Generally, facility appeared to be clean and well ordered. Hot water sanitizing dishwasher ok-wax tape melted and turned black. Quaternary ammonia sanitizer--3-compartment sink ok at 200ppm. Recommend you install a blast chiller for rapid cooling of prepared foods due to high volume of production in this facility. Also recommend chef utilize ambient cooling log to document cooling process of cold protein and other vegetable/pasta mixtures.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Container of food stored in container--nested inside another container of food in top of sandwich prep unit.
Correction: Store food in separate containers in top of sandwich prep unit. Protect food from contamination by storing the food in a clean and dry location.
- Food Display
Observation: The food on display is not protected from contamination--at self service buffet line--bread, jams, honey. Also in banquet halls, hotel needs portable sneeze guards..
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Roast beef- Commercially processed, hermetically sealed roast beef from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding--in hot holding transport unit.
Correction: Reheated commercially processed RTE food for hot holding to 135°F or above--to 174oF.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Spray cleaning dishwashing area during hours when cleaning food contact equipment through dishwasher and potentially contaminating clean food contact surfaces.
Correction: Clean food contact surfaces are to be stored in clean location away from splash.
- Critical: Handwashing Lavatory*
Observation: There are not an adequate number of handwash lavatories on site on cookline and in banquet hall for servers. (See 12 VAC5-421-2280)
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
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01/21/2015 | Routine | |
Operator had developed plans/signs to document plan and discard times for use of time as a control for breakfast/lunch buffets, cold holding for items held on ice at cook line-operator will add discard times to these signs and post in area close to foods on time control plan. Operator will continue to monitor cooling processes and post procedures for types of food, i.e., dense meats/stews, meat salads, liquid soups, etc. Will send symbol based signs for food safety and complex food temperature logs.
No violation noted during this evaluation. | 03/28/2014 | Other | |
Hot water sanitizing dishwashing machine appeared to be sanitizing adequately. Wax tape melted and turned black. Automatic dispenser for quaternary ammonia sanitizer dispensing at proper concentration of 200ppm.
- Person in Charge (repeated violation)
Observation: Employees are not aware of or are not monitoring the cooling or cooking 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Open container of raw ground beef stored adjacent to raw shrimp in right front cook's refrigerator.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. Corrected by moving ground beef to the bottom shelf
- Cooling Methods
Observation: The methods used for cooling were not adequate. Cooling rice and beans in covered cast iron pot observed after 1.5 hours at 86oF and rice at 73oF.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cut melon on platter brought back from breakfast buffet cold holding at improper temperatures for more than 4 hours in rear walk in cooler
Correction: Discard 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.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Time as a Public Health Control*
Observation: Foods stored at front cook line on top of ice 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.
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03/04/2014 | Routine | |
Generally, facility observed to be clean and well ordered. Staff knowledgeable about employee health policy. Good personal hygiene habits observed. Hot water sanitizing dishwashing machine area observed to be well ordered and wax tape melted when tested so appears to be sanitizing effectively. Quaternary ammonia sanitizer set up at 3-compartment sink at proper concentration of 200ppm.
- Person in Charge
Observation: Employees are not aware of or are not monitoring the 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. Also, recommend employees monitor more internal food temperatures throughout the flow of food from cooking, cooling, holding/transporting/delivery, all the way to service.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The shrimp just out of oven was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the fish to heat all parts to 145°F or above for 15 seconds.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pork butt cold holding at improper temperature in single door upright on cookline and cubed ham in walk in cooler#2.
Correction: Discard 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.
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05/28/2013 | Routine | |
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