Overall excellent sanitation. Inspection after meal served, so food temperatures for hot food from classroom. Good handwashing, direct food handling not seen. Good food temperatures, storage and labeling, good cleanliness, and sanitizer tested at 400 ppm quats. Good employee health with policy reviewed with cook and manager, review with all staff. Noted some additional containers etc. on floor in ice machine room, please obtain additional shelving and store all items off of the floor.
- Pests - Controlling Pests* (corrected on site)
Observation: Stored product pests noted in pasta in dry store room. Pasta stored in clear plastic sealed tub, so pest contained from going throughout storeroom.
Correction: Discard boxes of spaghetti, and small bag of colored pasta - tie up in tight in garbage bag and dispose of immediately in dumpster. Wipe outside of bags of elbow macaroni, and clean out container. If any further evidence of pests noted, contact for EHS for any further assistance.
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03/31/2016 | Routine | |
Overall very good. No food service seen today - but kitchen clean, well organized. Sanitizer present - bottle empty on first test but changed and tested at 400 ppm Quats. Kitchen manager states she tested first batch with good results. Good food temperatures, storage and labeling. Good handwashing seen and excellent sorting bad cans -*especially separated recalled food item with swollen cans. Suggested putting cans in "tote" container in case cans explode before returned to supplier, to avoid spreading bacteria - done. Good employee health knowledge with refresher training done on steps to take for diagnosis or close contact with reportable disease.
- Refuse - Covering Receptacles
Observation: Dumpster with several doors open. Flies, gnats and mosquitoes present. Debris scattered all around dumpster area.
Correction: Keep dumpster doors closed. Per staff dumpster sometimes used by residents in neighborhood If so, make arrangements with county supervisor for dumpsters and lock doors. Open dumpsters not only provide breeding site for flying insects *flies, but also attract feral animals such as racoons, opossum, rats cats etc. Cover all waste containers when not in continuous use.
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12/14/2015 | Routine | |
Overall very good to excellent sanitation. Observed good handwashing, good glove use over coated nails for all food handling, good food temperatures, storage and labeling. Excellent employee health knowledge put into practice by staying out when ill and waiting the symptom free time before returning to work. Continued problems eradicating all pests from facility - No live pests seen, but dead pests present in areas listed for cleaning - under shelving, behind equipment etc. Please send copies of pest control report with POC and contact information for EHS follow up with CPO, as well as verbal approval to discuss facility with EHS.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 2 door freezer dripping with puddle on floor under unit.
Correction: Clean, place catch container and call for maintenance - monitor to ensure food remains frozen solid - suggest placing bowl of ice cubes or similar to ensure unit does not partially thaw - melt foods.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Edges of floors especially under or behind shelving and equipment with small amount of debris and some dead pests. Per cook, normally maintenance staff help move out refrigerators/freezers etc. but have not been in recently to help. Cook recently back from short illness so substitute acting as cook. Dishmachine with some dishes, debris and dead pest trapped behind unit.
Correction: -When maintenance unable to help move equipment out let management know so that alternate staff member can help - ensure equipment, refrigerator, freezers etc. are moved routinely to clean - at least a couple of times per week.
-If cook is not in place, ensure substitute knows and completes cleaning routine
-Dishmachine sits flat on floor - not hard plumbed, suggest heavy duty short shelf likely with bars not solid top - like dunnage shelving used in walk in refrigerators to make cleaning under and behind unit possible/easier. Check with equipment technical manual - and maintenance staff to see if feasible. Area between unit and shelf will then become area that cannot be cleaned, so suggest the shelving with heavy duty bars / not solid top.
-Check with Certified Pest Operator for further suggestions.
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09/25/2015 | Routine | |
Great job of handwashing and keeping facility clean. Food contact surfaces clean and sanitized w/quat (at 400ppm).
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed Feta cheese in the refrigeration unit was not properly dated for disposition after opening.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean utensils were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Physical Facilities in Good Repair
Observation: Buckled floor tiles 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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06/16/2015 | Routine | |
Overall good sanitation seen. New cook in place in kitchen. Reviewed employee health with good knowledge for symptoms and return time, uncertain of diseases. Reviewed flyer already posted. Discussed, good processes, handwashing on arrival already done, then make sanitizer and sanitize all food prep surfaces and equipment handles and knobs. Check cold holding units, and at least one food from refrigeration unit. Discussed taking food temperatures, when and how. Review final cook temperatures, flyer will be sent. Thermometer obtained for thin foods, needs one inch of food to check temperatures. New storage containers in place in dry storeroom.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Some ready to eat items such as cheese, and sliced turkey not date labeled.
Correction: Ensure all commercial packages of time/temperature controlled (TCS) food are date labeled when opened and if not used within 7 days are discarded.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- 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 quats test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: 2 door commercial freezer with signs of thawing and refreezing. Coils in back of unit with ice present.
Correction: Have unit repaired immediately. Sort all food and discard any food with signs of thawing and refreezing. Clean unit. Suggest keeping ice cubes in unit, bag or in glass to spot check and ensure unit does not get to thawing temperatures.
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03/26/2015 | Routine | |
Overall excellent sanitation. New temporary cook in place, reviewed 5 big reasons people get sick from food, discussed food thermometers, facility thermometer calibrated at 31.0 F facility clean and well organized. Discussed leftover labeling. Observed good handwashing, gloves present and used, good food temperatures, no risks for food storage today, discussed good food storage, flyer left. Discussed eight major allergens, flyer left. Process for allergens already in place. Discussed upcoming requirement to post a statement that facility sanitation inspection reports are available for review on the Virginia Department of Health website under Environmental Health, restaurant inspections.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Physical Facilities in Good Repair
Observation: Noted the following issues:
-Some areas in the coving with gaps present
-Loose floor tile seen
-Ceiling in the dry storeroom old style ceiling with debris that has fallen when work on the roof is done.
Correction: Seal all unsealed areas and replace floor tile. Ceiling will need to be replaced, either a drop ceiling or remove and replace ceiling. Ceiling needs to be white or off white and cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: 1) Home style reach in freezers sit directly on the floor with no wheels to move for cleaning.
2) Cabinet for chemical storage close to the wall.
Correction: 1) Suggest obtaining and using stand for freezer, suggest style used in walk in units that is heavy duty aluminum or steel, with bars across the top the keep units off of the floor and not have an area between the bottom of the freezer and the stand that will allow for pest harborage.
2) Suggest moving cabinet away from wall to make cleaning easier.
- Pests - Controlling Pests* (repeated violation)
Observation: Facility working on some pest issues.
Correction: Good pest control in place and cleaning good. To improve excluding pests from finding harborage in the dry storerooms, suggest air tight sealable plastic containers to store boxes and bags of food and single service items. Further suggest that all items are removed from cardboard boxes and boxes are disposed of.
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01/09/2015 | Routine | |
Overall good handwashing, no bare hand contact, clean well organized facility with sanitizer quats in place at 200 ppm and used. Good food temperatures, storage and labeling. Discussed employee health. Some surface cleaning to do, and additional deep cleaning to remove any debris from drawers and cabinets suggested.
- Pests - Controlling Pests*
Observation: 1) Rodent droppings noted in both storerooms. Contributing factors - some items stored on floor. Bottom shelves too close to floor. 2) Juvenile and 2 adult German Roaches killed by RIF and 3 vat sink.
Correction: 1) Raise bottom shelves to at least 6 inches from the floor to make cleaning and detection of spills, pests easier.
2) Obtain additional shelving for storage of paper goods.
3) Suggest Good sealable plastic tubs for all products that are not in hard plastic containers or metal cans.
4) Get assistance in moving refrigerator and freezers to clean.
5) Clean and contact pest control. Send copies of reports to EHS to include in file.
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09/19/2014 | Routine | |
Overall good sanitation with the following noted. Good handwashing by cook. Non-kitchen employee entered kitchen to get item from refrigerator without washing hands. All staff members are trained in basic food safety. Discussed with both cook and supervisor for action, cook to stop others from touching anything in the kitchen without washing hands and supervisor for overall staff training. Noted one-two flies. Ensure flies are killed (not with pesticide unless applied by CPO) and area cleaned, when no food is out for preparation. Good food temperatures, good storage, and good employee health knowledge. New employee health flyer given and discussed.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Two packages of cheese not dated and one package outdated.
Correction: Discussed with cook. Ensure leftovers are labeled with the date opened or date of preparation. Ensure foods in the refrigerator are checked to ensure no leftovers are kept and used for longer than 7 days. Outdated food voluntarily discarded, other items dated.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Some debris noted on insides of cabinets, oven doors, and on floor under dry storeroom shelving.
Correction: Clean areas now and routinely.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Sanitizer initially tested with no residual. Chemical bottle almost empty.
Correction: Additional chemical added to sanitizing solution and tested at 300 ppm quats. Ensure sanitizing solution is tested with each batch made.
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05/27/2014 | Routine | |
Overall excellent sanitation. Noted good handwashing, good glove use, good food temperatures, labeling and storage, clean well organized facility with pre-mix sanitizing system.
- Equipment - Good Repair and Proper Adjustment
Observation: Doors for the two door reach in freezer poorly aligned/ajar.
Correction: Have unit doors repaired before freezer function is effected.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Sanitizing solution with little or no quats present. System without proper seal to allow for pre-mix system to work.
Correction: Discard "quats" solution. Clean container and sink. Household bleach present. Prepare bleach solution, ensure new cloths are used and chemicals are never mixed. Mixture discussed. Ensure chemical representative is contacted to repair system.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Extremely strong bleach, probably full strength, placed in spray bottled labeled for quats sanitizer.
Correction: Discard bleach thoroughly rinse container including spray material from spray assembly. Ensure that chemicals are never placed in containers used for different chemicals.
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01/15/2014 | Routine | |
First routine inspection for newly opened child care kitchen with overall very good sanitation seen. Visit done during snack of ice cream and graham crackers. Observed excellent handwashing by cook, good glove use and glove changing. Good glove use by teachers and stated handwashing before bringing children for snack. Facility very clean and well organized. Noted sanitizer from 3 vat sink tested below 200 x 3 before barely reaching 200 ppm. Discussed, test each day, and suggest calling for service to adjust. Dish area with inadequate space on drainboard near wall for number of dishes, suggest a small table or cart for additional space. Discussed, food storage, date labels, and food temperatures during inspection. Noted, currently unit temperature checks are taken and recorded. Suggest taking representative food temperatures, ie, 1-2 foods from refrigerator when opening in the morning and no less than every 4 hours, reheating temperatures, and if done cooling temperatures. Currently main reach in refrigerator out of order pending part receipt. Good management, storing foods in lounge reach in refrigerator with food temperatures from 41 on the shelf to 43 in the door. Suggest keeping potentially hazardous foods on shelving, minimizing amount of food stored for good air circulation. Refrigerator in room with door locked when not in use and staff member present whenever in use and currently only used for children's food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Shell eggs stored above ready to eat foods.
Correction: Food storage changed with eggs placed below RTE foods.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed cheese and prepared pasta salad was not properly dated for disposition after opening.
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.
- Plumbing System Maintained in Good Repair
Observation: Drain under 3 vat sink leaking.
Correction: Repair.
- Light Bulbs Protective Shielding
Observation: End piece for light cover in the dry storeroom missing.
Correction: Replace
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09/25/2013 | Routine | |
EHS to facility. Certificate of occupancy issued by building official. Air gap in place, drain pipes were lowered and increased in size. Test run of dish machine done with sinks filled and no backflow or overflow problems. Health permit issued.
No violation noted during this evaluation. | 08/09/2013 | Pre-Opening | |
Preopening courtesy inspection conducted for facility with new owners/management and remodeled. Inspection conducted with management, contract supervisor, building official and EHS. Dish machine installed at end of 3 vat sink. Building official voiced concerns about plumbing. Dishwasher drain directly plumbed and connected to drainage for sink (previously working without problems and grandfathered for drainage without an air gap). Test run of dish machine with water in sinks showed backflow into sink. Different ways to install air gap discussed, and suggested consult with plumber. Small ice machine placed in storeroom, drain to pump with backflow installed in line.
Kitchen lighting 90 foot candles, dry storeroom 35 fc. Surfaces with new paint, coverings etc. Facility also with 2 new commercial stoves with ovens. Call for final inspection or for any questions.
No violation noted during this evaluation. | 08/02/2013 | Pre-Opening | |
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