During inspection, a retail reach-in cooler thermostat (unit holding cold salads) was turned down-monitor temps to determine if service of this unit is needed. And if so, move all food to units capable of maintaining 41 degree (or lower) temperatures. Keep wiping cloths in sanitizer solution at all times (in-between use) to encourage continual disinfection of food and non-food contact surfaces.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- 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.
- 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the @multiple refrigeration units@.
Correction: Provide 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.
|
01/21/2016 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers (screw top plastic pop bottles) stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. (ie: cup with lid and straw)
|
10/07/2015 | Routine | |
Notes:
*Owner stated that he had been monitoring the deli cooler closely and had it running consistently below 41 during the day. He is looking to replace this unit with a newer, more efficient one in the near future.
*Facility had made improvements with date marking and owner stated that they were no longer cooling gravy
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Observed a spoon down in a container of food and ice scoop with handle down in the ice.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
|
02/23/2015 | Follow-up | |
Notes:
*Many of the issues observed in this inspection are repeat violations. Owners need to review this inspection report and put control measures in place to prevent the same repeat violations on future inspections.
*Owner or key staff members need to obtain food safety training to ensure someone is present that knows proper food handling and preparation regulations. This can be done in a training class or online. When VA adopts the latest version of the FDA Food Code in 2015, a food safety certified manager will be required to be on site during all hours of operation. Gave owner information on upcoming certification opportunities.
*Everything in the facility should be stored on shelving with legs at least 6 inches off the floor to allow ease of cleaning.
*Ice machine is in need of cleaning and sanitizing.
*Gave owner sample equipment temperature logs.
*There is currently only one hand wash sink in the facility. The food prep staff in the front of the store have to go back into the busy kitchen to wash hands. There is a 3 compartment sink in both the front and back in the kitchen. Suggest replacing the 3 compartment sink in the front with a hand wash sink or discontinuing use of the front 3 compartment sink for dish washing and designating one of the compartments as a hand wash sink to encourage staff to wash their hand as much as necessary and also between glove changes.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use. Observed a spoon down in a container of food and ice scoop with handle down in the ice.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. Observed an open crock pot of sausage gravy sitting in the dry storage room to cool.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All food items in the deli case were observed cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the "opened on" date (1/10) on the commercially processed ready-to-eat (RTE) cheese sauce in the refrigerator, the food should have been discarded 16 days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded with in 7 days after opening. 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: Adulterated - Discarding Unsafe - Adulterated or Contaminated Food*
Observation: Molded cheese has not been discarded or rendered unusable. Products that need to be returned to supplier due to being unusable should be clearly marked and stored in a separate area.
Correction: Discard or render unusable food that is found to be unsafe or adulterated.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Single-service food containers were observed reused for the storage of other food items.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Under cabinets/shleving/storage area observed in need of cleaning.
Correction: 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.
|
02/02/2015 | Routine | |
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - When to Wash*
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.
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.
- Gloves - Use Limitation (corrected on site)
Observation: Employee observed not washing hands before putting on gloves.
Correction: Always make sure hands are washed prior to placing on a new pair of gloves.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chile hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: @FOOD@ cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) Chili with beans 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.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash can preventing its use.
|
02/24/2014 | Routine | |
Notes:
* The person in charge needs to be knowledgeable of proper safe food handling procedures. Suggest owners/managers obtain food safety training/certification and then train/educate employees. *Suggest keeping temperature logs for coolers/freezers and food in cooling in order to be sure equipment is maintaining proper temperatures and proper cooling procedures are being followed. *Employee food items should not be stored with food that will be served to customers. If employees are going to be allowed to have personal food items in cold storage they should be stored on a shelf marked "Employee Food Only" and stored in a manner to prevent cross contamination.
*TCS food items should be prepped/packaged in small batches to minimize time/temperature abuse. Observed a large amount of cheese out on the prep table waiting to be separated and packaged. *Also observed a partially sliced roll of bologna sitting on the slicer that was 50 degrees. Deli meats should be sliced as needed and immediately returned to cold holding.
*Invert all food contact equipment while in storage to prevent dust and debris from collecting on food contact surface.
*Suggest that the person in charge take time to go with the inspector if time permits, take notes of issues that need to be corrected (so that training can take place to help deter the issue from occurring again) and if possible correct the issue(s) immediately.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Hands - Where to Wash
Observation: Employees are cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation or utensil washing. Remove soap dispensers from these sinks and label them for their proper use to help encourage employees to only wash hands at designated handwash sinks.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Observed employee eating in the food prep/kitchen where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area (suggest dining room or outside) where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Food - Safe and Unadulterated*
Observation: Observed milk and cream in the reach in cooler that had passed its use by date.
Correction: Ensure food that has passed its use by date is discarded.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their 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.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils (ice cream scoop and scoop for the flour) improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- 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.
- Critical: Cooling*
Observation: Chicken observed not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: All items in the large prep cooler observed cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Many of the ready-to-eat (RTE) food items in the refrigeration units are 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.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of numerous food items.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single use containers and other items(in the back storage room) were found stored where they are exposed to splash and dust.
Correction: Store everything in the facility in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Outer Openings - Protected
Observation: Outer opening of the food establishment (back storage room) is not protected against entry of insects and rodents. Observed worms/bugs inside storage area. The openings in this storage area are allowing vermin to enter the facility where food storage is taking place.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Hand Drying Provision
Observation: No disposable towels were provided at the only hand washing lavatory in the facility.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Under cabinets, under shelving, storage areas observed in need of cleaning.
Correction: 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.
|
04/15/2013 | Routine | |
Pre-open inspection discoveries:
*Using 3 vat sink in deli area for hand washing and dishwashing. Staff needs to either use the hand sink in the kitchen for hand washing or choose one compartment of the 3 vat sink to be a hand wash only sink and then wash, rinse, sanitize all food contact equipment and utensils in the 3 vat sink in the kitchen.
*Deli case was not cold enough. All items kept in the deli case were 43 degrees. All hazardous food items should be kept at 41 degrees or lower.
*An employee health policy needs to be implemented. Left a sample copy with owner/operator.
*Hazardous food items(such as hot dog chili, soup, etc) are being placed into crock pots directly from cold holding. These items need to be reheated to 165 degrees for a minimum of 15 seconds then placed into hot holding units. Hot holding units are not made to rapidly reheat foods.
*Be sure that calibrated food thermometers are available for employees to use to measure the internal temperatures of hazardous food items.
*Hanging thermometers should be located in all coolers/refrigerators.
*Label all food items in storage with the name of the item and the use by date.
*No bare hand contact is allowed with ready to eat foods, including bakery items. Use tongs, deli sheets or gloves.
*Keep wiping cloths in a sanitizer solution of at least 50ppm of chlorine between uses and change solution out every 2-3 hours or when it becomes dirty.
*Always keep a sanitizer test kit available for employees to check that sanitizer concentrations are correct.
*Wash hands often. Also, wash hands between glove changes.
*All food contact equipment and utensils must be washed, rinsed and sanitized in the 3 vat sink. Do not use the prep sink for dishwashing or handwashing.
*Dish machine is still installed but is not working and not being used.
*Separate chemicals from food and food contact equipment and utensils.
*Everything in the facility should be stored 6 inches off the floor for ease of cleaning.
*Highly suggest that the key people in charge get some food safety training/certification.
No violation noted during this evaluation. | 03/19/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about The Dutch Pantry, 6891 W Lee Hwy., Rural Retreat, VA 24368 »