The purpose of today's visit was to conduct a routine assessment. Please continue the following practices as a means to incorporate Active Managerial Control:
1. Providing food safety training for all food handling staff employed at facility
2. Monitoring cold holding temperatures using temperature logs provided to ensure items are maintained at 41F or below
3. Training staff on proper handwashing techniques
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter. OBSERVED MULTIPLE WET WIPING CLOTHS BEING STORED ON PREP TABLES.
Correction: TRAINING PROVIDED. PLEASE PROVIDE CONTAINERS/BUCKETS TO USE FOR STORAGE OF WET WIPING CLOTHS IN SANITIZING SOLUTION. Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): WALK-IN FREEZER LOCATED WITHIN WALK-IN COOLER.
Correction: PLEASE REPAIR/REPLACE GASKETS OF WALK-IN COOLER WITHIN 30 DAYS. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions. OBSERVED EMPLOYEE POSSESSIONS BEING STORED IN DRY STORAGE ROOM WITH BAGS OF SUGAR.
Correction: PLEASE PROVIDE EMPLOYEE STORAGE SPACE FOR PERSONAL BELONGINGS WITHIN 30 DAYS. Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
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01/15/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Train all employees regularly on how to set up each basin of 3-vat sink for manual warewashing
2. Use food temperature logs provided DAILY for each cold holding unit
3. Monitor temperatures of each cold holding unit to ensure it is capable of maintaining temperatures of 41F or below.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: IN BEV AIR 2 DR UPRIGHT COOLER- CHEESE QUICHE, SPNIACH EMPANADAS, CHEESE AND SPINACH EMPANADAS (46F, 51F, 48F)
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL ITEMS DISCARDED.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3-VAT SINK with a concentration of 0-10 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. TRAINED EMPLOYEES ON HOW TO SET UP SANITIZING SOLUTION. SOLUTION CORRECTED TO 50-100PPM.
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07/31/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine assessment. As mentioned in your previous inspection report, please make hand sink in bakery storage area accessible by clearing a path leading to hand sink. Blocking the hand sink deters employees from using hand sink and properly washing hands when needed. Also, Time as a Public Health agreement document provided for raw shell eggs used in baked goods.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): RAW SHELL EGGS BEING USED FOR BAKING
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. ITEMS WERE TIME STAMPED WITH 4 HOUR DISPOSAL TIME.
- Handwashing Sink / Accessible at All Times (repeated violation)
Observation: The handwashing facility located at the REAR BAKERY STORAGE AREA is blocked, preventing access by employees for easy handwashing.
Correction: PLEASE CLEAR STORAGE ITEMS TO CREATE PATH LEADING TO HAND SINK. A hand washing 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 DRY STORAGE ROOM are not covered by a protective shielding.
Correction: REPLACE COVER ON LIGHT BULB. 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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02/24/2015 | Routine | |
Please enforce and provide re-training on proper handwashing procedures.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED FOOD EMPLOYEE PUT ON CLEAN GLOVES WITHOUT WASHING HANDS FIRST.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. EHS EXPLAINED PROPER HANDWASHING PROCEDURES, FOOD EMPLOYEE WASHED HANDS.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED SCOOP HANDLES IMERSED IN DRY FOODS INCLUDING SUGAR, SALT, FLOUR
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. CFM LIFTED SCOOPS WITH HANDLES ABOVE FOOD ITEM.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: swiss cheese, ham removed from package not datemarked with date package opened
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety. EHS EXPLAINED PROPER DATEMARKING PROCEDURES, CFM DATEMARKED CHEESE AND HAM WITH DATE OPENED FROM PACKAGE.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED KNIVES AND COOKING UTENSILS WITH FOOD DEBRI IN CLEAN UTENSIL CONTAINER. OBSERVED SLICER TO HAVE FOOD DEBRI, NOT THOROUGHLY CLEANED.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. CFM PLACED
- Equipment / Non-food Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: OBSERVED OVEN METAL SHELVING UNDERNEATH OVEN IN NEED OF CLEANING.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. OBSERVED CLEANERS AND BLEACH STORED WITH FOOD UTENSILS AND PASTRY TRAYS.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. CFM REARRANGED SHELVING AND SEPARATED TOXIC MATERIALS FROM FOOD EQUIPMENT.
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07/03/2014 | Routine | |
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:--OBSERVED SOILED TOP PORTION OF THE GLOBE STAND MIXER.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Handwashing Sink / Accessible at All Times (repeated violation)
Observation: The handwashing facility located just inside the left entrance door, is blocked, 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.
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11/07/2013 | Routine | |
Complaint states that pastries are placed in open baskets on the counter on weekends, exposing food to contamination. Complaint also states that a cockroach was observed running from under the pastry basket. EHS discussed the complaint with the manager. EHS did not observe pastries in an open basket during time of investigation. EHS asked Manager if pastries are ever placed out on the counter in an open basket and the manager replied yes. EHS explained why pastries can not be placed out in the open for customers to possibly touch or cough/sneeze on. EHS asked that all pastries for sale are placed inside the display case or covered to prevent contamination. EHS did not observe evidence of cockroaches during time of investigation. EHS asked the manager if they were experiencing a problem with cockroaches and the manager replied that the building is treated every 15 days by pest control supplied by the hotel. EHS asked for a copy of the most recent pest control receipt. Manager provided a copy of the pest receipt dated 10/28/13 showing treatment of the kitchen. EHS asked manager to speak with pest control during their next visit and ask them to please specify which kitchen they are treating (the hotel has a small kitchen as well).
No violation noted during this evaluation. | 11/07/2013 | Complaint | |
- 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
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: OBSERVED HARD BOILED EGGS IN THE HOSHIZAKI UNIT AND SLICED TURKEY IN THE TRUE 1DR PREP UNIT WITHOUT DATE MARKING
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.--EHS PROVIDED TRAINING ON DATE MARKING. NEEDED ITEMS WERE DATE MARKED.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: SLICER OBSERVED WITH DRIED ON FOOD DEBRIS
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: BOTH OF the handwashing facilities located IN THE BACK ARE blocked, 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink IN BACK NEAR 3 COMP SINK being used FOR FOOD PREP. EHS OBSERVED POTATOES IN HANDSINK.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site) (repeated violation)
Observation: Restricted, commercial use pesticides present in the facility are applied by the operator who is not a certified pesticide applicator.--EHS OBSERVED A CAN OF RAID SPRAY IN THE HALLWAY.
Correction: Because of their toxicity, restricted use pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the BLEACH solution was measured at ABOVE 200 ppm IN BOTH THE 3 COMPARTMENT SINK AND WIPING CLOTH BUCKET. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of BLEACH solution at 50-100 ppm. Verify concentration using the appropriate test kit.--EHS PROVIDED TRAINING ON 3 COMP SINK SANITIZER SET UP AS WELL AS WIPING CLOTH BUCKET SET UP.
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07/19/2013 | Risk Factor | |
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