This visit was made to conduct a routine inspection. Please note the following items:
1) Ensure all hand sinks are easily accessible at all times. Please note that this is a repeat violation.
2) Employee drinks shall be stored in a location where they cannot contaminate food, clean equipment and utensils. Employees should also only be drinking from beverages with a lid and straw when in the kitchen so as to not contaminate their hands (no staff were observed actively drinking from any of the bottles seen).
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: An employee's drink (a soda bottle) was observed stored above ready-to-eat foods in the small walk-in cooler.
Correction: An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food
- Handwashing Sink / Accessible at All Times (repeated violation)
Observation: The handwashing facility located at the front sandwich prep station is blocked, preventing access by employees for easy handwashing. (storage rack/table in front blocking easy access).
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the dish room are not covered by a protective shielding. (Light fixture cover is hanging down and bulbs are exposed).
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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09/30/2015 | Routine | |
This visit was made to discuss power outage and food preparation for the summer feeding program. Spoke to manager and food service director about emergency plan regarding power outage.
All meals for todays service are in route to satellites in a refrigerated truck. All milk from this commissary kitchen was placed in refrigerated trucks. No Time/Temperature Control for Safety (TCS) foods are currently in walk-in refrigerators. Walk-in freezers are currently holding at 0 degrees F and are being monitored. Tomorrow's service consists of chicken nuggets (frozen) in walk-in freezer.
Note: Generator battery not working and Dominion power in route for repairs.
Thank you for your pro-active approach regarding loss of power.
No violation noted during this evaluation. | 07/01/2015 | Other | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: Milk at service-line cooler at 45-46°F. The milk cooler was not turned on.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
Cooler was turned on and milk was relocated to walk-in cooler.
- Mechanical Warewashing Equipment, Hot Water Sanitize, Wash Solution Temp per Unit Specifications
Observation: The high temperature dishmachine is not working properly. The test strip was not triggered.
Correction: Discontinue the use of dishmachine until it is working properly. Use 3-compartment sink to wash-rinse-sanitize equipment/utensils.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: An air gap between the water supply outlet and the flood rim level 3-compartment sink is not observed.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the food prep area is blocked by a storage rack, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Chemical (cleaners) spray bottles were stored nest to clean pans (at the samen shelf) in dishwashing room.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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06/16/2015 | Routine | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. Expectation is for all food employees to know reportable symptoms and Big 5 illnesses.
2. Make sure food employees understand standard operating procedures for labelling (include both product name and date produced) soups processed using cook/chill.
Note: Light shield in the dish-room is hanging from the ceiling and needs to be re-aligned to prevent shield from breaking/shattering onto clean utensils/equipment.
Note: Spray hose in dish-room does not have a 1 inch air break from the flood rim level of the waste sink. Replace sprayer hose line with a new hose to provide an adequate air break and prevent the back-siphonage of waste water into the public water system.
Note: Victory 2-door upright refrigerator adjacent to the front line pizza station was 80 degrees F during the time of the risk factor assessment. Please monitor refrigerator to make sure the unit is properly cold holding Time/Temperature Control for Safety (TCS) foods at 41 degrees F or less. Current TCS foods in the unit were all below 41 degrees F. Difficult to assess increase temperature was due to high volume activity or malfunctioning.
Note: Dish-room has two hand sinks. Observed dish washer properly wash his hands in the sink adjacent to the 3-compartment utensil washing sink. The second sink in the dish room does not work (no running water) and is not accessible (racks stored in front). As per dish washer he does not use this sink because the sink adjacent to the 3-compartment sink is more accessible and easier to use. Recommend repairing damaged hand sink to provide adequate hand washing facilities. Proper hand washing is the single most effective control measure in preventing food borne illnesses.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: food employees did not know reportable symptoms or the Big 5 illnesses.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- Critical: Conformance with Approved Procedures (corrected on site)
Observation: The permit holder is not in compliance with the HACCP plans and procedures. Current standard operating (SOP) procedure for soup processed with cook/chill is to label with a marker the name of the product and the date produced (Procedure #4 in HACCP SOP). During today's assessment, frozen cook/chill vegetable soup in the walk-in freezer is labeled with the product name but not the date produced.
Correction: Make sure to follow standard operating procedures as outlined in your HACCP plan for the special process of using cook/chill to prepare soups. Discussed SOP with certified Food Protection Manager who will re-train staff on the proper procedure when labeling soups processed under cook/chill.
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03/13/2015 | Risk Factor | |
1. Repair the walk-in gasket
2.Provide cover for the paper towel dispensers.
3.Dishmachine at 160F
4. Quat at 200ppm.
5. Repair the rinse basin stopper/plug (work order in place).
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): Walk-in # 7792 bottom door gasket loose.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the warewash is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the rinse basin piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. Burnt light under the hood , over the ovens.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
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10/07/2014 | Routine | |
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (some signs missing or faded, 5 new signs given to facility)
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
- Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: The concentration of the bleach solution was measured in excess of 100 ppm (sani bucket)
Correction: Maintain the concentration of the bleach at 50-100 ppm.
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05/09/2014 | Risk Factor | |
This visit was made to conduct a routine inspection. The following items need correction:
- Implement an Employee Health Policy that requires all employees to know the BIG 5 foodborne illnesses and all reportable symptoms and Certified Food Managers to know when to restrict or exclude sick employees
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: not all employees knew all reportable symptoms or where to find information. New employee health poster provided, review with all staff
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the serving line is being used as a dump station.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Handwashing Signage at Handwashing Facilities Required
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (signs on serving line faded, need sign in dishwashing room)
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
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02/10/2014 | Routine | |
This visit was made to conduct a risk factor assessment.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed water bottle stored sideways on self in the Victory reach-in at the serve line.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. Corrected by relocating bottled water.
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10/11/2013 | Risk Factor Assessment | |
Verified ROP paperwork. Cooling ROP in ice water bath at prep sink.
- Press Gauge (PSI) on Mechanical Warewashing, Scaled & Accurate within 14 PSI
Observation: The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not functioning properly. Pressure gauge excessively high on final cycle.
Correction: Pressure measuring devices that display the pressures in the water supply line for the fresh hot water sanitizing rinse shall have increments of 7 kilopascals (1 pound per square inch) or smaller and shall be accurate to +/-14 kilopascals (+/- 2pounds per square inch) in the 100-170 kilopascals (15-25 pounds per square inch) range.
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02/22/2013 | Routine | |
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