No changes to menu since last inspection. Consumer advisory posted on each table for eggs and hamburgers. Food suppliers include US Foods, Restaurant Depot, and Sam's Club. Discussed cooling and methods
- Critical: Hands - When to Wash* (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 which may have contaminated his/her hands. Observed employee not wash hands when changing gloves after handling raw animal food with gloves.
Correction: Recommend instructing 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.
- Temperature Measuring Devices
Observation: Observed no temperature measuring device located in the GE reach in coolers and freezers, Estate reach in cooler and Gibson chest freezer.
Correction: Recommend maintaining 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the floor in the basement and wall behind the microwave/ hot well noted in need of cleaning.
Correction: Recommend cleaning. All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
01/27/2016 | Routine | |
US Foods and Sam's Club are the food suppliers. Proteins are received mostly raw. Discussed employee health
- Critical: Cooling* (corrected on site)
Observation: Observed grits, sausage gravy and chipped beef gravy not being adequately cooled to prevent the growth of harmful bacteria. Observed grits at 86 F, observed sausage gravy at 100 F and chipped beef gravy at 96 F. PIC stated all three had been cooked this morning
Correction: grits cooling about 2.5hrs and gravies cooling about 5.5+ hrs.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed the chlorine sanitizer in use in the 3 basin sink at a concentration too low
Correction: observed at < 10 ppm. The food-contact surfaces of the dishes were not observed sanitized.
|
10/05/2015 | Risk Factor | |
Food suppliers are US Foods, Sam's Club, and Restaurant Depot. Ground beef is received raw, frozen and thawed prior to cooking. Chicken is received fresh, whole. Consumer advisory posted on each table and correct for eggs and hamburgers. Employee health Form 1B in use and signed. Observed good date marking. Observed good glove use, and discussed hand washing. Discussed cooling. Recommend cleaning stove range. Reminded PIC a thermometer is needed in each freezer/ refrigerator. Recommend removing 3 refrigerators/ freezer in basement if they will not be used.
No violation noted during this evaluation. | 06/09/2015 | Risk Factor | |
Observed signed copies of employee health Form 1B. Observed consumer advisory, with disclosure, posted on each table. Observed prep unit properly cold holding food. PIC stated chlorine test kit will be received with next order on Tuesday.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Observed no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Recommend obtaining a chlorine/ bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level (50-200 ppm for chlorine). PIC stated these had been ordered.
|
02/09/2015 | Follow-up | |
Food suppliers are US Foods, Sam's Club and Restaurant Depot. Employee health information posted
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed several TCS (time-temperature controlled for safety) foods in the prep unit cold holding at improper temperatures. Observed sliced turkey at 51 and 57 F, sliced ham at 55, 58, and 55 F, BBQ at 55 F, country ham at 54 F, sliced tomatoes at 52 F, and shredded cheese at 61 F. PIC was not aware how longs these foods had been cold holding > 41F. PIC stated all food on the top of the prep unit was prepared this morning between 6-7am except for the lettuce and sliced tomatoes had been in the top of the unit overnight. PIC stated the ham, turkey, BBQ and country ham in the bottom of the unit had been the unit overnight and the shredded cheese was placed in the unit within last 4 hours.
Correction: Recommend discarding any TCS foods cold holding > 41 F for 4 or more hours and relocating the other TCS food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. PIC discarded turkey, ham, BBQ, country ham, and sliced tomatoes. PIC relocated other TCS food to another reach in cooler.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Observed no disclosure statement for the raw and/or undercooked foods provided on the menu. Observed the consumer advisory on the menu not list which food items may be ordered undercooked.
Correction: Recommend that the Consumer Advisory include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Recommend listing that eggs and hamburgers are cooked to order on the consumer advisory and astericking (*) these items on the menu.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Observed the person in charge unable to provide a food temperature measuring device (thermometer).
Correction: Recommend obtaining at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices
Observation: Observed no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Recommend obtaining a chlorine/ bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level (50-200 ppm for chlorine). PIC stated these had been ordered.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the prep unit in a state of disrepair and damaged. Observed the prep unit cold holding between 52-58 F and cold holding food > 41 F.
Correction: Recommend repairing the prep 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. If unable, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Discussed not storing any TCS foods in the prep unit until it is repaired and able to cold hold food less than or at 41 F. Discussed using 4 hour time control for foods on top until repaired (TCS foods must be time marked and discarded after 4 hours).
|
02/02/2015 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processe deli meats in the prep unit were not properly dated for disposition after removing them from the freezer.
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: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked eggs are provided on the menu without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Spray bottles of degreaser and sanitizer are not properly labeled. The PIC labeled the bottles.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
09/09/2014 | Risk Factor | |
Several items above 41 degrees in prep cooler, had been out of unit for lunch service and top of unit had been open. Foods made in AM for lunch. Several foods cooling after AM preparation, all cooling units at 41 degrees or below. Prep cooler top open for breakfast preparation. Foods will be discarded or moved to refrigerator after lunch has been served, establishment open 7:00 am until 2:00 pm. Observed handwashing and glove use. Lunch items served from 11:00 am until 2:00 pm, within safe ranges for 6 hours. Dented food cans in basement being discarded.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Observed consumer advisory statement on menu should have items asterisked identifying which foods can be undercooked.
Correction: Recommend asterisks be noted on menu items which can be undercooked. (PIC states menu being re-printed to identify foods.)
|
03/05/2014 | Risk Factor | |
No violations. Wash water 100 degrees. Discussed levels of chlorine for sanitizing. Very clean establishment. Discussed Employee Health information and distributed food safety materials. Send English version of cooking temperatures magnet and list of education sites for Serve Safe Mr. Taylor..
No violation noted during this evaluation. | 10/30/2013 | Routine | |
Standardization visit for Chris Durrer
No violation noted during this evaluation. | 08/30/2013 | Training | |
Cutting boards still observed scored and soiled. All other violations corrected. GE RIC units serviced. Work order provided.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
|
03/29/2013 | Follow-up | |
- Critical: Hands - When to Wash* (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 which may have contaminated his/her hands.(employee observed not washing hands after taking cigarette break)
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.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.(employee observed slicing dill pickel with 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Barbeque, hotdogs and ground beef cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
|
03/26/2013 | Routine | |
Restaurant representatives - add corrected or new information about Taylor's Family Goochland Restaurant, 2966 River Road West, Goochland, VA 23063 »