Clean, orderly, and well disciplined operations observed. Good hand washing practices
No violation noted during this evaluation. | 01/13/2016 | Routine | |
Establishment with an adequate metal food stem thermometer, chlorine & quaternary test kit. The quaternary/wiping cloth set-ups were adequate. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. Adequate employee health policy in place. Health permit posted & visible. Excellent hand-washing was observed by entire staff.
No violation noted during this evaluation. | 09/11/2015 | Routine | |
Written procedures where time is used in lieu of temperature for ranch potatoes and waffle batter must be provided to the inspector. An example was provided to the operator.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ham and corned beef cold holding at improper temperatures. Ensure deli meats stored in the top of the make table cooler, are not stacked to high, creating an elevation in temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Clean food contact surfaces being taken out of the dish washer were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
|
04/27/2015 | Routine | |
NOTES:
* No violations
No violation noted during this evaluation. | 01/20/2015 | Routine | |
Additional Food Temperatures:
(HH)- Gravy 188
NOTES:
* Violation corrected at the time of inspection.
* Observed good hand washing practices, verified employee health policy, verified calibrated metal stem thermometer, verified sanitizer concentration with adequate test kit, and observed good monitoring of time control policy.
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: An air gap between the water supply outlet and the flood rim level MOP SINK is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: CUT AT TIME OF INSPECTION. Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
|
09/05/2014 | Routine | |
Addl Temp: chicken salad-41F, sliced turkey-41F, ham-37F,
Note: The operator provided a metal probe thermometer during today's inspection
- 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 ( the cookline food workers were observed wiping their soiled hands on their aprons between food processing/preparation activities)
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: Eating, Drinking, or Using Tobacco*
Observation: The male warewashing employee was observed drinking from an open carafe, placed on top of the chemical warewashing machine, in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may drink 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 - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut melon mixture in the line side fruit salad maketable unit and diced tomatoes in the egg station maketable unit were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
|
06/13/2014 | Routine | |
The operator provided metal probe thermometers, chlorine and quaternary ammonium test strips and an Employee Health policy during today's inspection. FDA Form 1B was also issued to the operator concerning the symptoms and illnesses to be reported to management as a part of the Employee Health policy.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: PHF/TCS food products (diced tomatoes, diced sausages pieces, asparagus pieces, chorizo crumbles) on the top cold rail and in the egg station maketable unit were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The egg station maketable unit 2 was observed with elevated PHF/TCS food product temperatures during today's inspection. Also noted the ambient air reading of the unit noted was 45 degrees F.
Correction: Repair the egg station maketable unit 2 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 egg station maketable unit 2, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
|
01/15/2014 | Routine | |
Add'l temps:roasted tomatoes-39F, cut melons in fruit salad-42F, sausage patties-142F, pork green salsa-159F, turkey sausage-29F, french toast batter-41F, shredded cheese-41F, roasted tomatoes-39F, mac & cheese-39F, liquid eggs-41F.
The operator provided a metal probe thermometer, chlorine & quaternary ammonium test strips and an Employee Health policy during today's inspection.
- Equipment and Utensils, Air-Drying Required
Observation: Metal pans stored in the side prep area were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
|
09/06/2013 | Routine | |
The operator provided a metal probe thermometer, chlorine and quaternary ammonium test strips and an Employee Health policy during today's pre-operational inspection.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (kitchen handwash sinks)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
|
08/01/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about The Egg & I, 6121 Harbourside Centre Loop, Midlothian, VA 23113 »