Good temperature control of TCS foods
Good hand washing practices observed
No violation noted during this evaluation. | 01/08/2016 | Routine | |
Clean and orderly facilities and operations
Good hand washing practices observed
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Expired grade A milk observed in reach in refrigerator. Product was discarded.
Correction: Ensure food is safe and unadulterated.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
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10/09/2015 | Routine | |
The operator provided metal probe thermometer, quat test strips and an Employee Health policy during today's inspection. Note: caulking was observed detached from the wall and the Rehab Hobart high temperature dismachine, at this time ( management indicated that service ticket would be created to correct the issue ASAP).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pots of clam chowder previously prepared 7/7 and cold held in the walk-in cooler measured 47 degrees F. The operator voluntarily discarded the pots of TCS food product.
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: A drip from the condenser piping was observed in close proximity to prepared food items in the walk-in cooler. Also noted was an elevated interior ambient air reading of 46 degrees F for the walk-in cooler.
Correction: Repair the walk-in cooler 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 walk-in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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07/08/2015 | Routine | |
The operator provided a metal probe thermometer during today's pre-operation inspection of the addition of the satellite food processing site. The food products/items will be stocked and transported from the main kitchen. Limited food preparation ( sandwich prep, stir fry and breakfast preparation...) and wait service will be conducted at this site.
The facility is approved for food operation of the satellite site, pending an issuance of a Certificate of Occupancy by Chesterfield Building Department.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the staff restroom.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Toilet Rooms - Enclosed
Observation: The satff restroom door is not provided with a self-closing device/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.
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03/03/2015 | Pre-Opening | |
No violations were observed during today's inspection.
The operator provided metal probe thermometers, quat. test strips and an Employee Health policy during today's inspection.
No violation noted during this evaluation. | 02/11/2015 | Routine | |
The operator provided metal probe thermometers, quat test strips and an Employee Health policy during today's inspection.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate ( 2 large covered containers of vegetable chowder in the walk-in cooler measured 45 degrees F). The operator discarded the food product.
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.
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10/22/2014 | Routine | |
The operator provided metal probe thermometers, quaternary ammonium test strips and an Employee Health policy during today's inspection.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: A male food worker/server was observed eating a french fry by the deep fryers, on the cookline
Correction: food workers/employees may not consume food items in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Equipment - Good Repair and Proper Adjustment
Observation: The front service Victory pass-thru refrigeration unit was observed with an ambient air reading of 48 degrees F and 52 degrees F, during today's inspection.
Correction: Repair the front service Victory pass-thru refrigeration unit 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 front service Victory refrigeration unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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07/14/2014 | Routine | |
No violations were observed during today's inspection.
The operator provided a metal probe thermometer and quaternary ammonium test strips during today's inspection.
No violation noted during this evaluation. | 02/28/2014 | Routine | |
A training inspection was conducted at the facility today.
No violation noted during this evaluation. | 10/17/2013 | Routine | |
No violations were observed during today's inspection.
The operator provided a metal probe thermometer to monitor TCS food product temperatures and quaternary ammonium test strips at this time.
No violation noted during this evaluation. | 07/17/2013 | Routine | |
Reviewed cooling methods with staff.
During out briefing observed reach-in @ 40 F.
- Critical: Hands - When to Wash*
Observation: Prior to donning gloves between different tasks, hands should be washed.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk cold holding at improper temperatures. Containers of milk were moved to the walk-in cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Ambient air temperature of victory pass thru registering at 49 F. Do not place potentially hazardous foods in this unit until it is maintaining the proper temperature. Maintenance turned down thermostat during inspection.
Correction: Repair the cooler 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 cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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04/01/2013 | Routine | |
No violations noted during todays inspection.
Sanitizing solution in use and at proper concentration.
No violation noted during this evaluation. | 02/22/2011 | Routine | |
There are no violations noted during todays inspection.
No violation noted during this evaluation. | 11/19/2010 | Routine | |
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