Discussed employee health, proper washing, rinsing and sanitizing of food contact surfaces, cross-contamination prevention / proper raw meat storage order and regular monitoring of food temperatures. Site manager was present during the inspection and the owner was present when this inspection was reviewed. The focus of this inspection was primarily risk factor based.
- Person in Charge (corrected on site) (repeated violation)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. Commercial dishmachine had an empty chlorine sanitizer bucket. Management was not responding to roof leak in the walk-in cooler.
Correction: Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing. Ensure that foods in storage (walk-in cooler observed with roof leak) are protected from external contamination. Management took immediate corrective actions on the items noted above.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Floor of walk-in cooler was observed wet and soiled from outdoor influence (standing water outside the walk-in cooler). Standing water observed directly outside the back door. Drippage from a ceiling joint in the walk-in cooler was observed.
Correction: Protect food from miscellaneous sources of contamination. Walk-in cooler floor was mopped and owner / manager is looking for a way to properly drain the area. Manager had staff reorganize food to be stored away from the ceiling leak within the walk-in cooler. (No obvious contamination observed). Manager took corrective action.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Wall mounted potato wedger / french fry cutter was observed with significant potato debris from previous use.
Correction: Train staff to wash, rinse and sanitize food contact surfaces prior to overnight storage or every 4 hours for in-use food contact surfaces.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pans / utensils within the commercial dish machine. Note: Sanitizer bucket for the commercial dish machine was observed empty. (Chlorine residual rated zero ppm chlorine).
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. Staff person took corrective action by installing a new sanitizer bucket. Final rinse chlorine concentration was corrected to 50 ppm.
- Plumbing System Maintained in Good Repair
Observation: Drain pipe underneath the three compartment sink was observed leaking. (Staff were collecting waste-water in a large pan).
Correction: Recommendation: Consult with a licensed plumber to verify an effective repair.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the front area.
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.
- Critical: Pests-Controlling Pests*
Observation: Live insect(s) observed around the dish machine area.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. The department recommends immediate investigation and site treatment by a licensed pest control operator. Forward receipt of LCPO service to the local health department. Owner agreed to call the company and request treatment this evening.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Cleaning chemicals / sanitizer not stored separately from insecticides or rodenticides. Spray can of insecticide observed stored on top of dish washer cleaning chemicals. Note: Self-application of pesticides within a commercial kitchen is prohibited unless conducted by a licensed pest control operator (LCPO).
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides. Spray can of insecticide was relocated to the manager's office.
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02/03/2016 | Routine | |
Operator submitted a long term Plan of Action including employee training plan with all team training on 7/17/15, manager certification within 1 month for at least one person and will schedule others over time, Will tie schedule to existing plan of action and send to Health Dept. by 7/25/15, will start using food temperature logs throughout facility and will send completed ones to Health Dept. every Tuesday starting 7/25/15 through 8/25/15. Wioll include pest management plan to include regular inspections and treatment.
- Person in Charge (repeated violation)
Observation: Employees are not aware of and are not monitoring the cold holding, cooling and cook temperatures of potentially hazardous food.
Correction: Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. Operator was storing egg/milk mixture for making ice cream in 8-10" deep container to cool and food temperature was not being monitored during cooling process.;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. Operator agreed to use written log to document food temperature during cooling processes throughout facility.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The food contact surface of the wooden cheese boards for serving customers have finish that is chipping and have cracks. They are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the cutting boards to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the undercounter refrigerators throughout the ktichen.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment Compartments, Drainage (repeated violation)
Observation: The soiled pots/pans/utensils are handling/stored on flat tables that do not drain and there is not wastewater collection compartment that is properly sloped to eliminate pooling water.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Drainboards (repeated violation)
Observation: The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items.
Correction: Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer blade had meat debris present and can opener blade had food residue present.
Correction: Clean and sanitize these surfaces for food contact thoroughly and more frequently..
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in dishwashing area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outdoor Servicing Areas - Overhead Protection (repeated violation)
Observation: Outdoor servicing area does not have overhead protection
Correction: Provide overhead protection for the outdoor servicing area at entrance to walk in coolers. Pooled water, which may result if overhead protection is not provided for outdoor servicing areas, attracts wild animals and birds and creates a condition suitable for breeding of insects.
- Outdoor Walking and Driving Surfaces - Graded to Drain (repeated violation)
Observation: Exterior walking surfaces are not draining properly
Correction: Repair walking surfaces so they drain. If foot traffic is allowed to occur from undrained areas, contamination will be tracked into the establishment. Surfaces graded to drain minimize these conditions.
- Outdoor Refuse Areas - Curbed and Graded to Drain (repeated violation)
Observation: Outdoor refuse area is not curbed or on impermeable surface.
Correction: Outdoor refuse area must be curbed and stored on impermeable surface such as concrete..
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors esp. under and behind equipment and in outside walk ways outside of walk in coolersnoted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Pests - Controlling Pests* (repeated violation)
Observation: Premises are not being routinely inspected for evidence of pests. Live cock roach observed over front handsink in kitchen.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Long term, operator to provide invoice and inspection proof from licensed pest control operator who will inspect and treat on regular basis as needed.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist. Lots of woodpiles, construction debris, crevices between parking lot and patio area, other uncessary items around property, and water pooling in various areas that could be a pest attractant.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/16/2015 | Follow-up | |
Estimated maximum number of meals/day from this kitchen including off-site catering--600. Operator to prepare short and long term plans of action and have available for Health Dept. at follow up inspection that ensures violations noted are corrected, staff are properly trained and monitored routinely. Ice cream is being prepared in bulk in this facility. This ice cream can only be served as menu item, not packaged and sold at retail without prior approval from Va. Dept. of Agriculture, Office of Dairy and Foods.
- Person in Charge
Observation: Employees are not aware of and are not monitoring the cold holding, cooling and cook temperatures of potentially hazardous food.
Correction: Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
- Person in Charge
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Correction: Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Person in Charge
Observation: Poor handwashing procedures observed.
Correction: Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands. Operator will develop a long term plan of action to include employee training, both managers and foodhandler, daily monitoring and oversight to include personaly hygiene practices and employee health policy, food temperture monitoring logs throughout the flow of food from receiving, storage, cooking, cooling and cold/hot holding. It is recommended that you also develop daily, weekly, monthly checklists for ensuring the facility is maintained clean and food contact surfaces are properly sanitized.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands after coming inside before engaging in food preparation, after eating food within the food production area or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to thoroughly 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.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that ice cream in freezer was not protected from sliced raw beef because it was not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing ice cream separately from raw beef and covered.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers--large white dry good bins at front of kitchen..
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Using single service cups to scoop dry goods in bins.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Operator was storing egg/milk mixture for making ice cream in 8-10" deep container to cool and food temperature was not being monitored during cooling process.;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. Operator agreed to use written log to document food temperature during cooling processes throughout facility.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS food cold holding at improper temperatures in bottom left section of main sandwich prep unit directly accross from cookline. This included 8-10" deep container of cooked quinoa mix, cooked onions, and mozzerella cheese.;Operator discarded the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Long term, operator will use written log to monitor and document food temperature in cold holding units throughout the kitchen.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the wooden cheese boards for serving customers have finish that is chipping and have cracks. They are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the cutting boards to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the undercounter refrigerators throughout the ktichen.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment Compartments, Drainage
Observation: The soiled pots/pans/utensils are handling/stored on flat tables that do not drain and there is not wastewater collection compartment that is properly sloped to eliminate pooling water.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Drainboards
Observation: The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items.
Correction: Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer blade had meat debris present and can opener blade had food residue present.
Correction: Clean and sanitize these surfaces for food contact thoroughly and more frequently..
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the openings to undercounter refrigerators, behind and beside equipment especially under hood, walk in cooler doors and floors, corners of shelving all have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding
Observation: Light bulb in dishwashing area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outdoor Servicing Areas - Overhead Protection
Observation: Outdoor servicing area does not have overhead protection
Correction: Provide overhead protection for the outdoor servicing area at entrance to walk in coolers. Pooled water, which may result if overhead protection is not provided for outdoor servicing areas, attracts wild animals and birds and creates a condition suitable for breeding of insects.
- Outdoor Walking and Driving Surfaces - Graded to Drain
Observation: Exterior walking surfaces are not draining properly
Correction: Repair walking surfaces so they drain. If foot traffic is allowed to occur from undrained areas, contamination will be tracked into the establishment. Surfaces graded to drain minimize these conditions.
- Outdoor Refuse Areas - Curbed and Graded to Drain
Observation: Outdoor refuse area is not curbed or on impermeable surface.
Correction: Outdoor refuse area must be curbed and stored on impermeable surface such as concrete..
- 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
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. Corrected by placing signs at each handsink.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors esp. under and behind equipment and in outside walk ways outside of walk in coolersnoted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist. Lots of woodpiles, construction debris, crevices between parking lot and patio area, other uncessary items around property, and water pooling in various areas that could be a pest attractant.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Controlling Pests* (repeated violation)
Observation: Premises are not being routinely inspected for evidence of pests. Live cock roach observed over front handsink in kitchen.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Long term, operator to provide invoice and inspection proof from licensed pest control operator who will inspect and treat on regular basis as needed.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment. White powder in container marked "poison" which employee told EHS it was roach killer. It was stored above handsink at dishwash area.
Correction: Remove unnecessary poisonous or toxic materials. Corrected by removing. Only licensed pest control operator should be applying pesticides. All chemicals should be stored separate and away from food production and handwash areas.
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07/07/2015 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Mushroom Rague 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. Food was voluntarily discarded.
- Equipment - Good Repair and Proper Adjustment
Observation: Refrigerator door was observed in a state of disrepair and damaged.
Correction: Repair the refrigerator door 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 refrigerator door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) in the kitchen 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: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law in kitchen.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the prep area.
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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walk in freezer floor and under the fryer noted in need of cleaning more frequently.
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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04/09/2014 | Routine | |
Today, follow-up inspection.
Violations from last inspection have been corrected. General sanitation markedly improved. However, some areas still need greater attention to detail in regards to cleaning.
No violation noted during this evaluation. | 12/20/2013 | Follow-up | |
- Shellfish - Shellstock - Condition (corrected on site)
Observation: The mussels received for sale or service have broken shells.
Correction: Discard dead shellfish or shellstock with badly broken shells. Upon receipt, shellstock should be reasonably free of mud, dead shellfish and shellfish with broken shells.
- Shellfish - Shellstock - Condition (corrected on site)
Observation: Several muissels received for sale or service were dead.
Correction: Discard dead shellfish or shellstock with badly broken shells. Upon receipt, shellstock should be reasonably free of mud, dead shellfish and shellfish with broken shells.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Tags missing from the container of mussels containers.
Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink near the cookline was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Signiuficant accumulation of soil and food debris observed under cooking equipment. Also, food debris observed in grout lines of floor and along edges..
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.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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12/11/2013 | Routine | |
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