- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: An employee was observed eating in a food preparation area.
Correction: Employees should be instructed to eat, drink, or smoke in designated areas only, where exposed foods, clean equipment, or other food contact surfaces would not be subject to contamination from such employee activities. .
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Water Capacity* (corrected on site)
Observation: The maximum water temperature found at hand wash sinks and at the three bay sink was less than adequate for the hot water demand at this facility.
Correction: Repairs to the hot water tank were made during this inspection visit.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The kitchen floor was observed in an excessively soiled condition.
Correction: All physical facilities, including floors, shall be cleaned as often as necessary to keep them clean.
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03/28/2016 | Routine | |
- Hair Restraints - Effectiveness (repeated violation)
Observation: Food employees were observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Boxes of coffee creamers were observed stored on the floor below the customer self-serve drink counter.
Correction: Food must be protected from contamination by storing the food at least 6" above the floor.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The walk-in freezer was observed in a state of disarray, with cartons of food askew in the center of the freezer, and cascading ice encasing a large portion of shelving and food.
Correction: Equipment shall be maintained in a state of repair.
- Warewashing Machines, Manufacturers' Operating Instructions (repeated violation)
Observation: The Hobart heat sanitizing ware wash unit would not advance into the heat sanitizing rinse phase. It appeared not to advance into the rinse phase because the water temperature wouldn't reach the manufacturer's specified sanitizing temperature.
Correction: A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions.
- Toilet Room Receptacle Covered (repeated violation)
Observation: The women's restrooms in this facility are not provided with covered waste receptacles.
Correction: A restroom used by females shall be provided with a covered receptacle for sanitary napkins.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: Employee hand wash signage was not observed posted in any of the restroom facilities.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.
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07/23/2015 | Follow-up | |
- Hair Restraints - Effectiveness
Observation: Food employees were observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles.
- Food Storage - Clean and Dry Location
Observation: Boxes of coffee creamers were observed stored on the floor below the customer self-serve drink counter.
Correction: Food must be protected from contamination by storing the food at least 6" above the floor.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Potentially hazardous foods (sliced ham, pulled pork, sliced country ham, and commercially processed chicken patties) were found in a refrigeration unit at temperatures above the regulatory maximum temperature limit for these cold hold foods.
Correction: Potentially hazardous cold hold foods (time/temperature control for food safety) shall be maintained at 41°F or less.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Ready-to-eat, potentially hazardous foods stored in the walk-in refrigeration unit were observed without date-marking.
Correction: Ready-to-eat, potentially hazardous, cold-hold foods shall be clearly marked to indicate the date or day by which the food will be consumed on the premises, sold, or discarded.
- Cooling, Heating, and Holding Capacities
Observation: The cooling capacity of the two sliding door refrigeration unit is not sufficient to maintain required maximum regulatory cold hold food temperatures of the foods stored there.
Correction: This refrigeration unit must be serviced/repaired so that it has the cooling capacity to maintain the required cold-hold temperatures, or it must be replaced.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The walk-in freezer was observed in a state of disarray, with cartons of food askew in the center of the freezer, and cascading ice encasing a large portion of shelving and food.
Correction: Equipment shall be maintained in a state of repair.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The Hobart heat sanitizing ware wash unit would not advance into the heat sanitizing rinse phase. It appeared not to advance into the rinse phase because the water temperature wouldn't reach the manufacturer's specified sanitizing temperature.
Correction: A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: A table mounted can opener was observed with encrusted food on the food contact parts as well as a large portion of the non-food contact surface,
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Toilet Room Receptacle Covered
Observation: The women's restrooms in this facility are not provided with covered waste receptacles.
Correction: A restroom used by females shall be provided with a covered receptacle for sanitary napkins.
- Handwashing Signage/Handwashing Facilities
Observation: Employee hand wash signage was not observed posted in any of the restroom facilities.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The observations that apply to this code are too numerous to address individually, however, a few of the observations are listed here as examples in order to bring this particular violation code to the attention of the facility management.
Example: The wood cabinet faces below the customer self-serve drink area was observed soiled with a very syrup-like substance.
Example: The terra cotta tile floor was found to be unclean throughout the kitchen and dining area.
Example: The double sliding door refrigeration unit near the donut make station was observed in an extremely soiled condition, with encrusted food and pieces of dried, hardened food debris scattered about the bottom of the unit.
Example:The room at the rear of the facility with the cook stove was found to be in a very unclean condition, with cookware and equipment piled in a pell mell disarray throughout the room.
Correction: The physical facilities shall be cleaned as often as necessary to keep them clean. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
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07/20/2015 | Routine | |
Discussed observations and inspection report with the person in charge
Overall at time of inspection clean facility kitchen observed
Good date marking
Good separation of foods in refrigeration units
Use of food gloves observed
pH sanitizer test kit noted
- Equipment - Good Repair and Proper Adjustment
Observation: Gasket to walk in cooler and walk in freezer door lock was observed in a state of disrepair and damaged.
Correction: Repair the @EQUIPMENT@ 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 to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service item (aluminum food containers) observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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10/08/2014 | Routine | |
Discussed inspection report with the person in charge
Overall at time of inspection facility kitchen appeared clean
Use of foods glove with frequent change of gloves observed
Good separation of foods in refrigeration units
Good date marking practices
Cold and hot holding foods well within required limits
NOTE: Have walk-n freezer defrosted by next inspection
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the walk in cooler has accumulations ice.
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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08/01/2014 | Routine | |
At time of inspection overall cleanliness of kitchen appeared clean
Use use of food gloves and hair restraints noted
pH sanitizer test kit (Chlorine 50-100ppm) observed
Good separation of foods in refrigeration units
Good date marking practices noted
Excellent cold and hot holding temperatures of foods
Nice improvements observed having been made to the establishment10
No violation noted during this evaluation. | 05/06/2014 | Risk Factor | |
Cleaned and well managed facility
Good separation of foods in refrigeration units
Use of food gloves with regular changing of food gloves observed
Proper hand washing procedure noted
pH sanitizer chlorine 50-100ppm
Refrigeration units well within required limits
No violation noted during this evaluation. | 02/04/2014 | Risk Factor | |
Warewash machine - wash153F/rinse 187F
Discussed inspection report with the person in charge
Overall facility appeared clean
Good date marking practices noted
Good separation of foods in cold holding and storage units
Proper hand washing procedures and use of food loves observed
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Styrofoam containers were observed stored unprotected at the at front end kitchen.
Correction: Storestyrofoam cntainers in the original protective package to protect from contamination until used.
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11/13/2013 | Routine | |
All the non critical and numerous non critical violations observed as having been corrected. The person in charge is cooperative in correcting violations in a timely fashion
Thank for your timely response
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Unused or non-functioning equipment not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Premises has accumulation of litter
Correction: Maintain the premise free of litter.
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08/09/2013 | Follow-up | |
Discussed observations and inspection report with the person in charge
Provided educational and food safety materials
Please correct critical violation by 10 Aug 2013
Refrigeration units with cold holding foods within required limits
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination in the walk in cooler.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Good Repair and Proper Adjustment
Observation: THE Gibson and walk -n frrezer was observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the @EQUIPMENT@ 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 to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: flour scoop - the handle of he scoop needs to be with scoop handle facing up
Correction: Clean and sanitize these surfaces for food contact.
- Pests - Controlling Pests*
Observation: Harborage conditions exist
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Premises has accumulation of litter
Correction: Maintain the premise free of litter.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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08/02/2013 | Routine | |
No violations noted nor was there any food preperation at time of inspection
Facility dining area and kitchen appeared clean with clean food contact surfaces noted
Use of food gloves with frequent changing of gloves observed
Excellent refrigeartion temperatures and good date marking practices observed
Hair restraints and pH sanitizer test kit (chlorine 50-100ppm) noted
Good improvements in back area cleanliness observed during inspection - good job. Please try to maintain observed cleanliness as observed at all times
No violation noted during this evaluation. | 05/02/2013 | Risk Factor | |
Discussed observations and inspection report with the person in charge.
Overall facility dining areqa, kitchen and food contact surfaces appeared clean
Use of food gloves, hair restraints, date marking and pH sanitizer test kit (QAK QR 400ppm) observed.
Excellent refrigeation temperatures observed.
Cold and hot holding woods well within required range
Signed employee health reporting agreement noted
NOTE: Please have a thermometer which is easily accessible in all refrigeeration units or where required.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor - walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: microwave oven.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean styrofoam containers were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
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02/27/2013 | Routine | |
Discused observations and inspection report with the person-in-charge. Overall facility kitchen appeared clean, well managed and in compliance. Use of food gloves, hair restraints, and good date marking practices observed
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: Products for credit, redemption, or return is not being stored in a separate designated area
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
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12/11/2012 | Routine | |
Discussed observation and inspection report with the person-in-charge. Facility kitchen appeared clean, organized and in compliance. Food contact surfaces clean. Refrigeration units, cold and hot holding food temperatures within required range. Food gloves, hair resraints and pH sanitizer test kit noted. Hand sink clean, well stocked and easily accessible. Tremendous cleaning job done to the overall cleaning of the establishment - Good job
- Physical Facilities in Good Repair (corrected on site)
Observation: Area around air conditioning in the kitchen observed is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/06/2012 | Routine | |
At time of inspection previous violations noted as having been corrected.
Note: Remember to date mark foods at time of inspection or if not cobnsumed within 24 hours - discard within 7 days
No violation noted during this evaluation. | 11/18/2011 | Follow-up | |
The following noncritical violations observed need to be corrected by Nov 21 Nov 2011
1. Violation #1570: The faucet over the 3 bay sink was observed dripping continuously
2. Violation #1770C: Microwave oven in kitchen observed in need of cleaning
3. Violation # #3180
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
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11/03/2011 | Risk Factor Assessment | |
No violations noted at time of inspection, nor was there any food prep/service in progress. Overall the facility kitchen appeared clean and in compliance with VDH food code regulations.
1. Cold holding foods well within required limits (<41F)
2. Refrigeration units within required cold holding range (<41F)
3. Food contact surfaces appeared clean.
4. Use of food gloves, good date marking practices and pH sanitizer test kit noted.
5. Hand sink clean, well stocked and easily accessible
NOTE: Remember to wear hair restraints at all time during food prep
No violation noted during this evaluation. | 08/02/2011 | Routine | |
No violations noted nor was there any food preparation-service at time of inspection. Facility kitchen appeared clean, organized and in compliance with VDH food code regulations.
1. Cold and hot hold foods well within required range (cold hold<41F/hot hold >135F)
2. Refrigeration unit temperatures well within required limits (<41F) with food thermometers observed in all refrigeration units
3. Observed use of food gloves, good date marking practices and hair restraints observed
No violation noted during this evaluation. | 03/11/2011 | Routine | |
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