Discussed with the Person-in Charge:
Employee health handout
Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a food employee wipe her hands on a towel then continue to prepared RTE foods. PIC instructed the employee to change gloves and wash her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
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02/09/2016 | Routine | |
Observed overall improvement noted since previous routine inspection.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Cooked onions, for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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06/22/2015 | Risk Factor | |
All violations were observed to be corrected during the inspection. Good job with labeling the time on food products and glove use. Thank you.
No violation noted during this evaluation. | 03/12/2015 | Follow-up | |
Discussed with person in charge:
1. Importance of preventing bare hand contact with ready-to-eat foods
2. PIC may start using chlorine as a sanitizer
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, SP – sandwich prep unit
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed a food employee handling ready-to-eat foods with her bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. The wet wiping cloth bucket measured greater than 500ppm. The facility is using quaternary ammonium tablets with a manufactor recommendation of 200ppm concentration. The wet wiping cloth bucket concentration was corrected to 200ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. PIC is storing bacon that is not cooked to crispy at room temperature during the facility's operating hours without properly labeling it with a 4 hour serve or discard time.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that eggs and steak may be served raw and/or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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02/11/2015 | Routine | |
Overall facility appears clean and in good repair. Discussed importance of preventing bare hand contact with ready to eat foods.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
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04/24/2014 | Risk Factor Assessment | |
Discussed details of complaint with the Person in Charge. Ensure items such as deli tissue, tongs or gloves are used when handling ready to eat food items.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
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04/24/2014 | Complaint | |
Inspection conducted for new ownership. Facility was not in operation at the time of inspection, therefore no food preparation was observed.
Facility appears to be in substantial compliance with the Virginia Department of Health Food Regulations, therefore permit is issued.
Ensure permit is posted in a location where it can be easily seen by the public.
No violation noted during this evaluation. | 01/06/2014 | Routine | |
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