NOTE: Great job in working to improve handwashing when changing or putting on gloves and cold holding - thank you! Great job storing raw foods such as in-shell eggs and hamburger away from all ready-to-eat foods in coolers. Good job date marking store-prepared foods - reminder that all refrigerated foods prepared in-house such as macaroni salad, chili, relish, etc must be sold, used, or discarded within seven (7) days. Reminder to only use food grade tubs, plastic baggies, etc. for food contact. Left 2016 ServSafe training schedule and encouraged cooks and food staff to attend. Left poster on washing hands and manual cleaning dishes.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the gaskets on the undercounter cooler (holding toppings and pie) and sliding top chest cooler holding beverages has accumulations of grime and old food particles.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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02/02/2016 | Routine | |
All violations corrected - Thank You! Great job storing tomatoes in cooler prior to cutting. Good job washing hands at handsink prior to putting on gloves. Thank you for working to fix violations. Continue to remind staff to change gloves when they touch a contaminated surface and wash hands before putting on gloves. Encouraged owner to have staff attend upcoming ServSafe class in October.
No violation noted during this evaluation. | 08/31/2015 | Follow-up | |
NOTE: Other violations not observed during today's follow up inspection. Discussed cooling again at length. Reminder to use metal stem probe thermometer to monitor cooking, cooling, reheat, & cold holding temperatures. Using time (vs temperature control) requires a written plan & written records.
- Critical: Hands and Arms Cleaning Procedure*
Observation: An employee was observed washing hands for about four (4) seconds when changing gloves. When asked to wash his hands 15-20 seconds, he stated what he was doing was "correct to me". He continued to wash his hands less than 15 seconds for reminder of inspection even after discussion of importance of proper handwashing.
Correction: Wash hands at hand sink with soap for at least 15 seconds prior to putting on gloves.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wipe rags observed being stored on surface near grill. This wipe rag is being used to wipe food contact surface where buns are sit.
Correction: Bacteria can grow in the wet environment of the wipe rag with food particles on it. Wipe rags must be stored in container with sanitizer.
- Cooling Methods
Observation: Sliced tomatoes were observed being cooled covered.
Correction: Prep coolers often cannot quickly cool food - cool in walk-in cooler, or use an ice bath. Also, cool uncovered to allow heat to escape cooling foods. While cooling uncovered, ensure food is protected from environmental contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Slaw 62 degrees F. & sliced tomatoes 58 degrees F. were being held at improper temperatures.
Correction: Cold holding is 41 degrees F. to help prevent the growth of bacteria that can lead to illness. The unit is only iced from the bottom & very close to the grill thus it likely cannot properly cold hold at 41 degrees F.
- Temperature Measuring Devices (repeated violation)
Observation: All cold holding units need accurate, visible thermometers to measure the air temperature in the warmest part (usually near the door)
Correction: Place working thermometers in warmest part of ALL cold holding units - ensure they're calibrated/working.
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08/19/2015 | Follow-up | |
NOTE: Discussed making sure all food contact surfaces are washed and then sanitized every 2-4 hours. A manual dishwashing poster was left again. Time as a Public Health control logs & handout were left & written records are required if time is used for slaw & sliced tomatoes. Good job date marking - Great job with employee beverages having both a lid & straw. Highly encouraged several staff members to attend any of the 2015 ServSafe food trainings to gain knowledge on food safety.
- Critical: Hands - When to Wash*
Observation: An employee was observed handling tip money, putting on gloves - contaminating them, & then starting to handle RTE (ready-to-eat) food. Employees were observed changing or putting on gloves without first washing hands.
Correction: Wash hands at hand sink with soap for at least 15 seconds prior to putting on gloves.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wipe rags observed being stored on surface near grill. This wipe rag is being used to wipe food contact surface where buns are sit.
Correction: Bacteria can grow in the wet environment of the wipe rag with food particles on it. Wipe rags must be stored in container with sanitizer.
- Gloves - Use Limitation
Observation: While wearing gloves, an employee was observed multiple times cracking eggs and then immediately touching RTE (ready-to-eat) food such as buns or cooked/warm hot dogs. This could easily cause cross-contamination to the RTE food & cause illness.
Correction: After cracking eggs, remove gloves, wash hands with soap for at least 15 seconds, put on new gloves.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Slaw 61 degrees F. & sliced tomatoes 51 degrees F. were being held at improper temperatures.
Correction: Cold holding is 41 degrees F. to help prevent the growth of bacteria that can lead to illness. The unit is only iced from the bottom & very close to the grill thus it likely cannot properly cold hold at 41 degrees F.
- Temperature Measuring Devices
Observation: All cold holding units need accurate, visible thermometers to measure the air temperature in the warmest part (usually near the door)
Correction: Place working thermometers in warmest part of ALL cold holding units - ensure they're calibrated/working.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The front counter hand sink was observed being used to rinse of top of tea canister.
Correction: ONLY use hand sinks for handwashing - do not dump food/liquid or rinse dishes.
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08/11/2015 | Routine | |
NOTE: A manual dishwashing poster and a handout on consumer advisory was explained & left. Good job date marking. Great job storing raw foods below ready-to-eat foods. Kitchen was clean & well organized. Discussed making sure all food contact surfaces are washed & then sanitized. Discussed storing cell phones & employee personal items in a designated area and employees washing hands (15-20 seconds) after using cell phones or whenever hands may become contaminated.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: There must be both a disclosure & a reminder statement for the consumer advisory to tell customers which foods may be served raw/under cooked as well as telling customers the risk associated with this.
Correction: Update menus to contain disclosure & reminder statement.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: No chlorine (bleach) sanitizer test kit was available.
Correction: Obtain test kit & regularly monitor sanitizer concentration.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The hand wash sink near the cash register was observed partially filled with water and holding wipe rags.
Correction: Hand wash sinks should be accessible, stocked, & ONLY be used for handwashing.
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11/19/2014 | Routine | |
NOTE: The following handouts were left & explained with management: Cooling, Employee Health. & Cooking Temperatures. Good job date marking, good hand washing observed.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: There must be both a disclosure & a reminder statement for the consumer advisory in regards to animal products that are served raw/undercooked.
Correction: Describe food served under cooked such as eggs* (cooked to order) and have an asterisk to refer customers to the disclosure statement (consuming raw or undercooked ____ may increase your risk of foodborne illness, especially if you have certain medical conditions).
- Temperature Measuring Devices - Food
Observation: No metal stem probe thermometer (0-220° F) was available at the time of the inspection to monitor cooking, cooling, or reheating food temperatures.
Correction: Have a probe thermometer & daily monitor internal food temps when cooking, cooling or reheating.
- Sanitizing Solutions, Testing Devices
Observation: No chlorine (bleach) sanitizer test kit was available.
Correction: Have sanitizer test kits available & use to check strength
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05/14/2014 | Routine | |
Please call when handsink by 3X sink is in place
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs and burgers that 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.
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12/18/2012 | Routine | |
Restaurant representatives - add corrected or new information about Texas Inn, 112 Cornerstone Street, Lynchburg, VA 24502 »