marked after opening with a date or time that exceeds the maximum holding time as allowed by law.
Correction: Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
|
09/17/2015 | Routine | |
All violations were corrected.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: The bleach water mixture are not being used in accordance with law or the manufacturer's use directions.
Correction: The bleach must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. Label it to ensure it is not used in the kitchen and store it away from kitchen chemicals.
|
04/22/2015 | Routine | |
All violations were corrected. Permit expires end of October, need payment and application.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) chili, cheese, ham, roast beef, chicken, and hot dogs in the refrigeration unit was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date, 7 days 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.
|
09/25/2014 | Routine | |
Establishment cools from ambient air for caned products and refrigerated, commercial boiled eggs for egg salad. No TCS foods were in the cooling state today. No cold holdings issues today.
No violation noted during this evaluation. | 07/09/2014 | Risk Factor Intervention Evaluation | |
Cold-holding & Cooling project training with district Standardization Officer(NM & CCP)
No violation noted during this evaluation. | 07/09/2014 | Training | |
All violations were corrected today.
- 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). Shelled eggs (personal) stored over lettuce and produce in RI.
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.
|
03/20/2014 | Risk Factor | |
All critical violations shall be corrected within 10 days. All non-critical violations shall be corrected within 30 days. Permit expires end of October. Need new application and fee for new permit. Please contact Fire Marshall's office to see requirements on using the turkey deep drier and George Forman grill in facility without a hood system.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Chicken, ham, and turkey cold holding at improper temperatures, in meat RI cooler.
Correction: Dispose of food or remove it from the facility.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working bleach test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Meat RI cooler was observed in a state of disrepair and not holding foods at 41 F or below.
Correction: Repair the RI Cooler 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. If unable to repair the RI cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
Correction: Clean and sanitize these surfaces for food contact.
|
09/24/2013 | Follow-up | |
Critical violations were corrected from last inspection. Still waiting on chlorine test strips. Need Chlorine test paper for the bleach sanitizer.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a CHLORINE test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
|
09/23/2013 | Follow-up | |
All critical violations shall be corrected within 10 days. All non-critical violations shall be corrected within 30 days. Permit expires end of October. Need new application and fee for new permit. Please contact Fire Marshall's office to see requirements on using the turkey deep drier and George Forman grill in facility without a hood system.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Chicken, ham, and turkey cold holding at improper temperatures, in meat RI cooler.
Correction: Dispose of food or remove it from the facility.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working bleach test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Meat RI cooler was observed in a state of disrepair and not holding foods at 41 F or below.
Correction: Repair the RI Cooler 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. If unable to repair the RI cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer.
Correction: Clean and sanitize these surfaces for food contact.
|
09/14/2013 | Routine | |
All critical violations were corrected today. Make sure you order chlorine test strips for your bleach sanitizer.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed hot dogs and BBQ 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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) soup in the refrigerator, the food should have been discarded 20 ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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: Toxics - Conditions of Use* (corrected on site) (repeated violation)
Observation: The bleach is not being used in accordance with law or the manufacturer's use directions. Concentrations were over 200ppm for equipment spray bottle.
Correction: The bleach sanitizer must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
|
05/29/2013 | Risk Factor | |
All violations shall be corrected within 30 days.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) hot dogs, chili, and deli meat 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.
- 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
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: The bleach in the spray bottle is not being used in accordance with law or the manufacturer's use directions.
Correction: The bleach must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
|
01/09/2013 | Routine | |
Restaurant representatives - add corrected or new information about Swing Kingz, 301 Lightfoot Road, Williamsburg, VA 23188 »