All food temperatures taken were internal.
The following observations were made during the inspection which do not constitute a violation at this time: Wood attached to wall at swinging door not sealed, shelf under prep table broken and propped up with containers, metal dish shelf rusting. Beverage syrup room not accessible at time of inspection.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Food Storage Containers - Identified with Common Name of Food
Observation: Various unlabeled food containers/squeeze bottles.
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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Tortellini stored in large bowl with lid on it, not allowing heat to escape.
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. Tortellini was taken out of bowl and placed on a sheet pan to cool.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Provolone cheese (45*F), plamento cheese (44*F), ham (44*F), roast beef (44*F) and BBQ (47*F) cold holding at improper temperatures in the sandwich make table.
Correction: Relocate out of temperature foods to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Many foods were at proper temperatures in this unit, it seems like there may be a circulation issue and or foods are coming out of temperature from the unit being opened and closed often. Once some foods are removed monitor food temperatures to ensure foods stay at 41*F or lower.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) tomato puree, sliced deli meats, plamento cheese, brunswick stew and prepared sandwiches in the refrigeration unit 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.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify temperatures of thin foods such as meat patties or sliced chicken/deli-meat.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer was said to be cleaned after use but still had food on the bottom of the blade
Correction: utensils and lids to pans were said to be cleaned but observed with food residue left on surfaces and were stored in a soiled container on the floor where dust/dirt fall into
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surface of the sheet pans and interior of ovens is observed soiled with accumulations carbon/grease build-up.
Correction: Clean the food contact surface to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: many storage shelves in dish room, knife holder, containers used to store dishes/utenisls, lower prep table shelves, doors in restroom hallway, interior of hot holding table drawer, mop sink, outside of cooking equipment.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: The following were found stored unprotected from contamination: utensils stored in soiled container on floor
Correction: clean dish rack containing numerous utensils and pots/pans is stored next to the handsink without a splashguard.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room doors are not provided with a self-closing door.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the dish room where dishes are washed (2fc).
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted at the food prep area make tables (2fc) and deli slicer (25fc) on bakery side.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the dining area and restrooms (2fc).
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: insulated wall material behind reach in refrigerator line is not attached to the wall securely and the boards do not meet up and have insulation exposed on the sides, many floor tiles are missing and damaged in kitchen, wall torn on right bakery room wall, door frame not finished at entrance into dish room, some ceiling tiles are damaged and/or missing.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: walls in kitchen around cooking equipment, baking area, behind beverage table and three compartment sink. Floors under racks and in hard to reach areas.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of various chemicals are not stored separately from insecticides or rodenticides.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Rubbing alcohol is stored on rack hanging above deli slicer on bakery prep table. Hand soap dispenser is hung on wall above clean dish racks at three compartment sink.
Correction: Containers of chemicals/alcohol spray bottle must be located in an area that is not above food, equipment, utensils, linens or single service items. Relocate soap dispenser so that it is not above clean dishes.
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12/02/2015 | Routine | |
This follow-up inspection is to address cold holding temperatures of foods in the salad make table. The salad make table is now cold holding foods at 36*F or lower.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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08/10/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods are cold holding at improper temperatures: Pasta salad (54*F) and crab and shrimp salad (53*F) in the make table refrigeration unit are cold holding at improper temperatures. The units ambient air temperature is at 52*F. Butter (72*F) is being left out at room temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discontinue using this unit for food storage until it is repaired and capable of cold holding foods at 41*F or lower. Once repaired it is suggested food temperature are monitored in this unit. The make table unit is not capable of cold holding foods at 41*F or lower. All other foods in the unit were prepared recently and cooling. Foods cooling were removed and placed in the freezer. The salads were placed in the freezer as well since they had only been moved into the make table 2 hrs ago. Butter is to be placed on a time control policy and leftover butter that is setting out after 4 hrs will be discarded.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: cutting boards have a layer of grime built up on surface and clean in-between use utensils are stored in a container that has a visibly soiled interior (dust, old food debris) from lack of routine cleaning.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the dish room.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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07/28/2015 | Risk Factor | |
All food temperatures taken were internal. The make table cutting board needs to be replaced or resurfaced due to scoring of the surface. The door gaskets on the make table refrigeration unit are torn and need to be replaced. There is limited space for storage in the facility, good organization can help reduce clutter. Ensure all single service articles, such as cups are kept elevated 6 in off the floor.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Person in Charge
Observation: Certified Food Managers Certificate not posted or available during inspection.
Correction: Post certificate in public view.
- Person in Charge (corrected on site) (repeated violation)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. Inspector provided an employee reporting agreement to employees.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use in a sanitizer bucket with sanitizer not at the correct concentration (too low).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Chicken broth (46*F) filed to the top of a 5 gallon container noted 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods are cold holding at improper temperatures: breaded chicken- 44*F, cheese- 44*F, brisket-44*F, and Brunswick stew-44*F
Correction: chicken salad-47*F, tuna salad-47*F, cheese-47*F, and sauce-48*F in the make table to the left.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the reach-in cooler (lunchmeats and leftovers) 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.
- 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.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The three compartment sink, handsink, mopsink and restroom handsink are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The beverage dispenser nozzles and the dispensing area of the espresso machine were observed soiled.
Correction: Clean the surface at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the oven is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: front counter in front of make tables, storage racks, inside hot holding table drawer, inside of beer display cooler (lower one), door gaskets to make table, outsides of cooking equipment, inside of oven, mopsink and upper shelves in baking room.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: The following food contact surfaces were observed improperly stored: Clean dishes stored on dish drain beside the handsink. Soiled broom stored in between clean dish racks with dishes in close proximity to broom, tongs on table stored on soiled pot holder.
Correction: The clean dishes must be moved to the other drainboard since they can't be located beside the hadnsink where they are subject to splash from handwashing. Store the broom in a location away from clean dishes. Store food utensils on a non-absorbent clean surface, the pot holder is absorbent (supports bacterial growth) and not a sanitized/clean surface.
- 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 in a restroom.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: insulated wall material behind reach in refrigerator line is not attached to the wall securely and the boards do not meet up and have insulation exposed on the sides, many floor tiles are missing and damaged in kitchen, wall torn on right bakery room wall, door frame not finished at entrance into dish room, some ceiling tiles are damaged and/or missing.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures noted in need to cleaning: walls in kitchen around cooking equipment, baking area, behind beverage table and three compartment sink. Floors under racks and in hard to reach areas. Beverage syrup is spilled on floor below beverage syrup shelf.
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.
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03/25/2015 | Routine | |
All food temperatures taken were internal.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling* (corrected on site)
Observation: She crab soup in a large 5 gallon bucket noted not being adequately cooled to prevent the growth of harmful bacteria.The she crab soup was cooked yesterday and was stored in the reach in refrigerator on the bottom shelf and at 49-54*F.
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. Corrected by discard.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: 4 blocks of cheese (44,45,45,47*F) cold holding at improper temperatures, sitting on top of the rail of the make table.
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* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) pork roast (2 of them) in the refrigeration unit is not properly dated for disposition and open container of yogurt and other small containers of prepared foods.
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. Any commercially packaged food should be date labeled once it is opened (deli meat, cheeses, canned foods etc.)
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- 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.
- Equipment - Fixed Equipment, Spacing or Sealing (corrected on site) (repeated violation)
Observation: The three compartment sink, kitchen handsink and 1st restroom handsink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (corrected on site) (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: small dish drain racks at three compartment sink are rusting and coating falling off, dish shelving unit behind the three compartment sink rusting, some wooded shelves
Correction: Repair or replace equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces (corrected on site) (repeated violation)
Observation: The cutting board(s) along the make tables are heavily scratched and scored, with debris building up in score marks. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: The salad make table cutting board is not getting sanitized every 4 hrs and has a heavy layer of build up.
Correction: Clean and sanitize these surfaces for food contact every 4 hrs, this cutting board is scored as well and resurfacing, or replacing is recommended.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following surfaces: sheet pans, other baking pans, inside of oven and microwave.
Correction: Maintain clean and free of grease deposits.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: all shelving racks in kitchen, outside of some food containers, inside utensil drawer at hot holding station, undercounter shelving, sides of oven and other equipment, refrigerator door gaskets, and mop sink.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean plates and bowls were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: many floor tiles are missing, wall material not secured to wall behind refrigeration line, door frame into dish room not finished, some ceiling tiles stained, cove molding loose left of oven, paint peeling on wall right of meat slicer table and wall damaged, wall right of large storeroom door (cinderblock damaged), wall damaged at ice machine water filter, the floor-wall junctures are not sealed in the dishroom behind the storage racks and rack and below the mop sink, wall left of the microwave oven, lower wall below bake prep table, ceiling grid beginning to rust.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: Bakery prep walls, cooking area walls, and dishroom walls, floors under equipment and in hard to reach places (especially to the right of sub make table).
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.
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12/16/2014 | Routine | |
All food temperatures taken were internal.
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods are cold holding at improper temperatures: butter (48°F), sour cream (47°F), milk (47°F) in the reach-in refrigerator
Correction: sour cream (48°F) in the salad make table
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Sanitizer concentration is too low at the three compartment sink.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Correction made: More sanitizer tablets were added.
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07/31/2014 | Risk Factor | |
All temperatures taken were internal temperatures.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cheese (51°F), Chicken (53°F), Cooked Vegetables (56°F) cold holding at improper temperatures in the sandwich make table.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Chicken and cooked vegetables were discarded.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Gasket torn in second refrigeration unit
>>Shelving is rusted in dishwash/storage room
>>Paint chipping at shelving at soup table
>>Paint chipping at glass storage shelving
Correction: Repair the eqipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. If unable to repair the equipment, replace it.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the make tables are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Slicer used for cutting meats was cleaned and sanitized that morning, but observed to have left over food particals and buildup of grease.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:
>>clean knife storage slots/container
>>liner in utensil storage drawer at table where hot soups are held
>>shelving throughout facility, especially shelving by dishmachine
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of cooking equipment has accumulations of grime and debris:
>>Grease build up in oven
>>Sheet Pans
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Dishes being washed in 3 compartment sink were observed being sanitized in a solution that was not at the correct concentration.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The following physical structures are not properly finished to provide a smooth, easily cleanable, and non-absorbent surface:
1) wall paneling behind refrigerators and freezer line coming apart
2) walls in storage closet
3) carpet in storage closet
4) carpet padding in the storeroom (difficult to remove)
5) door frame in kitchen
6) wood at back side of counter not sealed where make tables are located
Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Physical Facilities in Good Repair (repeated violation)
Observation: Physical structure is not maintained in good repair:
1) cove molding loose left of oven
2) floor tiles missing and dented throughout kitchen
3) paint peeling on wall right of meat slicer table and wall damaged
4) wall right of large storeroom door (cinderblock damaged)
5) wall damaged at ice machine water filter
6) The floor-wall junctures are not sealed in the dishroom behind the storage racks and rack and below the mop sink
7) wall left of the microwave oven
8) lower wall below bake prep table
9) Ceiling tile missing in ladies restroom
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Physical structures in need of cleaning:
>> Floors under equipment
>> Walls by stove and dish room
>> Vents and filter
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.
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09/20/2013 | Routine | |
all food temperatures observed are internal.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment.
- Food Storage Containers - Identified with Common Name of Food
Observation: Bulk dry bins at bake prep area are not labeled.
Correction: Label contents.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The potentially hazardous foods (phfs) are cold holding at improper temperatures 1) turkey top stack make table rail (mtr) 45-46* (2) country ham 44* mtr (3) chicken 43-45* mtr (4) container of butter pats on counter 56*
Correction: Corrected by using time as a control on all products (discard time labeled). Cold hold phfs at or below 41* OR a working amount of food may be left out in the temperature danger zone for up to 4 hours provided the time the food is removed from hot or cold holding is labeled and any food remaining at that time shall be discarded.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: Stoppers not provided for all sink basins of the three compartment sink.
Correction: Provide stoppers for each basin.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Quaternary ammonia test strips not provided.
Correction: Provide quaternary ammonia test strips.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The three compartment sink is separating from the wall.
Correction: Seal the sink to the wall.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets are torn on both reach-in refrigerators and the salad make table.
Correction: Repair/replace the gaskets.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The food contact surfaces are not clean:
1) interior panel of ice machine
2) utensil drawer liner
Correction: Clean and sanitize these surfaces and the utensils in the utensil drawer.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Ladles stored in the splash area of the hand sink in the dishroom.
Correction: Relocate the ladles so they are no longer stored where they may be contaminated by splashes from hand washing.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service cupcake clam shells not stored protected.
Correction: Store the clam shells inverted.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Cased single service stored on the floor in the storage closet.
Correction: Store the cased single service elevated up off the floor at least 6 inches.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The following physical structures are not properly finished to provide a smooth, easily cleanable, and non-absorbent surface:
1) ceiling tiles in the storage areas
2) walls in storage closet
3) carpet in storage closet
4) carpet padding in the storeoom (difficult to remove)
5) door frame in kitchen
Correction: Finish these areas. As the ceiling tiles become damaged, replace with washable tiles.
- Floors, Walls, and Ceilings, Utility Lines
Observation: Exposed utility service line or pipe along wall behind reach-ins obstructs or prevents cleaning of the wall.
Correction: Relocate utility service line to allow access to the wall for cleaning.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in Kenmore freezer not shielded or shatterproof.
Correction: Provide a proper cover/shield or provide a shatterproof light bulb.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient above the make tables and dishroom (light bulbs are not provided in sockets and/or burned out).
Correction: Install bulbs/restore lighting. Upgrade the lighting in the event of a change in ownership or remode lin accordance with food regulations.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) cove molding loose left of oven
2) floor in area of make tables
3) paint peeling on wall right of meat slicer table and wall damaged
4) wall right of large storeroom door (cinderblock damaged)
5) wall damaged at ice machine water filter
6) The floor-wall junctures are not sealed in the dishroom behind the storage racks and rack and below the mop sink
7) wall left of the microwave oven
8) lower wall below bake prep table
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below meat slicer table, sandwich make table, beverage table
2) WALLS behind (upper and lower) coffee brewer table, meat slicer table, bake prep table, oven and kettle adjacent to.
3) ceiling tiles dusty around exhaust in bake/kettle area
4) ceiling light fixtures above bake prep table and soda dispenser
Correction: Clean.
|
01/16/2013 | Routine | |
all food temperatures observed are internal.
Refrigerated bakery case is holding at 55*. Currently no potentially hazardous foods are stored inside of it. Do not store any baked goods that require cold holding of 41* or below inside this unit until it is holding at or below 41*.
Improvements noted in repairs to physical structures. Continue efforts.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) celery with their bare hands.
Correction: Corrected. Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The three compartment sink is separating from the wall.
Correction: Seal the sink to the wall.
- Equipment - Good Repair and Proper Adjustment
Observation: Panini, that is not clean, is no longer used.
Correction: Remove unnecessary equipment from the premises or clean the food and non-food contact surfaces.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets are torn on both reach-in refrigerators and the salad make table.
Correction: Repair/replace the gaskets.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along both make tables are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The food contact surfaces are not clean:
1) interior panel of ice machine
2) utensil drawer liner
Correction: Clean and sanitize these surfaces and the utensils in the utensil drawer.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) exterior sides of the oven (right side)
2) kettle stand
3) sheet pan below utensil caddies
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Oven racks stored on the floor next to the kettle (and are not clean).
Correction: Clean the oven racks and store them elevated up off the floor at least 6 inches.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Cased single service stored on the floor in the storage closet.
Correction: Store the cased single service elevated up off the floor at least 6 inches.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service not stored protected:
1) domed lids on top of the oven
2) to-go containers on storage rack, clam shells on speed rack, and styrofoam clam shells on pizza oven prep table shelf
Correction: Store the domed lids inverted and store the to go containers completely under the cover of the sheet pans and prep table or store inverted.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The following physical structures are not properly finished to provide a smooth, easily cleanable, and non-absorbent surface:
1) ceiling tiles in the storage areas
2) walls in storage closet
3) carpet in storage closet
4) carpet padding in the storeoom (difficult to remove)
5) door frame in kitchen
Correction: Finish these areas. As the ceiling tiles become damaged, replace with washable tiles.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) cove molding loose left of oven
2) floor in area of make tables
3) paint peeling on wall right of meat slicer table
4) wall right of large storeroom door (cinderblock damaged)
5) wall damaged at ice machine water filter
6)The floor-wall junctures are not sealed in the dishroom behind the storage racks and rack and below the mop sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below meat slicer table, sandwich make table, beverage table
2) WALLS behind (upper and lower) coffee brewer table, meat slicer table, bake prep table, oven and kettle adjacent to.
3) ceiling tiles dusty around exhaust in bake/kettle area
4) ceiling light fixtures above bake prep table and soda dispenser
Correction: Clean.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Props (wigs, food) stored with dry food goods on storage rack in one of the closets.
Correction: Designate an area on the shelf for props and keep props separate from food.
- Toxics - Separation of Toxics (corrected on site)
Observation: Soap dispenser is stored above clean plates on dish drainer.
Correction: Corrected by pulling dish drainer away from soap dispenser area. Suggest relocating soap dispenser from above clean side drain board of three compartment sink OR to keep the dish drainer from the drip area of the soap.
- Critical: Toxics - Conditions of Use* (corrected on site) (repeated violation)
Observation: Raid Flying Insect spray stored in mop room.
Correction: Raid is for HOME USE ONLY. Pesticides shall be approved for commercial use and applied by a certified pest control operator. Approved pesticides shall be stored physically separate from general chemicals.
|
09/14/2012 | Routine | |
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Bag of bulk dough developer stored on floor in one of the storage closets.
Correction: Store food elevated up off the floor at least 6 inches.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Roast beef on sandwich rail at 49* and quiche inside sandwich make table cold holding at 47*.
Correction: Corrected. Advised to cold hold potentially hazardous foods at or below 41*. Roast beef was thawed in warm water for immediate use. Advised employee to properly thaw under running water when needed in a hurry and to ensure product does not increase to temperatures over 41*. EHS could not determine if quiche was improperly cooled from the day before OR if product was sitting out at room temperature longer than normal. Roast beef to be discarded when business closes at 3 pm.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Ready to eat sliced turkey, sliced ham, and tuna salad are not labled with a use by date.
Correction: Corrected. Ensure ready to eat foods are labeled with a use by date to ensure the product is used or discarded within 7 days of the preparation date (day food is prepared/sliced is counted as day one).
- Sanitizing Solutions, Testing Devices
Observation: Quaternary ammonia test strips could not be located.
Correction: Ensure test strips are provided and available for use.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) the door gaskets are torn on the upright refrigerators and the salad make table
2) the soup table shelf is corroded and paint is worn
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and operation.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: 1) Utensil drawer liner not clean.
2) Soda dispenser backsplash not clean.
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Oven racks stored on the floor.
Correction: Store equipment and single service elevated up off the floor at least 6 inches.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Provide/install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The following physical structures are not properly finished to provide a smooth, easily cleanable, and non-absorbent surface:
1) ceiling tiles in the storage areas
2) walls in storage closet
3) carpet in storage closet
4) carpet padding in the storeoom (difficult to remove)
5) lower walls around prep table in the baking area and to right of smaller bake table
6) door frame in kitchen
7) wood trim behind pizza oven
Correction: Finish these areas. As the ceiling tiles become damaged, replace with washable tiles.
- Light Bulbs Protective Shielding
Observation: Light bulb not shielded/shatterproof inside the homestyle freezer.
Correction: Provide a shielded or shatterproof light bulb.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient above the make tables and dishroom (light bulbs are not provided in sockets).
Correction: Install bulbs/restore lighting. Upgrade the lighting in the event of a change in ownership or remode lin accordance with food regulations.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) cove molding loose left of oven
2) ceiling grid system corroded above beverage table
3) floor in area of make tables
4) paint peeling on wall above fire extinguisher (right of bake table) and below bake prep table
5) wall right of large storeroom door (cinderblock damaged)
6) small holes in wall above bake prep table
7) wall damaged at ice machine water filter
8) interior door frame of large stoarge closet
9) The floor-wall junctures are not sealed in the dishroom behind the storage cabinets and rack and below the mop sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floors below and around majority of equipment in bake/service area
2) WALLS behind (upper and lower) coffee brewer table, meat slicer table, bake prep table, oven and kettle adjacent to.
3) ceiling tiles dusty around exhaust in bake/kettle area
4) floor in smaller storage closet
.
Correction: Clean.
- Critical: Toxics - Conditions of Use*
Observation: Raid flying insect spray stored on rack next to three compartment sink with food equipment and general chemicals.
Correction: Corrected. Raid is for home use only and not approved in commercial food establishments. Ensure approved pesticides are stored separate from general chemicals and that they are applied by a certified pest control operator.
|
05/15/2012 | Routine | |
all food temperatures observed are internal.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands: moving sandwiches to sheet pan, cutting/handling cucumbers.
Correction: Corrected. 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 - Clean and Dry Location
Observation: Bag of bulk dough developer stored on floor in one of the storage closets.
Correction: Store food elevated up off the floor at least 6 inches.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs.
Correction: Post no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) the door gaskets are torn on the upright refrigerators and the salad make table
2) the soup table shelf is corroded and paint is worn
3) bottom shelf corroded on rack right of the three-compartment sink
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and operation.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the make tables are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The food contact surfaces are not clean:
1) meat slicer
2) minimal inside interior panel of ice machine and interior side wall
Correction: Clean and sanitize.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) soup table legs
2) underside of that same table is dusty
3) exterior surfaces of speed rack (where country ham biscuits stored)--especially bottom ledge
4) spice shelves (above prep table with table kettle)
5) ledges of the front counter on each side of the make tables
6) prep table shelves at baking area
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Coffee filters not stored protected on top of ice machine.
Correction: Store the coffee filters protected in the plastic packaging they came in or in an approved covered container.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: 1) Oven racks stored on the floor.
2) Cased single service stored on the floor in the larger storage closet.
Correction: Store equipment and single service elevated up off the floor at least 6 inches.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Provide/install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The following physical structures are not properly finished to provide a smooth, easily cleanable, and non-absorbent surface:
1) ceiling tiles in the storage areas
2) walls in storage closet
3) carpet in storage closet
4) carpet padding in the storeoom (difficult to remove)
5) lower walls around prep table in the baking area and to right of smaller bake table
6) door frame in kitchen
7) wood trim behind pizza oven
Correction: Finish these areas. As the ceiling tiles become damaged, replace with washable tiles.
- Floors, Walls, and Ceilings, Utility Lines (repeated violation)
Observation: Exposed horizontal utility service line or pipe installed on/along floor below coffee brewer table.
Correction: In the event of a change in ownership, remodel, ore replacement of lines, the horziontal utility service lines or pipes shall be located up off the floor to allow cleaning.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: The floor-wall junctures are not sealed in the dishroom behind the storage cabinets and rack and below the mop sink.
Correction: Seal the floor-wall junctures.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient above the make tables and dishroom (light bulbs are not provided in sockets).
Correction: Install bulbs/restore lighting. Upgrade the lighting in the event of a change in ownership or remode lin accordance with food regulations.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) cove molding loose left of oven
2) ceiling grid system corroded above beverage table
3) floor in area of make tables
4) paint peeling on wall above fire extinguisher (right of bake table) and below bake prep table
5) wall right of large storeroom door (cinderblock damaged)
6) small holes in wall above bake prep table
7) wall damaged at ice machine water filter
8) interior door frame of large stoarge closet
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) FLOORS below and around majority of equipment in entire kitchen area and dishroom
2) WALLS behind (upper and lower) coffee brewer table, meat slicer table, bake prep table, oven and kettle adjacent to.
3) ceiling tiles dusty around exhaust in bake/kettle area
4) exterior of vent hood system dusty
5) floor in smaller storage closet
.
Correction: Clean.
|
12/15/2011 | Routine | |
all temperatures observed are internal. Concentrate efforts on cleaning and repairs to physical structures, and repairs to equipment no later than 12/31/11.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potentially hazardous foods (phfs) cooked chicken, ham, turkey, roast beef, sliced tomatoes and shredded cheese on top insert/rail of sandwich make table are cold holding at improper temperatures 47-50*.
Correction: Advised to discard these items. Cold hold phfs at or below 41*.
- Critical: Time as a Public Health Control*
Observation: Country ham for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) the door gaskets are torn on the upright refrigerators and the salad make table
2) the soup table shelf is corroded and paint is worn
3) bottom shelf corroded on rack right of the three-compartment sink
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and operation.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the make tables are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The food contact surfaces are not clean:
1) meat slicer
2) minimal inside interior panel of ice machine
Correction: Clean and sanitize.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) prep table legs (where soup well located)
2) underside of that same table is dusty
3) exterior surfaces of speed rack (where country ham biscuits stored)
4) spice shelves (above prep table with table kettle)
5) radio
6) prep table shelves at baking area
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: 1) oven racks stored on the floor
2) cased single service stored on the floor in the storeroom
Correction: Store equipment and single service stored elevated up off the floor.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils (spatulas, whisks) in caddy adjacent to three compartment sink are not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Plumbing System Maintained in Good Repair
Observation: Handsink adjacent to the three compartment sink is VERY slow draining.
Correction: Repair.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The following physical structures are not properly finished to provide a smooth, easily cleanable, and non-absorbent surface:
1) ceiling tiles in the storage areas
2) walls in storage closet
3) carpet in storage closet
4) carpet padding in the storeoom (difficult to remove)
5) lower walls around prep table in the baking area and to right of smaller bake table
6) door frame in kitchen
7) wood trim behind pizza oven
Correction: Finish these areas. As the ceiling tiles become damaged, replace with washable tiles.
- Floors, Walls, and Ceilings, Utility Lines (repeated violation)
Observation: Exposed horizontal utility service line or pipe installed on/along floor below coffee brewer table.
Correction: In the event of a change in ownership, remodel, ore replacement of lines, the horziontal utility service lines or pipes shall be located up off the floor to allow cleaning.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: The floor-wall junctures are not sealed in the dishroom behind the storage cabinets and rack and below the mop sink.
Correction: Seal the floor-wall junctures.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient above the make tables and dishroom (light bulbs are not provided in sockets).
Correction: Install bulbs/restore lighting. Upgrade the lighting in the event of a change in ownership or remode lin accordance with food regulations.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) cove molding loose left of oven
2) ceiling grid system corroded above beverage table
3) floor in area of make tables
4) paint peeling on wall above fire extinguisher (right of bake table) and below bake prep table
5) wall right of large storeroom door (cinderblock damaged)
6) small holes in wall above bake prep table
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) FLOORS below and around majority of equipment in entire kitchen area and dishroom
2) wall behind (upper and lower) coffee brewer table
3) ceiling tiles dusty around exhaust in bake/kettle area
4) exterior of vent hood system dusty
5) walls at kettle and bake prep tables
6) floor in smaller storage closet
Correction: Clean.
|
09/09/2011 | Routine | |
all food temperatures observed are internal.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use (spatulas) improperly stored between use--wedged between oven and prep table.
Correction: Discontinue storing in use utensils wedged between equipment. Store in use utensils on a clean surface or in a clean container.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use (on cutting boards of make table).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Blocks of butter on prep table 73*.
Correction: Corrected. Cold hold potentially hazardous foods at or below 41* OR a working/limited amount of potentially hazardous foods may be held in the temperature danger zone for a period of up to 4 hours provided that the time it was removed from cold or hot holding is tracked/measured AND any food remaining at the end of the 4 hours is discarded.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard box used to store surplus single service (and is stained)--see shelf below table top oven.
Correction: Discard the box once the original contents have been emptied and use approved washable containers for storage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) the door gaskets are torn on the upright refrigerators and the salad make table
2) the soup table shelf is corroded and paint is worn
3) bottom shelf corroded on rack right of the three-compartment sink
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and operation.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Minimal build-up on interior panel of ice machine.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) prep table legs (where soup well located)
2) underside of that same table is dusty
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: 1) extra oven racks stored on the floor
2) cased single service stored on the floor in the storeroom
3) pastry boxes (unassembled) stored on the storeroom floor
Correction: Store equipment and single service stored elevated up off the floor.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The following physical structures are not properly finished to provide a smooth, easily cleanable, and non-absorbent surface:
1) ceiling tiles in the storage areas
2) walls in storage closet
3) carpet in storage closet
4) carpet padding in the stoeroom (difficult to remove)
5) lower walls around prep table in the baking area and to right of wood top table
6) door frame in kitchen
7) wood trim behind pizza oven
Correction: Finish these areas. As the ceiling tiles become damaged, replace with washable tiles.
- Floors, Walls, and Ceilings, Utility Lines
Observation: Exposed horizontal utility service line or pipe installed on/along floor below coffee brewer table.
Correction: In the event of a change in ownership, remodel, ore replacement of lines, the horziontal utility service lines or pipes shall be located up off the floor to allow cleaning.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: The floor-wall junctures are not sealed in the dishroom behind the storage cabinets and rack and below the mop sink.
Correction: Seal the floor-wall junctures.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient above the make tables.
Correction: Upgrade the lighting in the event of a change in ownership or remode lin accordance with food regulations.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) cove molding loose left of oven
2) ceiling grid system corroded above beverage table
3) floor in area of make tables
4) paint peeling on wall above fire extinguisher (right of bake table) and below bake prep table
5) wall right of large storeroom door (cinderblock damaged)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below make tables
2) wall behind (upper and lower) coffee brewer table
3) ceiling tiles dusty around exhaust in bake/kettle area
4) exterior of vent hood system dusty
5) walls at kettle and bake prep tables
Correction: Clean.
|
02/08/2011 | Routine | |
all food temperatures observed are internal. 2011 permit issued
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Spatulas stored wedged between oven and table top.
Correction: Discontinue storing in use utensils wedged between equipment. Store in use utensils on a clean surface or in a clean container.
- Cooling Methods (corrected on site)
Observation: Improper methods used to cool chicken salad prepared this morning: contents were mixed and placed into deep containers.
Correction: Corrected. Advised product would cool rapidly if spread out into a layer of less than 2" thick in a shallow pan or on sheet pan and placed uncovered in the freezer for a time to allow product to reach 41*.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: Stoppers not provided at the three compartment sink.
Correction: Provide proper stoppers instead of using plastic bags to stop the sink(s).
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) the door gaskets are torn on the upright refrigerators and the salad make table
2) the soup table shelf is corroded
3) bottom shelf corroded on rack right of the three-compartment sink
4) stoppers missing to the three-compartment sink (plastic bags used to stop basins).
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and operation. Provide proper stoppers to the sink basins.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The food contact surfaces are not clean:
1) interior panel of ice machine
2) splatter area of table top mixer
3) meat slicer blade
4) interior panel of utensil drawer
Correction: Clean and sanitize these surfaces.
- Non-Food Contact Surfaces
Observation: The salad make table door gasket is not clean.
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Multiple boxes of single service stored on the floor in the storeroom.
Correction: Store the single service elevated up off the floor at least 6 inches.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The following physical structures are not properly finished to provide a smooth, easily cleanable, and non-absorbent surface:
1) ceiling tiles in the storage areas
2) walls in storage closet
3) carpet in storage closet
4) carpet padding in the stoeroom (difficult to remove)
5) lower walls around prep table in the baking area and to right of wood top table
6) door frame in kitchen
7) wood trim behind pizza oven
Correction: Finish these areas. As the ceiling tiles become damaged, replace with washable tiles.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: The floor-wall junctures are not sealed in the dishroom behind the storage cabinets and rack and below the mop sink.
Correction: Seal the floor-wall junctures.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient above the make tables.
Correction: Upgrade the lighting in the event of a change in ownership or remode lin accordance with food regulations.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) cove molding loose left of oven
2) ceiling grid system corroded above beverage table
3) floor in area of make tables
4) paint peeling on wall above fire extinguisher (right of wood top bake table)
5) wall right of large storeroom door (cinderblock damaged)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below prep table next to the make tables
2) floor below refrigerators and freezer
3) floor below beverage dispenser and ice machine
4) walls behind/below bake area prep tables, kettle, and oven
5) floor below bake area prep tables
Correction: Clean.
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11/08/2010 | Routine | |
All food temperatures observed are internal. Typed report not provided at time of evaluation and shall be faxed to operator.
- Utensils - In-Use - Between-Use Storage
Observation: Spatula stored wedged between oven and table.
Correction: Discontinue storing in use utensils wedged between equipment. Store in use utensils on a clean surface or in a clean container.
- Food Storage - Clean and Dry Location
Observation: Bag of potatoes stored on the floor in the prep area.
Correction: Store the potatoes up off the floor at least 6 inches.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following potentially hazardous foods (phfs) are cold holding at improper temperatures:
1) beef brisket in reach-in refrigerator at 45*
2) brunwick stew and island chowder in refrigerator at 44*
3) roast beef on top insert of make table 46-48*
4) country ham on top insert of make table (top stack) 45*
5) chicken and shrimp/crab salad on top insert of make table at 45-47*
Correction: Cold hold phfs at or below 41*. Do not overstock the insert pans on the top of the make table with product to ensure product is maintained at or below 41*.
- Cooling, Heating, and Holding Capacities
Observation: The middle refrigerator is overstocked and contents are holding at 44-45*.
Correction: Ensure refrigerators are not overstocked so that the contents are held at or below 41*.
- Cooling, Heating, and Holding Capacities
Observation: Ice bath insufficient for cooling soup stock in cooler.
Correction: Ensure ice bath completely surrounds the exterior of the container to the food level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) the door gaskets are torn on the upright refrigerators and the salad make table
2) the soup table shelf is corroded
3) bottom shelf corroded on rack right of the three-compartment sink
4) stoppers missing to the three-compartment sink (plastic bags used to stop basins).
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and operation. Provide proper stoppers to the sink basins.
- Equipment - Cutting Surfaces
Observation: The cutting boards along the make tables are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Interior panel of the ice machine is not clean.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces
Observation: The spice shelves are not clean (food splatter).
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Serving utensils at the service station are not stored protected.
Correction: Store utensils with the handles presented upwards to prevent contamination of the food contact surface.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Cased single service stored on the floor in the storeroom.
Correction: Store the single service elevated up off the floor at least 6 inches.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clear clam shells not stored protected at the bake prep area.
Correction: Store the clam shells inverted.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Domed platter lids not stored protected in teh storeroom.
Correction: Store the domed lids inverted.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The following physical structures are not properly finished to provide a smooth, easily cleanable, and non-absorbent surface:
1) ceiling tiles in the storage areas
2) walls in storage closet
3) carpet in storage closet
4) carpet padding in the stoeroom (difficult to remove)
5) lower walls around prep table in the baking area and to right of wood top table
6) door frame in kitchen
7) wood trim behind pizza oven
Correction: Finish these areas. As the ceiling tiles become damaged, replace with washable tiles.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: The floor-wall junctures are not sealed in the dishroom behind the storage cabinets and rack.
Correction: Seal the floor-wall junctures.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient above the make tables.
Correction: Upgrade the lighting in the event of a change in ownership or remodelin accordance with food regulations.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) cove molding loose left of oven
2) ceiling grid system corroded above beverage table
3) floor in area of make tables
4) paint peeling on wall above fire extinguisher (right of wood top bake table)
5) wall right of large storeroom door (cinderblock damaged)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below prep table next to the make tables
2) floor below refrigerators and freezer
3) floor below beverage dispenser and ice machine
4) walls behind/below bake are prep tables, kettle, and oven
5) wall behind table top mixer table
Correction: Clean
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07/30/2010 | Routine | |
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