The purpose of this visit was to conduct a risk factor inspection. Thank you for accompanying me through the inspection.
During the inspection, food manager checked the low temperature chemical sanitizing ware washing machine. At first, the chlorine concentration was at 0ppm. Then, food employee adjusted the feeder tube
No violation noted during this evaluation. | 03/23/2016 | Risk Factor | |
This was a routine inspection. Food contact surfaces and nonfood contact surfaces were observed to be visibly cleaned. There were no visible signs of pest presence on premises noted during this visit.
However, the temperature of hot water at the 3-compartment sink was observed to be below the minimum required. Observed hot water temperature was 102-F and minimum required temperature is, 110-F. Adjust the current hot water temperature at the 30-compartment sink to at least 110-F.
The certified food manager was also advised reduce the amount of sauce containers placed on the top unit of the cold prep table for proper cold holding.
The low temperature chemical sanitizing ware washing machine was checked and tested and noted to be operating properly. The chlorine concentration at the ware washing machine was noted to be within 50-100 ppm.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Taziki sauce=59F, Hummus=61F, and cut tomato sauce=64.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.(discarded)
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09/25/2015 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: feta cheese, Hammus, diced tomatoes, sliced tomatoes, taziki sauce, at the 4-door sandwich prep cooler
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. ( Items were relocated to an other cold holding unit)
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 4-door sandwich prep cooler .
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided in the , warewashing areas. One of the ceiling light fixture has burned out bulbs.
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas. Replace the burned out light bulbs to provide adequate illumination above the ware washing equipment.
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06/05/2015 | Follow-up | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: feta cheese, Hammus, diced tomatoes, sliced tomatoes, taziki sauce, at the 4-door sandwich prep cooler
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. ( Items were relocated to an other cold holding unit)
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 4-door sandwich prep cooler .
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided in the , warewashing areas. One of the ceiling light fixture has burned out bulbs.
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas. Replace the burned out light bulbs to provide adequate illumination above the ware washing equipment.
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05/18/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
Manager stated that they are conducting employee health training every six months.
No violation noted during this evaluation. | 08/01/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
Environmental health specialist (EHS) discussed cleaning schedule and providing new storage containers for salt.
EHS discussed adjusting water temperature at 3vat sink to at least 110 degrees or higher.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F. Hand sink water was observed at 85 degrees.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. Adjust hand washing water temperature to 100 degrees or above.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the bleach solution was measured at 200+ ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of bleach solution at 50-100 ppm. Verify concentration using the appropriate test kit. Sanitizer was discarded and replaced with the correct concentration.
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03/26/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection in conjunction with an investigation of a catered event on August 26, 2013. The manager stated the event was catered out of the D.C. location. Manager provided a copy of the D.C. inspection reports and report of samples taken during the D.C. investigation to the EHS. This location had no sick employees in the last two weeks and no employees assisted at the D.C. location.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, before and after putting on gloves or after engaging in any activity that could contaminate the hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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09/09/2013 | Routine | |
The purpose of this visit was to conduct a follow up inspection.
All violations were corrected at time of inspection.
No violation noted during this evaluation. | 06/28/2013 | Follow-up | |
The purpose of this visit was to conduct a risk factor inspection.
EHS provided cooling information in Spanish.
- 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
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours black beans cooling for 2hrs hours in the walk-in coolers observed at 110°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria.
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06/18/2013 | Risk Factor | |
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