- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Asigo Cheese sauce holding @ 48-50°f Meatballs in Prep unit holding @ 50°f
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.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the Cutting boards on front line 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the inside of sandwich prep units has 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.
- Critical: Sewage - Conveying Sewage*
Observation: Sewage is being dumped on the ground surface by dish area.
Correction: This is a ongoing issue with the slope of the floor by dish area. Facility must come up with a action plan to correct this issue or Immediately discontinue operation until sewage waste can be properly disposed of. Approval from the health department must be received prior to resuming operations. The permit holder is responsible for eliminating any public health hazard or nuisance that resulted from the improper disposal sited.
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06/16/2015 | Routine | |
HACCP system in place. Good temperature monitoring/tracking practices.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Ice scoop handle in direct contact with ice used for consumption.
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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
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.
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07/01/2014 | Routine | |
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his after touching dirty dishes.Also observed cook touch raw chicken with gloved hand then disposed glove without washing hands
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: Cooling* (repeated violation)
Observation: Whole roast chicken noted (91F longer than 2hrs) 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the back handsink
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
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05/22/2013 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Deep containers of tomato sauce-18-24" deep made yesterday at improper temperature in walk in cooler. Cream soup in 18" depth in walk in cooler-put in 1 hour ago still at 138-55oF. Products were noted not being adequately cooled to prevent the growth of harmful bacteria using methods that will facilitate rapid cooling.
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. Short term, operator discarded tomato sauce containers prepared the day before and reheated cream soup. Long term, operator agreed to use cooling logs to document sauces, soups, pastas, meats prepared and held for a later period of service were cooled in a manner that would allow the foods to cool within the above stated time/temperature ratio.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tomato/pine nut mixture cold holding at improper temperatures on ice at cook line.
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. Also, long term, operator agreed to re-arrange foods held on ice to ensure these are not time-temperature controlled for safety (TCS foods).
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: diswashing machine in kitchen was not fully-sanitizing-no chlorine residual detected.
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. Operator corrected by adjusting dispenser and retesting. Operator agreed to monitor chlorine residual in machine more frequently and regularly to ensure proper sanitization.
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04/02/2013 | Risk Factor | |
Employee health policy signs were posted. Operator had trained staff using employee health disclosure forms from annex of FDA Food Code.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use--no residual sanitizer detected in container where cloths stored.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3-compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Critical: Sewage - Conveying Sewage* (corrected on site)
Observation: Sewage is standing on the floor because the floor is not sloped to the drain in the dishwashing area.
Correction: Immediately discontinue operation until sewage waste can be properly disposed of. Operator agreed to clean the floor as often as is necessary to prevent pooling of wastewater until floor can be repaired. Operator will submit plan to the Health Dept. for repair of the floor to ensure proper drainage of wastewater. The permit holder is responsible for eliminating any public health hazard or nuisance that resulted from the improper disposal sited.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located at the dishwashing area does not meet the standard of: graded to drain to prevention contamination of foods from organisms in pooled moisture
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent and sloped to drain.
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04/01/2013 | Other | |
Generally, facility found to be clean and well ordered. Refrigeration working within required temperature range. Staff had been trained and signs posted on employee health policy. Glass washer and main dishwashing machine both appeared to be sanitizing effectively-chlorine observed to be between 50-75ppm. Operator to install new dumpsink right end of bar and drain tables on either end of glass washer at bar. Operator was approved by Health Dept. to open to public. Annual permit to operate was issued.
No violation noted during this evaluation. | 02/27/2013 | Pre-Opening | |
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